Order of Precedence

2007-09-02T02:54:21Z

221.232.159.112:

==Historical Order of Precedence==

''The Book of Keruynge'', printed in 1508 gives the following advice to marshals and ushers regarding precedence:

:The [[Marshall]] and ussher muste knowe all the estates of the [[church|chyrche]] and the hyghe estate of a [[king|kynge]] with the blode [[royal|royall]].

:* The estate of the [[Pope]] hath no pere
:* The estate of an [[emperor|Emperour]] is nexte
:* The estate of a [[king|kynge]]
:* The estate of a [[cardinal|cardynall]]
:* The estate of a kynges sone a [[prince|prynce]]
:* The estate of an [[archbishop|archebysshop]]
:* The estate of a [[duke]]
:* The estate of a [[bishop|bysshop]]
:* The estate of a [[marquis|Marques]]
:* The estate of an [[earl|erle]]
:* The estate of a [[viscount|vycount]]
:* The estate of a [[baron]]
:* The estate of an [[abbot]] with a myter
:* The estate of the chefe Judges and the [[mayor|mayre]] of [[London]]
:* The estate of an abbot without a myter
:* The estate of a [[knight bachelor|knigh bacheler]]
:* The estate of [[prior|pryour]] dene [[archdeacon|archedeken]] or [[knight|knyght]]
:* The estate of the mayster of the rolles
:* The estate of other Justyces

Mawmenee (recipe)

2007-09-01T23:43:09Z

221.232.159.112:

== Period Recipe ==
From the [[Forme of Cury]].
:'''''Mawmenee''. XX.'''

:Take a pottel of wyne greke. and ii. pounde of sugur take and clarifye the sugur with a qantite of wyne an drawe it thurgh a straynour in to a pot of erthe take ''flour of Canell''. and ''medle'' with sum of the wyne an cast to gydre. take ''pynes'' with Dates and frye hem a litell in grece o�er in oyle and cast hem to gydre. take ''clowes'' an flour of canel ''hool'' and cast �erto. take powdour gyngur. canel. clower, colour it with saundres a lytel yf hit be nede cast salt �erto. and lat it see�; ''warly'' with a slowe fyre and ''not to thyk'', take ''brawn'' of Capouns ''yteysed''. o�er of Fesauntes teysed small and cast �erto.

=== Notes ===
* ''Mawmenee''. Vide No. 194, where it is called ''Mawmenny''.
* ''Flour of Canell''. Powder of Cinamon.
* ''medle''. Mix.
* ''pynes''. A nut, or fruit. Vide Gloss.
* ''clowes''. Cloves.
* ''hool''. Whole. How can it be the flour, or powder, if whole? Qu�re, ''flower'' of cand for ''mace''.
* ''warly''. Warily, gently.
* ''not to thyk''. So as to be too thick; or perhaps, ''not to thicken''.
* ''brawn''. Fleshy part. Few Capons are cut now except about Darking in Surry; they have been excluded by the turkey, a more magnificent, but perhaps not a better fowl.
* ''yteysed'', or ''teysed'', as afterwards. Pulled in pieces by the fingers, called ''teezing'' No. 36. This is done now with flesh of turkeys, and thought better than mincing. Vide Junius, voce ''Tease''.
* ''pottel''. Half gallon

== Modern Recipe 1 ==
[[Image:Mawmenee.jpg]] Serves about 6 people 
=== Ingredients ===
* 4 cups [[Wine| Red Wine]] 
* 1 1/2 cups white [[Sugar]] 
* 1 tsp [[Cinnamon]] 
* 2 cups [[Date]]s 
* 70 grams [[Pine Nut]]s 
* 1/4 tsp [[Mace]] 
* 1/2 tsp [[Cloves]] 
* 1/2 tsp [[Ginger]](may substitute [[Galingale]]) 
* 1 tsp cinnamon (added twice) 
* a pinch of salt
* 4 [[Chicken]] Breasts - or - leftover roast chicken 

=== Method ===
# Using modern wine and sugar, there is no need to clarify the sugar or strain the wine. Mix the sugar, wine, and 1 tsp cinnamon together, preferably in an [[earthenware pot]] (or stainless) and let gently simmer. Reduce about 1/3.
# While the wine is simmering, cook your chicken. You cook chicken specifically for this recipe, or use leftover roast (which may give a deeper flavour if the roast is done with herbs/seasoning - just be sure they blend.
# Saute the dates in butter until they begin to soften. Remove them from the pan and add the pine nuts to lightly toast them. Combine the dates and pine nuts with the remaing spices (including the additional tsp cinnamon) and add to the wine mix. Allow to simmer for a while until it looks done (say roughly 20 mins to 1/2 hour).
# Tear the chicken into bite sized pieces with your fingers and add to the wine mix. You can let the chicken 'stew' in the wine mix so it really penatrates the chicken or if you're not a red wine and spice fan, add in the chicken and serve immediately.

''Gwir verch Madog''

==Modern recipe 2==
== Notes ==
*I've made this several times, most recently for a large dinner party, and have a few notes to give.
**I've found Merlot to be the best substitute for the Greek wine required by the recipe.
**The redaction doesn't have enough sugar, the recipe calls for 2 pounds of sugar to 1/2 gallon of wine. The quart of wine used should be coupled with 2 to 2 1/4 cups of sugar (16oz or 450g by weight).
**The recipe above seems slanted in favor of a lot of sauce per quantity of meat. When you add the meat to the sauce, if you stir it and let it simmer for a few minutes to mingle, it works just fine with a much smaller proportion of sauce to chicken.
**Two roaster chickens, 500ml (about 2 cups) of wine and 1 cup of sugar will serve 16 if it isn't the only thing on the table. At home I serve this over rice. At a feast, served over some sort of grain you'll easily get one table of 8 to 10 per chicken, provided you're having more than one remove. The full original recipe can make 8 chickens worth of meat, serving 80 people, and is very economical.
**This dish can also be made early in the day and set in a warm (170-180 degree) oven in a deep tray, covered, to keep warm until feast.
**The amount of pine nuts and dates (and all spices, for that matter) are to your taste. I use two to three times as many pine nuts and half as many dates as the recipe above.

''Brochfael the Anglespurian''

== Notes ==
*The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].

[[Category:Recipes]][[Category:Forme of Cury]][[Category:VicCG]][[Category:VicCG-Gwir]]

Lumbard Mustard (recipe)

2007-09-01T23:04:58Z

221.232.159.112:

== Period Recipe ==
From the [[Forme of Cury]].
:'''LUMBARD MUSTARD. XX.VII. V.'''

:Take Mustard seed and waishe it

Erbolat (recipe)

2007-09-01T22:57:00Z

221.232.159.112:

== Period Recipe ==
From the [[Forme of Cury]].
:'''''ERBOLATES''. XX.VIII. XII.'''

:Take parsel, ''myntes'', sauerey,

Frytour of mylke (recipe)

2007-09-01T21:33:18Z

221.232.159.112:

== Period Recipe ==
From the [[Forme of Cury]].
:'''FRYTOUR OF MYLKE. XX.VII. X.'''

:Take of ''cruddes'' and presse out �e ''wheyze''. do �erto sum whyte of ayrenn. fry hem. do �erto.

Rune

2007-09-01T19:02:24Z

221.232.159.112:

'''Runes''' were a means of recording information onto hard surfaces, such as [[metal]], [[stone]] or [[horn]]. For simplicity of form and production, they tended to be made up of straight lines, rather then curves. The runes in the basic runic [[alphabet]] -- the "''Futhark'' " (so called because these were the first 6 letters ''f, u,

Cunnan - User contributions [en]

Order of Precedence

Mawmenee (recipe)

Lumbard Mustard (recipe)

Erbolat (recipe)

Frytour of mylke (recipe)

Rune