I am arranging to make a quiet dinner for a pair of friends in a couple of months. What I'm short on are ideas of documentable foods that would be easily prepared in a camp environment. In short, food that would have been eaten "in the field", but with the extras for special guests.

This meal would be prepared over a wood fire. Obviously, I thought of some form of meat using Poudre Forte as a seasoning. But what else (in addition to fresh fruits and vegetables) would I make? Are there ways to cook bread over a wood fire? Is there a way to make a pasty, or something like it?

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I'm thinking something appropriate to what a nobleman during the latter part of the Hundred Year's Wars would have eaten or liked. Something that could easily be prepared in the field by his servants, but would be pleasing to the eye and the palate. I'd also like to know what type of wine or other spirit would be appropriate to serve.

I'm thinking this would be a meal with a number of courses. I suspect two meat dishes would be good, and perhaps some form of fish or seafood, plus some type of pottage, and fresh vegetables and fruit. The type of things that could be foraged whilst on campaign.

Does that help?

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are season/location an issue?

also, an exact year and location would be helpful (theres lots of sources that could apply).

fortunately, every single real medieval recipe was made to be cooked with fire . This means theres a plethora of choices for you.

for baking, it is difficult to bake in a camp setting unless you construct an oven, which is a many day process. Dutch oven baking of breads, etc, does not seem to be a medieval concept. They bake some other stuff by heaping coals on the lid, but I've never seen a recipe for a bread or pie that doesnt specifically ask for an oven.

to this end, it is my supposition that our medieval counterparts would have procured pies and breads from the local baker, or gone without.

We deal with this in our camp by either bringing premade baked goods (made according to time and place correct recipes, of course , or doing without. Theres some awesome sweet things you can do in camp, even without an oven.

again, a specific year/place and an idea how documentably authentic you need to be would help (everyones bar is in a different place, wanna make sure what we suggest works for you).

hope to be of assistance,
--Anne-Marie

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My apologies for not getting back to this sooner---been dealing with a family crisis out of town for the past week.

I'm looking at high-summer, close to harvest-time. I will probably acquire breads, cheeses and related items on the local economy, but things like meats, wines and fish would be helpful, or even a type of porridge.

What would work in 1420's Burgundy?

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quote:

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Originally posted by Tanne:
I'm not a cook, but even I made this one:
Take a chicken, stuff it full of grapes, garlic, and wortes (we used parsley, rosemary, and sage I think) and onions, put it in a pot and cover it with half broth half white wine and 'boil it till it is done'
Anne-Marie made this, and we all loved it so much we made it again the night after she left. It was made at an event that was '1471'
so it might do for you. I'm sorry I don't know the source but I'm sure Anne Marie or Genot could tell you...
Tanne

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aw shucks, I'm glad you liked it
when you make it, dotn forget the sprinkle of poudre douce. mmmm...

the source...
Chykens in Hocchee
Curye on Inglysch p. 105 (Forme of Cury no. 36)

Take chykens and scald hem. Take persel and sawge, with o+ er erbes; take garlec & grapes, and stoppe the chikenus ful, and see+ hem in gode broth,
so + at + ey may esely be boyled + erinne. Messe hem & cast + erto powdour dowce.

glad you liked it! and cant wait to see photos of the PARMA event. it was way fun!

--AM

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I did Martino's Armoured Turnips in my new cooking pots this weekend and they were THE BOMB!!!!

In an effort to cut time, I boiled the whole, unpeeled turnips at home, chilled them and stuck them in the cooler. We peeled and sliced them at the event, then layered them in the cooking pots which we stuck in the fire until the cheese was melted and they were "enough". Everyone went wild over them and I can see that they are going to be a new Red Co. favorite. :-)

Thank you so much for telling me you could do them over the fire, I don't think I ever would have figured it out on my own.

quote:

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Originally posted by Ginevra:
Hey AM!

I did Martino's Armoured Turnips in my new cooking pots this weekend and they were THE BOMB!!!!

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Im' so glad! I must admit I dont know why we all didnt think of this long before. Our little modern brains kept saying "no, that's an oven dish" I guess.

makes me wonder what else we can do on the fire like that? hmmm. ruzzige cake would probably work great in a modern dutch oven setup....

what kind of cheese did you use? I'm thinking mozz is the best, but cheddar worked ok (tho it was a bit oily for my tastes).

--AM

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