Like everyone else in the Middle Ages, My main meal is dinner, and so there is always, in the main

Member who studies the Middle Ages (Mdiblist call it here) let me book on cooking in the Middle Ages as a small explosive device, and a single stroke sent me into a tailspin of independent research on medieval food. Fascinating subject, and the same principle research tool what I usually do, so the search itself was very easy for me. For starters I read more than I was cooking: basic assumptions of eating and cooking various medieval ours, that cooking utensils and ingredients.
So let's say that the year is 1393, France. I have a castle, knights, cooks, servants, and even the court jester Alchemist. roundtables Maybe even a lady. The fields of my perpetual processors and forest hunters take care of my next meal. How to look my dinner?
Like everyone else in the Middle Ages, My main meal is dinner, and so there is always, in the main hall of the castle, where the fireplace used for cooking and heating together. Compared with more ancient castles, fourteenth-century castle Brother has passed one of the walls. The tables are arranged in a U-shape to allow everyone to watch the entertainment. Everyone except those who are continuing to cook the food or keep roasting meat, eat together - even the servants and slaves. You can call the hierarchy of the castle in the order of the meeting, and by the way serving the young people and low-status Cut the meat and bread officials and elders. So customary. There are bowls of soup, but not enough to go around, so some of my guests share a bowl. Have large trays (trenchers) which eat stale bread. There is also a wooden trays. Only cutlery, except arms, is the knife first. There is no water on the table - only wine and beer (ale). Fourteenth century roundtables no one drinks water, and rightly so.
The ancient roundtables royal feast Charles V: One of the waiters (carver) carry a knife to cut the meat, and fallopian tubes (left) declared the dish from: Grandes Chroniques de France, 1375-1379 Paris BnF Département des manuscrits Français 2813 fol. 394
Class requires so most of the meal is meat, and some fruits and vegetables are cooked. My cooks are limited to using expensive and exotic spices like ginger came from Asia, brown sugar came from the Middle East and grains - Garden - Eden from Eastern Africa. Hunting meat grilling and side accompanied by various sauces, colors and flavors. Dinner roundtables menu today includes:
Dish most identified with is medieval pie, and indeed you can see a nice variety of pastries open and closed all fair days - medieval respects himself. Threat or tortillas as it is in most sources, it seemed like we usually imagine pie and baked in ovens usually major public and at home. This large-scale wood ovens, served a large number of people and therefore could provide heat outputs are difficult to mimic a home oven. This recipe green pie, Torta de herbe, taken from a book called Libro di cucina del secolo XIV, Italian cookbook roundtables from 1300 or so, with many small treasures. The recipe calls for putting the vegetarian tortilla between two Testud, Heat resistant roundtables large stones or terra cotta lid. Above the stone were piling coals and provide more uniform heat. If you have a baking stone house, it's time to use it.
Se tu voy fare torta de herbe per xii persone, toi vi cassi grandi e toy granda quantità de herbe zoè blede, petrosemolo, spinaze, menta, e do libre de lardo salato roundtables e octo ova; toy queste herbe ben necte e ben batute e ben spremute del sugo, toy il caxo e trialo con herbe bene grosso taglato e toy lo lardo che tu ay ben batuto al piú che tu poy e toy l 'ova roundtables che tu ay e mescola queste cosse insema e miti dentro do croste in el testo e fay zalla la crosta de sovra questa torta molto vole essere roundtables grasso e assay caxo e molte herbe e voy essere voa e se voy per men persone, toy le cosse a questa mesura. Tourette's weeds.
If you want to make tortillas weeds twelve diners, take six big cheese, and a large amount of weed beet, parsley, spinach and mint, two lbs of fat salt, and eight eggs. Take it all, clean and cut the weeds after blackmailed them fluids. Take the cheese and chopped it with the chopped herbs. Take the fat after you hit the best, and eggs, and mix well all the while. Put the mixture between the two envelopes, and yellow color cover. Tortilla very rich cheese, and many weeds. If you want to make more or fewer people, will maintain the relationship between the components.
This is a great recipe: it demonstrates the important techniques (working with and Crater painting with saffron), the charming simplicity of the genre, and the shorthand of recipes written in the late Middle Ages. This recipe written by someone who cooks for people who cook. The original recipe probably talking roundtables fresh cheese, the kind known here as farmer's cheese. The best way to achieve a similar effect, it seems to combine different types of cheese - cheese Canaan and cream cheese for example. I I combined the ricotta roundtables and cream cheese, and cottage was working. Until this matter is fat which speaks recipe: salted fat is similar Lfnz'nta. Originally fat and works with crater, and was incorporated with the eggs. Of course I use a food processor. If you decide to give up the meat ingredient in the recipe, try adding a similar amount (250 grams) of other fat, cream cheese, for example, to keep the final texture.
Filling a generous package of green leaves (I suggest 150 grams of spinach and 150 g chard) 1/2 cup chopped parsley leaves 1/2 cup chopped mint leaves (mint preferable to respond roundtables here) 250 g fat (original recipe salted lard - Pancho tended) 300 grams of cheese 4 eggs Salt and Saffron few hours before baking, prepare roundtables the dough: Mix the butter, flour and salt texture roundtables crumbs, and add the water until you get a ball of dough. Spend one-third of the dough and divide into two balls squashed. Refrigerate for at least half an hour. Roll out half of dough largest and arrange the template 22 cm (9 inches)