Jun 162018
 

Today is a good day to celebrate Chichester in Sussex, because it is the saint’s day of Richard of Chichester (patron saint of Sussex), and because of this fact, today has been designated as Sussex Day: http://www.bookofdaystales.com/sussex-day/ I spent my early childhood in Eastbourne on the south coast of Sussex, and, even though I do not in any sense think of Eastbourne as where I “come from” (i.e. my “home”), it still resonates with me. It was my mother’s and her parents’ home, and I still have old school friends living there whom I visit once in a while.   Richard’s original feast day was 3rd April (his date of death), but, because it often got mixed up with Easter was moved to today, the date of the translation of his relics to a shrine in Chichester cathedral, that for many years was an important pilgrimage destination. We can turn the tables, and switch Sussex day back into a celebration of Richard and of Chichester. Before I get too detailed, let’s begin with the name – Chichester. If you are from the region you will pronounce it, not how it looks, but something like “Chittistah.” That pronunciation will mark you as a native of Sussex. Even if you only “come from” Sussex in a vague way – as I do – you’ll use the local pronunciation.

Richard was born in Burford, near the town of Wyche (modern Droitwich, Worcestershire) and was an orphan member of a landed family. He attended the university of Oxford, and taught there before going to Paris and then Bologna, where he distinguished himself in canon law. On returning to England in 1235, Richard was elected Oxford’s chancellor.

Richard’s former tutor, Edmund of Abingdon, had become archbishop of Canterbury, and Richard shared Edmund’s ideals of clerical reform and supported papal rights even against the king (a sore spot in the history of English monarchs down to Henry VIII).  In 1237, Archbishop Edmund appointed Richard chancellor of the diocese of Canterbury. Richard joined the archbishop during his exile at Pontigny, and was with him when the archbishop died circa 1240. Richard then decided to become a priest and studied theology for two years with the Dominicans at Orléans Upon returning to England, Richard became the parish priest at Charing and at Deal, but soon was reappointed chancellor of Canterbury by the new archbishop Boniface of Savoy.

In 1244 Richard was elected bishop of Chichester. Henry III and a segment of the chapter refused to accept him, the king favoring the candidature of Robert Passelewe (d. 1252). Archbishop Boniface refused to confirm Passelew, so both sides appealed to the pope. The king confiscated the see’s properties and revenues, but Innocent IV confirmed Richard’s election and consecrated him bishop at Lyons in March 1245. Richard then returned to Chichester, but the king refused to restore the see’s properties for two years, and then did so only after being threatened with excommunication. Meanwhile, Henry III forbade anyone to house or feed Richard. At first, Richard lived at Tarring in the house of his friend Simon, the parish priest of Tarring, visited his entire diocese on foot, and cultivated figs in his spare time.

Richard’s private life displayed rigid frugality and temperance. Richard was an ascetic who wore a hair-shirt and refused to eat off silver. He kept his diet simple and rigorously excluded animal flesh; having been a vegetarian since his days at Oxford. Richard was merciless to usurers, corrupt clergy, and priests who mumbled the Mass. He was also a stickler for clerical privilege. Richard’s episcopate was marked by the favor which he showed to the Dominicans, a house of this order at Orléans having sheltered him during his stay in France, and by his earnestness in preaching a crusade. After dedicating St Edmund’s Chapel at Dover, he died aged 56 at the Maison Dieu in Dover at midnight on 3rd April 1253, where the Pope had ordered him to preach a crusade. His internal organs were removed and placed in that chapel’s altar. Richard’s body was then carried to Chichester and buried, according to his wishes, in the chapel on the north side of the nave, dedicated to his patron St. Edmund. His remains were translated to a new shrine on this date in 1276.

The area around Chichester is believed to have played significant part during the Roman Invasion of 43 C.E., as confirmed by evidence of military storage structures in the area of the nearby Fishbourne Roman Palace. The city center stands on the foundations of the Romano-British city of Noviomagus Reginorum, capital of the Civitas Reginorum. The Roman road of Stane Street, connecting the city with London, started at the east gate, while the Chichester to Silchester road started from the north gate. The plan of the city is inherited from the Romans: the North, South, East and West shopping streets radiate from the central market cross dating from medieval times. The original Roman city wall was over 6½ feet thick with a steep ditch (which was later used to divert the River Lavant). It survived for over one and a half thousand years but was then replaced by a thinner Georgian wall. The city was also home to some Roman baths, found down Tower Street when preparation for a new car park was under way. A museum, The Novium, preserving the baths was opened on 8 July 2012. An amphitheater was built outside the city walls, close to the East Gate, in around 80 C.E. The area is now a park, but the site of the amphitheater is discernible as a gentle bank approximately oval in shape.

According to the Anglo-Saxon Chronicle, Chichester was captured towards the close of the 5th century, by Ælle, king of the south Saxons, who led an invading army against the Britons. Supposedly he renamed the town after his son, Cissa (that is, Cissa’s ceaster (fort) ). This is not at all certain, however. It was the chief city of the kingdom of Sussex. The cathedral for the South Saxons was originally founded in 681 at Selsey, but the seat of the bishopric was moved to Chichester in Norman times in 1075. Chichester was one of the burhs (fortified towns) established by Alfred the Great, probably in 878-9, making use of the remaining Roman walls. According to the Burghal Hidage, a list written in the early 10th century, it was one of the biggest of Alfred’s burhs, supported by 1500 hides, units of land required to supply one soldier each for the garrison in time of emergency. The system was supported by a communication network based on hilltop beacons to provide early warning. It has been suggested that one such link ran from Chichester to London.

When the Domesday Book was compiled, Cicestre (Chichester) consisted of 300 dwellings which held a population of 1,500 people. There was a mill named Kings Mill that would have been rented to local slaves and villeins. After the Battle of Hastings the township of Chichester was handed to Roger de Mongomerie, 1st Earl of Shrewsbury, for courageous efforts in the battle, but it was forfeited in 1104 by the 3rd Earl. Shortly after 1066 Chichester Castle was built by Roger de Mongomerie to consolidate Norman power. In around 1143, Richard’s time, the title Earl of Arundel (also known as the Earl of Sussex until that title fell out of use) was created and became the dominant local landowner.

  

If you want to honor Richard of Chichester on this day you could do something with fresh figs, since he is known to have cultivated fig trees. But if you know anything at all about Chichester, you’ll know it is the home of Shippam’s pastes. If you have a drop of English blood in you – and are of a certain age – you will remember eating Shippam’s paste on toast at tea time. The company was founded in Chichester in 1750 by Shipston Shippam, and remained an independent family firm until the 1970s. Although now part of Prince’s, Shippam’s Pastes are still produced in Chichester and the former factory’s distinctive façade and famous clock and wishbone can still be seen in East Street.

 

 

 

Dec 192017
 

On this date in 1154 Henry II was crowned king of England, along with his queen Eleanor of Aquitaine, at Westminster Abbey. Henry, and his two sons, Richard and John, sometimes referred to by historians as the Angevins, sometimes the Plantagenets, have had a tough time being assessed fairly by history, literature, and the general public. I’ve posted repeatedly about how Richard and John have been treated strangely, mostly by Victorian and Whig historians. Henry also has had his ups and downs in the histories of Victorians to the present day, and I doubt that he will ever get a dispassionate treatment. My feeling is that unless you lived in those times, you’ll never truly know what they were like.

“There’ll Always Be an England” (more accurately “There’s Always Been an England) is a strange lens through which to view history.  At one time or another, the rulers of what is now England, or significant parts of it, along with many of the citizens, spoke Gaelic, Latin, Old German, Old Norse, Danish, and French. English came rather late in the succession. If you view England from the present, you can see it as always being a solitary, defiant part of an island, rather disconnected from continental Europe, and, judging by Brexit, that sentiment is alive and well in many parts of the country. But certainly, in Henry’s day, stretching back to William the Bastard and the Conquest (with a capital “C”), England was not much more than a money-making bit of a European empire as far as its kings were concerned, and not important enough to spend a whole lot of time in, or worrying about. Peasants, of course, saw things differently. Richard (Lionheart) had virtually no interest in England, except as a place with enough money to fund his exploits in Europe (not to mention bailing him out of capture), and on Crusade. Henry, likewise, saw England as a component of his Angevin empire in France, although he did spend considerable time there trying to consolidate his holdings after a disastrous civil war between his mother, Matilda, and Stephen of Blois. Both claimed to be the rightful heirs to the throne of England, and each controlled significant parts of the country for the period now commonly called the Anarchy (1135 – 1153).

Henry’s accession to the throne of England was a clear end to the Anarchy, but it did NOT mark the (second) beginning of an English nation as an independent sovereign state with Henry at the helm, as many historians claim. I give that mantle to John, who was the first king in the Norman succession who spoke English as his first language, and the first king in the Norman succession to live primarily in England, and look primarily to England as his power base and stronghold. Henry could understand English, but he always spoke either Norman French or Latin. Henry did consolidate a power base in England, expand his Angevin empire into Scotland and Wales, and initiate laws and institutions that still exist in England in radically altered form, it is true.  But it is not fair to say that Henry established England as England, separate from continental Europe. If anything, the Normans and Plantagenets (Henry included), were an interruption of the process of consolidation of England as an independent, autonomous nation begun under Anglo-Saxon kings, such as Edmund and Alfred, and restored under the Tudors. In between the Normans and the Tudors there were an awful lot of Henrys, all with their part to play.

Henry’s mother, Matilda, was the granddaughter of William I, and cousin of Stephen of Blois, grandson of William. Stephen’s mother, Adele, was William’s daughter. At the time that Stephen was crowned king of England, the country was not quite ready to have a queen even though her father, Henry I, was the previous monarch. Stephen seemed like a better choice at the time, to put it bluntly, because he was a man, not because he had a better genealogical claim to the throne than Matilda. Matilda disagreed. She had proven her chops as empress. Hence the Anarchy, when for almost 19 years Stephen and Matilda fought it out. Why this period is called the Anarchy and not the First English Civil War escapes me. When we talk about THE English Civil War(s) these days we mean Charles versus Cromwell.  But the civil war between Stephen and Matilda was every bit as bloody and considerably longer. Why aren’t the Wars of the Roses called civil wars either? What makes the Stuarts so special?

In any case . . . back to Henry II.  He’s now chiefly remembered for being the king who (perhaps) ordered the murder of Thomas Becket, although the details are still murky, and popular opinion, such as it is, is generally “informed” by plays and movies, and not by actual primary documents of the time.  Henry is generally portrayed as an irascible tyrant and Becket as a piously fervent servant of God and country. Both portraits owe more to dramatic license than actual history.

Henry controlled more of France than any ruler since the Carolingians (yellow and orange shaded areas). These lands, combined with his possessions in England, Wales, Scotland and much of Ireland, produced a vast domain often referred to by historians as the Angevin empire. But it was not really an empire in the classic sense of a domain with a coherent structure or central control. Instead, it consisted of a loose, flexible network of family connections and lands, with local laws and customs applying in different territories, although common principles underpinned some of these local variations. Henry traveled constantly across the empire, and these travels coincided with regional governmental reforms and other local administrative business. This practice has led some historians to conclude that the reforms Henry instituted in England created a lasting notion of England as a distinct, and distinctive, nation. These claims seem overblown to me.

It is true that Henry’s reign saw significant legal changes in England and Normandy. By the middle of the 12th century, England had many different ecclesiastical and civil law courts, with overlapping jurisdictions resulting from the interaction of diverse legal traditions. Henry greatly expanded the role of royal justice in England, producing a more coherent legal system, summarized at the end of his reign in the treatise of Glanvill, an early legal handbook. Despite these reforms it is uncertain if Henry had a grand vision for his new legal system, and the reforms seem to have proceeded in a steady, pragmatic, but piecemeal, fashion, rather than from a core set of principles. Indeed, in most cases he was probably not personally responsible for creating the new processes at all, but delegated the duties to local officials.

I’ll leave the last word to Sellar and Yeatman from 1066 And All That. They defined Henry as a “Just King” with the following pronouncement:

HENRY II was a great Lawgiver, and it was he who laid down the great Legal Principle that everything is either legal or (preferably) illegal.

Makes as much sense as the pontifications of most historians.

There are not many recipes from the 12th century that are much use for recreating typical dishes, but there are a few. A MS was recently discovered in Durham which contains mostly medicinal concoctions, but has a few recipes for sauces. Likewise, Alexander Neckam’s treatise de utensibilis has some recipe suggestions. But we are talking about lists of ingredients, not actual, full-blown recipes. Nonetheless, you could make a sauce for a roast from the ingredient lists. One “lordly sauce” that is commonly offered by bloggers involves combining cloves, nutmeg, cardamom, pepper, ginger, and cinnamon. Some want you to combine them in equal amounts; some want you to have equal amounts of the first five, and then cinnamon equal to all the others combined. Either way, the next step is to add breadcrumbs equal to the quantity of spices, and then mix it all to a thick sauce with vinegar. There is no mention of cooking the mixture, but, usually, a suggestion that the mix should be bottled up and kept to mature (in the manner of what came to be called ketchup).

In the modern kitchen I could see such a brew being used to season a gravy made from pan juices from a roast. In fact, it’s quite similar to gravies I make at this time of year for beef. It has a modern (English) Christmas feel to it, but would have been more year-round in Medieval times (in noble households). It was customary to cut large chunks from a roast and place them on trenchers of bread. Then the diner could use a personal knife to hack off bits of meat and dip them in a bowl of sauce. It’s a bit reminiscent of beef au jus in modern times, except the sauces were much more flavorful.

Apr 062016
 

lion1

On this date in 1199 Richard I of England, often called Lionheart, died of an infected wound. Usually I celebrate the birth of famous people, and reserve the date of death for martyrs because the day on which they died is commonly used as their feast day (the day they went to heaven). In Richard’s case I think his day of death is much more significant than his date of birth because his death sums up so much of his reign. This date also gives me the opportunity to talk about how Richard was perceived in his lifetime versus what history has made of him, which, in turn, allows me to talk about the nature of history in general. History, despite what many schoolchildren (and schoolteachers and textbooks) believe, is not about FACTS primarily; it is about the interpretation of events. I would have no interest in history if it were just about things that happened. I want to know WHY they happened, and HOW they happened. History is a series of questions to which there are many (sometimes conflicting) answers.

Richard I is a great example to me of a king who has been treated very well by history, but, in my opinion does not (entirely) deserve the high reputation that he has.  By contrast his brother, John, has a bad reputation which he does not (entirely) deserve either. Richard was king of England for 10 years yet spent only about 6 months of his reign in England.  The rest of the time he was fighting “foreign” wars in the Middle East and Europe, or in captivity. Getting him released from captivity almost bankrupted England, and required ruinous taxation. Furthermore, Richard did not speak English and appears to have been interested in the country as a source of revenue only. John, by contrast, spoke English as his native tongue, lived for long periods in England, and was in great part responsible for the development of English-ness as a sensibility among the nobility. I’m not trying to say that we should switch judgments and make Richard the bad guy, and John the good guy. I’m saying that the situation is not black and white.

We also need to get away from the idea that kings all the way from William the Conqueror to Richard were, first and foremost, kings of England. They were not. That is a highly ethnocentric point of view.  In their day, general politics was much more international than it is now. Yes, there was a nation called England – created by William the Conqueror – but it did not stand alone. The kings of England were also rulers of vast tracts of what is now France. So when writing history we need to be more global, and talk about Anglo-French rulers and Anglo-French territory, rather than narrowing our history to England and English kings. If we view Richard as an Anglo-French king, then he was not bad (not good either).  If we think of him only as a king of England, he was terrible.

Richard ruled as Duke of Normandy (as Richard IV), Duke of Aquitaine, Duke of Gascony, Lord of Cyprus, Count of Poitiers, Count of Anjou, Count of Maine, Count of Nantes, and Overlord of Brittany at various times. He was the third of five sons of King Henry II of England and Eleanor of Aquitaine. He was known as Richard Cœur de Lion or Richard the Lionheart because of his reputation as a great military leader and warrior (which he was). He was also known in Occitan as Oc e No (Yes and No), because of his reputation for terseness.

By the age of 16, Richard had taken command of his own army, putting down rebellions in Poitou against his father. Richard was a central Christian commander during the Third Crusade, leading the campaign after the departure of Philip II of France and scoring considerable victories against his Muslim counterpart, Saladin, although he did not retake Jerusalem from Saladin.

Richard spoke langue d’oïl, and lenga d’òc, Romance/French dialects (named thus because “oïl” and “òc” are the words for “yes” in their respective dialects). He was born in England, where he spent his childhood. Before becoming king, however, he lived for most of his adult life in the Duchy of Aquitaine in the southwest of France. Although he regarded England primarily as a source of revenue to support his armies he did have a reputation as a pious hero and valiant soldier by many of his subjects. This reputation is, I believe, rather more evident in Victorian literature (especially in latter-day tales of Robin Hood), than when he was alive.

lion2

Here’s a part of Richard’s history that is often conveniently forgotten. He was officially invested as Duke of Normandy on 20 July 1189 and was crowned king in Westminster Abbey on 3 September 1189. He barred all Jews and women from the investiture, but some Jewish leaders arrived to present gifts for the new king. According to Ralph of Diceto, Richard’s courtiers stripped and flogged the Jews, then flung them out of court. When a rumor spread that Richard had ordered all Jews to be killed, the people of London attacked the Jewish population. Many Jewish homes were burned down, and several Jews were forcibly baptized. Some sought sanctuary in the Tower of London, and others managed to escape. Among those killed was Jacob of Orléans, a respected Jewish scholar. Roger of Howden, in his Gesta Regis Ricardi, claimed that the rioting was started by the jealous and bigoted citizens, and that Richard punished the perpetrators, allowing at least one forcibly converted Jew to return to his native religion. Baldwin of Forde, Archbishop of Canterbury, reacted by remarking, “If the King is not God’s man, he had better be the devil’s.”

We can’t lay all of the anti-Semitic acts at Richard’s door, but he certainly promoted an atmosphere of anti-Semitism, which he later tried to repudiate, not because of a change of heart, but because anti-Semitic passions threatened to destabilize England on the eve of his departure on crusade, and he realized that in his absence his hold on power might be tenuous. He was fully aware that he had noble adversaries, and that John was waiting in the wings to take over. In consequence he issued a royal writ demanding that Jews were to be left alone,  but he edict was loosely enforced, and the following March there was further violence including a massacre at York.

lion6

Richard set about raising the huge sums of money for the Third Crusade through the sale of lands, titles and appointments, and attempted to ensure that he would not face a revolt while away from his empire. His brother, John, was made Count of Mortain, was married to the wealthy Isabel of Gloucester, and was given valuable lands in Lancaster and the counties of Cornwall, Derby, Devon, Dorset, Nottingham and Somerset, all with the aim of buying his loyalty to Richard whilst the king was on crusade. Richard retained royal control of key castles in these counties, thereby preventing John from accumulating too much military and political power. In return, John promised not to visit England for the next three years, thereby in theory giving Richard adequate time to conduct a successful crusade and return from the Levant without fear of John seizing power. Richard left political authority in England – the post of justiciar – jointly in the hands of Bishop Hugh de Puiset and William Mandeville, and made William Longchamp, the Bishop of Ely, his chancellor. Mandeville immediately died, and Longchamp took over as joint justiciar with Puiset, which would prove to be a less than satisfactory partnership. Eleanor, the queen mother, convinced Richard to allow John into England in his absence.

lion5

The political situation in England rapidly began to deteriorate. Longchamp refused to work with Puiset and became unpopular with the English nobility and clergy. John exploited this unpopularity to set himself up as an alternative ruler with his own royal court, complete with his own justiciar, chancellor and other royal posts, and was happy to be portrayed as an alternative regent, and possibly the next king.[39] Armed conflict broke out between John and Longchamp, and by October 1191 Longchamp was isolated in the Tower of London with John in control of the city of London, thanks to promises John had made to the citizens in return for recognition as Richard’s heir presumptive.

John began to explore an alliance with the French king Philip II, freshly returned from the crusade (leaving Richard behind). John hoped to acquire Normandy, Anjou and the other lands in France held by Richard in exchange for allying himself with Philip. When Richard still did not return from the crusade, John began to assert that his brother was dead or otherwise permanently lost. Richard had in fact been captured en route to England by the Duke of Austria and was handed over to Emperor Henry VI, who held him for ransom. John seized the opportunity and went to Paris, where he formed an alliance with Philip. He agreed to set aside his wife, Isabella of Gloucester, and marry Philip’s sister, Alys, in exchange for Philip’s support. Fighting broke out in England between forces loyal to Richard and those being gathered by John. John’s military position was weak and he agreed to a truce; in early 1194 the king finally returned to England, and John’s remaining forces surrendered. John retreated to Normandy, where Richard finally found him later that year. Richard declared that his younger brother – despite being 27 years old – was merely “a child who has had evil counsellors” and forgave him, but removed his lands with the exception of Ireland.

For the remaining years of Richard’s reign, John supported his brother on the continent, apparently loyally. Richard’s policy on the continent was to attempt to regain through steady, limited campaigns the castles he had lost to Philip II whilst on crusade. He allied himself with the leaders of Flanders, Boulogne and the Holy Roman Empire to apply pressure on Philip from Germany. In 1195 John successfully conducted a sudden attack and siege of Évreux castle, and subsequently managed the defenses of Normandy against Philip. The following year, John seized the town of Gamaches and led a raiding party within 50 miles (80 km) of Paris, capturing the Bishop of Beauvais. In return for this service, Richard withdrew his malevolentia (ill-will) towards John, restored him to the county of Gloucestershire and made him again the Count of Mortain.

lion4

Partly as a result of these and other intrigues, Richard won several victories over Philip. At Fréteval in 1194, just after Richard’s return to France from captivity and money-raising in England, Philip fled, leaving his entire archive of financial audits and documents to be captured by Richard. At the Battle of Gisors (sometimes called Courcelles) in 1198, Richard took “Dieu et mon Droit”—”God and my Right”—as his motto (still used by the British monarchy today), echoing his earlier boast to the Emperor Henry that his rank acknowledged no superior but God.

In March 1199, Richard was in the Limousin suppressing a revolt by Viscount Aimar V of Limoges. Although it was Lent, he “devastated the Viscount’s land with fire and sword” and besieged the virtually unarmed castle of Châlus-Chabrol. In the early evening of 25 March 1199, Richard was walking around the castle perimeter without his chainmail, investigating the progress of sappers on the castle walls. Missiles were occasionally shot from the castle walls, but these were given little attention. One defender in particular amused the king greatly—a man standing on the walls, crossbow in one hand, the other clutching a frying pan he had been using all day as a shield to beat off missiles. He deliberately aimed at the king, which Richard applauded; however, another crossbowman then struck the king in the left shoulder near the neck. He tried to pull this out in the privacy of his tent but failed; a surgeon, called a “butcher” by Howden, removed it, “carelessly mangling” the King’s arm in the process. The wound swiftly became gangrenous. Richard then set his affairs in order, bequeathing all his territory to his brother John and his jewels to his nephew Otto.

lion3

Richard died on 6 April 1199 in the arms of his mother; it was later said that “As the day was closing, he ended his earthly day.” Richard’s heart was buried at Rouen in Normandy, his entrails in Châlus (where he died), and the rest of his body at the feet of his father at Fontevraud Abbey in Anjou. My epitaph, which accords with many modern historians, is that Richard was a valiant soldier, a devout Christian, and a disastrous king.

Given that we can scarcely call Richard an Englishman it would not be appropriate to celebrate him with English cooking. In any case, we should also understand that in royal households of the time in England the cooking was French, as were the names for the meats – porc, boeuf, and mouton, not the English, pig, ox, and sheep. The most well known French chef of the Middle Ages was Guillaume Tirel, also known as Taillevent. Le Viandier (often called Le Viandier de Taillevent) is a recipe collection generally credited to Tirel, however, the earliest version of the work has been dated to around 1300, about 10 years before his birth. The original author is unknown, but Tirel probably had a hand in later revisions. A transcription of the MS can be found here:

http://www.staff.uni-giessen.de/gloning/tx/vi-vat.htm

A good translation is here:

http://www.telusplanet.net/public/prescotj/data/viandier/viandier1.html

Have fun. I find the original French very hard to understand without a parallel translation. In royal households visual display was prized. Brilliant colors were obtained by the addition of, for example, juices from spinach and the green part of leeks. Yellow came from saffron or egg yolk, while red came from sunflower, and purple from Crozophora tinctoria or Heliotropium europaeum. Gold and silver leaf were placed on food surfaces and brushed with egg whites. Elaborate and showy dishes were the result, such as tourte parmerienne which was a pastry dish made to look like a castle with chicken-drumstick turrets coated with gold leaf. One of the grandest showpieces of the time was roast swan or peacock sewn back into its skin with feathers intact, the feet and beak being gilded. Since both birds are stringy, and taste unpleasant, the skin and feathers could be kept and filled with the cooked, minced and seasoned flesh of tastier birds, like goose or chicken

lion7

Here’s the beginning part of the MS having to do with gilded dishes.  First in the original French, and then a serviceable (abbreviated) translation.

DOREURES

Entremetz pour ung jour de feste ou pour ung convy de prince aux trois jours masles de la sepmaine comme dimenche, mardi et le jeudi.

Pour farsiz et pommeaulx: convient, pour les pommeaulx, de la chair de porc crue, il ne peult challoir quelle, dont les poulles soient farcies; et convient, après que la poulaille est tué, rompre ung pou de peau de la teste, et avoir ung tuyau de plume et souffler dedans tant qu’elle soit bien plaine de vent, et puis les eschauder, et, après, les fendre par dessoubz le ventre, et les escorchier et mettre les charcois d’un costé.

Et convient, pour faire la farce pour farcir la poullaille, du blanc, du lart hachié avec la chair, et fault des oeufz, de bonne poudre fine, du pignolet et du roisin de Corinde et en farsir la peau de la poulaille et ne l’emplir pas trop qu’elle ne crieve, puis la recoudre; et convient la boullir en une paelle sur le feu, et ne le fault guaire laisser cuire, et puis les brochez en broches gresles, et, quant les pommeaulx seront bien faictz, les convient mettre cuire avec ladicte poulaille, et les tirer quant ilz seront durciz, et avoir les broches des pommeaulx plus gresles de la moittié ou plus que celles de la poullaille. Et après, fault avoir de lapaste batue en oeufz tellement qu’elle se puisse tenir sur la paelle, et, quant la poullaille et les pommeaulx seront presque cuitz, les oster et mettre sur sa paste, et prendre de la paste à une cuillier nette, en remuant tousjours, et mettre par dessus sa poulaille et ses pommeaulx tant qu’ilz en soient dorez, et les faire par ii ou par iii foiz tant qu’ilz en soient bien couvertz, et fault prendre du feul d’or ou d’argent et les enveloper, et fault avoir ung petit d’aubun d’oeuf et les arrouser affin que le fueil tiengne mieulx.

GILDED DISHES

Subtleties for a feast day, or for a prince’s banquet on three meat days of the week such as Sunday, Tuesday and Thursday.

[Gilded chickens with quenelles.]

After the chicken is killed, break a bit of skin on the head, take a feather tube, blow in until it is very full of air, scald it, slit it along the belly, skin it, and put the carcass aside.

For the stuffing and the quenelles have some raw pork meat (it doesn’t matter what kind) chopped with pork fat, white [chicken meat], eggs, good Fine Powder, pine nut paste and currants. Stuff the chicken skins with it (but do not fill them so much that they burst), restitch them, and boil them in a pan on the fire (but do not let them cook for very long). When the quenelles are well made, put them to cook with the chickens, and remove them when they are hardened. Spit the chickens on slender spits. Have the spits for the quenelles slenderer by half or more than those for the chickens.

Afterwards, you need to have some batter beaten from eggs until it can stand up in the pan. When the chickens and quenelles are nearly cooked, remove them and put them over your batter. Take some batter with a clean spoon, stirring always, put it on top of your chickens and quenelles, [and put them over the fire] until they are glazed. Do them 2 or 3 times until they are well covered. Take some gold or silver leaf and wrap them (first sprinkle them with a little egg white so that the leaf adheres better).

Needless to say, I’m not about to whip this up for a quick supper, or even for a big dinner party.