Province of the Mists Boar Hunt 2001
Second Course

  • Brawn in Peverade - pork stewed with whole small onions, cinnamon, cloves, mace, red sanders, red wine, ginger, bread, vinegar, saffron - 15th c. English
  • Apple moys - apples pureed with almond milk, sugar, bread crumbs, saffron, "Good Powder" - 15th c. English
  • Millet "Pone" - millet cooked with almond milk, seasoned with herbs, cut in squares and grilled, then garnished with hard cooked eggs - Ein Buch von Guter Spise
  • Root Turten - a pie of turnips, parsnips, carrots, butter, pepper, mace, cinnamon, ginger, sugar - Marx Rumpolt
  • Sallat of mixed greens and fresh herbs dressed with oil and vinegar - Forme of Curye - there are similar, but vaguer, German recipes

To bottom of page

Brawn in Peverade

Harleian Ms. 279 (c. 1430) in "Two Fifteenth Century English Cookbooks"

Xxxi. Brawn in Peverade. Take wine and powder cinnamon, and draw it through a strainer, and set it on the fire, and let it boil, and cast thereto cloves, mace, and powder pepper; then take small onions all whole, and parboil them in hot water, and cast thereto, and let them boil together; then take brawn, and slice it, but not too thin. And if it soused be, let it steep awhile in hot water till it be tender, then cast it in the syrup; then take sanders, and vinegar, and cast there to, and let it boil all together till it by enough; then take ginger, and cast thereto, and so serve forth; but let it be not too thick nor too thin, but as pottage should be.

Xxxii. Another Brawn in Peverade. Take mighty broth of beef or of capon, and then take clean fresh brawn, and seethe it, but not enough; and if it be fresh brawn, roast it, but not enough, and then slice it in pieces, and cast it to the broth. And then take whole onions, & peel them, and then take vinegar thereto, and canelle, and set it on the fire, and draw it through a strainer, and cast thereto; then take cloves, mace, and powder pepper, and cast thereto, and a little sanders, and set it on the fire, and let boil till the onions and the brawn be evenly sodden, and not too much; then take liquor made of bread and vinegar and wine, and season it up, and cast thereto saffron to make the color bright, and salt, and serve it forth.

Anahita's Recipe

25 lb. Pork cubes
several gallons good rich meat broth to cover
100 small whole pearl onions
2 gallons red wine
2 TB. powdered cinnamon
1-1/2 TB cloves
2 TB. mace
2 TB. ground pepper
2 TB. red sanders, powdered
1 lb. white bread, crusts removed, torn in chunks
1 cup vinegar
1/2 tsp. saffron
1/2 cup salt
powdered ginger
granulated white sugar
  1. Skin small whole pearl onions.
  2. Cook pork cubes in broth just to cover until fairly tender and broth reduced somewhat.
  3. Mix wine, powdered cinnamon , cloves, mace, and ground pepper in a large pot. Bring to a boil, reduce to a simmer.
  4. Add spiced wine, broth, and onions to the pork cubes, and cook a while.
  5. Add finely powdered red sanders, and simmer until somewhat reduced and the meat is very tender.
  6. Soak bread in vinegar and wine. Season it, then add saffron and salt. Add to meat and cook briefly to thicken sauce.
  7. Dish into serving bowls, then sprinkle with powdered ginger and sugar.
NOTE: Once again, there was too much liquid. After all, as the meat cooks it produces liquid itself. We removed quite a bit and simmered it on the back of the stove to reduce it further. I thought there was perhaps a bit too much wine - but i was using inexpensive "boxed" "burgundy", perhaps it was just my personal taste. None the less, I would suggest using half as much wine in step three, then adding more if desired or needed. Our meat was amazingly tender and didn't need as much cooking as i had thought.

Back to top of page

Apple Moys

based on 5 recipes in "Two Fifteenth Century English Cookbooks"

Harleian Ms. 279 (c. 1430)

Lxxix. Apple Muse. Take Appelys an sethe hem, and Serge hem thorwe a Sefe in-to a potte; thanne take Almaunde Mylke & Hony, an caste ther-to, an gratid Brede, Safroun, Saunderys, & Salt a lytil, & caste all in the potte & lete hem sethe; & loke that thou stere it wyl, & serue it forth.
Cxxxiiij. Apple Moyle. Nym Rys, an bray hem wyl, & temper hem with Almaunde mylke, & boyle it' & take Applys, & pare hem, an small screde hem in mossellys; throw on sugre y-now, & coloure it with safroun, & caste ther-to gode pouder, & serue f[orth].
Cxxxv. Applade Ryalle. Take Applys, & sethe hem tylle they ben tendyr, & than let hem kele; then draw hem throw a straynour; & on flesshe day caste ther-to gode fatte brothe of freysshe beef, an whyte grece, & Sugre, & Safroun, & gode pouder; & in a Fysshe day, take Almaunde mylke, & oyle of Olyff, & draw ther-vppe with-al a gode pouder, & serue forth. An for nede, draw it vppe with Wyne, & a lytil hony put ther-to for to make it than dowcet; and serue it forth.

Laud Ms. 553 (Bodleian Library)

Pommesmoille. Nym rys & bray hem in a morter, tempre hem vp with almande milke, boille hem: nym appelis & kerue hem as small as douste, cast hem yn after ye boillyng, & sugur: colour hit with safron, cast therto goud poudre, & 3if hit forth.
Apply moys. Nym appeles, seth hem, let hem kele, frete hem throwe an her syue; cast it on a pot / & on a fless day cast thereto goud fat broth of bef, & white grese sugur & safron, & on fissh days almand mylke, & oille de oliue, & sugur, & safron: boille hit, messe hit, cast aboue good poudre, & 3if it forth.

Anahita's Recipe

24 apples - peel, core, cut up
4 cups ground almonds
1 gallon warm water
1-1/2 cups sugar
1 tsp. saffron
1 tsp. red sanders
1/2 salt
Good Powder:
    1-1/2 tsp. ginger
    1-1/2 tsp. cinnamon
    1-1/2 tsp. cloves
    1-1/2 tsp. mace
    3/4 tsp. pepper
    3/4 tsp. grains of paradise
  1. Make almond milk with ground almonds and warm water.
  2. Simmer apples in almond milk until tender.
  3. Puree in food processor. We actually used a potato masher.
  4. Add remaining ingredients and simmer until thick.
  5. Taste and adjust seasonings.
NOTE: This recipe could have used a little more liquid. As it was, it came out fine, but we might have added a couple cups of water while the apples were cooking. I would suggest using more water to make the almond milk. After all, there wouldn't be a full gallon of almond milk with a gallon of water.

Also, because we used the potato masher by hand, this wasn't a fine purée, but had a bit of texture, which i like.

Back to top of page

Millet in Almond Milk

We didn't make this but i include the recipe here - you will need to experiment with it and adjust it.

Ein Buch von Guter Spise

47. Ein geriht (A dish). Take fresh almond kernels and blanch them (and grind them and make almond milk). And (presumably cooked) millet groats and boiled eggs and a little fine bread and herb. Mix these together, as thick as you like. And pour it in a pan. And let it boil until it becomes thick. And make it gold with saffron. And fat with butter. And then let it cool. And cut it into morsels. And put it on a spit. And let it roast. And cover it then with eggs and with good herbs. And give out for roasted milk.

Anahita's Recipe

5 cups uncooked millet
2-1/2 quarts (10 cups) water
6 cups ground blanched almonds
1 gallon = 16 cups water
6 raw eggs, beaten
1/2 tsp. saffron
5 slices fine bread, crusts removed
herbs - parsley...
2 sticks butter
12 boiled eggs
1 TB salt
good herbs - sage, rosemary

1. Cook millet in 2-1/2 quarts water until water is absorbed. Will not be completely cooked.
2. Make almond milk with 1 gallon warm water, while millet is cooking.
3. Cook millet in almond milk until very soft and mushy - there should still be some liquid.
4. While millet is cooking hard cook eggs
4. Add saffron to beaten raw eggs, then soak bread in it until soft and mushy.
6. Add bread-egg mixture, herbs, salt, and butter to millet.
7. Simmer until thick.
8. Cool in large flat pan(s).
9. When cool cut in about 80 slices.
10. Grill slices until golden.
11. Dish garnished with boiled eggs and strewn with herbs.

Back to top of page

Root Turten

Marx Rumpolt

30. Take roots (beets/turnips/carrots...)/ that have been fried/ chop them/ and prepare them with butter/ and do not oversalt them/ so it is a good filling for Turten.

Anahita's Recipe

10 turnips
20 parsnips
20 carrots
1 quart milk
10 nine-inch pie shells - i used "Nancy's" which are made with butter and are very good
2 sticks butter
2 TB salt
1 tsp pepper
1 tsp mace
2 tsp cinnamon
2 tsp ginger
1/4 cup sugar
1/2 stick butter, cut up
  1. Peel and cut up vegetables into chunks or circles. We cut the carrots and parsnips into circles and turnips into half-circles.
  2. Boil turnips in water to cover a few minutes, drain. Then simmer turnips in the quart of milk until tender, drain.
  3. Boil parsnips and carrots in water to cover until tender, drain.
  4. Melt 2 sticks of butter in a pan on a low fire or in a glass, ceramic, or plastic dish in a microwave oven.
  5. Mix spices in melted butter.
  6. Toss vegetables with spiced melted butter.
  7. Put spiced vegetables in pie shells, dot with cut-up butter.
  8. Bake at 350ÉF until golden, about 15 or 20 min.
  9. Cut into equal pieces with pie slicer. Bring to tables in pie pans.

NOTE: I assumed that this wouldn't have been just cooked roots and butter in a pie shell, but that the cook would have seasoned them in accordance with their taste. To this end, i chose the spices based on a review of a number of "period" German vegetable recipes. I've increased the quantities of seasonings in the recipe from what we used, because the turten were underseasoned at the Feast. You may need to make further adjustments upwards.

Back to top of page


There are similar German recipes which are much vaguer, merely instructing the cook to use well-tasting fresh green herbs. So i chose to use the more specific English recipe.

Forme of Curye, circa 1390, English

78. Salat Take persel, sawge, grene garlec, chibolles, oynouns, leek, borage, myntes, porrettes, fenel, and toun cressis, rew, rosemarye, purslarye; laue and waische hem clene. Pike hem. Pluk hem small wyth thyn honde, and myng hem wel with rawe oile; lay on vyneger and salt, and serue it forth.

Anahita's Recipe

1 head butter lettuce
1 head romaine lettuce
1 head red tip lettuce
2 bunches watercress
2 bunches Italian/flat-leaf parsley
2 bunches spinach
5 sweet red onions, finely chopped
10 small leeks, white part only, chopped
5 bunches scallions, chopped
1 bunch chives
part of a bunch of garlic greens
1 bunch fresh mint
1 small packet fresh sage
1 small packet fresh rosemary
part of a large bunch of fresh dill
3 cups olive oil
1 cups Balsamic vinegar
2 TB salt
1 package edible flower blossoms, including borage
  1. Wash greens, leeks, and scallions. Be especially careful with spinach and leeks - they are sandy. Drain everything and then pat them all dry with paper towels.
  2. Finely chop red onion, set in small bowl covered with cold water, and let stand for at least 1/2 hour.
  3. Cut off and discard green part of leeks.
  4. Chop white part of leeks.
  5. Cut off and discard scruffy tops from scallions.
  6. Chop scallions, chives and garlic greens.
  7. Pick off and discard stalks from watercress, spinach, parsley, and herbs.
  8. Tear lettuce and spinach leaves into medium pieces by hand.
  9. Tear leaves of cress and parsley off stalks by hand. Discard stalks.
  10. Drain chopped red onion.
  11. Mix all greens, herbs, and onions together.
  12. Gradually pour oil over greens while tossing to cover evenly. Can stand a brief while, as oil seals in moisture.
  13. Shortly before serving, toss salad with salt.
  14. Just before serving, gradually add vinegar to salad while tossing.
  15. Divide sallat evenly among serving platters and sprinkle each dish with fresh flower blossoms.
NOTE: The original recipes calls for even more onion-family things than i used. I am not a big fan of raw oniony things and what we used for the feast was too much for me. Next time, more leafy greens and fewer oniony things.

Back to top of page

To the First Course
To the Third Course
To Relishes
Back to the Boar Hunt 2001 Menu

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?

Copyright Anahita bint 'abd al-Karim al-Fassi, 2001

You are free to cook these recipes, but not to publish them, unless you contact me and get my permission.