For the well-to-do, medieval dishes were made of different courses. Displaying extravagance was very important to show others how good you were. The main course was usually a very expensive dish. Appetizers were often served between courses or at the end of a meal.
Starters could be sweet or savory. Meatballs were popular. They could be served in regular forms, or curly ball or fruit carving. Mini cakes can be made with vanilla sauce or salt could. These tinyCakes could with mushrooms, meat or eggs and bacon, like a quiche full.
Appetizers were also very popular in medieval tournaments and hunting. Every woman has her tent for your comfort and convenience. He finger food prepared by his chef friends who are passing through. Here too was the main reason that impress with their exuberant nature, not really to feed their visitors. With imported cheeses, wines and spices from theirlook good in front of all her contemporaries.
Diners were expected to bring their own cutlery, which consisted of a knife and spoon. Forks were not used until the 1600s. If you want to plan a medieval meal of your own, serve your guests with trenchers. A trencher was a deep slice of bread with the center scooped out to form a bowl. The trenchers were filled from the dishes of food served for each course. The most important people got the freshest trenchers. Servants, the poor, and the animals got the leftover trencher portions not eaten by the family and guests. Leftover meat and fruit would be saved for the next day's breakfast.
Recipe for Pumpes
Meatballs were often served between courses as an appetizer for the next course. While this recipe is for beef, you can also substitute pork or any other ground meat that you prefer. Serve these with toothpicks at your own parties to impress your guests, just like the medieval ladies of olde.
What You Need
For the meatballs:
1 pound ground beef
2 egg yolks
1 / 4 cup raisins
1 tablespoon sugar
1 / 8 teaspoon pepper
1 / 4 teaspoon mace
1 / 4 teaspoon cloves
1 / 4 teaspoon cinnamon
1 / 4 teaspoon salt
Pinch of saffron
4 cups beef broth
1 / 4 cup red wine
For the sauce:
2 cups almond milk
1 tablespoon rice flour
3 tablespoons sugar
1 / 8 teaspoon mace
1 / 8 teaspoon cinnamon
How to get it
Mix the ground beef with yourEgg yolks, sugar, raisins and spices. Form into balls measuring about one centimeter in diameter.
Boil the broth and wine. Add the meatballs and cook until done, about 15 minutes. Remove the meatballs from the broth and to sit in a bowl.
Using a separate pan, mix the almond milk, rice flour, sugar and mace. Bring the mixture to a boil and reduce heat. Let simmer on medium until it thickens. Sauce on the pump (meatballs), until just coatsthem. Serve hot.
Thanks To : the blue door cyprus Omron Pedometer reviews Omron Pedometer reviews Cheap Cricut Cartridges