Pottage
Cut meat into small cubes.
Put into cauldron with four pints of water. Bring to the boil and
simmer for two hours. Add any vegetables that may be available. After
ten minutes stir in 4oz of oats and local herbs. Cook for a further
five minutes. Skim off any excess fat before serving.
Lenten
Stew
Remove the crusts from
8 rounds of bread. Toast the bread lightly on both sides. Lay the
slices side by side in a shallow dish. Slice eight onions into rings,
and simmer them in sunflower oil, turning often, until soft and golden.
Mix a teaspoonful of honey with a quarter of a pint of boiling water.
Add the onions and pour the mixture over the toasted bread.
Sauce
Vert & Fish
Boil the fish in water
and ale. Chop the leaves of parsley, mint and fennel. Sprinkle 2 oz
breadcrumbs with cider vinegar and leave for ten minutes. Add salt
and herbs to the breadcrumbs. Pound until well blended. Then add 50ml.
cider vinegar to mixture. The sauce is then poured over the cooked
fish.
Green Porray
Boil peas in water until
tender. Drain the peas and keep warm. Chop 5 onions and 5 sprigs of
parsley and 2 sage leaves. Mix with 2 teaspoonfuls of wine vinegar
and add to the peas. Boil the mixture for 50 minutes. Just before
serving add four slices of diced bread.
Horse Bread
Boil beans for two hours.
Drain the beans and add them to 1.4 kg of rye and wheat flour. Work
the beans into the flour adding 100 ml of sunflower oil, 5 teaspoonfuls
of salt and 700 ml of ale. Knead until the texture of the dough has
reached ear lobe consistency - pinch your ear lobe gently and this
is how your dough should feel. Bake for 45 minutes.
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