Debatable Lands Barony Birthday, AS 35
An Italian Feast from De Honesta Voluptate, by Bartolomeo de Platina
Prepared and redacted by Margaret Makafee
Lunch prepared by Gregory of the Debatable Lands
Candied Nuts by Filip of the Marches
Translations from PLATINA (i.e. Bartolomeo de Sacchi di Piadena) De Honesta Voluptate, The first dated cookery book, Volume V from the Mallinckrodt Collection of Food Classics, Elizabeth Buerman Andrews translator
Reddish mustard sauce
Frictellae from apples
Frictella from egg whites, fine flour and fresh cheese
A mid-afternoon refreshment
Bread and olive oil
Grapes and figs
Macaroni and cheese
Mushrooms in green salsa
Meat in the Roman style
Garlic and walnut sauce
Rice in rich broth
Peaches with honey
Candied walnuts and almonds
Cherries and blueberries
.It is good cooked in white wine or vinegar. There are those who say that one ought to add as much water, indeed especially Publius, who does not drink wine; but doubtless they are in error. it is more flavorful cooked either in wine or vinegar and lasts longer. Ham should not be eaten, nor should its juice be drawn out, unless it has cooled.
Grind up mustard, raisins, white corn meal and toasted bread crumbs and a little cinnamon, either separately or all together, when they are ground up, dissolve them in verjuice or vinegar and a little must. And pass this into dishes through a strainer. This is less warming than the above and stimulates the thirst and is agreeably nourishing
Grind mustard seeds. Grind in flour, raisins, and bread crumbs. Add sprinkle of cinnamon.Add wine vinegar in small amounts and blend until mustard is desired consistency. If you want a smooth mustard, strain. If you like course grain, it tastes just fine without straining.
Cut up and grind as much rich cheese as I said for the White Torta. Add add bleta, parsley, marjoram rinsed and cut up, four eggs well beaten, ground pepper, a little saffron, a quantity of liquamen or better, and mix with your hands, so that it nearly forms one mass. In the same way, put it into a pan with a bottom crust, and place it on the hearth. When it is half cooked, to make it seem more colorful, pour over it an egg beaten with saffron. It should be done when the upper crust rises.
Bake pie shell in 450F oven for 10 minutes. Remove and reduce oven temperature to 400F. Pour mixture into shell and bake until the top puffs up (30-40 minutes). If you like, beat a couple threads of saffron into an egg and pour it over the top of the pie about 20 minutes into the process. Serve hot or cold.
Start the yeast in 1/4 cup warm water. Mix together dry ingredients. Make a well and pour in the yeast, mix in. Mix in applesauce until mixture is desired consistency. Drop by spoonful in 1/4 to 1/2" hot vegetable oil. Fry until golden on each side. Drain on paper towels and serve immediately, or sprinkle with sugar and serve.
[Frictella from Elderberry Flowers] To grated cheese, aged as well as fresh, add a little meal, some egg whites, some milk and a bit more sugar, and grind all this together in the same mortar. When it is ground, take it from the mortar and put it in a bowl and sprinkle in whole elderberry blooms and blend. When this has been prepared, either with your hand or a spoon or any other fashion put it in a dish where you cook it either with boiling best liquamen or better oil. [Frictella from egg whites, fine flour, and fresh cheese follows thus] You will observe all that I said before, but leave out the milk and elderberry blooms.
Peel a cucumber. Slice in half across the circular edge. Slice each half in half along the long edge. Divide each quarter in to quarters. Remove seeds if desired. Put a Tbsp olive oil on a plate and roll the cucumber in it. Sprinkle on salt and vinegar. Serve.
The onion is also cooked under the ashes and coals until all the rawness is steamed out of it; when it has cooled it is chopped finely and put in a dish with salt and oil and defrutum, or rolled in must....
Carrot...is considered more pleasant when cooked under warm ashes and coals. When it has been taken out and cooled a little, it should be peeled thoroughly, cleaned of ashes, cut up in little pieces, and put in a dish; salt should be added, and oil and vinegar, and a little defrutum or must, and then a few mild herbs sprinkled over.
Boil asparagus in salted water for about 5 minutes or until it is al dente but tastes cooked. Place on platter. Add olive oil, toss asparagus until it is well coated. Add balsamic vinegar and salt and toss. Serve immediately.
You will roast a chicken after it has been well plucked, cleaned and washed, and after roasting it, put it into a dish before it cools off and pour over it either orange juice or verjuice with rosewater, sugar, and well-ground cinnamon, and serve it to your guests.
With raisins, grind up thoroughly three pieces of bread that have been toasted and softened in dark wine. And when they have been ground up, dissolve them in dark wine, must, verjuice or vinegar if you prefer. Put in a sufficient amount of ground cinnamon and clove. Pass this through a strainer into a bowl, serve it to your guests when you please. This is readily digested, nourishing and easily absorbed...
Those who call them calarmarii would better and more properly call them atramentarii, for they have a head in the shape of an inkwell and often pour out a black fluid like ink. When they have been cut in large pieces and boiled with finely chopped parsley and spices, they should be fried a little and eaten with orange juice.
Clean calimari and cut into desired shapes and sizes. Bring to boil enough lightly salted water to cover by 1 or 2 fingers. Add calimari and herbs. Boil for 2 minutes. Drain. Heat olive oil in a skillet and fry calimari in olive oil for a few minutes. Remove to dish and sprinkle on orange juice.
[On meal in juice]...Spelt meal is cleaned and rinsed, cooked in juice of a chicken for a long time; when it has cooked transfer part of it into a deep dish. To this, when it has cooled a little, add the yolks of three eggs with some saffron and return it to the pot and sprinkle with spices [Rice in whatever juice you please] Prepare the rice in the same manner as the meal. Some leave out the eggs. This is done according to your choice.
...It may be cooked as pleases the greedy to say in some ways, with the third part which clings to the earth, in its juice, first in water with white bread, and then with pears or sprouts and twigs. Some put in garlic, which is thought to counteract the poison. They are fried, after being boiled and salted, in oil or liquamen, when they are fried, they are suffused with green sauce which they call salsa, or in garlic sauce.
A sauce made from vine tendrils, called salsa Take delicate vine tendrils and grind them up well, add, if you wish, the stalk of tender garlic and a small amount of bread crumbs. I say nothing of salt, for almost no dish is made without salt, then moisten all this in vinegar or verjuice and, when it is moistened, pass it through a strainer into a dish.
Rinse vine leaves in water. Grind in mortar (or food processor). Add 1 clove garlic, well mashed, and bread crumbs and grind some more. Add vinegar until the consistency is as desired, Strain through a sieve or food mill.
Cut the meat of a young bull into morsels not larger than the size of an egg, in such a way that none is completely severed from the other; right away, sprinkle them with salt and coriander or ground fennel; having sprinkled them, press them a little between two boards. Then pass a spit through them with pieces of lard interspersed so that the pieces of meat do not touch each other. Turn them over the fire, seeing that they do not become too dry until they are cooked.
Cut the meat as described above. Sprinkle on the spices. Put in a bag and press lightly with a plate--this works the spices into the meat. Remove meat and place slices/slivers of suet between each piece (this will keep it moist on the grill). Skewer the meat and cook on grill until desired doneness.
Prepare this in the same way as above (To almonds or walnuts that have been coarsely ground, add as much cleaned garlic as you want and likewise, as need be, grind them up well, sprinkling them all the while so that they do not make oil. When they are ground up, put in white bread crumbs softened in juice of meat or fish, and grind again. And if it seems too stiff, it can be softened easily in the same juice.), but do not moisten it in water or juice, but in must of dark grapes, squeezed by hand and cooked down for half an hour. The same can be done with juice of cherries.
Grind walnuts in food processor (not too fine). Sprinkle with a little water. Add garlic and grind. Stir liquid into the bread crumbs so that they are moistened all over. Add. Blend. Add as much more liquid as needed to get desired consistency (this should be a thick sauce, so not too much).
White flour, moistened with the white of an egg and rosewater, should be well ground. Roll this into slender bits like a straw, stretched to the length of half a floor. With a very thin iron stylus, scrape out the middle. Then, as you remove the iron, you leave them hollow. Then, spread out just so and dried in the sun, they will last for two or three years. Indeed, especially if they are made i the month of the August moon. They should be cooked in rich juice and poured into dishes and sprinkled with grated cheese, fresh butter, and mild herbs. This dish needs to be cooked for two hours.
Bring pot of broth to a boil. Add macaroni. Boil until done. Drain most of the liquid. Return noodles to pot and add butter. Pour noodles and remaining broth in serving tray. Sprinkle on cheese. Mix herbs together and sprinkle on, dudes! Heat oven and put in noodles until cheese melts. Serve
A preparation of several greens is made with lettuce, bugloss, mint, catmint, fennel, parsley, sisymbrium, origan, chervil, cicerbita which doctors call Teraxicon, Plantain, Morrella, and several other fragrant greens, well washed and pressed and put in a large dish, sprinkle them with a good deal of salt and blend with oil, then pout vinegar over it all when it has sat a little; it should be eaten and well chewed because wild greens are touch. This sort of salad needs a little more oil than vinegar. It is more suitable in winter than in summer, because it requires much digestion and this is stronger in winter.
...also one should not reject the opinion of those who say that peaches should be eaten after the meal, finely cut up and softened in best honey, because peaches cool the stomach opening and the upper orifices. This should be done when one has had roast for supper beforehand.
An alternative interpretation is slice several peaches. Fill the bottom of a bowl or wide jar with 1/8 - 1/4" honey. Add a layer of peaches, then a layer of honey until the jar bowl is full, ending with a layer of honey. Cover and refrigerate for several hours. Serve.