Garlic Soup (vegetarian),
turnips baked with cheese (vegetarian),
rabbit stew, chicken in almond
and rose petal sauce, wardonys in syryp
(vegetarian)
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
Five Medieval Recipes
Recipes (part 3)
Hrolf Arnorson's Mead Recipe
Gunnar's Viking Vengenance Ale Recipe
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