Medieval Combat Society

Illuminated C Smallharlet Counterfieted of Fish

8oz cooked haddock or cod

8oz ground almonds

2 tbsp. sugar

2 tbsp. white wine vinegar

2 tbsp. sweet white wine

¼ tsp. mixed ground ginger, mace and cinnamon

Pinch of saffron

Take almondes, & drawe up a gode thik mylk with faire water, or with eongur broth; then take codlynge, or haddok, or thornbag fothen, & do away the fkyn, & the bones, & then breke the fysfhe in a ftreynour, with thyne honde; then take one pynt of the fame mylk, & put hit in a poftenet, & do the fame fysfhe therto, & boyle hit that hit be thik, & ftere hit with a pot-ftik; & put therto fugre, & faffron; & in the fettynge doune, put therto a lytel vynegur that hit crudde, & then fhete hit into a faire clothe, & let the qway renne away; & then lay hit in a chargeoure, & preffe hit, & then cut hit on leches, & lay hit in disfhes, & take the remnant of the mylk, & fet hit over the fire, & put therto fugre, arid colour hit depe with faffron, & let hit boyle; & in the fettynge doune put therto a lytel wyne, & poure the fyrip above the leches; & then take pouder of ginger, fugre, launders, & maces, & drawe thereon; & canei medeled altogeder, & ferve hit forthe.

Grind the almonds with 1 pint water, and strain off the almond milk through a cloth.

Beat the fish to a smooth paste, having removed all bones, stir in ½ pint pf the almond milk, 1 tbs. sugar and the saffron, and heat to boiling, stirring continuously.

Remove from the heat, stir in the vinegar, leave to stand for 10 minutes, then pour into a piece of muslin, and hang up in a cool place to drain for an hour or two, then press it into a deep dish, and leave for a further hour.

Turn the charlet out of its muslin onto a clean board, cut across into slices and arrange in a dish. Heat the remaining almond milk and sugar with a little more saffron. Bring to the boil, remove from the heat, stir in the wine, and pour this sauce over the sliced charlet.

Mix the spices into a further 2 tsp. sugar, and sprinkle on top just before serving.

Illuminated S Smallalomene

4 fish fillets (ideally perch, trout or roach)

½ Cup red wine

½ Cup water

Cup sugar

½ tsp powder fine

½ slice bread, crumbed

Olive oil

Mace

Cloves

Pepper

Salt

Take gode wyne, an gode pouder & bread y-ground, an sugre, an boyle it y-fere; than take Trowtys, Rochys, Perchys, other Carpys, other alle these y-fere, an make hem clene, & aftere roste hem on a grydelle; than hewe hem in gobettys: whan they ben         y-sothe, fry hem in oyle a lytil, then caste in the brwet; and whan thou dressist it, take Maces, Clowes, Quybibes, Gelofrys; and cast a-boue, & serve forth.

Rinse fish fillets, place in a baking bowl and bake in a covered pot for 15-20 minutes.

Put wine, water, bread crumbs and fine spice powder in pan and bring to the boil. Lift to a medium heat and simmer for about 20 minutes.

Remove the fish from the pot and fry in a skillet in olive oil for about 10 minutes. Sprinkle with salt, pepper, cloves and mace to taste.

Serve hot topped with the sauce.

Fish dishes that will please the majority of people can be hard to find and medieval ones are even harder to come by. This recipe makes a light dish while the combination of wine and spices removes all trace of fishiness. Perfect for fussy re-enactors.

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