An Anglo-Norman banquet from Lords and Ladles.

First Course

  • Lange Wortes de Pesoun
  • Roast Venison with Furmenty
  • Goose in Sawse Madame
  • Custard Lumbarde
  • Egurdouce

Second Course

  • Mawlerd, Rosted
  • Fignade
  • Allowes de Mouton
  • Makke
  • Salat
  • Comadore
  • Chastelets

Lange Wortes de Pesoun

  • Take green peas and wash them clean and put them in a pot, boil them until they burst and then take them up out of the pot and put them with broth in another pot and let them cool.
  • Then draw them through a strainer into another pot and then take onions and cut them in two or three, and take whole herbs and boil them in water; and take them up and lay them on a clean board and cut them up and add them to the onions in the pot and the drawn peas.
  • Let them boil until they are tender; then take some fresh broth of some manner of fresh fish and at that to it with saffron, and salt, and serve it. 
Lange Wortes de Pesoun
Lange Wortes de Pesoun 

Roast Venison with Furmenty

  • The sides of a very fat deer roasted
  • Wash the sides of a deer. Take out the fillets & put them on a spit and roast them.
  • Put them on the spit outerwards and a loaf of bread crosswise. Take red wine, powder of pepper and salt, and baste them with this until done.
  • Have a charger underneath to keep the drippings. Baste again with the drippings then serve it forth.
Roast Venison with Furmenty
Roast Venison with Furmenty

To Make Furmenty 

  • Take clean wheat and pound it in a mortar that the hulls come off and boil it until it burst and take it up and let it cool.
  • Take clean fresh broth and sweet almond milk or sweet cow’s milk and mix it all and take the yolks of eggs, boil it a little and set it down and serve it with venison. 

Goose in Sawse Madame 

  • Take sage, parsley, hyssop and savoury, onions and pears, garlic and grapes and fill the geese with it and sew the hole so that no juice comes out and roast them and keep the drippings.
  • Take galytyne (gelatine) and drippings and make it in a pot, when the geese are roasted enough take and cut them into pieces and take the stuffing and put it in a pot and add wine if it is too thick.
  • Add powder of galangal, sweet powder and salt and boil the sauce and put the geese in dishes and lay the sauce on it. 

Note: Sweet Powder is a combination of spices, with many variations, of which the principal ingredients were sugar and ginger. Cinnamon, cloves and grains of paradise were common additions. 

Goose in Sawse Madame
Goose in Sawse Madame

Custard Lumbarde

  • Take good cream, and mix in leaves of parsley. Break the yolks and whites of eggs into the mixture. Strain through a strainer, till it is so stiff that it will bear (support) itself.
  • Then take good marrow, and dates cut in 2 or 3 pieces, and prunes, and put them in nice coffins (pastry cases).
  • Put the pies in the oven, and let them bake until they are hard. Then take them out and put the liquid into them, and put them back in the oven.
  • Let them bake together until done, but add sugar and salt to the liquid when you put it into the coffins. And if it is in Lent, take cream of almonds and leave out the egg and the marrow.

Egurdouce
Take rabbits and cut them into raw pieces and fry them in white grease (lard). Take currants and fry them. Take onions, parboil them and slice them small and fry them. Add red wine, sugar and powdered pepper, ginger and cinnamon, and salt, and let it boil with a good quantity of white grease and then serve it.

Egurdouce
Egurdouce

SECOND COURSE

Sauce for a Roasted Mallard 

  • Take onions and mince them well 
  • Put some in thy mallard so have thee good fortune  
  • And mince more onions I thee teach  
  • With the grease of the mallard boil it then 
  • Put ale, mustard, and honey there to 
  • Boil all together til it be enough

For Thick Fignade 
First boil your water with honey and salt.
Grind blanched almonds I know you shall; 
Through a strainer you shall strain them, 
With the same water that is so clean. 
In some of the water you shall steep 
White bread crusts to bind it withal; 
Then take figs and grind them well, 
Put them in [a] pot so have you bliss; 
Then take bread, strain it with milk 
Of almonds that is white and clean; 
Cast in the figs that are ground 
With powder of pepper that is the kind, 
And powder of cinnamon; in great lord's house 
With sugar or honey you may sweeten it; 
Then take almonds cloven in twain, 
That are fried with oil, and set with will 
Your dish, and garnish it you might 
With powder of ginger that is so bright, 
And serve it forth as I spoke then 
And set it in hall before good men. 

Fignade
Fignade 

Allowes de Mouton

  • Take fresh mutton and cut it in the manner of steaks and then take fresh raw parsley and onions shred small, yolks of hardboiled eggs and marrow or suet.
  • Cut them all small and mix them together and add powdered ginger, saffron and stir with your hand, then spread it over the steaks and add salt and roll them up together and roast it. 
Allowes de Mouton
Allowes de Mouton

Makke

  • Take beans and boil them well. Take them out of the water and put them in a mortar and grind them to dust until they be as white as any milk.
  • Warm a little red wine, add the ground beans, add salt and slice it onto dishes. Then take onions and mince them small and boil them in oil until they be all brown and garnish the dishes with them and serve.
Makke
Makke

Salat
Take parsley, sage, garlic, cibols (Welsh onion/scallions), leeks, borage, mint, porrette (leeks), fennel, cress, rosemary, purslane, wash them clean and tear them into small pieces by hand and mix them well with raw oil, add vinegar and salt and serve. 

Salat
Salat 

THIRD COURSE

Comadore

  • Take figs and raisins. Pick them and wash them clean, scald them in wine; grind them right small. Cast sugar in the same wine and mix it together.
  • Draw it up through a strainer & mix up the fruit therewith. Take good pears and apples; pare them and take the best. Grind them small and cast thereto (add to the mixture).
  • Set a pot on the fire with oil & cast all these things therein, and stir it carefully and keep it well from burning; & when it is fried, cast thereto powders of ginger, of canel (cinnamon), of galingale, whole cloves, flour of canel, & maces whole.
  • Cast thereto pine nuts, a little fried in oil & salt. And when it is enough fried, take it up at once and do it in a vessel & let it cool. And when it is cool, carve out with a knife small pieces of the thickness & of the length of a little finger, & close it fast in good paste & fry them in oil & serve forth.
Lords and Ladles
Chastelets 

Chastelets 

  • Take and make a foyle of good pastry [foyles as in paper, i.e. sheets of pastry as thin as paper] with a roll a foot long and longer in proportion.
  • Make four coffins [pastry cases] from the same pastry, with the roll the width of the small of your arm, and six inches deep. Make the biggest one in the middle. Fasten the pastry sheets at the mouth upwards. And fasten your other four (sic) on every side.
  • Quaintly carve out keyntlich [battlements] above in the manner of embattling, and dry them until they’re hard in an oven or in the sun. In the middle coffin, do a mixture of pork with good pork and raw egg with salt. And colour it with saffron and do another crème of almonds, and put in the other cream of cow’s milk with egg. Colour it with sandalwood.
  • Another manner – meat of figs, raisons, apples and pears and make it brown. Another manner - do the meat as you would for blanched fritters and colour it with green. Put this into the oven and bake it well. And serve it with brandy en flambé!