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

Ryse of Flessh

Forme of Cury 11 Ryse of Flessh : Take ryse and waisshe hem clene, and do hem in an erthen pot with
gode broth and lat hen seeÞ wel. afterward take almand mylke and do Þerto, and colour it wiÞ
safroun and salt. and messe forth.

Take rice and wash it clean, and put it in an earthenware pot with good broth and let it boil well. Afterward take
almond milk and add it, color it with saffron and salt. And serve it forth.

• 1 cup rice

• 2 cups Gode Broth       (here is my Gode Broth recipe)

• 1 cup Almond Milk       (here is my Almond Milk recipe)

• 1/2 tsp salt (or to taste)

• 3 threads saffron

Put rice and broth in a pot.
Simmer until rice is tender and liquid is absorbed.
Over low heat, add remaining ingredients, while stirring continually.
Be very careful, as the almond milk and rice tends to stick to the bottom of the pan.
Then serve. This was very good with the stewed beef broth over it.

To Stew Fillets of Beefe

Sallets Humbles & Shresbury Cakes, pg 6: Take a raw fillet of Beefe and cut it in thin slices halfe as broad
as your hand and fry them till they be half fried in a frying apnne with sweete butter uppon each side with a
soaft fire, then powre them into a dish or pipkin putting in a pint of claret wine, a faggot of sweete herbes,
and two or three blades of whole mace, a little salt the meate of a lemon ccut in slices, then stewe these all
together very softly for the space of two or three houres till it be half boyled away, then dish it upon sippets
and throw salt upon it, and serve it to the table hot.

Stewed Beef: Take thin fillets of beef and fry them in sweet butter on both sides with low flame. Put them in a
roasting pan with red wine, sweet herbs, mace, salt, and lemon slices. Stew these together for two or three hours
until the liquid is half gone. Dish it out, add some salt, and serve hot.

• 1/2 lb of beef per person

• burgandy wine

• fresh parsley (1 bunch for every 5 lbs of beef)

• fresh rosemary (1 stem for every 5 lbs of beef)

• mace (1 tsp for every 3 lbs of beef)

• salt (to taste)

• 1 sliced lemon for every 3 lbs of beef (this can really vary depending on taste)

1)Brown the beef in butter.
2)Layer beef, parsley, rosemary, mace, and lemons in roasting pan.
3)Pour enough Burgandy wine into pan to cover meat.
4)Bake at 350 degrees for 3-4 hours, or until liquid is half gone or beef is to desired tenderness.
5)Serve hot

Tart in Ymbre Day

Forme of Cury 173 Tart in Ymbre Day: Take and perboile oynons & erbis & press out Þe water & hewe hem
smale. take grene chese & bray it in a morter, and temper it up wit ayren. do Þerto butter saffroun and salt
& raissonus coranus & a litel sugur with powdour douce. and bake it in a trap. & serue it forth.

Take an parboil onions and erbs and press out the water and cut them small. Take green cheese and grind it in a
mortar, and mix it up with eggs. Do thereto butter, saffron, salt, raisins/currants, sugar, and powder douce, bake it
in a pastry shell and serve it forth.

• 2 large onions, chopped
• 2 bunches fresh parsley, diced
• 1 cup shredded cheese (I used medium cheddar)
• 8 medium eggs, beaten
• 1 Tbs melted butter
• 3 threads saffron
• 1/4 cup raisins
• 1/4 tsp sugar
• 1/8 tsp ground cloves
• 1/8 tsp ground mace
• 1/8 tsp ground ginger
• 2 nine-inch pie shells

*Parboil the onions and parsley. Drain in a strainer and press out as much liquid as possible with a bowl that is
slightly smaller than the strainer.
*In a large bowl, mix the onions and parsley with the shredded cheese.
*Add the rest of the ingredients (except the pie shells) and mix well.
*Pour the mix into the pie shells and bake at 350 degrees for 20-30 minutes or until filling is set and crust is golden.
*Serve warm.

Payn Fondew

Forme of Cury 79 Payn Fondew: Take brede and frye it in grece oÞer in oyle, take it and lay it in rede wyne.
grynde it wit raisouns take hony and do it in a pot and cast Þerinne gleyer on ayren wiÞ a litel water and bete
it wele togider with a sklyse. set it ouere the fier and boile it. and whan ite hatte arisith to goon ouere, take it
adoern and kele it, and whan it is Þer clarified. do it to the oÞere with suger and spices. salt it and loke it be
stondyng, florish it with white coliaundre in confyt.

Bread Pudding:  Take bread and fry it in grease or oil, take it and lay it in red wine and grind it with raisins. Take
honey and do it in a pot with egg whites and a little water and beat it well together with a slice (?). Set it over the fire
and boil it and when it has arisen to go over, take it off and cool it, and when it is clarified. Do it to the other with 
sugar and spices. Salt it and look that it be standing, flourish it with candied white corriander.

• 1 1/2 loafs stale bread

• 1 cube butter

• 3 egg whites

• 1 cup honey

• 1/4 cup water

• 2 cups red wine (I used a Cabernet, but a Merlot would be really good)

• 1/2 tsp ground mace

• 1/8 tsp ground pepper

• 1/8 tsp ground cinnamon

• 1/8 tsp ground nutmeg

• 1/8 tsp ground cloves

• 1/4 tsp ground ginger

• 1/4 tsp salt

• 1/2 cup raisins

*Tear the bread into small pieces and saute in the butter until golden.
*In a different pan, simmer the honey, egg whites, and water. As scum rises to the surface, skim it off. When there's
no more scum, remove from the heat.
*Add honey mixture to the bread, as well as all of the rest of the ingredients.
*Blend well (a food processer is very useful).
*You can serve at this stage; I prefer to bake it at 375 degrees for about 20 minutes, which makes it "standing".
*Serve at room temperature. (If you want, you can garnish with candied white corriander, candied anise seed, or
candied ginger. Having made this before using candied corriander-which I didn't like-I used candied ginger this time.)

Thanks to Mistress Ellis, we found that this is VERY good with a lemon curd topping. Yum!