Cunnan - User contributions [en]

Frytour of pasturnakes (recipe)

2010-12-09T20:24:04Z

HenryMaldon: /* '''Fritter of Parsnips and Apples''' */ not zest, but yeast

== Period Recipe ==
From the [[Forme of Cury]].
:'''''FRYTOUR OF PASTERNAKES OF APPLES''. XX.VII. IX.'''

:Take skyrwater and pasternakes and apples, & parboile hem, make a batour of flour and ayrenn, cast �erto ale. safroun & salt. wete hem in �e batour and frye hem in oile or in grece. do �erto Almaund Mylk. & serue it forth.

=== Notes ===
* ''Frytour, &c''. Contents has only, ''Frytours of Pasternakes''. N. B. ''Frytour'' is ''Fritter''.

== Modern Recipe ==
[[Image:FriytourPasturnakes.jpg]] 

== '''[[Fritters (recipe)|Fritter]] of Parsnips and Apples''' ==
Makes about 40 fritters

Parboil Carrots, Parsnips and apples. Make a batter of flour, egg, ale, yeast, saffron and salt. Wet pieces in batter and fry them in oil.

=== Ingredients ===
* 2 cups [[white flour]]
* 1 [[egg]]
* 250 ml Lager
* 1 medium [[Parsnip]]
* 2 medium [[Carrots]]
* 6 [[apple]]s

=== Method ===
# Peel and chop parsnip, carrots and apples. Parboil them until soft. Drain out water and slightly mash.
# Mix flour, egg and larger to make a stiff dough. Add mash.
# Drop tablespoonfuls into hot olive oil and fry until golden brown.

YiS, 
Gwynfor Lwyd

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

[[Category:Forme of Cury]][[Category:recipes]][[Category:VicCG]][[Category:VicCG-Gwynfor]]

Stekys of venyson (recipe)

2009-09-13T01:54:21Z

HenryMaldon: initial version

==Original recipe==

From Harleian MS 279 and Austin:

.xxxj. To make Stekys of venson or bef.—Take Venyson or Bef, & leche & gredyl it vp broun; þen take Vynegre & a litel verious, & a lytil Wyne, & putte pouder perpir þer-on y-now, and pouder Gyngere; & atte þe dressoure straw on pouder Canelle y-now, þat þe stekys be al y-helid þer-wyth, & but a litel Sawce; & þan serue it forth.

==Modern interpretation==

1/2 Tbsp. red wine vinegar 
1 tsp. red wine 
1 tsp. verjuice (optional) 
1/4 tsp. sea salt 
dash pepper 
dash ginger 
1 lb. boneless steaks of period venison or wapiti (American elk) 
dash cinnamon

Have a clean charcoal fire going in the grill. Mix all ingredients except cinnamon and steaks. Optionally, add a bit of aromatic hardwood to the fire and wait for the first flame to die down. Grill the steaks medium or medium well (if you can't tell by feel, stick in an instant-read thermometer as you take a steak from the grill; medium is about 145°F. Plate them, sprinkle lightly all over with cinnamon, then pour on the sauce and serve.

[[Category:Recipes]]

Deer

2009-09-13T01:28:25Z

HenryMaldon: recipe link

A '''deer''' is a wild mammal used throughout history as a source of [[meat]] and [[leather]] (generally without informed consent on the part of the deer).

Deer were widely distributed across the [[period]] world and were the subject of [[hunting]] since pre-history. Their [[meat]] (known as ''[[venison]]'' was eaten, and their hides used for [[clothing]], as [[leather]] for [[boot]]s, and for the covering of [[tent]]-type dwellings. Within period they were often treated as the preserve of the [[noble|nobility]], and [[laws]] were enacted making it illegal for [[common]]ers to hunt or to harass deer. In England entire [[Royal]] [[forest]]s were set aside for the cultivation and hunting of the [[King]]'s deer, and savage [[Forest law|Forest Law]]s enacted to protect these areas.

Deer are herbivorous ruminants, generally living in, or on the fringes of, wooded or forested areas. The deer of the [[Old World|Old]] and [[New World]]s are treated by naturalists as separate groups, having, it is thought, evolved from separate origins in Siberia/[[America]] and in [[Asia]]. However, there are several different genera which are found in the Old World, some of which are also found in the New World, and the American elk or wapiti was once thought to be in the same species as the European red deer. The moose is still considered to be in the same species as the European elk.

Some deer have [[antler]]s -- bony growths on the head -- rather than the [[horn]]s borne by other ruminants.

===Vocabulary===
* ''[[Stag]]'' -- a male deer
* ''Buck'' -- a young stag
* ''Hart'' -- a stag beyond its fifth year
* ''Hind'' -- a female deer
* ''Fawn'' -- a young (immature) deer
* ''Roe deer'' -- a species of deer, Capreolus capreolus
* ''Fallow deer'' -- a species of deer, Dama dama
* ''Red deer'' -- a species of deer, Cervus elaphus
* ''American elk'' or ''wapiti'' -- a species of deer, Cervus canadensis, until recently held to be the same species as red deer.

==Recipes Using Venison==

* [[Stekys of venyson (recipe)|Stekys of venyson]]

== External Links ==
* [http://moas.atlantia.sca.org/wsnlinks/index.php?action=displaycat&catid=1304 Atlantian A&S Links: Deer]

[[category:animal]]
[[category:food]]

Recipes

2009-09-13T01:25:55Z

HenryMaldon: /* Recipes on Cunnan */ recipes under period foods

A '''recipe''' is a set of instructions designed to instuct the reader on how to make something, particularly food. While modern recipes are quite precise in their instructions, recipes from [[period]] tend to be more [[Cider-beef stew|ambiguous]], and are sometimes little more than ''aides memoires'' for the cook. For this reason period recipes often require not only translation into modern English, but also [[redaction]] into a more modern style and interpretation to fill in missing information.

==Recipes on Cunnan==

All redacted recipes on Cunnan can be found on the Category page [[:Category:recipes]] Some recipes are linked from pages grouped under [[period foods]].

=== Basic stuff ===
*[[butter (recipe)|butter]]
*[[almond milk (recipe)|almond milk]]
*[[Ghee (recipe)|Ghee]]

===Medieval sources===
*[[Forme of Cury]]

==External Links==
*http://www.pbm.com/~lindahl/food.html
* http://www.panix.com/~nexus/cooking
* http://moas.atlantia.sca.org/wsnlinks/index.php?action=displaycat&catid=63
* http://www.medievalcookery.com/search.shtm
* [http://www.bestindiancuisines.com/best-rice-recipes.shtml Rice Recipes] : Easy healthy rice recipes you can make at home.
* [http://bestindiancooking.com/top-egg-recipes.shtml Egg Recipes] : Low fat recipes for your health.

[[Category:food]][[Category:recipes]]

Deer

2009-09-13T01:23:08Z

HenryMaldon: deer species

A '''deer''' is a wild mammal used throughout history as a source of [[meat]] and [[leather]] (generally without informed consent on the part of the deer).

Deer were widely distributed across the [[period]] world and were the subject of [[hunting]] since pre-history. Their [[meat]] (known as ''[[venison]]'' was eaten, and their hides used for [[clothing]], as [[leather]] for [[boot]]s, and for the covering of [[tent]]-type dwellings. Within period they were often treated as the preserve of the [[noble|nobility]], and [[laws]] were enacted making it illegal for [[common]]ers to hunt or to harass deer. In England entire [[Royal]] [[forest]]s were set aside for the cultivation and hunting of the [[King]]'s deer, and savage [[Forest law|Forest Law]]s enacted to protect these areas.

Deer are herbivorous ruminants, generally living in, or on the fringes of, wooded or forested areas. The deer of the [[Old World|Old]] and [[New World]]s are treated by naturalists as separate groups, having, it is thought, evolved from separate origins in Siberia/[[America]] and in [[Asia]]. However, there are several different genera which are found in the Old World, some of which are also found in the New World, and the American elk or wapiti was once thought to be in the same species as the European red deer. The moose is still considered to be in the same species as the European elk.

Some deer have [[antler]]s -- bony growths on the head -- rather than the [[horn]]s borne by other ruminants.

===Vocabulary===
* ''[[Stag]]'' -- a male deer
* ''Buck'' -- a young stag
* ''Hart'' -- a stag beyond its fifth year
* ''Hind'' -- a female deer
* ''Fawn'' -- a young (immature) deer
* ''Roe deer'' -- a species of deer, Capreolus capreolus
* ''Fallow deer'' -- a species of deer, Dama dama
* ''Red deer'' -- a species of deer, Cervus elaphus
* ''American elk'' or ''wapiti'' -- a species of deer, Cervus canadensis, until recently held to be the same species as red deer.

== External Links ==
* [http://moas.atlantia.sca.org/wsnlinks/index.php?action=displaycat&catid=1304 Atlantian A&S Links: Deer]

[[category:animal]]
[[category:food]]

Daryoles (recipe)

2009-09-13T01:02:15Z

HenryMaldon: rewriting about lechefres

Austin, Thomas. ''Two Fifteenth-Century Cookery-Books''. London: Early English Text Society, Oxford Series, No. 91, 1888.

'''Original recipe:'''
Daryoles. Take wine & Fresh broth, Cloves, Maces & Marrow, & poweder of Ginger & Saffron & let all boil together & put thereto cream (& if it is clotted, draw it through a strainer) & yolks of Eggs, & mix them together, & pour the liquor that the Marrows was seethed in thereto; then make fair coffins of fair paste, & put the Marrow therein, & mince dates & strawberries in time of year, & put the coffins in the oven, & let them harden a little; then take them out & put the liquor thereto, & let them bake, & serve forth.

----

'''Redaction:'''

* 3/4 cup [[cream]]
* 1/4 cup [[wine]]
* 1/4 cup [[milk]]
* 5 [[egg]] yolks + 1 egg
* 1 pint [[strawberries]], cleaned and cut
* 1/2 cup chopped [[date]]s
* 1/2 cup [[honey]]
* 1/4 tsp [[saffron]]
* 1/4 tsp [[ginger]]
* 1/8 tsp each [[mace (spice)|mace]] and ground [[clove]]s
* 2 baked [[pie]] shells

# Take the milk, cream, wine, saffron and other spices, and bring to the boil.
# Remove from heat. Beat egg yolks and honey together and pour into cream mixture.
# Place the cut strawberries and dates in baked pie shells and pour cream mixture over fruit and into the shells. Bake at 400°F (205°C) for 45 minutes.

--------------

'''Analysis'''

In modern times, darioles are baked in dariole molds, which are small and deep. In period sources they are sometimes paired in menus with lechefres or leschefrites: broad, shallow tarts with fillings akin to custard, which might take their name from dripping pans. This suggests that the period dariole was a kind of pastry which made a contrast with lechefres, which might lend some credibility to the assumption that it was small, deep, and narrow like its modern counterpart. Some support for deep darioles in period is found in [[daryols (recipe)|this recipe]].

However, using normal 9" pie pans, if not accurate, is at least a practical adaptation.

[[Category:recipes]]

Blank Desire (recipe)

2009-09-13T00:54:44Z

HenryMaldon: /* Translation */ link format

== Period Recipe ==
From the [[Forme of Cury]].
:'''FOR TO MAKE ''BLANK DESNE''. XX.IX. XIII.'''

:Take Brawn of Hennes or of Capouns ysoden withoute þe skyn. & hewe hem as smale as þou may. & grinde hem in a morter. after take gode mylke of Almandes & put þe brawn �erin. & stere it wel togyder & do hem to seeþ. & take flour of Rys & amydoun & alay it. so þat it be chargeant. & do þerto sugur a gode party. & a party of white grece. and when it is put in disshes strewe uppon it blaunche powdour, and þenne put in blank desire and ''mawmenye'' in disshes togider. And serue forth.

=== Translation ===

Take [[boil|boiled]] white meat of [[capon]]s or of [[chicken]]s without the skins, chop into small pieces and grind in a [[mortar]]. Take good [[Almond_Milk|almond milk]] and add the [[meat]] to it, and stir it together. Set it to [[simmer]], and add rice [[flour]] and [[amydoun]] and mix it in so that it will be thick, and add a good bit of [[sugar]] and a piece of white grease. When it is plated, sprinkle it with [[blanche powder]] and then put blank desire and [[Mawmoune (recipe)|mawmenye]] together in the dishes, and serve forth.

'''Notes'''
* ''blank "Desne" ''. ''Desire'', Contents; rect�. V. Gloss. The Recipe in MS. Ed. 29 is much the same with this.
* ''Mawmenye''. See No. 194.

VicCG Note: This has not be tested yet.

==Redaction==
=== Ingredients ===
* Item.
* Item.

=== Method ===
# Do stuff.
# Do stuff.

== 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-Raw]]

Breton Branle

2009-09-13T00:41:14Z

HenryMaldon: corrected an overgeneralization

The '''Breton branle''' (''Branle de Bretagne''), also called the Triory or Trihory of [[Brittany]], is a [[dance]] found in [[Orchesography]] by [[Thoinot Arbeau]].

==Steps Used==

* [[Double left (branle)|Double left]] ('''DL''')
* [[Pied en l'air gauche]] or kick left ('''KL''')
* [[Pied en l'air droit]] or kick right ('''KR''')

==Choreography==

As with most [[branle]]s, this dance is performed in a line of people holding hands or, if enough people are present, a circle. It is not necessary for the dancers to be paired into partners.

===Steps===

DL, ending with KL,
Spring to the left, landing [[pieds joints]],
KL KR KL (on 6 & 7)

Alternative ending on 6 & 7:
Hold up both heels to R, same to L, hold up R heel to R with KL

It is not clear why the figure has two different endings; maybe the second ending was supposed to be used after the first (though there is no indication of how the dancers would know when to use it), or else the second might have been intended as a more exact and complete version. The discussion that introduces the second version indicates that Arbeau was not committed to the terms of the first version, which suggests that the first version may have been only a preliminary attempt to describe the steps.

==Music==

This [[music]] has an uneven rhythm, with seven beats to the bar (7/1 time, modernized as 7/4).

[[Category:Dances]]
{{Branles}}

Breton Branle

2009-09-13T00:38:36Z

HenryMaldon: /* Verse */ more about the two versions; also corrected the subsection title

The '''Breton branle''' (''Branle de Bretagne''), also called the Triory or Trihory of [[Brittany]], is a [[dance]] found in [[Orchesography]] by [[Thoinot Arbeau]].

==Steps Used==

* [[Double left (branle)|Double left]] ('''DL''')
* [[Pied en l'air gauche]] or kick left ('''KL''')
* [[Pied en l'air droit]] or kick right ('''KR''')

==Choreography==

As with all [[branle]]s, this dance is performed in a line of people holding hands or, if enough people are present, a circle. It is not necessary for the dancers to be paired into partners.

===Steps===

DL, ending with KL,
Spring to the left, landing [[pieds joints]],
KL KR KL (on 6 & 7)

Alternative ending on 6 & 7:
Hold up both heels to R, same to L, hold up R heel to R with KL

It is not clear why the figure has two different endings; maybe the second ending was supposed to be used after the first (though there is no indication of how the dancers would know when to use it), or else the second might have been intended as a more exact and complete version. The discussion that introduces the second version indicates that Arbeau was not committed to the terms of the first version, which suggests that the first version may have been only a preliminary attempt to describe the steps.

==Music==

This [[music]] has an uneven rhythm, with seven beats to the bar (7/1 time, modernized as 7/4).

[[Category:Dances]]
{{Branles}}

Petit vriens

2009-09-13T00:31:37Z

HenryMaldon: Restored some points cut in previous edit, under "Variations".

'''Petit vriens''' (also ''petite rinense'' or popularly ''the duck dance'') is a [[15th Century Italian Dance]] which appears in the manuscript ''Paris, Bibliothèque Nationale, Ital.476'', known as PnA. It is classified as a [[ballo]]. It was choreographed by [[Domenico da Piacenza]], one of the three [[master]]s of [[Italy|Italian]] [[Dance]].

In the [[SCA]] [[Barony of Stormhold]] it is traditionally the last dance performed at an [[event]].

==Reconstruction==

This dance is performed by three people.

===Steps used===

* [[piva]] left and right (''PvL''' and ''PvR''')
* [[doppio]] left, right, back left ('''DL''', '''DR''', '''DbL''')
* [[riverentia]] ('''Rv''')
* [[ripresa]] left and right ('''RpL''' and '''RpR''')
* [[voltatonda]] left ('''VtL''')

===Choreography===

:Beginning in a row, one behind the other holding hands, perform sixteen pive.

PvL, PvR 
PvL, PvR 
PvL, PvR 
PvL, PvR 
PvL, PvR 
PvL, PvR 
PvL, PvR 
PvL, PvR 

:The first person departs doing four pive. The second person does four pive to end up behind the first. The third person does four pive to end up behind the second. The first person departs doing one doppio (at half the speed of the piva). The second person does a doppio to end up behind the first. The third person does a doppio to end up behind the second.

PvL, PvR (first person) 
PvL, PvR

PvL, PvR (second person) 
PvL, PvR

PvL, PvR (third person) 
PvL, PvR

DL (first person) 
DL (second person) 
DL (third person)

:The first person performs a riverentia to the second (who responds likewise at the same time). The third person performs a riverentia to the second. With the first and third already facing in from having done riverentia to the second, everybody performs a riverentia to the centre of the group.

Rv (first person) 
Rv (third person) 
Rv (all)

:Everybody performs a doppio left backwards away from each other, then perform a doppio right forwards to come together. They perform a ripresa left (at the same speed as the piva), a ripresa right, and finally a voltatonda left. After the voltatonda the three join up in a line again. The dance then repeats.

DbL 
DR 
RpL 
RpR 
VtL

===Variations===

Do the final riprese at the same slow speed as the doubles, incorporating the voltatonda into the ripresa to the right.

When starting over, take hands with a different leader.

===Other reconstructions===

* [http://sca.uwaterloo.ca/~praetzel/Joy-J-book/Petit-R.htm Reconstruction from Joy and Jealousy]
* [http://www.sca.org.au/del/ddb/sections/15th_c_italian_dance14.html Reconstruction from Del's Dance Book]
* [http://www.mindspring.com/~tkilling/itartasc.htm Reconstruction from Master William Redcape of Iron Mountain]

==Music==

The original music survives, although there is no four part arrangements here yet.

[[Category:dances]]
[[category:15th century]]

Petit vriens

2009-09-13T00:28:40Z

HenryMaldon: /* Choreography */ misc. changes

'''Petit vriens''' (also ''petite rinense'' or popularly ''the duck dance'') is a [[15th Century Italian Dance]] which appears in the manuscript ''Paris, Bibliothèque Nationale, Ital.476'', known as PnA. It is classified as a [[ballo]]. It was choreographed by [[Domenico da Piacenza]], one of the three [[master]]s of [[Italy|Italian]] [[Dance]].

In the [[SCA]] [[Barony of Stormhold]] it is traditionally the last dance performed at an [[event]].

==Reconstruction==

This dance is performed by three people.

===Steps used===

* [[piva]] left and right (''PvL''' and ''PvR''')
* [[doppio]] left, right, back left ('''DL''', '''DR''', '''DbL''')
* [[riverentia]] ('''Rv''')
* [[ripresa]] left and right ('''RpL''' and '''RpR''')
* [[voltatonda]] left ('''VtL''')

===Choreography===

:Beginning in a row, one behind the other holding hands, perform sixteen pive.

PvL, PvR 
PvL, PvR 
PvL, PvR 
PvL, PvR 
PvL, PvR 
PvL, PvR 
PvL, PvR 
PvL, PvR 

:The first person departs doing four pive. The second person does four pive to end up behind the first. The third person does four pive to end up behind the second. The first person departs doing one doppio (at half the speed of the piva). The second person does a doppio to end up behind the first. The third person does a doppio to end up behind the second.

PvL, PvR (first person) 
PvL, PvR

PvL, PvR (second person) 
PvL, PvR

PvL, PvR (third person) 
PvL, PvR

DL (first person) 
DL (second person) 
DL (third person)

:The first person performs a riverentia to the second (who responds likewise at the same time). The third person performs a riverentia to the second. With the first and third already facing in from having done riverentia to the second, everybody performs a riverentia to the centre of the group.

Rv (first person) 
Rv (third person) 
Rv (all)

:Everybody performs a doppio left backwards away from each other, then perform a doppio right forwards to come together. They perform a ripresa left (at the same speed as the piva), a ripresa right, and finally a voltatonda left. After the voltatonda the three join up in a line again. The dance then repeats.

DbL 
DR 
RpL 
RpR 
VtL

===Other reconstructions===

* [http://sca.uwaterloo.ca/~praetzel/Joy-J-book/Petit-R.htm Reconstruction from Joy and Jealousy]
* [http://www.sca.org.au/del/ddb/sections/15th_c_italian_dance14.html Reconstruction from Del's Dance Book]
* [http://www.mindspring.com/~tkilling/itartasc.htm Reconstruction from Master William Redcape of Iron Mountain]

==Music==

The original music survives, although there is no four part arrangements here yet.

[[Category:dances]]
[[category:15th century]]

Double Left (Haut Barrois)

2009-09-13T00:09:58Z

HenryMaldon: different character for e-grave

The double left, as done in the [[Haut Barrois Branle|branle du Haut Barrois]], is the same as an ordinary [[double left (branle)|branle double left]], except that it is done with running steps, springing off the floor between each step and the next: spring to left onto the left foot, spring onto the right foot approaching where the left foot was, spring to left onto the left foot, and then spring onto both feet joined.

Instead of joining the feet at the end, one may hop on the left foot while kicking forward with the right foot ([[grève droite]] or [[pied en l'air droit]]).

Other versions of this step have been proposed. In one version, there is a full hop between each step and the next, but this is not supported by Arbeau's own definition of [[saut]], which emphasizes elevation (at the middle of the saut) rather than rising from the ground or landing. In another version, one lands on both feet for each step, but this is not consistent with the original French, in which every step except the final [[pieds joints]] is done by a foot in the singular.

See also [[Double Right (Haut Barrois)]]

[[Category: Dance steps]]

Double Left (Haut Barrois)

2009-09-12T23:57:22Z

HenryMaldon: different character for e-acute

The double left, as done in the [[Haut Barrois Branle|branle du Haut Barrois]], is the same as an ordinary [[double left (branle)|branle double left]], except that it is done with running steps, springing off the floor between each step and the next: spring to left onto the left foot, spring onto the right foot approaching where the left foot was, spring to left onto the left foot, and then spring onto both feet joined.

Instead of joining the feet at the end, one may hop on the left foot while kicking forward with the right foot ([[gréve droite]] or [[pied en l'air droit]]).

Other versions of this step have been proposed. In one version, there is a full hop between each step and the next, but this is not supported by Arbeau's own definition of [[saut]], which emphasizes elevation (at the middle of the saut) rather than rising from the ground or landing. In another version, one lands on both feet for each step, but this is not consistent with the original French, in which every step except the final [[pieds joints]] is done by a foot in the singular.

See also [[Double Right (Haut Barrois)]]

[[Category: Dance steps]]

Gathering Peascods

2009-09-12T23:46:22Z

HenryMaldon: /* The "don't clap" version */ additional argument: what each version implies about its author

'''Gathering Peascods''' is a dance from [[Playford's Dancing Master|Playford's English Dancing-Master]].

==Steps and Movements Used==

* [[Double]]s forward by the left foot and right ('''DL''' and '''DR''') and back ('''DLb''' and '''DRb''')
* [[Turn Single]] ('''TS''')
* [[Clap]] at the end of a double
* [[Sides]] ('''SdR''' and '''SdL''')
* [[Arms]] ('''AR''' and '''AL''')

==Choreography==

[[Image:RoundAsMany.PNG]]

This dance starts with any number of couples (though it is more practical to limit the circle, perhaps to about seven couples or fewer) in a circle, man on the left and woman on the right.

===First Verse===

:Holding hands around the circle and facing left, do two forward doubles around to the left, let go and turn single; repeat to the right.

DL, DR, TS 
DR, DL, TS 

===Chorus===

====2nd [[strain (music)|Strain]]====

:The men go once clockwise around the center holding hands, and end up back in their places (see notes below). Then the women do likewise.

Any footwork you like (as long as it gets you there without mishap).

====3rd Strain====

:Men go forward to meet in the middle, and clap their hands. Women go forward to meet and clap, as the men go back out. Men go in again to meet and clap (see notes below), as the women go back out. Men turn single while going out to their places. Repeat this entire figure with reversed roles, the women going first.

DL Clap (men) 
DL Clap (women) simultaneous with DRb (men) 
DL Clap (men) simultaneous with DRb (women) 
TS (men) 
DL Clap (women) 
DL Clap (men) simultaneous with DRb (women) 
DL Clap (women) simultaneous with DRb (men) 
TS (women)

===Second Verse===

:Sides by the right with partners, turn single, sides by the left, turn single.

SdR TS 
SdL TS

===Chorus===

Do the first chorus with reversed roles, so that the women go first where the men went first before.

===Third Verse===

:Arms by the right with partners, turn single, arms by the left, turn single.

AR TS 
AL TS

===Chorus===

As first chorus.

==Notes==

This version is more specific about footwork than the original Playford instructions. The kind of doubles used to circle around at the beginning is not specified in Playford, but it appears that both of the first two doubles must go the same way around the circle, because when the figure is repeated it goes "back againe". The doubles and the specific feet recommended in the third strain are conjectural, and may reasonably be replaced with other footwork.

It is sometimes taught that one should turn single after circling round the middle (the chorus figure done to the 2nd strain of music), but this is not in any way supported by the Playford instructions. It may reasonably be regarded as an optional variation, suitable for experienced and agile dancers or for use in a small circle.

Some dancers do this in very large circles and adapt to the formation by having people go only part of the way around the middle. This is not supported by Playford's instructions which specifically say "goe round in the inside, and come to your places". It is also abnormal relative to the style of the period, in which it is usual for the figures to bring dancers back to their starting places in a reliable way.

===The "don't clap" version===

There is a version of the chorus in which each third clap is omitted. The explanation for this is that the Playford instructions do not mention a clap at that point. However, the usual form of that version includes claps at certain other points where the Playford instructions do not mention claps, even though they spell out who meets and who goes back.

The claps that might belong in this figure are either specified or not mentioned in the Playford instructions as follows: A clap is called for by name only once, the first time the men meet. The second clap is called for by reference to the first. The third and sixth claps are not mentioned, and are not done in the "don't clap" version. The fourth and fifth claps are also not mentioned, but they seem to be taken for granted and are usually if not always done in "don't clap" versions. If the fourth and fifth claps were omitted, the apparently implied symmetry of the figure would be destroyed.

If the author of Playford's instructions meant that some of these possible claps, though not mentioned, are still supposed to be done, then it would have been necessary to say specifically which potentially implied claps (if any) are not supposed to be done. But the instructions are not clear on either point (whether to fill in claps not mentioned, or whether to omit claps not mentioned). So it would seem that if any claps other than the first two out of six were to be done, then the author trusted the reader to fill in the claps at the appropriate moments, presumably by an uncomplicated analogy with the claps that are specified when men or women meet. This conclusion is supported by the general conciseness of the instructions—the author even used "as much" at one point, to refer to a longer phrase that mentions a clap, and later used "meet" in a similar context when a clap is not mentioned, and where "as much" would have been a few letters longer.

One could still argue that none of the foregoing excludes the possibility of not clapping. But to assume that some meetings should be done without claps is to assume that the instructions come from an incompetent author. If this author intended to describe a figure in which there is no distinction between meeting with a clap and meeting without a clap, then the author (writing for his contemporaries) had no need to mention that distinction. But if the author intended to describe a figure in which there is such a distinction, then the author's total failure to mention it is quite inexplicable. This author even left the reader to infer the claps at the fourth and fifth meetings, while finding it unnecessary to say how these differ from the third and sixth meetings. If a version with claps at some meetings and not others had been intended, then the author's failure to say when not to clap is compounded by this failure to say when to clap. In short, the author seems in all ways oblivious to the idea that such a distinction should be made. An author who did not intend any such distinction can be excused for being oblivious to a point which that author did not mean to address, but the author who did intend such a distinction cannot. So if we assume by default that early dances come from competent authors then we should assume that claps were intended at all of these meetings.

==External Links==

* [http://www.pbm.com/~lindahl/playford_1651/103small.html Instructions from 1651 edition]

[[Category:dances]]

Gathering Peascods

2009-09-12T23:18:00Z

HenryMaldon: /* The "don't clap" version */ small clarification

'''Gathering Peascods''' is a dance from [[Playford's Dancing Master|Playford's English Dancing-Master]].

==Steps and Movements Used==

* [[Double]]s forward by the left foot and right ('''DL''' and '''DR''') and back ('''DLb''' and '''DRb''')
* [[Turn Single]] ('''TS''')
* [[Clap]] at the end of a double
* [[Sides]] ('''SdR''' and '''SdL''')
* [[Arms]] ('''AR''' and '''AL''')

==Choreography==

[[Image:RoundAsMany.PNG]]

This dance starts with any number of couples (though it is more practical to limit the circle, perhaps to about seven couples or fewer) in a circle, man on the left and woman on the right.

===First Verse===

:Holding hands around the circle and facing left, do two forward doubles around to the left, let go and turn single; repeat to the right.

DL, DR, TS 
DR, DL, TS 

===Chorus===

====2nd [[strain (music)|Strain]]====

:The men go once clockwise around the center holding hands, and end up back in their places (see notes below). Then the women do likewise.

Any footwork you like (as long as it gets you there without mishap).

====3rd Strain====

:Men go forward to meet in the middle, and clap their hands. Women go forward to meet and clap, as the men go back out. Men go in again to meet and clap (see notes below), as the women go back out. Men turn single while going out to their places. Repeat this entire figure with reversed roles, the women going first.

DL Clap (men) 
DL Clap (women) simultaneous with DRb (men) 
DL Clap (men) simultaneous with DRb (women) 
TS (men) 
DL Clap (women) 
DL Clap (men) simultaneous with DRb (women) 
DL Clap (women) simultaneous with DRb (men) 
TS (women)

===Second Verse===

:Sides by the right with partners, turn single, sides by the left, turn single.

SdR TS 
SdL TS

===Chorus===

Do the first chorus with reversed roles, so that the women go first where the men went first before.

===Third Verse===

:Arms by the right with partners, turn single, arms by the left, turn single.

AR TS 
AL TS

===Chorus===

As first chorus.

==Notes==

This version is more specific about footwork than the original Playford instructions. The kind of doubles used to circle around at the beginning is not specified in Playford, but it appears that both of the first two doubles must go the same way around the circle, because when the figure is repeated it goes "back againe". The doubles and the specific feet recommended in the third strain are conjectural, and may reasonably be replaced with other footwork.

It is sometimes taught that one should turn single after circling round the middle (the chorus figure done to the 2nd strain of music), but this is not in any way supported by the Playford instructions. It may reasonably be regarded as an optional variation, suitable for experienced and agile dancers or for use in a small circle.

Some dancers do this in very large circles and adapt to the formation by having people go only part of the way around the middle. This is not supported by Playford's instructions which specifically say "goe round in the inside, and come to your places". It is also abnormal relative to the style of the period, in which it is usual for the figures to bring dancers back to their starting places in a reliable way.

===The "don't clap" version===

There is a version of the chorus in which each third clap is omitted. The explanation for this is that the Playford instructions do not mention a clap at that point. However, the usual form of that version includes claps at certain other points where the Playford instructions do not mention claps, even though they spell out who meets and who goes back.

The claps that might belong in this figure are either specified or not mentioned in the Playford instructions as follows: A clap is called for by name only once, the first time the men meet. The second clap is called for by reference to the first. The third and sixth claps are not mentioned, and are not done in the "don't clap" version. The fourth and fifth claps are also not mentioned, but they seem to be taken for granted and are usually if not always done in "don't clap" versions. If the fourth and fifth claps were omitted, the apparently implied symmetry of the figure would be destroyed.

If the author of Playford's instructions meant that some of these possible claps, though not mentioned, are still supposed to be done, then it would have been necessary to say specifically which potentially implied claps (if any) are not supposed to be done. But the instructions are not clear on either point (whether to fill in claps not mentioned, or whether to omit claps not mentioned). So it would seem that if any claps other than the first two out of six were to be done, then the author trusted the reader to fill in the claps at the appropriate moments, presumably by an uncomplicated analogy with the claps that are specified when men or women meet. This conclusion is supported by the general conciseness of the instructions—the author even used "as much" at one point, to refer to a longer phrase that mentions a clap, and later used "meet" in a similar context when a clap is not mentioned, and where "as much" would have been a few letters longer.

==External Links==

* [http://www.pbm.com/~lindahl/playford_1651/103small.html Instructions from 1651 edition]

[[Category:dances]]

Galliard

2009-09-12T23:11:19Z

HenryMaldon: saut majeur - high jump

The '''galliard''' is a lively [[dance]] performed in 6/8 time, with a distinctive rhythm (stresses on beats 1, 2, 3, 4, 5 1/2 and 6, as in ''God Save the Queen''). Although created as a dance form, it was also used as a form for purely instrumental music, with musicians from [[France]] and [[England]] offering several different galliards in almost every instrumental book of the late [[16th century|16th]] and early [[17th century|17th]] centuries. As both a dance and instrumental piece, the galliard traditionally followed a [[pavan]].

== Arbeau on the Galliard ==
[[Arbeau]] writes that the galliard is also called a five step, and is a "quick and gay dance" most suitable for young folk. It is closely related to the [[tourdion]] which can be considered a smaller and faster form of Galliard.

The dance begins with a gentleman holding a lady by the hand. He [[reverence]]s to her and the dance begins. The pair circle the room, dancing gently (tourdion fashion) or else simply walking, and then the lady dances away alone. The gentleman, now free to perform more boisterous kicks, follows untill he stands in front of the lady. In this position he can exhibit his most elabourate and boisterous steps for the lady and audience, and he turns once per six-count bar as he does these steps.

The galliard consists of four steps, whose composition varies, followed by a [[saut majeur]] and [[posture]]. This is accompanied by music with six beats, although normally the 5th beat may be a rest.

In the discussion below, brief tranlations of the dance steps will be given, but the step descriptions (linked) give more intricate detail of the movements.

[[Arbeau]] suggests the following step sequence for a galliard:
*[[grève gauche]] - high kick left (forward with left foot)
*[[grève droite]] - high kick right (forward with right foot)
*[[grève gauche]] - high kick left
*[[grève droite]] - high kick right
*[[saut majeur]] - high jump
*[[posture gauche]] - left foot some distance in front of the right, both with soles flat to the floor, front foot pointing forwards, back foot diagonally sideways. Legs are not bent very deeply, and weight is on both feet.

This is followed by repeating these steps, beginning on the opposite foot, and then beginning on the the left foot again. For the variations, Arbeau has the steps begin to the opposite side from the above instructions. The sequence of ''' five steps ''' (the [[saut majeur]] isn't counted) is continued, with variations, for the duration of the music. [[Arbeau]] appears to prefer that two ''five steps''', ie one starting with each foot, are completed before choosing a new variation, or repeating the variation.

===some variations suggested by Arbeau===
*Annother cinq pas
**[[pied croisé droit]] - hook right foot around in front of left leg
**[[pied croisé droit]] - repeating the previous action
**[[pied croisé gauche]] - hook left foot around in front of right leg
**[[pied croisé gauche]] - repeating the previous action
**[[saut majeur]] - jump
**[[posture gauche]] - posture, left foot in front
*Annother cinq pas
**[[grève droite]] - high kick right
**[[posture droite]] '''without''' [[petit saut]] - A posture but with only the heel of the front foot touching the ground and the knee held stiff and straight.
**[[entretaille gauche]] '''resulting in''' [[grève droite]]
**[[grève gauche]] - high kick left
**[[saut majeur]] - jump
**[[posture gauche]] - posture, left foot in front
*For the galliard 'love let me kiss""
**[[ruade droite]] - right foot kick backwards
**[[pied croisé gauche]] - left foot crossed in front of right leg '''or''' [[grève gauche]] - high kick left
**[[ruade droite]] - right foot kick backwards
**[[entretaille droite]] '''resulting in''' [[grève gauche]]
**[[saut majeur]] - jump
**[[posture droite]] - posture, right foot in front
*More variations suggested for the galliard 'love let me kiss""
**[[pieds joints]] - feet together with straight legs
**[[grève droite]] - high kick right
**[[ruade droite]] - right foot kick backwards
**[[entretaille droite]] '''resulting in''' [[grève gauche]] - transfer of weight leading to high kick right
**[[saut majeur]] - jump
**[[posture droite]] - posture, right foot in front
*Substitute [[posture]]s for the [[pieds joints]] (feet together) in the above two variations
*Substitute [[posture]]s danced sideways as if they were [[pieds largis]] (feet flat, legs apart, weight evenly distributed), for the [[pied joints]] (feet together) in the above two variations
*Very nimble dancers may replace the [[saut majeur]] (jump) with a [[capriole]] (kicking jump), however they should not attempt it if prevents them from acheieving the [[posture]] in the correct timing.
*Galliards which consist of seven steps or eleven steps or other combination are also described by [[Arbeau]]
*[[La volta]] is a variety of galliard in which the woman leaps supported by the man.

[[Category:Dances]]

Galliard

2009-09-12T23:09:48Z

HenryMaldon: category:dances

The '''galliard''' is a lively [[dance]] performed in 6/8 time, with a distinctive rhythm (stresses on beats 1, 2, 3, 4, 5 1/2 and 6, as in ''God Save the Queen''). Although created as a dance form, it was also used as a form for purely instrumental music, with musicians from [[France]] and [[England]] offering several different galliards in almost every instrumental book of the late [[16th century|16th]] and early [[17th century|17th]] centuries. As both a dance and instrumental piece, the galliard traditionally followed a [[pavan]].

== Arbeau on the Galliard ==
[[Arbeau]] writes that the galliard is also called a five step, and is a "quick and gay dance" most suitable for young folk. It is closely related to the [[tourdion]] which can be considered a smaller and faster form of Galliard.

The dance begins with a gentleman holding a lady by the hand. He [[reverence]]s to her and the dance begins. The pair circle the room, dancing gently (tourdion fashion) or else simply walking, and then the lady dances away alone. The gentleman, now free to perform more boisterous kicks, follows untill he stands in front of the lady. In this position he can exhibit his most elabourate and boisterous steps for the lady and audience, and he turns once per six-count bar as he does these steps.

The galliard consists of four steps, whose composition varies, followed by a [[saut majeur]] and [[posture]]. This is accompanied by music with six beats, although normally the 5th beat may be a rest.

In the discussion below, brief tranlations of the dance steps will be given, but the step descriptions (linked) give more intricate detail of the movements.

[[Arbeau]] suggests the following step sequence for a galliard:
*[[grève gauche]] - high kick left (forward with left foot)
*[[grève droite]] - high kick right (forward with right foot)
*[[grève gauche]] - high kick left
*[[grève droite]] - high kick right
*[[saut majeur]] - jump
*[[posture gauche]] - left foot some distance in front of the right, both with soles flat to the floor, front foot pointing forwards, back foot diagonally sideways. Legs are not bent very deeply, and weight is on both feet.

This is followed by repeating these steps, beginning on the opposite foot, and then beginning on the the left foot again. For the variations, Arbeau has the steps begin to the opposite side from the above instructions. The sequence of ''' five steps ''' (the [[saut majeur]] isn't counted) is continued, with variations, for the duration of the music. [[Arbeau]] appears to prefer that two ''five steps''', ie one starting with each foot, are completed before choosing a new variation, or repeating the variation.

===some variations suggested by Arbeau===
*Annother cinq pas
**[[pied croisé droit]] - hook right foot around in front of left leg
**[[pied croisé droit]] - repeating the previous action
**[[pied croisé gauche]] - hook left foot around in front of right leg
**[[pied croisé gauche]] - repeating the previous action
**[[saut majeur]] - jump
**[[posture gauche]] - posture, left foot in front
*Annother cinq pas
**[[grève droite]] - high kick right
**[[posture droite]] '''without''' [[petit saut]] - A posture but with only the heel of the front foot touching the ground and the knee held stiff and straight.
**[[entretaille gauche]] '''resulting in''' [[grève droite]]
**[[grève gauche]] - high kick left
**[[saut majeur]] - jump
**[[posture gauche]] - posture, left foot in front
*For the galliard 'love let me kiss""
**[[ruade droite]] - right foot kick backwards
**[[pied croisé gauche]] - left foot crossed in front of right leg '''or''' [[grève gauche]] - high kick left
**[[ruade droite]] - right foot kick backwards
**[[entretaille droite]] '''resulting in''' [[grève gauche]]
**[[saut majeur]] - jump
**[[posture droite]] - posture, right foot in front
*More variations suggested for the galliard 'love let me kiss""
**[[pieds joints]] - feet together with straight legs
**[[grève droite]] - high kick right
**[[ruade droite]] - right foot kick backwards
**[[entretaille droite]] '''resulting in''' [[grève gauche]] - transfer of weight leading to high kick right
**[[saut majeur]] - jump
**[[posture droite]] - posture, right foot in front
*Substitute [[posture]]s for the [[pieds joints]] (feet together) in the above two variations
*Substitute [[posture]]s danced sideways as if they were [[pieds largis]] (feet flat, legs apart, weight evenly distributed), for the [[pied joints]] (feet together) in the above two variations
*Very nimble dancers may replace the [[saut majeur]] (jump) with a [[capriole]] (kicking jump), however they should not attempt it if prevents them from acheieving the [[posture]] in the correct timing.
*Galliards which consist of seven steps or eleven steps or other combination are also described by [[Arbeau]]
*[[La volta]] is a variety of galliard in which the woman leaps supported by the man.

[[Category:Dances]]

Tourdion

2009-09-12T23:08:50Z

HenryMaldon: category:dances

== [[Arbeau]] on the tourdion ==
The '''tourdion''' is conventionally [[dance]]d after a [[Bassa Danza|basse dance]]. It can be considered a form of [[galliard|Galiard]], but should be danced more slowly and with more elegance than a galliard.

The tourdion and galliard may have the same tune, but a tourdion has a light lively beat and a galliard a slower stronger beat. However [[Arbeau]] indicates that certain songs were known exclusively as tourdions, and recomends requesting them as they will be more familiar to the dancer, enabling him to dance more smoothly.

It is danced with a partner, holding hands. Kicks in the tourdion are described as [[pied en l'air]], that is kicks in which the foot barely leaves the ground. Arbeau stipulates that a [[courtesy|courteous]] [[gentleman]] will ensure his kicks are small and not too boisterous, so as to not to "cause needless discomfort and jolting" to his lady. This does suggest that some people were dancing this dance more vigourously.

[[Arbeau]] suggests the following step sequence for a tourdion:
*[[pied en l'air gauche]] - low kick left
*[[pied en l'air droit]] - low kick right
*[[pied en l'air gauche]] - low kick left
*[[pied en l'air droit]] - low kick right
*[[saut moyen]]
*[[posture gauche]]
Each step takes one beat (equal length), the fifth step being a note not played by the musicians.

The following set of steps will be executed on the opposite feet to those listed above.

An alternative set of steps suggested is:
*[[marque pied gauche]]
*[[marque talon gauche]]
*[[marque pied gauche]]
*[[marque talon gauche]]
*[[saut moyen]]
*[[posture gauche]]

Other variations are possible, but it should be remebered that the tourdion is a '''gentle dance''' and more vigourous variations should be saved for a galliard.

When the [[music]] finishes, the well mannered [[lord]] should [[reverence]] (bow) to the [[lady]] and "quietly return her to the place from which you led her forth, whilst thanking her for the honor she has done you."

[[category:dances]]

Reverence

2009-09-12T23:07:56Z

HenryMaldon: misc.

A '''reverence''' is a [[renaissance]] way of showing respect to a [[dance]] partner/s and is commonly used before and after dancing. However, sometimes it is regarded as part of the dance itself.

It is a mixture of what we now think of as [[bow]]ing and [[curtsey]]ing. There are a few variations, but a usual component is that both knees must be bent and there is no requirement that the upper body leans forward. The position and movements of feet seem to differ.

The word is not correctly spelled with an a, though a misspelling with an a is often seen, and too often pronounced. This is apparently an attempt—by people who know no French—to simulate or approximate the French word révérence.

[[category:dance steps]]

Saltarello

2009-09-12T22:56:51Z

HenryMaldon: category:dances

In [[15th Century Italian Dance]] '''saltarello''' can refer to a dance, a [[misura]] or a dance step, all of which are related. The name, which derives from the Italian word for ''leap'' has existed since at least the [[14th century]].

The saltarello misura is described as being a ''perfect major'', which roughly translates as being in 3/4 time.

==Saltarello (Music)==
===A Saltarello in [[Abc notation]]===
This is one saltarello in [[abc notation]]

X:36a 
T:Salterello 
N:Anon Italian 
N:Edited for compatibility with abc 1.6 standard 
M:6/8 
L:1/8 
Z:Andy Hornby 
%%ID:00000da7 
F: http://www.leeds.ac.uk/music/Info/RRTuneBk/gettune/00000da7.abc 
K:F 
d3d2c|d3dcB|A2G G2^F|G3G2d| 
d2c d2e|fed c2f|e2d d2^c|c3c3|| 
|g3e2g|f2e d2f|e2d c2d|B3G3| 
B2G B2c|d2d dcB|A2G G2^F|G3G3|| 

[[category:dances]]
[[category:music]]

Pavane

2009-09-12T22:54:03Z

HenryMaldon: category:dances

Arbeau says variously that the pavane was usually danced before a [[basse dance]], and that after the pavane one customarily dances the [[galliard]]. It is a slow dance suitable for processions, and [[Arbeau]] states that it was used when a noble lady "is taken to Holy Church to be married, or when they lead a procession of the chaplains, masters and brethren of some noble confraternity."

The pavane is danced by a lord and lady holding hands. And is considered particularly suitable for genteel ladies as it is "charming and dignified", that is slow, a necessity for modesty and elegance when one is wearing a large dress. High nobles ladies may dance a pavane with a long train which may be held up by servants, especially as a procession. It is also suitable for lord scholars and clerics to dance in their long gowns, and young cavaliers may dance wearing their cloak and sword.

The pavane is played to announce the beginning of a grand ball, played until the "dancers have circled the hall 2 or 3 times, unless they prefer to dance it by advancing and retreating ." Pavanes also announce the entrance of gods/godesses or kings/emperors in a masquerade.

The movements of a basic pavane are two [[single]]s followed by a [[double]] forward starting with the left foot (i. e. left single, right single, left double). This is followed by two singles and a double, starting with the right foot, and as an alternative to doing these latter two singles and double forward one may do them backward so that throughout the dance one advances and then retreats.

If you wish to make a circuit of the room, and become trapped in a narrow space, a [[conversion]] is a more elegant solution than forcing a lady to walk backwards.

[[Arbeau]] transcribes the music and words to the pavane to which the [[SCA]] commonly dances the [[known world pavane]], and states that it "contains two advancing and two retreating movements" (per verse/32 bars ie SLf SRf DLf, SRb SLb DRb, SLf SRf DLf, SRb SLb DRb), "which may be repeated as many times as the musicians or dancers please". This is much simpler than the way the pavane is normally danced in the [[SCA]], indeed [[Arbeau]] remarks on how solem and slow the dance is, and boring for a young lady and man to dance together.

Arbeau mentions the [[tambour]] (drum) and flute as a pair of general-purpose instruments that can be played by a lone musician for dancing, but then says that many kinds of instruments may be used for the pavane (e. g. violin, other flutes, spinets), or they may be sung, however a tambour is recommended as it helps the dancers greatly.

==Spanish Pavane==
A more complex pavane from Arbeau.
The pavane steps are rearranged in a variety of gestures, similar to the dance known as the [[canary]].
The double is broken up into two sets of embellishments.

===Movements:===
One does the sequence of steps once advancing, then retreats with the same steps:
*[[simple � gauche]] - single left
*[[simple � droit]] - single right
*[[pied gauche avanc�]] - step left (without bringing the feet toghether)
*[[pied droit approach�]] '''resulting in''' [[pied en l'air gauche]] - (continue the step with) step right ending with a low kick left
The fleurets of the central passage are replaced by other gestures while advancing or retreating in later repetitions of the pavane
*[[Fleuret]] - 2 small kicks and a large kick
*[[Fleuret]] - 2 small kicks and a large kick
*[[Fleuret]] - 2 small kicks and a large kick
*[[Fleuret]] - 2 small kicks and a large kick
*[[Fleuret]] - 2 small kicks and a large kick
*[[Fleuret]] - 2 small kicks and a large kick
*[[Fleuret]] - 2 small kicks and a large kick
Every passage of the spanish pavane ends with:
*[[pieds joints]] - feet together
*[[pied en l'air droit]] - small kick right
*[[pied en l'air gauche]] - small kick left
*[[pied en l'air droit]] - small kick right
*[[pieds joints]] - feet together

==Passamezzo==
Passe meze in French: A pavane played more quickly with a lighter beat, assuming the moderate tempo of a basse dance. It was done with variations in the steps of the double, and these variations could begin in the second of the two singles.
[[category:dances]]

Allemande

2009-09-12T22:52:59Z

HenryMaldon: changed my mind

'''Allemandes''' or '''Almans''' are one of the simplest groups of [[renaissance dance]]s. They are related to [[pavanne]]s, from which they may be derived. They were danced in the [[16th century]], and despite the fact that the name implies a German origin the best known records for this dance were from [[France]] and [[England]]. The two chief sources for allemandes are ''[[Orchesography]]'' and manuscipts from the [[Inns of Court]].

Allemandes generally start with 4 [[double]]s, which are generally specified as [[hopped doubles]], followed by a verse with some different movements, often combinations of singles, doubles and set and turns.

==Some allemandes==
*Black Alman
*Old Alman
*New Alman
*Madam Sosillia's Alman
*Lorraine Alman
*Queens Alman

== External links ==
*[http://www.sca.org.au/del/ddb/sections/allemandes.html Del's dance book on Allemandes]
*[http://www.pbm.com/~lindahl/dance/ioc/concord.html A Concordance of Dances from the Inns of Court]

[[category:dance]]

Allemande

2009-09-12T22:50:04Z

HenryMaldon: category:dances

Pavanne

2009-09-12T22:24:56Z

HenryMaldon: changed to a redirect to "pavane"

#REDIRECT[[pavane]]

Pavane

2009-09-12T22:23:31Z

HenryMaldon: content copied from "pavanne"

Pavan

2009-09-12T22:23:04Z

HenryMaldon: spelling change for a less weird default spelling

#REDIRECT[[pavane]]

Pavanne

2009-09-12T22:08:08Z

HenryMaldon: Additional stuff about the passe meze/passamezzo

Pavanne

2009-09-12T22:02:46Z

HenryMaldon: numerous corrections

Arbeau says variously that the pavane was usually danced before a [[basse dance]], and that after the pavane one customarily dances the [[galliard]]. It is a slow dance suitable for processions, and [[Arbeau]] states that it was used when a noble lady "is taken to Holy Church to be married, or when they lead a procession of the chaplains, masters and brethren of some noble confraternity."

The pavane is danced by a lord and lady holding hands. And is considered particularly suitable for genteel ladies as it is "charming and dignified", that is slow, a necessity for modesty and elegance when one is wearing a large dress. High nobles ladies may dance a pavane with a long train which may be held up by servants, especially as a procession. It is also suitable for lord scholars and clerics to dance in their long gowns, and young cavaliers may dance wearing their cloak and sword.

The pavane is played to announce the beginning of a grand ball, played until the "dancers have circled the hall 2 or 3 times, unless they prefer to dance it by advancing and retreating ." Pavanes also announce the entrance of gods/godesses or kings/emperors in a masquerade.

The movements of a basic pavane are two [[single]]s followed by a [[double]] forward starting with the left foot (i. e. left single, right single, left double). This is followed by two singles and a double, starting with the right foot, and as an alternative to doing these latter two singles and double forward one may do them backward so that throughout the dance one advances and then retreats.

If you wish to make a circuit of the room, and become trapped in a narrow space, a [[conversion]] is a more elegant solution than forcing a lady to walk backwards.

[[Arbeau]] transcribes the music and words to the pavane to which the [[SCA]] commonly dances the [[known world pavane]], and states that it "contains two advancing and two retreating movements" (per verse/32 bars ie SLf SRf DLf, SRb SLb DRb, SLf SRf DLf, SRb SLb DRb), "which may be repeated as many times as the musicians or dancers please". This is much simpler than the way the pavane is normally danced in the [[SCA]], indeed [[Arbeau]] remarks on how solem and slow the dance is, and boring for a young lady and man to dance together.

Arbeau mentions the [[tambour]] (drum) and flute as a pair of general-purpose instruments that can be played by a lone musician for dancing, but then says that many kinds of instruments may be used for the pavane (e. g. violin, other flutes, spinets), or they may be sung, however a tambour is recommended as it helps the dancers greatly.

==Spanish Pavane==
A more complex pavane from Arbeau.
The pavane steps are rearranged in a variety of gestures, similar to the dance known as the [[canary]].
The double is broken up into two sets of embellishments.

===Movements:===
One does the sequence of steps once advancing, then retreats with the same steps:
*[[simple � gauche]] - single left
*[[simple � droit]] - single right
*[[pied gauche avanc�]] - step left (without bringing the feet toghether)
*[[pied droit approach�]] '''resulting in''' [[pied en l'air gauche]] - (continue the step with) step right ending with a low kick left
The fleurets of the central passage are replaced by other gestures while advancing or retreating in later repetitions of the pavane
*[[Fleuret]] - 2 small kicks and a large kick
*[[Fleuret]] - 2 small kicks and a large kick
*[[Fleuret]] - 2 small kicks and a large kick
*[[Fleuret]] - 2 small kicks and a large kick
*[[Fleuret]] - 2 small kicks and a large kick
*[[Fleuret]] - 2 small kicks and a large kick
*[[Fleuret]] - 2 small kicks and a large kick
Every passage of the spanish pavane ends with:
*[[pieds joints]] - feet together
*[[pied en l'air droit]] - small kick right
*[[pied en l'air gauche]] - small kick left
*[[pied en l'air droit]] - small kick right
*[[pieds joints]] - feet together

==Passamezzo==
A pavane played more quickly with a lighter beat, assuming the moderate tempo of a basse dance.
[[category:dances]]

Ostgardr

2009-03-20T06:43:31Z

HenryMaldon: /* History */ Tried to clarify its status as the kingdom's birthplace

{{SCA CrownProvince box|name = Crown Province of Østgarðr |color = green|metal = silver|device = [[Image:ostgardrsm.jpg]]
| caption = [[Argent]], a [[sea-horse]] [[erect]] [[azure]] within a [[laurel wreath]] [[vert]]. | founded = A.S. II | viceroy = Alexandre Lerot d'Avigne| vicerine= Eularia Trewe | area = Greater New York City Area (Five Boroughs; Nassau, Putnam and Westchester Counties), [[USA]].| kingdom = East}}

The '''Crown Province of Østgarðr''' encompasses the 5 boroughs of New York City (Manhattan, Brooklyn, the Bronx, Queens and Staten Island) as well as Nassau County and Westchester and Putnam counties. It is the original core of the [[East Kingdom]], forming when a number of [[SCA]] people moved east around 1968 and settled in New York.

===History===
Østgarðr was the original [[East Kingdom]], as the kingdom at that time consisted of only the one local group, which was not in any way distinct from the kingdom. The story of how and why it exists as '''the''' [[Crown Province]] rather than '''a''' Crown Province, or as a [[Barony]] or [[Province]] is complicated.

In the early days of the East, Østgarðr '''was''' the East. With the addition of other local groups to the kingdom, in early versions of Kingdom [[Law]] the [[Crown]] was required to live within 50 miles of [[New York City]]. Østgarðr was, therefore, ruled directly by the Crown. It was a "Province" ruled by the "Crown." The group designation is obvious.

Eventually, the law was changed, and just as eventually someone outside the NYC area won [[Crown Tournament]]. Since the new Crown would not be resident in the Province, the outgoing [[King]], Aonghais II, decided to appoint someone to administer the land in his stead. He appointed Count Vardak [[Viceroy]].

As time went on, and things at the Kingdom and [[Corporate]] level became more organized, it was formally decided and embedded in East Kingdom law that Østgarðr would function as a Barony, and the Viceregents would function as [[Baron|Barons/Baronesses]]. Due to the [[grandfather clause]] this state persists, although all new groups must conform to [[Corpora]], which defines a Province "equivalent of barony without ceremonial representative."

The Province, thus, is unique in the SCA by virtue of being a 'Province' with a ceremonial representative (or two.)

===Cheese Farming===

In the mists of time, the "Nameless Province" needed a name. Rumours abound as to how the name originated and who came up with it, but the final results was Østgarðr, which is old [[Norse]] for "East City" or "East Castle," along the lines of "Micklegarðr" which was the name the Norse used for [[Constantinople]].

However, the legend goes, someone discovered or decided that if you misspelled the name using the [[Latin]] alphabet, "Ostgardr," it means "Cheese Farm." Thus was born the tradition of the inhabitants calling themselves Cheese Farmers and a plethora of cheese related jokes and [[schtick]].

===Ruling Nobility===
* Vardak Mirceavitch Basarabov of Iloi, 1st Viceroy (January 3 1976 - ?)
* Casandra of Bethel, 2nd Viceroy (not Vicerine) ( ? - January 1980)
* Ian Mitchell and Katherine Gillesfleur, 3rd VIceroy and 1st Vicerine (January 1980 - September 2006)
* Alexandre Lerot d'Avigne and Eularia Trewe, 4th Viceroy and 2nd Vicerine (September 2006 - )

===[[Award]]s===
At this time, the Crown Province has two formal [[award]]s.

*'''The Order of the Seahorse'''
::The Order of the Seahorse is granted by the Viceregency to those citizens of the Province who have distinguished themselves in the arts or to those persons who have served Østgarðr whether resident or not. The qualifications are entirely subjective and are given at the whim of the Viceregency. Citizens of Østgarðr are encouraged to nominate those worthy of this honor to the Viceregency. (Extracted from the Bylaws of the Crown Province)
*'''The Order of the Seadog'''
::The Order of the Seadog is granted by the Viceregency to citizens for service at the Canton level. Citizens of Østgarðr are encouraged to nominate those worthy of this honor to the Viceregency. (Extracted from the Bylaws of the Crown Province)

There are also a few other honors and distinctions in the Crown Province.

*'''The Østgarðrian Ladies' Favor'''
::Bestowed by the Vicereine (if any) upon the person who has most distinguished him/herself both on and off the list field. She may, if she chooses, confer with the other Ladies of Østgarðr. The Favor is worn for one year and may be rebestowed on the same person. (Extracted from the Bylaws of the Crown Province)

*'''The Honor of the Sea Star'''
:: Bestowed by the Viceregency upon individuals who have, on a particular occasion, served the Province well and "made things happen". May be repeated. (Extracted from the Bylaws of the Crown Province)

Notes on awards and honors:
There is an unofficial augmentation available for the Seahorse, "with Seaweed Clusters." There have been three '''Seahorses with Seaweed Clusters''' given. The first was given to the [[Premier]] of the Order, [[Countess]] Aidan ni Leir, presumably by [[Count]] Barak the First Viceroy. The second and third were given to Ian Mitchell and Catherine Gillesfleur, the Third Viceroy and First Vicerine, by their successors, Alexandre and Eularia. The award was given on the day that Alexandre and Eularia were invested, which is to say the same day that Ian and Katherine stepped down after twenty-six years and nine months as Viceregents.

The Ladies' Favor has not been current for some time, and it is unknown if the new Vicerine will revive it.

The Seastar is traditionally awarded at events for service at that event. However, sometimes "back Seastars" are given at subsequent events.

===Subgroups===
As of [[A.S. XLI]] there are four [[canton]]s in the Crown Province.
*[[Lion's End]] encompasses Nassau County, Long Island
*[[Northpass]] encompasses Westchester and Putnam counties north of the city limits
*[[Whyt Whey]] is the County of New York (mostly the island of Manhattan)
* [[Brokenbridge]] is the Borough of Brooklyn

===Regular Events===
There are a few regular and semi-regular events in Østgarðr and her cantons:
*The [[Agincourt]] event is usually held in November, and features [[tournament]]s where [[archery]], [[fencing]] and [[heavy weapons]] all interact to determine who wins - the [[French]] or [[English]]
*[[Celtic]] Silliness is a spring event with a variety of humourous themes
*The Feast of [[John Barleycorn]] is held by the canton of [[Northpass]] in the fall. There is usually a brewing competition and Sir Edward's [[Unbelted]] Challenge Tourney

===External Links===
http://www.ostgardr.org - the Crown Province's website

[[category:Crown Provinces(SCA)]]
[[category:Provinces (SCA)]]

Pepper

2008-12-06T08:23:26Z

HenryMaldon: long pepper (and cubeb)

'''Pepper''' is the fermented, dried, unripe [[fruit]] of some members of genus piper, especially p. nigrum, the [[peppercorn]] [[tree]]. They were commonly traded on the [[Silk Road]] for their high value to weight ratio. Pepper prices dropped dramatically in [[Europe]] after [[Vasco da Gama]] reached [[India]] at the end of the [[15th century]]

Another species is p. longum: long pepper (AKA pipalli), in which the fruits grow smaller and are tightly clustered, and are harvested in these clusters. A long pepper is not very much bigger in diameter than a peppercorn, though it is up to about an inch long, and each one is composed of many corns. Long pepper is less useful for conventional agriculture because it prefers to grow only in forests, not in fields. With the growth of the pepper industry, long pepper's share of the market has declined.

Another member of the genus, p. cubeba, is not commonly called pepper, and is instead known as [[cubeb]].

==See Also==

* [[Pepper (Maplet)|Pepper according to Maplet's ''A Greene Forest'']]

[[Category:spices]]

Vinegar

2008-12-06T08:04:03Z

HenryMaldon: addressed question of vinegar=wine vinegar?

'''Vinegar''' is soured [[alcohol]]. Its name comes from the [[Old French]] ''vinaigre'', meaning ''sour wine'', but it can be applied to any soured alcohol. The use of vinegar for liquids that are not wine-based is a later sense of the word, so in early recipes it is more likely to mean wine vinegar. Vinegar is formed when acetic acid bacteria get into the alcohol and start to create acetic acid.

==Recipes containing vinegar==
*[[Blood soup (recipe)|Blood soup]]
*[[Coleslaw (recipe)|Coleslaw]]
*[[Compost (recipe)|Compost]]
*[[Noumbles in lent (recipe)|Noumbles in lent]]
*[[Veel in buknade (recipe)|Veel in buknade]]

==See also==
*[[Aysel]]

[[category:food]]
[[category:alcohol]]

Wyne greke

2008-12-06T07:56:37Z

HenryMaldon: comment on Greek wine made in Italy

'''Wyne Greke''' ([[Middle English]]) refers to Greek Wine (according to the Hieatt and Butler [[Forme of Cury]]), a sweet [[wine]] that actually came from [[Italy]]. The Italian tradition of making "Greek" wine goes back to ancient times, when these wines were first made in imitation of Greek wine.
[[category:middle english]]

Known World Handbook

2008-12-06T07:51:05Z

HenryMaldon: stronger warning about shortcomings

The '''Known World Handbook''' is a valuable resource to [[newbie|newcomer]]s to the [[SCA]]. It is available from the [[Stock Clerk]] at: https://secure.sca.org/cgi-bin/stockclerk under ''other SCA publications''. It is also often available from some [[merchant]]s at [[event]]s.

The handbook contains many short introductory articles on a wide variety of topics, and has set many a person on the right path. However, some of the articles are inadequate relative to current knowledge - it's a good idea to consult other resources as well.
[[category:SCA]]

Broth

2008-12-06T07:46:22Z

HenryMaldon: warning about modern seasonings

A liquid made by [[boil]]ing [[meat]] in [[water]], related to [[stock]]. Often served hot as a light [[soup]], broth is also the basic foundation of many [[period]] foods, such as [[pottage]]s, [[stew]]s, [[gravy|gravies]] and [[sauce]]s.

Modern stock can be purchased in cans or made from [[bouillon cube]]s. These products may contain seasonings that are optimized for modern cuisine; relatively plain and chameleon-like broths are safer for experimenting with period recipes.

[[category:food]]

Pork

2008-12-06T07:41:41Z

HenryMaldon: /* Recipes using Pork */ Filetes in galyntyne

'''Pork''' is the meat of a [[pig]]. It is not seen at feasts as often as say [[beef]] or [[lamb]] because there can be a lot of bacterial and cooking problems faced when cooking pork, especially for a large [[feast]]. There are many delicious way of cooking pork though (mmm! pork spare ribs), and you can always remove the skin from your pork and [[roast]] it ('''mmm!''' [[crackling]]!). You can have [[pork pies]], pork [[meatballs]], pork [[stew]], [[suckling pig]]... so the list goes on.

==Recipes using Pork==

* [[Filetes in galyntyne (recipe)|Filetes in galyntyne]]
* [[Pies of parys (recipe)|Pies of parys]]
* [[Poume d'oranges (recipe)|Poume d'oranges]]
* [[Tartes of Flessh (recipe)|Tartes of Flessh]]
* [[Blank mortrews (recipe)|Blank mortrews]]
* [[Bursews (recipe)|Bursews]]
* [[Flaumpens (recipe)|Flaumpens]]
* [[Vyne grace (recipe)|Vyne grace]]

[[category:food]]

Blood

2008-12-06T07:39:40Z

HenryMaldon: blood in cookery

'''Blood''' is a fluid medium for transporting nutrients and oxygen around the body. It appears dark red due to [[iron]] and [[oxygen]] content. When the skin of a human or other animal is broken, blood leaks out, called bleeding. Generally, the best way to stop bleeding is to apply pressure to the [[wound]] to assist coagulation, one of the basic premises of [[first aid]].

==Blood as Symbol==
Use of blood as a [[symbol]] is very common. A [[goutte|goutte de sang]] is an [[heraldic]] depiction of a drop of blood.

Blood is a common referent in [[period]]. [[Monarch]]s ruled "by right of blood", that is, through family descent. Other monarchs ruled "by right of conquest", having been willing to ''spill'' blood to reach the [[throne]].

Disputes automatically became more serious if blood was spilt. In much of the [[medieval]] [[period]], an argument that came to blows could be laughed off, so long as no blood flowed. If there was blood, the disputing parties were [[honour|honour-bound]] to see it escalate.

[[Norse]] warriors were obliged to pay ''[[weregild]]'', a blood-price if they killed another Norseman in a dispute. The blood-price was said to appease the dead man's spirit; since it was paid to the victim's kinsmen, one must assume it appeased them, too.

It is a proverb in the [[Kingdom of Ealdormere]] that your [[armour]] is not really ''your'' armour until you bleed on it.

==Blood in Classical Humoural Theory==
Blood, one of the [[Four humours]] is considered warm and moist. It is related to the element air, and the season of Spring.

The temperament of a person whose nature is dominated by blood is described as sanguine. A person who is sanguine is generally light hearted, fun loving, a people person, loves to entertain, spontaneous and confident. However they can be arrogant, indulgent, and capricious. Sanguine people were believed to be inclined towards feverish, inflammatory illnesses. An excess of blood may be treated through bleeding or the application of leeches.

==Blood in Cookery==
Blood was often used as an ingredient in cookery, for its color and as a thickener as well as for its flavor. Blood is best when fresh; if it has gotten clotted it may be strained immediately before measuring to get the clots out.

==Cleaning Blood==
Large amounts of blood in [[fabric]] are very difficult to remove. Small amounts of blood can be soaked out with [[club soda]] (or even just cold water) if caught before the stain has a chance to set.

Blood will stain unvarnished [[wood]] or leather an unpleasant (and unmistakable) shade of brown which no amount of scrubbing will ever get rid of.

''It is important to note'' that blood can be a transmission vector for a number of serious diseases, such as HIV/AIDS. If you should come into contact with another person's blood, take preventative measures such as wearing latex gloves and wash immediately afterwards with [[soap]] and hot water.
[[category:health]]

Filetes in galyntyne (recipe)

2008-12-06T07:33:51Z

HenryMaldon: added a recipe interpreted from this Forme of Cury recipe by comparison with other period recipes

== Period Recipe ==
From the [[Forme of Cury]].
:'''''FYLETTES'' ''OF GALYNTYNE''. XXVIII.'''

:Take fylettes of Pork and rost hem half ynowh smyte hem on pecys. drawe a lyour of brede and blode. and broth and Vineger. and do �erinne. see� it wele. and do �erinne ''powdour'' an salt an messe it forth.

=== Notes ===
* ''Fylettes''. Fillets.
* ''of Galyntyne''. In Galyntyne. Contents, ''rectlus''. As for ''Galentine'', see the Gloss.
* ''powdour''. Other MSs specify "powdour of peper" or "powdour fort".

== First Modern Recipe ==
=== Ingredients ===
* 2 lb. [[pork]] butt steaks (cut from the boneless part of the shoulder)
* 1 1/2 c. plain [[beef]] [[broth]], seasoned only with salt
* 1/4 c. fine [[bread]] crumbs
* 1/4 c. fresh [[pig]]'s [[blood]] (or any other fresh blood)
* 2 Tbsp. red [[wine]] [[vinegar]]
* 1/2 tsp. freshly ground black [[pepper]]
* sea [[salt]] to taste
* Optional: 1/4 tsp. ground [[cloves]]
* optional: a little ground long pepper, [[cubebs]], [[mace]], and/or [[cinnamon]] ([[cassia]])

=== Method ===
# Broil steaks (either on spits over a fire, or on a grill, or under an oven broiler if need be) until browned on the outside but still soft inside. Do not cut them to see if they are still red and juicy—that would spill the juices, and besides you'll find out soon enough.
# While the steaks are cooling, mix the broth, crumbs, blood, and vinegar, and strain through a large strainer with a medium mesh. Do not try to use a fine strainer for this.
# As soon as the steaks are almost cool, cut in fairly small slices.
# Heat the meat (with the juice that ran from it) in the strained broth mixture over medium heat, then simmer over low heat, covered, for about an hour. Stir once in a while to test thickness and make sure it isn't sticking to the bottom. If needed, add more broth or else more crumbs to make it somewhat thick but still runny enough to stir easily.
# Add spices and salt, tasting for seasoning. Cook as needed until the meat is tender.
# Serve it forth.

=== Variation ===
For default of blood, color it with a little [[saunders]], and add more bread crumbs and a bit more broth to replace the blood.

== Second Modern Recipe ==
=== Ingredients ===
* 1 Kg Tenderlion [[Pork]] [[Roast]]
* 4 c [[Vegetable]] [[Broth]]
* 1/2 c [[Apple]] [[Cider]] [[Vinegar]]
* 1/4 c [[Breadcrumbs]]
* 1 TB of the following Strong Powder Mix
** 2 TB [[Pepper]]
** 1 tsp [[Mace]]
** 2 TB [[Ginger]]
** 1 TB [[Cinnamon]]
** 2 tsp [[Saffron]]
** 1/4 tsp ground [[Cloves]]

=== Method ===
# Cut Roast into slices. Place in [[bake|baking]] tray, spray with [[olive oil]] and bake uncovered for 15-20 minutes in 220C oven.
# Remove and cut meat into bite slice pieces.
# Combine with broth, juices and rest of ingredients and simmer for 2-3 hour.
# Serve.

'''''Nicolette Dufay'''''

== 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-Nicolette]]

Filetes in galyntyne (recipe)

2008-12-06T06:46:01Z

HenryMaldon: note on powdour

Mawmenee (recipe)

2008-12-06T06:19:28Z

HenryMaldon: /* Notes */ corrected substitution for whole spice

== 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''.
* ''pottel''. Half gallon
* ''Flour of Canell''. Cassia buds. The transcription and notes in Curye on Inglysch Part IV no. 22 show that in its first appearance in this version of the recipe it usurped the place of "flour of rys" (rice flour), so rather than cassia buds twice, these ingredients should be rice flour and then cassia buds.
* ''medle''. Mix.
* ''pynes''. [[Pine nut]]s
* ''clowes''. Cloves.
* ''hool''. Whole. This seems to support the above gloss of flour as meaning flowers or buds.
* ''warly''. Warily, gently.
* ''not to thyk''. So as to be not too thick; or perhaps, ''not to thicken''.
* ''brawn''. Breast meat. 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''.

== Modern Recipe 1 ==
[[Image:mawmenee1.jpg]] Serves about 4 people as part of an ordinary meal, many more as part of a full feast
=== Ingredients ===
* 1/2 lb. boneless [[capon]] breast (or [[chicken]] or [[pheasant]])
* 1/4 tsp. sea [[salt]]
* 2 oz. [[pine nut]]s
* 6 [[date]]s, cut in pieces about the size of peas
* 2 Tbsp. [[lard]] and/or [[oil]] (such as [[olive]] or [[rapeseed]]/Canola)
* slightly heaping 1/2 c. mild, light-colored granulated [[sugar]]
* 2 Tbsp. white [[rice]] flour
* 1 c. sweet, tasty red [[wine]]
* 6-8 small whole [[clove]]s
* 6-8 [[cinnamon|cassia]] buds (use up to a dozen cloves if you have no cassia buds)
* 1/2 tsp. ground [[cinnamon]] (cassia)
* 1/2 tsp. ground [[ginger]]
* 1/4 tsp. ground [[cloves]]
* 1/2 tsp. ground [[saunders]]
* sea salt to taste (maybe about 1/4 tsp.)
* a bit of extra wine

=== Method ===
# Simmer meat in salted water to cover, until done. Let cool until slightly hot, drain meat (reserving broth for other uses), and shred by pulling into strips and tearing the strips into bite-sized (or smaller) chunks. Remove any tough connective tissue.
# Check to see how dry your dates are; if they are very dry, plump them a bit, using no more hot water than they can absorb while still remaining firm. Stir as needed to mix the dates with the water.
# Heat fat over medium high heat, then add pine nuts and stir, then add dates and fry briefly, stirring frequently, until nuts are lightly browned. Do not let the nuts cook dark brown. (If you want to be careful, use medium heat.)
# Mix sugar and rice flour in a saucepan. Pour in about a quarter of the wine, stir, then add the rest. Heat to a slow boil, stirring occasionally, then add the nuts and dates with the fat, and the whole spices. Return to a boil, then add all remaining ingredients except the shredded meat, and simmer for a few minutes, stirring frequently as needed to prevent sticking on the bottom. If it thickens to where it stands rather than mounding, add more wine. Add the meat and simmer for a few more minutes.
# Plate it while hot, spreading it flat in the plate. Optionally, smooth the top by patting it down with a saucer or broad spoon dipped in wine, dipping it repeatedly in the wine so it doesn't start sticking. Serve it forth to [[pottage]] at the beginning of a [[course]].

=== Notes ===
To convert this to the scale of the Forme of Cury recipe, multiply by 8.

Some variations: 
*Omit whole cloves and cassia buds, slightly increasing the amount of ground cloves and cinnamon. 
*Reduce or omit saunders if satisfied with the color.

== Modern Recipe 2 ==
[[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 3==
== 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 course. 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''

**On the contrary, there is no need for this potage to contain a large amount of flesh. It is the above note about using extra chicken that is "slanted". In period menus, mawmenny would have come at the beginning of a course containing several roasts or other such foods that are mostly flesh.

== 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]]

Mawmenee (recipe)

2008-12-06T06:16:47Z

HenryMaldon: /* Method */ misc. little changes

== 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''.
* ''pottel''. Half gallon
* ''Flour of Canell''. Cassia buds. The transcription and notes in Curye on Inglysch Part IV no. 22 show that in its first appearance in this version of the recipe it usurped the place of "flour of rys" (rice flour), so rather than cassia buds twice, these ingredients should be rice flour and then cassia buds.
* ''medle''. Mix.
* ''pynes''. [[Pine nut]]s
* ''clowes''. Cloves.
* ''hool''. Whole. This seems to support the above gloss of flour as meaning flowers or buds.
* ''warly''. Warily, gently.
* ''not to thyk''. So as to be not too thick; or perhaps, ''not to thicken''.
* ''brawn''. Breast meat. 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''.

== Modern Recipe 1 ==
[[Image:mawmenee1.jpg]] Serves about 4 people as part of an ordinary meal, many more as part of a full feast
=== Ingredients ===
* 1/2 lb. boneless [[capon]] breast (or [[chicken]] or [[pheasant]])
* 1/4 tsp. sea [[salt]]
* 2 oz. [[pine nut]]s
* 6 [[date]]s, cut in pieces about the size of peas
* 2 Tbsp. [[lard]] and/or [[oil]] (such as [[olive]] or [[rapeseed]]/Canola)
* slightly heaping 1/2 c. mild, light-colored granulated [[sugar]]
* 2 Tbsp. white [[rice]] flour
* 1 c. sweet, tasty red [[wine]]
* 6-8 small whole [[clove]]s
* 6-8 [[cinnamon|cassia]] buds (use up to a dozen cloves if you have no cassia buds)
* 1/2 tsp. ground [[cinnamon]] (cassia)
* 1/2 tsp. ground [[ginger]]
* 1/4 tsp. ground [[cloves]]
* 1/2 tsp. ground [[saunders]]
* sea salt to taste (maybe about 1/4 tsp.)
* a bit of extra wine

=== Method ===
# Simmer meat in salted water to cover, until done. Let cool until slightly hot, drain meat (reserving broth for other uses), and shred by pulling into strips and tearing the strips into bite-sized (or smaller) chunks. Remove any tough connective tissue.
# Check to see how dry your dates are; if they are very dry, plump them a bit, using no more hot water than they can absorb while still remaining firm. Stir as needed to mix the dates with the water.
# Heat fat over medium high heat, then add pine nuts and stir, then add dates and fry briefly, stirring frequently, until nuts are lightly browned. Do not let the nuts cook dark brown. (If you want to be careful, use medium heat.)
# Mix sugar and rice flour in a saucepan. Pour in about a quarter of the wine, stir, then add the rest. Heat to a slow boil, stirring occasionally, then add the nuts and dates with the fat, and the whole spices. Return to a boil, then add all remaining ingredients except the shredded meat, and simmer for a few minutes, stirring frequently as needed to prevent sticking on the bottom. If it thickens to where it stands rather than mounding, add more wine. Add the meat and simmer for a few more minutes.
# Plate it while hot, spreading it flat in the plate. Optionally, smooth the top by patting it down with a saucer or broad spoon dipped in wine, dipping it repeatedly in the wine so it doesn't start sticking. Serve it forth to [[pottage]] at the beginning of a [[course]].

=== Notes ===
To convert this to the scale of the Forme of Cury recipe, multiply by 8.

Some variations: 
*Omit whole cloves and cassia buds, increasing the amount of ground cloves. 
*Reduce or omit saunders if satisfied with the color.

== Modern Recipe 2 ==
[[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 3==
== 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 course. 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''

**On the contrary, there is no need for this potage to contain a large amount of flesh. It is the above note about using extra chicken that is "slanted". In period menus, mawmenny would have come at the beginning of a course containing several roasts or other such foods that are mostly flesh.

== 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]]

Mawmenee (recipe)

2008-09-18T19:02:19Z

HenryMaldon: /* Notes */ more explanation about flour of canel

== 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''.
* ''pottel''. Half gallon
* ''Flour of Canell''. Cassia buds. The transcription and notes in Curye on Inglysch Part IV no. 22 show that in its first appearance in this version of the recipe it usurped the place of "flour of rys" (rice flour), so rather than cassia buds twice, these ingredients should be rice flour and then cassia buds.
* ''medle''. Mix.
* ''pynes''. [[Pine nut]]s
* ''clowes''. Cloves.
* ''hool''. Whole. This seems to support the above gloss of flour as meaning flowers or buds.
* ''warly''. Warily, gently.
* ''not to thyk''. So as to be not too thick; or perhaps, ''not to thicken''.
* ''brawn''. Breast meat. 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''.

== Modern Recipe 1 ==
[[Image:mawmenee1.jpg]] Serves about 4 people as part of an ordinary meal, many more as part of a full feast
=== Ingredients ===
* 1/2 lb. boneless [[capon]] breast (or [[chicken]] or [[pheasant]])
* 1/4 tsp. sea [[salt]]
* 2 oz. [[pine nut]]s
* 6 [[date]]s, cut in pieces about the size of peas
* 2 Tbsp. [[lard]] and/or [[oil]] (such as [[olive]] or [[rapeseed]]/Canola)
* slightly heaping 1/2 c. mild, light-colored granulated [[sugar]]
* 2 Tbsp. white [[rice]] flour
* 1 c. sweet, tasty red [[wine]]
* 6-8 small whole [[clove]]s
* 6-8 [[cinnamon|cassia]] buds (use up to a dozen cloves if you have no cassia buds)
* 1/2 tsp. ground [[cinnamon]] (cassia)
* 1/2 tsp. ground [[ginger]]
* 1/4 tsp. ground [[cloves]]
* 1/2 tsp. ground [[saunders]]
* sea salt to taste (maybe about 1/4 tsp.)
* a bit of extra wine

=== Method ===
# Simmer meat in salted water to cover, until done. Let cool until slightly hot, drain meat (reserving broth for other uses), and shred by pulling into strips and tearing the strips into bite-sized (or smaller) chunks. Remove any tough connective tissue.
# If the dates are very dry, plump them a bit, using no more hot water than they can absorb while still remaining firm. Stir as needed to mix the dates into the water.
# Heat fat over medium high heat, then add pine nuts and stir, then add dates and fry briefly, stirring frequently, until nuts are lightly browned. Do not let the nuts cook dark brown. (If you want to be careful, use medium heat.)
# Mix sugar and rice flour in a saucepan. Pour in about a quarter of the wine, stir, then add the rest. Heat to a slow boil, stirring occasionally, then immediately add the nuts and dates with the fat, and the whole spices. Return to a boil, then add all remaining ingredients including the shredded meat, and simmer for a few minutes, stirring frequently as needed to prevent sticking on the bottom. If it thickens to where it stands rather than mounding, add more wine.
# Plate it while hot, spread it flat in the plate, then smooth the top by patting it down with a saucer or broad spoon dipped in wine, dipping it repeatedly in the wine so it doesn't start sticking. Serve it forth to [[pottage]] at the beginning of a [[course]].

=== Notes ===
To convert this to the scale of the Forme of Cury recipe, multiply by 8.

Some variations: 
*Omit whole cloves and cassia buds, increasing the amount of ground cloves. 
*Reduce or omit saunders if satisfied with the color.

== Modern Recipe 2 ==
[[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 3==
== 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 course. 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''

**On the contrary, there is no need for this potage to contain a large amount of flesh. It is the above note about using extra chicken that is "slanted". In period menus, mawmenny would have come at the beginning of a course containing several roasts or other such foods that are mostly flesh.

== 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]]

Makke (recipe)

2008-09-18T18:55:20Z

HenryMaldon: /* Notes */ speculation about the work "makke"

Vyannde Ryal (recipe)

2008-09-18T18:43:52Z

HenryMaldon: /* Period Recipe */ note on flour of canel

== Period Recipe ==
From the [[Forme of Cury]].
:'''VYANND RYAL. XX.IIII. XIX.'''

:Take wyne greke, o�er rynysshe wyne and hony clarified �erwith. take flour of rys powdour of Gyngur o� of peper & canel. o�er flour of canel. powdour of clowes, safroun. sugur cypre. mylberyes, o�er saundres. & medle alle �ise togider. boile it and salt it. and loke �at it be stondyng.

=== Notes ===
flour of canel Flower of canel: cassia buds. These may well have been ground, as the next ingredient is called "powdour of clowes" where some recipes call for whole cloves. Some MSS omit the "canel" as an alternative to "flour of canel", but this version, by giving both options, again suggests that the buds should be ground, because grinding would make them more like the canel that can be used in their stead.



[[Category:Recipes]][[Category:Forme of Cury]]

Douce ame (recipe)

2008-09-18T18:32:37Z

HenryMaldon: /* Notes */ A more lucid discussion of the name.

Tartes of Flessh (recipe)

2008-05-22T11:54:15Z

HenryMaldon: /* Ingredients */ added opt. cassia buds

== Period Recipe ==
From the [[Forme of Cury]].
:'''''TARTES OF FLESH''. XX.VIII. VIII.'''

:Take Pork ysode and grynde it smale. ''tarde'' harde eyrenn isode & ygrounde and do �erto with Chese ygronde. take gode powdour and hool spices, sugur, safroun, and salt & do �erto. make a coffyn as ''to feel sayde'' & do �is �erinne, & plaunt it with smale briddes ''istyned'' & counyng. & hewe hem to smale gobettes & bake it as tofore. & serue it forth.

=== Notes ===
* ''Tartes of Flesh''. So we have ''Tarte Poleyn'', Lel. Coll. IV. p. 226. i.e. of Pullen, or Poultry.
* ''tarde'', r. ''take''. For see No. 169.
* ''to feel sayde''. ''tofore sayde'' according to Curye on Inglysch Part IV no. 176, where the preceding recipe said, "Make a coffyn an ynche depe . . . And couere the coffyn . . ."
* ''istyned''. ''istyued'', ibid.

== Modern Recipe ==

Take [simmered or boiled] pork and grind it small. Take ground hard boiled eggs and add them with ground cheese. Take good powders and whole spices, sugar, saffron and salt and add to the mixture. Make a pastry shell as described above [an inch deep] and put this in it, and then plant it with stewed small birds, and mature rabbit(s), and cut them into small pieces and bake it as described above [cover the shell and bake it well], and serve it forth.

=== Ingredients ===
* 2 large sheets of [[Pastry]] 
* 400 grams fresh [[Pork]] 
* about 300–400 grams small bird(s) (no larger than [[quail]], ideally smaller) 
* 1 [[Rabbit]] 
* 150 grams hard [[cheese]] (or firm semisoft cheese; preferably a traditional English farmhouse variety) 
* 2 large [[Egg]]s, hard boiled 
* 2 Tablespoons [[Sugar]] 
* 1 teaspoon salt 
* 1 teaspoon ground ginger 
* 1/2 teaspoon ground cinnamon/cassia 
* 1/4 teaspoon freshly ground black peppercorns 
* 1/2 teaspoon whole mace (larger pieces may be broken) 
* 1/2 teaspoon small whole cloves 
* Optional: a few cassia buds
* About 15–20 threads of saffron, freshly ground 
* Optional: 1/4 teaspoon coriander seed, freshly ground 

=== Method ===
# Make sure that the rabbit and birds are gutted, then simmer till done and and let cool. Reserve broth for other uses. Cut them into bite-sized pieces, removing bones (except that if your birds are very small, with bones light enough to chew, then leaving bones in might be an option). Set aside.
# Simmer pork until done and then let cool.
# Grind pork, cheese and eggs, and mix together. Mix all seasonings together and then mix them with the pork mixture.
# Grease a wide pie pan (9" or wider, and not deep-dish) and line with one sheet of pastry. Fill this shell no more than two thirds full with the pork mixture, then stick pieces of rabbit and bird meat into the top until the pan is full. Cover with the second sheet of pastry, sealing the edges, and decorate the top, cutting some air vents.
# Bake in a 200 C oven for about 40 minutes, until well cooked with a lightly browned crust. Cool briefly before serving.

== Notes ==
The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]], with some notes added.

The modern recipe is scaled to allow for the use of pans wider than 9", and may be scaled up to fill more 9" pans than the factor by which the recipe is multiplied. This is partly because one full-grown rabbit is a bit much to use in just one 9" tart. To scale up, use a bit less of rabbits and small birds relative to the scaled recipe, as the full amount is likely to leave some left over.

The good powders (ginger, cinnamon and pepper) and whole spices (cloves and mace) in this version are based on general tendencies observed in various other period English recipes that are more specific about seasonings. Of course, conclusions from such observations will be subjective.

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

Tart

2008-05-22T11:44:45Z

HenryMaldon: /* Tart Recipes */ added Tartes of Flessh

A '''tart''' is a popular [[food]] at [[SCA]] feasts. Tarts are easy to eat because you often don't need a [[plate]] or [[bowl]] to eat them off. They're simply a [[pastry]] base (often [[shortcrust pastry]]) with a filling in the middle. There is a widespread misconception that the difference between a [[pie]] and a tart is that a tart does not have a pastry lid and tends to be small. In fact, there is no simple rule by which the two may be distinguished from each other, except that if the traditional name of a recipe calls it a "tart" or a "pie", then that is what it is.

You can fill tarts (and pies!) with whatever you feel like, and they're very easy to make. They can be sweet or savoury, and despite what many people in the SCA believe, you can make a savory tart without using either [[clove]]s or [[sultana]]s. You can make small tarts - known as tartlettes - or big tarts. A popular [[Canada|Canadian]] tart is the ''butter-pecan'' tart, which is apparently unheard-of in the [[United States]] (Canadian Butter-tart afficionadoes going to [[Pennsic]] are therefore advised to bring their own supply).

Note: From an [[England|English]] perspective, '''tart''' has a secondary meaning, related to the lower end of the [[wench]]ing sorority, and ''ladies of negotiable affection''. You ''can'' eat this sort of tart, but . . . the difference between a [[wench]] and a tart is basically that a tart doesn't require persuading, just [[money|gold]].

==Tart Recipes==

* [[Tartes of Flessh (recipe)|Tartes of Flessh]]
* [[Tart de Bry (recipe)|Tart de Bry]]
* [[Tart de Brymlent (recipe)|Tart de Brymlent]]
* [[Tart in Ymbre day (recipe)|Tart in Ymbre day]]
* [[Ember Day Tart (recipe)|Ember Day Tart]]
* [[Pear tart (recipe)|Pear tart]]
* [[Apple tart (recipe)|Apple tart]]
* [[Cheese and saffron tart (recipe)|Cheese and saffron tart]]

[[category:food]]

Tart

2008-05-22T11:41:04Z

HenryMaldon: pie/tart correction

A '''tart''' is a popular [[food]] at [[SCA]] feasts. Tarts are easy to eat because you often don't need a [[plate]] or [[bowl]] to eat them off. They're simply a [[pastry]] base (often [[shortcrust pastry]]) with a filling in the middle. There is a widespread misconception that the difference between a [[pie]] and a tart is that a tart does not have a pastry lid and tends to be small. In fact, there is no simple rule by which the two may be distinguished from each other, except that if the traditional name of a recipe calls it a "tart" or a "pie", then that is what it is.

You can fill tarts (and pies!) with whatever you feel like, and they're very easy to make. They can be sweet or savoury, and despite what many people in the SCA believe, you can make a savory tart without using either [[clove]]s or [[sultana]]s. You can make small tarts - known as tartlettes - or big tarts. A popular [[Canada|Canadian]] tart is the ''butter-pecan'' tart, which is apparently unheard-of in the [[United States]] (Canadian Butter-tart afficionadoes going to [[Pennsic]] are therefore advised to bring their own supply).

Note: From an [[England|English]] perspective, '''tart''' has a secondary meaning, related to the lower end of the [[wench]]ing sorority, and ''ladies of negotiable affection''. You ''can'' eat this sort of tart, but . . . the difference between a [[wench]] and a tart is basically that a tart doesn't require persuading, just [[money|gold]].

==Tart Recipes==

* [[Tart de Bry (recipe)|Tart de Bry]]
* [[Tart de Brymlent (recipe)|Tart de Brymlent]]
* [[Tart in Ymbre day (recipe)|Tart in Ymbre day]]
* [[Ember Day Tart (recipe)|Ember Day Tart]]
* [[Pear tart (recipe)|Pear tart]]
* [[Apple tart (recipe)|Apple tart]]
* [[Cheese and saffron tart (recipe)|Cheese and saffron tart]]

[[category:food]]

Deer

2008-05-22T11:21:01Z

HenryMaldon: Old/New World details

A '''deer''' is a wild mammal used throughout history as a source of [[meat]] and [[leather]] (generally without informed consent on the part of the deer).

Deer were widely distributed across the [[period]] world and were the subject of [[hunting]] since pre-history. Their [[meat]] (known as ''[[venison]]'' was eaten, and their hides used for [[clothing]], as [[leather]] for [[boot]]s, and for the covering of [[tent]]-type dwellings. Within period they were often treated as the preserve of the [[noble|nobility]], and [[laws]] were enacted making it illegal for [[common]]ers to hunt or to harass deer. In England entire [[Royal]] [[forest]]s were set aside for the cultivation and hunting of the [[King]]'s deer, and savage [[Forest law|Forest Law]]s enacted to protect these areas.

Deer are herbivorous ruminants, generally living in, or on the fringes of, wooded or forested areas. The deer of the [[Old World|Old]] and [[New World]]s are treated by naturalists as separate groups, having, it is thought, evolved from separate origins in Siberia/[[America]] and in [[Asia]]. However, there are several different genera which are found in the Old World, some of which are also found in the New World, and the American elk or wapiti was once thought to be in the same species as the European red deer. The moose is still considered to be in the same species as the European elk.

Some deer have [[antler]]s -- bony growths on the head -- rather than the [[horn]]s borne by other ruminants.

===Vocabulary===
* ''[[Stag]]'' -- a male deer
* ''Buck'' -- a young stag
* ''Hart'' -- a stag beyond its fifth year
* ''Hind'' -- a female deer
* ''Fawn'' -- a young (immature) deer

== External Links ==
* [http://moas.atlantia.sca.org/wsnlinks/index.php?action=displaycat&catid=1304 Atlantian A&S Links: Deer]

[[category:animal]]
[[category:food]]

Boar

2008-05-22T11:04:39Z

HenryMaldon: /* Boar as Food */ link

[[Image:Boar Rampant.jpg|right|150px]]
Male [[pig]]

See also (in some cases) [[stickjock]]

== Wild Boar ==
''Sus scrofa scrofa'' is the scientific name for the wild boar. Once common in Europe they have more recently been reintroduced into some European countries. Adult wild boar grow to around 200 kg for males and around 130kg for the females and have short bristly hair. Males develop tusks after around two years of age.

Wild boars are currently bred for their meat in Britain and recently animal right extremists released 60 in late December 2006 into the wild where another 500 are thought to exist. This caused panic and fear amongst the locals as the animals ran through local villages.

Despite what the animal rights extremists believed about their possible poor treatment as least one little piggy went all the way home and let himself back into the original property.

== Boar Hunting ==
The wild boar was considered the premiere animal for medieval hunter to prove his prowess.

==== Note -- boar spears ====
The '''boar''' tends to attack by charging and goring with its teeth and tusks. The boar [[spear]] is intended to counter this, by being thrust into the boar as it charges. The large cross piece just below the blade of the head is there to hold the animal at bay so that it will not gore you.

== Boar as Food ==
The boar's head was often served in [[England|English]] feasts, along with the great flesh in the first [[course]]. The flesh of the boar was called [[brawn]], and was sometimes served with [[mustard]] or other [[sauce]]s. Brawn was also served "broken" or "brisee", or cooked in lechemetes. In [[Anglo-Norman]] it is called "singler", another name by which it appears in [[menu]]s.

== Heraldic Boar ==
Like many other common medieval European animals, the boar was used in [[heraldry]] most memorably perhaps by [[Richard III|King Richard the Third]].

From
{{msg:stub}}
[[category:food]]
[[category:device heraldry]]

Boar

2008-05-22T11:03:41Z

HenryMaldon: added "Boar as Food" section

[[Image:Boar Rampant.jpg|right|150px]]
Male [[pig]]

See also (in some cases) [[stickjock]]

== Wild Boar ==
''Sus scrofa scrofa'' is the scientific name for the wild boar. Once common in Europe they have more recently been reintroduced into some European countries. Adult wild boar grow to around 200 kg for males and around 130kg for the females and have short bristly hair. Males develop tusks after around two years of age.

Wild boars are currently bred for their meat in Britain and recently animal right extremists released 60 in late December 2006 into the wild where another 500 are thought to exist. This caused panic and fear amongst the locals as the animals ran through local villages.

Despite what the animal rights extremists believed about their possible poor treatment as least one little piggy went all the way home and let himself back into the original property.

== Boar Hunting ==
The wild boar was considered the premiere animal for medieval hunter to prove his prowess.

==== Note -- boar spears ====
The '''boar''' tends to attack by charging and goring with its teeth and tusks. The boar [[spear]] is intended to counter this, by being thrust into the boar as it charges. The large cross piece just below the blade of the head is there to hold the animal at bay so that it will not gore you.

== Boar as Food ==
The boar's head was often served in [[England|English]] feasts, along with the great flesh in the first [[course]]. The flesh of the boar was called [[brawn]], and was sometimes served with [[mustard]] or other [[sauce]]s. Brawn was also served "broken" or "brisee", or cooked in lechemetes. In [[Anglo-Norman]] it is called "singler", another name by which it appears in menus.

== Heraldic Boar ==
Like many other common medieval European animals, the boar was used in [[heraldry]] most memorably perhaps by [[Richard III|King Richard the Third]].

From
{{msg:stub}}
[[category:food]]
[[category:device heraldry]]