[Smashy the Hammer] [An Aspiring Luddite]
I carry no phone
An aspiring Luddite
In a wired world.
[Jeff Berry]
Jeff Berry is an early adopter of the Internet and the Web, a late adopter of Twitter, and declines to adopt Facebook. With the death of Google+, he's experimenting with federated platforms. He admins a medievalist Mastodon instance, and can found on t he PlusPora diaspora pod. He hates cell-phones.

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Planning Food for Musicians

Part Three

The menu as it stands is in pretty good shape. Last time, I looked over Travellers' Fare, and it seems to be in decent shape. So, moving on ...

For Saturday breakfast, I'll be buying in tea, coffee, some bread, butter, and so on. The bits to made are:

  • Votte lombarde
  • Malaches
  • Sawgeat
  • maybe scones, because I kind of like making scones
The votte lombarde and sawgeat I've already written about. Which leaves ...

scones, my version

If I do make scones, the basic recipe is: 1 egg, 1 1/2 cups flour (maybe 190 gm), 1/2 cup (60 ml?) of whey, some butter, 1 tsp-ish of baking powder, a little salt. Bake for a while. Honestly, I eyeball most of it.

Malaches, from Forme of Cury, Hieatt and Butler edition.

Malaches. Take blode of swyne, floure, & larde idysed, salt & mele; do hit togedre. Bake hyt in a trappe wyt whyte gres.

The question is what does 'mele' mean in this context? We've already got flour, so meal of what? Oats? Barley? In either case, it's not too far out from my standard black pudding recipe, which uses both oats and barley, and bacon rather than plain lard. (Although I sometimes use cream instead of bacon, but I digress.) I think oatmeal is probably more likely than barley, so modifying my base recipe to use flour rather than barley, would give something like:

  • 100 gm flour
  • 50 gm oats
  • 350 ml water
  • 50 gm dried pig's blood
  • 5 gm salt

Bake in a bain-marie at 165C, for 90 minutes. (I omit the trap, since it's extra hassle, and it's easier to portion crustless.)

My usual version calls for a little black pepper and coriander, since nothing but salt is a little bland. I might break down and add some, or maybe make a little on the side. Or make two batches, one with and one without.

Next up, at least one course of the feast!

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© 2024 Jeff Berry
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