This was truly a labor of love! I have spent the last twenty years studying medieval cookery. I was at a loss, for a very long time, just how to determine what Beathog would have been eating at her home in the Highlands. There are no published cookbooks from Scotland until the early 18th century, but the 14th century cookbooks that are available from neighboring countries (such as Ein Buch von Guter Spise, Le Ménagier de Paris, Le Viandier de Taillevent, Libro de Cocina, The Forme of Cury) not only provide some good basic recipes enjoyed during that period, but echo many similar preparation and preservation techniques that (I assume) can be applied to cookery in Scotland during the same century. Would there be regional differences? Of course. But, where the documentation sources for period recipes in Scotland may fall short, the research more than makes up for it in other areas, and I was able to learn a great deal about medieval Scotland’s climate and weather patterns, the crops they grew, their livestock, their trade with other countries and many aspects of their daily lives, — all important factors to consider when developing what I believe to be a potential glimpse into 14th century Scottish cookery.
Timing is everything! Domhnall and I were asked to participate (and represent Scotland) in a Cooks’ Play Date with some of our period cooking friends for Caid’s 40 Year Coronation and Celebration in Victorville. What was so perfect about the timing? I had just finished my notes for a class I was to teach at Collegium, only a few weeks before, entitled Medieval Cookery: Beyond the Redaction, where I discussed some of the techniques I had used to develop the dishes Domhnall and I would be preparing at 40-Year. The event was a blast! We cooked for two days, over blazing wood fires, in daytime temperatures well-exceeding 100 degrees, — and fed well over 100 people the first night and close to 300 the next.
The best part? Everyone of the tasters agreed! Period food is Yummy!! Domhnall and I will be repeating some of the dishes we did at Great Western War in October, especially for those who did not get a chance to attend 40-Year. Follow the links, below, for information on the recipes.
Pottage
Spring Pudding
The Offal Truth about Haggis
Why Flatbread?
The Beloved Oatcake
Buttermilk Cheese & Jam
To Cook a Sausage/Mustard
Fish Sausage?
Beef: Roasted & Stewed
Seedy Cakes
Shortbread
Atholl Brose
We had so much cooking at 40-year, the Right Noble Upper Crust decided to hold a Cooks’ Play Date at GWW this year. The A&S Area hosted us, with the assistance of the Cliar Cu Buidhe household encampment. We had a wonderful day! We cooked all day, about 6 hours, and then fed the passing populace samples. Everyone agreed: Period food IS yummy!
Domhnall and I repeated a few of the dishes we did for the 40-year demo, the peas pottage , barley puddings, and the stewed beef.
We also made Ordinary Rissoles, a 14th century filled dough that is fried in oil. They were so good! From Le Menagier de Paris: These are made of figs, raisins, roasted apples, and peeled walnuts to resemble pignolet, and spice powder; and the dough should be well-flavored with saffron, then fried in oil, If they need thickening, starch will bind them, and so will rice.
We fried our rissoles in oil about 5 minutes, and drained well. We then sprinkled them with powdered sugar and served them when they had cooled. A simple, period dish, and so delicious!
Lyondemere Arts & Archery
Domhnall and I were asked to serve a lunch for the populace at this event, specifically to keep the cost low and provide a satisfying, period meal. We thought finger foods would be appreciated, as well, seeing to the nature of the event and the possibility of inclement weather. It had to be Scottish fare! We were excited at the prospect, realizing many of the attendees may not have had the chance to sample some of our favorite offerings, and it would be a chance to tryout a few more.
Our menu, for a lunch fit for a 14th c Noble Scotsman:
hand pies, called ‘bridies’ in Scotland (one meat, one fish)
Spring Barley Pudding
Oatcakes, served with Buttermilk Cheese, often called ‘Crowdie’
Pickles
Lemon Barley Water