Landsknecht/King's and Queen's Champion of Arms

June 2005


First Course:

Second Course:

Third Course:

Dessert Board

§ has alcohol.



Spiced Butter:

'Wolfenb?ttel Manuscript' aka 'Mittelniederdeutsches Kochbuch', North germany, mid-15th century (the book contains almost unchanged recipes from both the Buoch von guoter Spicse and the Harpestreng tradition, so at least parts of it go back considerably fartther.)

59. Men schal nemen garophesneghele unde musschaten, cardemomen, peper, ingever, alle lickwol gheweghen, unde make daraff botteren edder kese.

You shall take cloves, nutmeg, cardamom, pepper and ginger, in equal weight, and add butter or cheese.

5 lbs whipped butter

approx 1 tbsp each ground cloves, nutmeg, cardamom, pepper, ginger, or to taste

Add the spices to the butter and mix well. Chill overnight.


Boiled Garlic (Aquapatys)

Forme of Cury: "Pill garlec and cast it in a pot with water and oile and seeth it. Do therto safroun, salt, and powdour fort and dresse it forthe hoot. "

Peel and/or rinse your garlic cloves
Put garlic cloves in a pan and cover with roughly twice the volume of water. Splash in a few spoonfuls of olive oil.
Simmer garlic several hours, until cooked through, slightly carmelized, and squishy.
Drain, add a light sprinkling of saffron powder, salt, and powder fort (I suggest pepper and/or long pepper, ginger, cloves, mace/nutmeg). Mix and serve.

Pear Chutney (Compost of Pears):

"Take rote of persel, of pasternak, of rafens, scape hem and waische hem clene. Take rapes & caboches, ypared and icorue. Take an erthen panne with clene water & set it on the fire; cast alle thise therinne. Whan they buth boiled cast therto peeres, & parboile hem wel. Take alle thise thynges vp & lat it kele on a faire cloth. Do therto salt; whan it
is colde, do hit in a vessel; take vyneger & powdour & safroun & do therto, & lat alle thise thynges lye therin al nyyt, other al day. Take wyne greke & hony, clarified togider; take lumbarde mustard & raisons coraunce, al hoole, & grynde powdour of canel, powdour douce & aneys hole, & fenell seed. Take alle thise thynges & cast togyder in a pot of erthe, & take therof whan thou wilt & serue forth."
- -Curye on Inglish, p. 120-121

7 lbs. carrots, sliced thin
3 lb turnips in small pieces
3 lbs parsnips
1 head cabbage, in small pieces
6 lbs pears, in chunks
2 tsp. salt
8 tblsp. vinegar
2 tsp. ginger
10-15 threads saffron
one large bottle sweet Muscat wine
2 lbs honey

1/2 cup. lombard mustard sauce
3 c. currants
2 tsp. cinnamon
2 tblsp. each anise seed & fennel seed

Put the root vegetables and cabbage in a pot of water and bring to a boil. Add the pears. Parboil and drain. Lay on a cloth to cool. Sprinkle on salt. Mix vinegar and ginger and sprinkle this on the vegetables. Leave overnight, covered. In a large jar, mix the vegetables. Heat the honey with the wine, then pour it, with the mustard, spices and other seeds, over the mixture. Seal the jar and refrigerate. (We added the currants and saffron a little later, then refrigerated 3 weeks)

Cumin Chicken:

Hennys in Bruet:

Hens in bruet should be scalded and boiled with pork, and grind pepper and cumin, bread and ale, and temper it with the self broth, and boil it.

50 lbs chicken thighs

5 lbs bacon ends

1/4 cup cracked pepper

8-9 bottles german ale

1/8 cup cumin, ground

1 cup chicken base

Put chicken thighs in baking pans in a single layer. put bacon on top. Bake until nearly done. Pour the juices together and skim off some of the fat. Combine with pepper, ale, and cumin. Season to taste. Pour over chicken thighs in baggies; freeze. To reconstitute, remove from bags, combine with the chicken base reconstituted with water, and heat/defrost.

Pickled beets

(Ein New Kochbuch, Marxen Rumpolt, 1581) 3. Rote Ruben eyngemacht mit klein geschnittenen Merrettich/ Aniss/ Coriander/ und ein wenig Kuemel/ sonderlich wenn die Ruben geschnitten/ gesotten mit halb Wein und halb Essig  Pickled Beets - 3. Red beets preserved with small cut horseradish/ anise/ coriander/ and a little caraway/ especially if the beets are cut/ marinated in half wine and half vinegar.

[Translation by Gwen Catrin von Berlin (Martina Grasse)]

20 lbs beets

6 heaping tbsp prepared horseradish (because I couldn't get fresh)

1/2 gal vinegar

1/2 gal red wine

3 tsp aniseed

6 tbsp coriander

5 tbsp caraway

Cook and peel beets, slice and quarter. put into jars and cover with half vinegar/half wine. Add horseradish, aniseed, coriander and caraway. Allow to marinate 24 hours or more.

Carrot-Cheese Pie

Torta de Zanahoria (Carrot Pie)
Wash and scrape the carrots, and remove them from the water and cook them in good meat broth, and being cooked remove them and chop them small with the knife, adding to them mint and marjoram, and for each two pounds of chopped carrots [use] a pound of Tronchon cheese and a pound and a half of buttery Pinto cheese, and six ounces of fresh cheese, and one ounce of ground pepper, one ounce of cinnamon, two ounces of candied orange peel cut small, one pound of sugar, eight eggs, three ounces of cow's butter, and from this composition make a torta with pastry above and below, and the tart pan with pastry all around, and make it cook in the oven, making the crust of sugar, cinnamon, and rosewater. In this manner you can make tortas of all sorts of roots, such as that of parsley, having taken the core out of them.
-- Diego Granado, Libro del Arte de Cozina, 1599

Redaction by Brighid ni Chairain:

15 lb. carrots, cooked and drained
1/4 lb. candied orange peel
3 lb. mozzarella, shredded
4 tsp. dried marjoram
6 lb monterey jack, shredded
2 handfuls fresh mint
1.5 lb. ricotta cheese
56 eggs, beaten
1.5 cups butter
18 batches pastry for 2-crust pie (preferably made with butter)
1/2 cup cinnamon
cinnamon sugar
2 c. sugar

Preheat oven to 375 F. Combine all of the filling ingredients and mix thoroughly. Place in the bottom crust. Put on the top crust, and seal the edges well. Brush the top crust with rosewater, and sprinkle with cinnamon sugar. Bake for 45-50 minutes, until the crust is brown, and the filling is set.

Sallet of Herbs

Loosely based on the one in Form of Cury:

Spinach, Red Leaf Lettuce, Parsley, Chives, green onions, mint, dill, rosemary, sage, basil, dandelion.

Dressed with Salt, balsamic vinegar, and olive oil.

Pork Bourbelier (Le menagier)

Bourbelier of WILD PIG. First you must put it in boiling water and take it out quickly and stick with cloves; put it on to roast, and baste with a sauce made of spices, that is ginger, cinnamon, clove, grain, long pepper and nutmegs, mixed with verjuice, wine and vinegar, and without boiling use it to baste; and when it is roasted it should be boiled up together, And this sauce is called boar's tail, and you will find it later (and there it is thickened with bread: and here, not).

30 lbs pork loin

1 cup cloves

Ground Ginger, Cinnamon, cloves, grains of paradise, long pepper, nutmeg

1 winebottle of Verjuice

1/2 gallon Red wine

Scald pork roasts, and stud with cloves about 2" apart. Place in roasters with spices and verjuice. Add red wine; cook about 2.5 hrs on medium.


If you wish to provide for keeping mustard a long time do it at wine-harvest in sweet must. And some say that the must should be boiled. Item, if you want to make mustard hastily in a village, grind some mustard-seed in a mortar and soak in vinegar, and strain; and if you want to make it ready the sooner, put it in a pot in front of the fire. Item, and if you wish to make it properly and at leisure, put the mustard-seed to soak overnight in good vinegar, then have it ground fine in a mill, and then little by little moisten it with vinegar: and if you have some spices left over from making jelly, broth, hypocras or sauces, they may be ground up with it, and then leave it until it is ready.  (Le Menagier de Paris)

Brown Mustard seed

Cider Vinegar

We mixed mustard seed, ground, with cider vinegar and aged it overnight.

Pottage of onions called Cebollada (De Nola)

You will take onions, peeled and well-washed and cleaned and cut them in large pieces; and cast them in a pot of water that is boiling; and when they have boiled once or twice in the pot, remove them from the pot and squeeze them between two wooden chopping blocks; and then gently fry them with melted good fatty bacon or with bacon grease, moving them about with a spatula, and stirring them in the frying pan with said spatula which is of wood. And if the onions become at all dry, cast in good fatty mutton broth until the onions are well-cooked. And then take almonds which are well-peeled and blanched. And grind them well in a mortar, and then mix them with good mutton broth and strain them through a woolen cloth. And then cast the almond milk in the pot with the onions. And mix it well. And then cook them well until the onions are cooked with the almond milk. And cast into the pot some good cheese of Aragon, grated, and mix them well with a haravillo as if they were gourds. And when they are well-mixed with the cheese, and you see that it is cooked, prepare dishes, first casting into the pot a pair of egg yolks for each dish; and if you wish, cast sugar and cinnamon on the dishes, and it is good.

40 lbs medium-large onions
1.5 q. almond milk
Olive oil
4 lb of shredded monterey jack cheese

Peel and slice onions into thick slices
Heat water to boiling, add onions and parboil until tender/translucent
Drain and cool. Squeeze between 2 cutting boards
Saute onions in olive oil until carmelized
Add almond milk and cook on low until almost absorbed
Just before serving, add cheese and mix in

Vegetable- Cheese tart from Le Menagier

TO MAKE A TART, take four handfuls of beet-leaves, two handfuls of parsley, one handful of chervil, a bit of turnip-top and two handfuls of spinach, and clean them and wash them in cold water, then chop very small: then grate two kinds of cheese, that is one mild and one medium, and then put eggs with it, yolk and white, and grate them in with the cheese; then put the herbs in the mortar and grind them up together, and also add to that some powdered spices. Or in place of this have first ground up in the mortar two pieces of ginger, and over this grate your cheeses, eggs and herbs, and then throw in some grated old pressed cheese or some other such on to the herbs, and carry to the oven, and then make it into a tart and eat it hot.

bottom crust worth of pate brisee
1 large handfuls mixed green and red chard
2 large handfuls spinach
1 handfuls watercress, dandelion
1 handfuls parsley
3 tbsp parmesan cheese
1/2 cup or so shredded farmer cheese
1-2 tbsp ricotta

1 egg

Wash and food process greens
Add cut up cheese, process until smooth
Add egg
Line pie pan with pate brisee
Put cheese/greens mixture into pie crust, bake 50 minutes to 1 hour (or till toothpick comes out clean)

Plum Mousse

Forme of Cury #97

Take bolas [plums] and scald hem with wyne, and drawe hem thorow a straynor; do hem in a pot. Clarify hony, and do therto with powdour fort and flour of rys. Salt it & florissh it with whyte aneys, & serue it forth.

1 case of plums

4 lbs honey

4 bottles red grape juice

1/2 cup rice flour

Powder forte (ginger, cloves, pepper)

Wash plums and remove pits. Combine with grape juice and cook 1/2 hour. Process with stick blender. Add honey, powder fort, rice flour and attempt to cook down. Give up and put in fridge to cool over night. Dish up into small bowls . Garnish with dianthus (pinks) flowers.

Beef Rolls

(redaction by Christopher Calhoune)

Serving for 1 Table of 8

Source: Stir It Well

 2 lbs. sliced Beef  – 4 oz each (8 pieces)

1 T Suet

½ small Onion (~2 oz) or 2 shallots

2 T fresh Parsley Leaves

Fresh Sage to Taste

Fresh Marjoram to Taste

Fresh Thyme Leaves to Taste

½ T Black Pepper

¼ tsp Salt


Using a food processor, chop onions, herbs, salt and pepper with the suet. Spread a thick layer of the onion mixture (1 T or more) onto each 4 oz slice of meat. Roll meat up. Salt and pepper the outside of each roll. Roast/bake the rolls for about 20-25 minutes in an oven set to at least 300F degrees. Half way through the cooking process baste the rolls with their own juice mixed with a little of the onion mixture.


Grilled mushrooms

Rumpolt's Ein Neu Kochbuch

119. Take Keiserling/
[Gwen Cat suggested: Emperor mushrooms]  which Mushrooms one generally holds best of all/ wash them off/ pepper and salt (them)/ lay them on a Grill/ roast and baste them with Butter/ and give them warm on a Plate/ strew them with Pepper and with Salt/ thus are they good and well tasting.

188. Take Redling Mushrooms/ peel and wash them off/ salt and pepper them/ lay them on a Grill/ and roast (fry)/ baste with Butter/ and give warm on a Plate/ strew them with Pepper and Salt/ thus it is also good and well tasting.

Wash mushrooms. Salt and pepper. Grill, basing with butter. Plate, Salt and pepper again.

Snap Peas:

Le Menagier de paris: "In new peas cooked to be eaten in the pod, you must add bacon on a meat day: and on a fish day, when they are cooked, you separate the liquid and add underneath melted salt butter, and then shake it. "

Boil snap peas in water until tender crisp. Drain. Add melted butter. Shake.


Fish in Rosemary *

A Proper newe Booke of Cokerye .

A Pyke sauce for a Pyke, Breme, Perche, Roche, Carpe, Eles, Floykes and al maner of brouke fyshe. Take a posye of Rosemary and time and bynde them together, and put in also a quantitye of perselye not bounde, and put into the caudron of water, salte and yeste, and the herbes, and lette them boyle a pretye whyle, then putte in the fysshe and a good quantitye of butter, and let them boyle a good season, and you shall have good Pyke sauce.

10 lb pollock

2 bunches rosemary

2 bunches thyme

3 bunches parsley, loose

Put herbs  in a shallow pan and add water, salt and a pinch of yeast.

Boil a for long enough to make a broth.

Add the fish and some butter, and poach.

Garlic-Pepper Sauce

Take fayre broun brede, toste hit, and stepe it in vinegre, and drawe it thurwe a straynour; and put ther-to garleke smal y-stampyd, poudre piper, salt, and serue forth.

- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.

1 loaf bread, toasted and ground

1 lb garlic, ground

1-2 quarts Vinegar

1/8 cup cracked pepper


Mix vinegar with bread; strain. Add garlic, pepper and salt to taste.

Anise Cookies:

Shamelessly Poached from Brighid's website:

Para hazer bizcocho (To Make Biscuit)

Take a dozen eggs, and ten of them without whites, and beat them in a kettle with one hand, and after they are well beaten cast in a pound of well ground sugar, and beat it well together with the eggs, and cast in a pound of very well sifted starch, and a little anise, and salt, and beat it a good while, and have a little oven, well-tempered, and make your squares of papers with your wafers underneath, and cast them there; and powder them with sugar on top, and watch them moment by moment, until they are done, and before watching them prick them with a knife, and if it comes out wet they are not cooked.

Anise Sugar Cookies
(2 batches)

2 large eggs
8 egg yolks
1 pound wheat starch (approx. 4 scant cups)
1 pound sugar (approx. 2 cups + 5 tablespoons)
2 teaspoons ground anise seed
1 teaspoon salt
additional sugar for sprinkling

Preheat the oven to 325 degrees. Place the eggs and egg yolks in the bowl of an electric mixer. Beat on medium for a minute. Gradually add the sugar to the eggs. Turn the speed to low and gradually add the starch, salt, and anise to the egg mixture. Beat on medium for 10 minutes. You will have a thick, fluffy batter.

Line cookie sheets with parchment paper. Alternatively, you may lightly
grease the pans or use non-stick pans. Drop the batter by tablespoons 2 inches apart. After a moment, they will spread out on the pan, and will spread further during baking. Sprinkle lightly with sugar.

Place in preheated oven. Bake for approximately 10 minutes, until the cookies are set and a toothpick or knife-blade comes out clean. The cookies should not be browned on top; there should be no more than a slight hint of golden color around the edges. Remove carefully from the pan with a spatula. Cookies will be soft when they are first removed and may be prone to breakage. They become firmer as they cool. Cool on racks. Store after cooling in an air-tight container. Makes approximately 5 dozen 3-inch cookies.

Leche Lumbard (Date Slices)

(Two fifteenth-century cookery-books : Harleian MS. 279 (ab 1430), & Harl. MS. 4016 (ab. 1450), with extracts from Ashmole MS. 1439, Laud MS. 553, & Douce MS. 55 / edited by Thomas Austin [electronic resource])

.v. Leche lumbarde.--Take Datys, an do a-way þe stonys, & sethe in swete Wyne; take hem vppe, an grynd hem in a mortere; draw vppe þorw a straynoure with a lytyl whyte Wyne & Sugre, And caste hem on a potte, & lete boyle tylle it be styff; þen take yt vppe, & ley it on a borde; þan take pouder of Gyngere & Canelle, & wryng it, & molde it to-gederys in þin hondys, & make it so styf þat it wolle be lechyd; & 3if it be no3t styf y-nowe, take hard 3olkys of Eyron & kreme(Note: Crimme; crumble. ) þer-on, or ellys grated brede, & make it þicke y-now; þen take clareye, & caste þer-on in maner of a Syryppe, when þou shalt serue it forth.


Sweet white wine


Powdered Ginger

Powdered Cinnamon

Boil dates in wine until tender.Strain. Grind in a food processor. Strain through a colander or ricer and add sugar and some more wine. Boil until the mixture is a thick paste; spread the paste on a board and work in ginger and cinnamon, and work it into rolls; cut it up. Serve it with wine boiled into a syrup.


Curye on Inglysch p. 154
To make gingerbrede. Take goode honey & clarifie it on + e fere, & take fayre paynemayn or wastel brede & grate it, & caste it into + e boylenge hony, & stere it well togyder faste with a sklyse + at it bren not to + e vessell. & + anne take it doun and put + erin ginger, longe pepper & saundres, & tempere it vp with + in handes; & than put hem to a flatt boyste & strawe + eron suger, & pick + erin clowes rounde aboute by + e egge and in + e mydes, yf it plece you, &c.
1.5 lb Honey
1 lb Breadcrumbs
3 tbsp Ground ginger
2 tbsp cinnamon * artistic license
1/2 tsp ground grains of paradise (substituting for long pepper)
pinch saffron

Heat the honey. Add spices to taste and sufficient breadcrumbs to get a nice paste. Roll into little balls and insert a clove, strew with sugar.

Candied Lime and Lemon Peels

(Based loosely on the instructions derived from

"A goodlye secret for to condite or confite Orenges, citrons, and all other fruites in sirrop", a recipe from Thomas Dawson, THE SECOND PART OF THE GOOD HUS-WIVES JEWELL , 1597. , by Dame Alys Katherine)

20 lemons

10 limes


3 days ahead: peel your fruit with a paring knife, striving for the least white pith on the peels. Place in a container, cover with water, cover the container, and refrigerate about 24 hours. (Lemon and Lime should go in different containers)

2nd day: drain the peels, put the peels in (separate) pots covered with water, and simmer 30 minutes. Drain, put back in containers, and cover with water and refrigerate 6 hours. Repeat. Scrape any loose white pith off the inside of the peels.

3rd day, Repeat process, then scrape/cut any white pith again. Repeat again.

*Lay peels on sheets to dry out-- 3-12 hours.

Then prepare a sugar solution of 2 cups water and one and a half cups sugar. (One batch for limes, one for lemons)

Drain the peels, and place in sugar syrup and simmer 30 minutes.

Remove from the sugar syrup and spread on plates to dry.

Boil the sugar syrup down to soft-ball stage.

Add the peels and bring back up to soft-ball; cook about 5 minutes at that stage.

Remove peels from syrup onto plates of sugar and separate.

Lay to dry on a tray.

Store in a sealed container.

You can also do this by soaking your peels for 8 consecutive days, changing the water every day and scraping/cutting the peel off, then boil in fresh water 1 1/2 days ahead, and repeat from * above.