Medieval Combat Society

Meat Dishes

Meat Dishes (9)

Saturday, 20 May 2017 01:01

Boor in Brasey (Pork in Broth)

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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.

Thursday, 11 May 2017 19:02

Bouce Jane (Chicken in a Herbed Milk Sauce)

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Illuminated B Smallouce Jane

2lb Roast Chicken

½ pint milk

1 tbsp. pine kernels

1 tbsp. currents

¼ tsp each finely chopped parsley, sage, hyssop and savoury or other fresh herbs as available.

Take gode cowe mylk, and put hit in a pot, and fethe hit, and take fage, parfel, yfope, and favory, and other gode herbes, and fethe hom, and hew hom fmalle, and do hom in the pot; then take hennes, or capons, or chekyns, when thai byn half rofted; take hom of the fpit, and fmyte hom on peces, and do therto, and put therto pynes and rayfynges of corance, and let hit boyle, and ferve hit forthe.

Remove the meat from the chicken, cut into cubes and simmer with the remaining ingredients for 5-10 minutes.

The disk is done when the milk has all but evaporated.

A simple and easy dish because of the use of pre-cooked chicken.
Thursday, 11 May 2017 20:39

Mange Moleynne (Soft Eating)

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Illuminated M Smallange Moleynne

8oz raw chicken, finely chopped

2 tbsp. ground almonds

1 tbsp. lard

3 tbsp. rice flour

1 tbsp. sugar

9 blanched almonds

Take Almaundys, an blaunche hem, an draw forw a straynoure a ficke mylke in-to an potte ; fan take brawn of a Capoun, an hew it smalle, an do it in a potte, an lye it with Floure of Rys ; an do fer-to whyte grece, & sethe alle to-gederys ; an when it is y-sothe, take vppe of fe fyre, & do fer-in Sugre y-now ; fen take blaunchyd Almaundys, & frye hem, & ley lechys on a dysshe, & on euery leche prycke Almaundys; an fan serue it forth.

Grind the almonds with ¼ pint water, strain off the almond milk, mix with the chicken, the rice flour and lard, and simmer gently for 10 minutes, while stirring continuously.

Remove from the heat, stir in the sugar, pour into a rinsed dish, and leave to set.

Cut the pate into slices, and stud each with three blanched almonds.

This title probably comes from the French manger, ‘food’ and moleine, ‘soft’, which describes its consistency, when compared to that of cooked meats.

Friday, 05 May 2017 10:22

Raynecles (Ravioles of Spiced Pork)

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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.

Thursday, 04 May 2017 21:02

Charlet Forced (Forcemeat Charlet)

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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.

Thursday, 04 May 2017 21:02

Coney In Onyon Cevy (Rabbit in Onion Sauce)

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Illuminated C Smalloney in Onyon Cevy

1 rabbit, whole or cut up

3-4 onions, sliced or chopped

2 tbsp. cooking fat

2 slices bread (wholemeal) toasted

1 cup chicken stock

1 cup red wine

tsp mace

¼ tsp ginger

¼ tsp pepper

Pinch of ground cloves

Salt to taste

1 tbsp. wine vinegar

Chopped parsley to garnish

Take cony (or mallard or henne) and rost them til they be almost enoughe, or els chope them and fry them in freche grece; and fry onyons minced and put them in a pot an cast ther to freche brothe and half wyne, clowes, maces, pouder of guinger and pepper, and draw it with venygar; and when it is boild cast therto thy licour and pouder of guingere and venygar and sesson it, and serve it.

Roast meat until brown, then cut up, or brown pieces of meat in the fat. When it is sufficiently brown, add onions to the pan and cook until soft.

Meanwhile, soak toast in the stock, and blend into a smooth sauce. Combine wine, vinegar and spices. Add the toast-thickened stock to the meat and onion mixture, along with the wine, vinegar and spices.

Let the meat simmer in this sauce until done, or long enough for the flavours to blend. (30 minutes for pieces browned in fat, and 10-15 minutes for roasted meat.

When determining the final cooking time err on the side of caution this is one dish which is not harmed by overcooking.

If your taste does not stretch to rabbit the recipe works equally well with duck or chicken

Thursday, 04 May 2017 22:15

Beef Bokenade (Beef Bukkenade)

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Illuminated B Smalleef Bokenade

2-3lbs beef, cut into cubes

1 tsp sage

½ tsp cloves

4 egg yokes

½ tsp ginger

1 pinch saffron

1 tbsp. parsley

1 tsp hyssop

¼ tsp mace

½ cup verjuice

1 tsp salt

Take fayre beef of the rybbys of the fore quarterys, boyle hem in faire water or ells in good fressh broth, and smyte hem in peces, and pike hem clene; And drawe the same broth through a streynour, And cast there-to parcelly, isoppe, sauge, maces and clowes. And lete boyle til the flessh be ynogh; and then set hit fro the fire, and aley hit up with rawe yokes of eyren, and caste thereto pouder ginger, and vergeous, and a little saffron and salte, and ceson hit vppe and serve it forth.

Put the beef into a large pot along with water to cover – about 8 cups. Bring to a boil, raise pot / reduce heat, and simmer for 30 minutes. Skim off and discard any scum that forms on the surface. Add parsley, sage, hyssop, cloves and mace. Stir well and simmer for another 30 minutes, or until the beef is tender.

Temper the egg yolks in a separate bowl by slowly whisking in a cup or two of the broth from the pot. Add the remaining ingredients to the pot along with the egg mixture and stir. Remove from the heat and serve as soon as it comes back to the boil.

If hyssop is unavailable leave it out. Verjuice can be simulated with ½ cup wine & ⅛ cup lemon juice

Thursday, 04 May 2017 20:55

Pygges in Sawse Sawge (Pork in Sage Sauce)

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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.

Thursday, 04 May 2017 20:35

Hericot de Mouton (Mutton Stew)

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Illuminated H Smallericot de Mouton

3 lb Mutton, (or stewing lamb) cut up

4 Onions, chopped

1 tbsp. lard, butter or oil (for browning)

2 cups beef broth stock

1-2 tbsp. chopped parsley

Salt to taste

½ tsp each sage, mint

¼ tsp ground mace

Cut it up in little pieces, then put it to parboil in a first water. Then fry it in fresh lard; fry it with onions minced small and cooked, and add beef boullion, and put with it maces, parsley, hyssop and sage; boil it together.

Remove bones and excess fat from meat. Brown over medium heat in a skillet, using some of the excess fat if necessary, and adding onions when meat has begun to brown. When both meat and    onions are browned enough, put in a pot with broth, herbs, salt and mace; cover and simmer.

If the sauce seems too thin, bread may be used as a thickener but it should boil down to a good consistency.

‘Hericot’ or ’Haricot’ (the title in later versions) has nothing to do with the French word meaning a bean. An alternative meaning of the word in French is stew. Latter versions of this dish, in both France and England, invariably add turnips and other vegetables as well as onions, if this is done the they should be boiled in advance of the main dish and drained before being added to the pot.