Perfidious Albion

Edinburgh University Medieval Society

Recipes

Savory Green Soup, Cherry Tart, Pulse Soup, Bread Soup, Chicken Stuffed with Grapes and Garlic

10 stalks celery (approx)
4lbs spinach and other green leafy things (you can get mixed greens at Tesco, for example)
parsley
vegetable stock cube
2 tsp sugar
pinch of cardamom
pinch of coriander
6 eggs (beaten)
2tbspn flour or cornflour for thickening
¼ cup of milk.  

Boil the greens in a little stock for 3-4 minutes. Drain the greens, but keep the stock Puree or chop and mash the greens Add pureed greens to the broth Simmer slowly Mix flour and milk to form a smooth paste Add flour and milk paste to the beaten eggs Stir flour, egg and milk mixture into the soup Add sugar and spices

Cherry Tart

pastry:
300g flour
120g butter
100g sugar
1 egg
lemon rind
salt

filling:
1kg sweet dark cherries (stoned)
½ glass white wine
pinch cinnamon
75g sugar
2 tbsp breadcrumbs
1 tbsp flour
20g melted butter
3 eggs (separated) egg whites whisked to be stiff

Cook cherries wine, cinnamon and sugar in pan and cook for 6-7 minutes until mixture has reduced somewhat. Sprinkle with breadcrumbs and put to one side.
Put all pastry ingredients together and knead then rest in cool place for 15 minutes. Roll out pastry, line 25cm baking dish. Bake for 10 minutes at gas 7.
Put filling in pastry case.
Beat up egg yolks and sugar until frothy. Add flour, butter and whisked up egg whites. Pour over cherry filling. Bake for 25 minutes at gas 6.
Serve cold, sprinkled with rosolio liquer

Pulse Soup

100g lard (fat)
1 onion
1 clove garlic
500g beans and pulses (lentils, peas, mixed beans and barley)
a few tinned tomatoes
pinch of chilli

Sauté fat, onion and garlic until golden. Add beans and tomatoes and top up with water (2pints)

Bread Soup

Olive oil
2 cloves garlic
marjoram
3 stale rolls (broken into bits)
pepper

Put garlic, oil and marjoram in saucepan of water and bring to boil. Drop in bread, stirring continuously. When mixture has become dense and elastic serve it garnished with oil, marjoram and pepper

Chicken Stuffed with Grapes and Garlic

1/2 bunch of grapes (about a mug full)
8 cloves garlic
salt
pepper
a chicken

Chop the garlic and grapes and mix together with salt and pepper
Either stuff the chicken before cooking or serve the stuffing as a garnish