Province of the Mists Boar Hunt Feast

Saturday 15 December, 2001

Anahita al-Qurtubiyya bint 'abd al-Karim al-hakim al-Fassi, Head Cook


Sources

  • Ein Buch von Guter Spise, German, circa 1350 c.
  • Forme of Curye, English, circa 1390
  • Harleian Ms. 279, c. 1430, & Harleian Ms. 4016, c. 1450, in "Two Fifteenth Century Cookery Books", English
  • Das Kochbuch des Meisters Eberhard, 15th C.
  • Ein Kochbuch von Sabina Welserin, German, 1553
    Marx Rumpolt, Ein Neu Kochbuch, German, 1581
  • Lady Elinor Fettiplace's Receipt Book, English, late 16th c.
  • Sir Kenelm Digbie's Closet Unlock'd, English, 17th c.

Menu

FIRST COURSE

  • Spiced Dried Green Pea Soup - based on German, English, and French recipes
  • Chicken and Quinces - Ein Buch von Guter Spise
  • Rice with Cherries - Ein Buch von Guter Spise
  • Funges - spiced mushrooms in broth - Forme of Curye


SECOND COURSE

  • Brawn in Peverade - pork stewed in wine with spices - 15th c. English
  • Applemoyes - apples pureed with almond milk and spices - 15th c. English
  • Root Turten - a pie of spiced turnips, parsnips, carrots - Marx Rumpolt
  • Millet "pone" cooked with almond milk, eggs, bread crumbs, herbs, saffron, butter - Ein Buch von Guter Spise
    [i had intended to prepare this recipe but didn't, however i am including the recipe here]
  • Sallat - mixed greens and fresh herbs dressed with oil and vinegar - Forme of Curye - there are similar, but vaguer, German recipes


THIRD COURSE

  • Roast Pork legs
  • SAUCES
    • Swallenberg Sauce - white wine, honey, ginger, pepper, garlic, egg whites - Ein Buch von Guter Spise
    • Bitter Seville Orange Sauce with cinnamon, sugar, rosewater - Marx Rumpolt
    • Horseradish Sauce with ground almonds and white wine - Das Kochbuch des Meisters Eberhard, 15th C.
    • A Sauce for Venison or Pig - white wine, cherry syrup, Lebkuchen (gingerbread), apples, almonds, spices, currants, raisins, vinegar - Ein Kochbuch von Sabina Welserin, c. 1553
      [i had intended to prepare this recipe but didn't, however i am including the recipe here]
  • Beef Tongue with sauce of apples, onions, raisins, and spices - Sabina Welser
  • Sweet and Savory Spinach - Marx Rumpolt
  • Char de Wardons - Sweet and spicy pears purée - 15th C. English
  • Lentils with herbs and bacon - Marx Rumpolt


THROUGHOUT THE MEAL

  • Water
  • Manchets
  • RELISHES
    • Chopped Lemons & Pomegranate seeds with sugar - Marx Rumpolt, Ein New Kochbuch, c. 1581
    • Beets marinated with horseradish, red wine, cider vinegar, coriander, caraway, anise - Marx Rumpolt
    • Cucumbers fresh pickled in white vinegar, honey, anise, caraway, pepper, saffron, mustard - Ein Buch von Guter Spise, 14th c.
    • Red Cabbage marinated in red wine vinegar, honey, caraway, anise, pepper - Ein Buch von Guter Spise
    • Button Mushrooms pickled in white wine vinegar, whole peppercorns, cloves, nutmeg, mace, bay leaves, fresh ginger - Lady Elinor Fettiplace and Sir Kenelm Digbie


FINALE

Boar's Head Sotiltie: 16th century fruit cake with home made marzipan, prepared by Dorothea of Caer Myrddin and decorated Tristan Halsson fra Ravnborg.


To Relishes
To the First Course
To the Second Course
To the Third Course

To last year's Beacon's Gate 2000 Menu

Back to the al-Iwan, the Dining Niche in Dar Anahita

Back to the Directory of Dar Anahita

Comments? Questions?