Medieval Combat Society

Illuminated B Smalloor in Brasey

1lb good pork

1lb ground pork

3 cups beef stock

1 cup dry red wine

½ cup wine vinegar

1 cup breadcrumbs 

½ cup pine nuts

½ cup currants

⅛ tsp cloves

⅛ tsp mace

⅛ tsp saffron

½ tsp cinnamon

Butter for sautéing


Take the ribbes of a boor while thai byn fresh, and parboyl hem tyl thai byn half sothen; then take and roste hom, and when thai byn rosted, take and chop hom, and do hom in a pot, and do therto gode fresshe brothe of beef and wyn, and put therto clowes, maces and pynes, and raisynges of corance, and pouder of pepur; and take onyons and mynce hom grete, do hom in a panne with fresh grees, and fry hom, and do hom in the potte, and let hit wel sethe al togedur; and take brede stepet in brothe, and drawe hit up and do therto, and colour hit with saunders and saffron; and in the settynge doun put therto a lytel vynegur, medelet with pouder of canell; and than take other braune, and cut smal leches of two ynches of length, and cast into the pot, and dresse up the tone with the tother, and serve hit forthe.

Trim the good pork and dice to a one-inch cut. In a large pot cook through the minced pork then combine with beef stock, wine, pine nuts, currants, and all spices except cinnamon. Bring to a boil, lift pot to reduce heat, and simmer, covered, for fifteen minutes. While simmering, brown the pieces of good pork well in a frying pan. Set aside but keep warm. Melt butter in the frying pan and sauté the onions until they are translucent. Stir the onions and the bread crumbs into the pot, and simmer, stirring occasionally, for another ten minutes. Remove from heat, stir in vinegar, cinnamon, and the browned good pork. Serve.

Pour into a dish, sprinkle with sugar and cinnamon and serve.

A dish of ‘whatever’ in brewes or in bruette was boiled in a broth or sauce. I use good pork in place of ribs and don’t use sandalwood. This dish works well with 8oz mushrooms added to the brew.

Illuminated R Smallaynecles

8oz plain flour

8oz lean pork

4 dates, chopped

2 dried figs, chopped

1 egg yolk

1½ pints chicken stock

Large pinch of saffron

⅛ tsp mixed ground clove & black pepper

1 tbsp. sugar, 1 tbsp. currants

2oz grated cheese, ⅛ tsp ground ginger

Take fwete porke, dates, figges, braied togeder, and put therto a fewe zolkes of eyren, and in the brayinge alay hit with a lytel brothe, and call therto pouder of clowes, pouder of pepur, fugre, raifynges of corance, and colour hit with faffron, and medel al togeder; and then hille the ftuffure in pafte as men maken rufehewes; and then take the brothe of capons fothen in herbes, and let hit boyle, and colour hit with faffron, and then put in therto the raynecles, and when thai byn boyled take hom up, and lay three of hom in a difsh, and poure brothe therto; and take grated chefe medelet with pouder of ginger, and ftrewe above theron, and ferve hit forth.

Put the flour into a bowl, make a well in the centre and work in just sufficient water (about ¼ pint) with a knife blade to make a thick dough. Turn onto a floured board and knead until smooth.

Chop and then grind the pork, dates, figs, yolks, saffron, cloves, black pepper and sugar to a smooth paste, moistening it with a little of the stock, then stir in the currants.

Roll dough out thin, and cut into eight 4” rounds. Spread the mixture on four of the rounds, leaving the edges clear. Dampen the edges, cover with the remaining rounds, and seal the edges, excluding all air.

Bring the remaining stock to the boil in a large pan, put in the ravioles, boil for 10 minutes, serve in a deep dish sprinkled with grated cheese and ginger.

Be sure to keep the dough very thin when rolling out otherwise this dish can get very heavy and stodgy.

Illuminated C Smallharlet Forced

8oz cooked pork

5 tbsp. ground almonds

1 pint milk

1 tbsp. rice flour

4 eggs lightly beaten

1 tbsp. sugar

2 tbsp. parsley, finely chopped

Pinch of saffron

Take gode Mylke of Almaunde; take tender Porke, an hew it smal, an bray it on a morter ; take eyroun, an draw forw a clofe ; temper vppe fin flesshe fer-wz't, an caste on fe potte ; take fe mylke, an sette it ouer fe fyre ; sesyn it wyth Salt an Safroun caste fer-on ; boyle it, an when yt komyth on hy, a-lye it with wyne, an sette it a-doun ; take vppe an ley it on a clofe, an presse it a lytil ; ondo it a-ajen, & caste fer-on pouder Gyngere, Galyngale, Sugre y-now ; menge it to-gederys, presse it         a-ajen, sefe brofe wyl ; take styf Almaunde mylke y-temperyd with Freysshe brothe, & caste fer-on Saffroun an Sugre y-now, an a lytil Salt, & boyle it, fan take and set it owt ; leche now fin mete, & ley fer-of in a dysshe ; take fe sewe, & ley a-boue ; take Maces & Sugre, & caste f er-on, & serue forth.

Grind the almonds with ½ pint water, strain off the almond milk and mix a little of this with the pork, before grinding it to a smooth paste.

Thoroughly mix the pork, milk, eggs, saffron and parsley in a pan, bring to the boil while stirring continuously, simmer for 5 minutes, then leave to cool a little, before hanging up in a cloth until completely drained, cold and set firm.

Slice the charlet, arrange in a dish, and pour over it a sauce made by simmering the rest of the almond milk, rice flour, sugar and saffron together for a few minutes.

Illuminated P Smallygges in Sawse Sawge

2 lbs Cold boiled (or roast) pork (or chicken)

2 tbsp. dried sage

1-2 tsp chopped parsley

4 hard-boiled eggs

¼ cup vinegar (white wine, cider or malt)

½ tsp salt

⅛ - ¼ tsp ground ginger

Pepper, galigale, cloves and / or cinnamon as required

Take pigs yskaldid and quarter hem and seep hem in water and salt, taken hem and lat hem kele. Take good spices, that is, gyinger, cloves, cinnamon, and galingale, and grind well in the same mortar with the spices; then take eggs and hardboil them; remove the yolk and grind with the sage; blend with wyne vinegar; take the egg white and chop finely and add to the mixture. Lay the pyggees in a vessell, and the sewe onoward and serve it forth

Separate yolks and whites of boiled eggs. Blend the yolks, sage, parsley, vinegar and seasonings. Separately chop the white as finely as possible; stir into the yolk mixture, and if it seems too thick, and a little more vinegar. Arrange the meat on a suitable serving dish and pour the sauce around it.

The French versions of this cold dish usually specify chicken rather than the English pork. Most such recipes do not call for as many spices; all but the ginger can be safely omitted.