Silver Desert Yule Feast
autocrat/head cook: Lady Beatrix zum Dunklenturm
December 16, 2000 (AS XXXV)

Salat

Forme of Cury 78 Salat : Take persel, sawge, garlec, letys, leek, spinoches, borage, mynt, fenel
and ton tressis, rew, rosemarye, purflarye, laue and waische hem clene, pike hem, pluck hem small wiÞ Þyn
honde and myng hem wel with rawe oile. Lay on vyneger and salt, and suere it forth.

Take parsley, sage, garlic, lettuce, leek, spinach, borage, mint, fennel, cress, rue, rosemary, purslane, rinse and
wash them clean, pick them, pluck them small with thine hands and mix them well with raw oil. Lay on vinegar and
salt, and serve it forth.

Just about any mixture of lettuce, spinach, and herbs should work.
I used (all fresh ingredients, no dried):

• Romain Lettuce

• Spinach

• Parsley

• Sage leaves

• Garlic (finely chopped)

• Leek (finley shredded, only the tender parts)

• Mint

• Fennel

• Water Cress

• Rosemary

Tear up into small pieces with your hands, and mix in oil, vinegar, and salt. Serve.

I leave the amounts up to you, as it is truly a "toss together" dish.

NOTE: Rue can induce labor in pregnant women. I didn't use any because of this.

Chickens Endoryed

An Ordinance of Pottage 161 Chickenes endoryed: Scall chykenes; draw out the brest bone with thy
fynggers; save the flesch & the skyn hole. Rost hem till they be thorow, then endore hem with yolkez of
eyron. When the endoryng ys stiff & hard let hem rost no more. Endore kydez in the same maner.

Gilded Chicken: Scald chickens; draw out the breast bone with your fingers; leave the flesh and skin whole. Roast
it until done, then gild with egg yolks. When the glaze is stiff and hard let it roast no more. Glaze kids (young goats)
in the same manner.

Due to cost and time, I didn't use whole chickens. Because endoring was fairly common in Medieval cooking,
I just used chicken thighs with the skin on. Nobody seemed to mind. :)

• 1-2 pieces of chicken per person

• egg yolks

1)Roast chicken until done (I cooked it about 1.5 hours per pan).
2)Beat egg yolks.
3)When meat is cooked through, remove from oven and brush yolk onto chicken. Then bake for about 1 minute.
(Don't overcook the glaze! It should be golden, not brown.)
4)Repeat step 3 until you get the brightness you want.
5)Serve

Makerouns

Forme of Cury 95 Makerouns: Take and make a thynne foyle of dowh, and kerve it on peces, and cast hem
on boillyng water & seeÞ it wele. Take chese and grate it and butter cast bynethen and above as losyns.
and suere it forth.

Take and make a thin foil of dough, and cut it in pieces, and cast them in boiling water and boil it well. Take cheese
and grate it and butter and put it under and over like lasagna. And serve it forth.

(This serves about 8)

• 1 lb noodles
• 1 tbs oil
• 1/2 tsp salt
• 1 1/2 cups grated Cheddar cheese
• 1 stick butter (cut up into thin pats)

Boil noodles with oil and salt until tender-crisp. Drain well. In a roasting pan sprinkle half of the cheese, layer half
of the butter, layer in all of the noodles, sprinkle the rest of the cheese, layer the rest of the butter.
Bake in a 400 degree oven until cheese is melted then serve.

Don't let your modern "Kraft Mac-n-Cheese" sensibilities get the better of you, the cheese will look like it's not
nearly enough, but it really is.

Noodles:
Make fresh egg noodles:

• 6-7 eggs

• 4 cups flour

• 1 1/2 - 2 tsp salt

Beat eggs until foamy. Add half of the flour and the salt; work in with a fork. Work in the rest of the flour with
your hands. Knead until it is all worked in.
Divide into parts so it is easier to work with.
Roll out on a floured surface until desired noodle thickness is reached.
Cut into pieces (we made lozenges).
Air dry at least 4 hours.
Use as indicated above.

(For 45 people, we used 2 1/2 batches of noodles, 10 cups of cheese, and 6 sticks of butter. We could have
made double what we did and folks would have been perfectly happy; as it was, everyone got one serving spoon
full. There were no left-overs of this dish.)

Sambocade Cheesecake

This recipe is a cross between the one from Forme of Cury and The Closet of Sir Kenelm Digby, Opened.

Forme of Cury 179 Sambocade: Take and make a crust in a trap & take a crudd and wryng out Þe wheze
and drawe hem Þurgh a straynour and put it in Þe crust. Do Þerto suger the Þridde part & somdel whyte
of ayren & shake Þerin blom of elren & bake it up with eurose & messe it forth.

Take and make a crust in a trap & take curds and wring out the whey and draw it through a strainer and put it in
the crust. Add thereto sugar the third part & some egg whites. Shake therein blooms of elderflowers & bake it up
with rosewater & serve it forth.

• 2 nine-inch pie shells

• 2 tbs heavy cream

• 1/2 lb cottage cheese

• 1 lb ricotta cheese

• 3 eggs

• 1/4 lb butter

• 1/3 cup sugar

• 1/4 tsp each cloves and mace

• 1 tbs rosewater

Combine all ingredients (except the pie shells) in a food processor until smooth. Pour mixture into shells and bake at
350 degrees for 15 minutes (this is variable, watch your oven and altitude) or until set, the crust should be a golden
brown. Let cool and serve.

I didn't use any elderflowers, as I personally don't like flowers in my food. The spices, butter, and egg yolks
are from the Sir Digby's Closet recipe.