Perfidious Albion

Edinburgh University Medieval Society


Recipes (part 2)

Garlic soup (vegetarian), turnips baked with cheese (vegetarian), rabbit stew, chicken in almond and rose petal sauce, wardonys in syryp (vegetarian)

This is a very tasty recipe, but it does use a lot of garlic, so you might want to skip it if you have an important meeting or date in the next several days...

Garlic Soup

16 cloves garlic, crushed
4oz butter
8oz flour thyme or marjoram
pinch of salt and pepper
6 pints vegetable stock chopped chives to garnish

cook garlic in butter over low heat
stir in flour, salt, herbs, and seasoning
heat until bubbly
gradually add stock, stirring all the time

Turnips Baked with Cheese

6lb white turnips
2½ lb Swiss cheese (Raclette or Gruyere or a mixture these with mild Cheddar)
¾ lb butter
1 teaspoon ground allspice,
1 teaspoon nutmeg
salt and pepper

Peel turnips and boil until barely tender
Allow turnips to cool
Grate cheese, then slice the turnips
Place alternate layers of cheese and turnips in a buttered casserole dish, finishing with cheese on top.
Add some butter, spice, and salt on top of each turnip layer.
Place in a medium oven just long enough to melt the cheese

Rabbit or hare stew with herbs and barley

6oz butter
6-9lb hare or rabbit joints (depending on the amount of bone)
3lb leeks
12 cloves garlic,
18oz pot barley
4½ pint water
9 tablespoons wine vinegar
6 bay leaves
3 tablespoon dried sage
salt and pepper

Chop garlic finely.
Slice leeks
Melt butter in a heavy pan and fry the meat with the leeks and garlic until the vegetables are slightly softened and the meat is lightly browned.
Add the barley, water, vinegar, bay leaves salt and pepper.
Bring to the boil, cover and simmer gently for 1-1½ hours.
Add the sage and cook for several minutes.

Minced Chicken in Almond and Rose Petal Sauce

9 cups diced cooked chicken
4 ½ cups hot chicken broth
4 ½ cups rose petals
6 oz chopped, slivered, or ground blanched almonds
3 tsp salt ½ tsp sugar ¼ tsp ginger

Grind most of the rose petals with almonds
Mix the resulting powder with chicken broth and allow to steep for about ten minutes
Chop chicken and put it in a processor or blender with the broth mixture, blend thoroughly.
Season and heat, stirring constantly, for no more than five minutes. (may add a couple of drops of red food colouring)

Wardonys in Syryp
6lbs pears
1 bottle red wine
12oz sugar
3 teaspoons cinnamon
1 teaspoon ginger
20 whole cloves
pinch of saffron
3 tablespoons lemon juice or vinegar, or lemon peel

Parboil pears in water for 5 minutes peel them, cut in half and remove cores
mix cinnamon and wine and strain into pan
add sugar and stir over heat until it dissolves
add pears and poach for 10 minutes on low heat
add rest of ingredients towards end of cooking period leave to cool.

Recipes (part 1)
Recipes (part 3)
Hrolf Arnorson's Mead Recipe
Gunnar's Viking Vengenance Ale Recipe

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