White Leek Bruet

Thoughts:

This medieval leek recipe is flavorful and interesting.

The leeks and salt pork cook until they are so soft that they almost melt, leaving the slivered almonds to make a textural statement. Each bite transitions from the saltiness of the broth, to the soft flavors of the leeks and pork, then ends with a strong nutty, crunchy finish. I’ve made it as in the original, but if I were to make it again, I might include a sprig or two of herbs for some added nutrients and complexity. It would also be tasty paired with a nice toasted slice of dark rye bread.

Proposed Location?

I’d guess that this could be a strong contender for any of the smaller noble houses. It doesn’t rely on a wealth of fresh ingredients, but is strong and tasty. Given the inclusion of pork, I’m going to be funny and say it should be served at the Tarly residence, Horn Hill.

Recipe for White Leek Bruet

“To make white leeks, he who is in charge of them should arrange that he has his leeks and slice them small and wash them very well and put to boil. And take a good piece of salt chine of pork, and clean it very well and put it to boil therewith; and when they are well boiled take them out onto fair and clean tables, and let them save the broth in which they were boiled, and let there be a good mortar full of blanched almonds, and then take the broth in which the said leeks have boiled and draw up the almonds with it, and if there is not enough of the said broth take beef or mutton broth — and take care that it is not too salty; and then afterward put your bruet to boil in a fair and clean pot. And then take two fair and clean knives and chop your leeks, and then take them and bray them in a mortar; and, being brayed, put them into your broth, of almonds as much as water, to boil. And the leeks being boiled, when it comes to the side board put your meat on fair serving dishes and then the said broth of the said leeks put on top.” –Du Fait de Cuisine, 1420

Cook’s Notes: I’ve streamlined the original instructions somewhat below, for simplicity’s sake. I don’t think it alters the overall effect in any large degree.

Ingredients:

2 Leeks, white part only
1/4 lb. Salt pork, rinsed and sliced thinly into bite-size pieces
2 cups water
1 cup ground almonds
2 cups beef broth
Salt, to taste
1/2 cup slivered blanched almonds
1/2 cup Water

Rinse leeks and cut the white section of them into 1/4″ rounds. Put the leeks in a pot with the sliced salt pork and cover with 2 cups water.

Bring this mixture to a boil. Reduce heat to medium and continue cooking until leeks are tender and pork is cooked through, about 15 minutes.

Strain the broth into a bowl, reserving the leeks and salt pork. Pour this liquid back into the pot, along with the 2 cups beef broth and the ground almonds. Bring to a boil again. Once the leeks have cooled slightly, mash them between your fingers, or with a spoon. Add back into the broth along with the 1/2 cups water and blanched almonds, and simmer for 20 minutes. The mixture should thicken slightly from the almond flour, and be a nice rich color from the beef broth. Ladle into serving bowls, and consider serving with rye toast.

Beef & Barley Stew

“Maybe they don’t have sheep and cattle, Bran thought. He commanded the serving men to bring them mutton chops and a slice off the aurochs and fill their trenchers with beef-and-barley stew. They seemed to like that well…” -A Clash of Kings

Beef-and-Barley Stew

Thoughts:

Thick and hearty, this is the kind of stew that will stick to your ribs. Because this soup, and many other variations similar to it, are served in the North, I’ve only included ingredients we know they have. I’d recommend you use this recipe as a starting point and mix in your own choice of ingredients, as available and desired.

This version holds a delicate balance between barley, meat, and veg. The barley and turnip give the stew some heft, while the carrots provide a much welcome burst of color. The beef softens as it stews, and each spoonful holds a different combination of filling. Pair with our white or black breads, and you’ll be as happy as a crannogman in a bog.

Continue reading →

Onion Broth w/bits of Goat and Carrot

“The stewards began to bring out the first dish, an onion broth flavored with bits of goat and carrot. Not precisely royal fare, but nourishing; it tasted good enough and warmed the belly. Owen the Oaf took up his fiddle, and several of the free folk joined in with pipes and drums. The same pipes and drums they played to sound Mance Rayder’s attack upon the Wall. Jon thought they sounded sweeter now. With the broth came loaves of coarse brown bread, warm from the oven. Salt and butter sat upon the tables.” -A Dance with Dragons

Onion Broth with Goat and Carrot

Our Thoughts:

Zounds!

This is the most flavorful, delicious, unique broth we’ve ever encountered. Rich and full, heavily tinged with the salt from the pork, with the underlying flavors of the herbs and onions. We wouldn’t have expected the combined mint and sage to be pleasing, but as usual, we were wonderfully rewarded by following the original recipe. On the whole, it’s a nice, nuanced combination of flavors for relatively little effort.

Consider pairing this broth with a loaf of our Black Beer Bread, but go light on the butter; you only have a bit left, and winter is coming…

Stewed Goat Recipe

Goat Kid or Mutton, with Thick Broth. Get kid or mutton and cut it into small pieces, and put it into a pot with salt pork; then get sage, mint and onion, and cook everything together; then get good spices and saffron, distemper them with the meat’s broth and let everything boil together until the meat falls apart; then lift the meat out into a dish with the thick broth. -The Neapolitan recipe collection, Italy, 15th c.

Ingredients:

1/4 lb. salt pork
6 cups water
1 cup dark beer or ale (drink the rest while you cook! ;) )
2 small sprigs sage
2 small sprigs mint
1 onion, roughly chopped
poudre forte (equal parts black pepper, cinnamon, mace, clove, long pepper, ginger, etc)
1 cup carrots, chopped small
1-2 Tbs. bacon fat or duck fat
ground goat meat, 1 lb.

Combine the salt pork, water, ale, herbs, and onions in a large pot. Simmer for 45 minutes.

Strain the broth into a clean pot, reserving the onions if you would like to add them back in. Season with a pinch of spices, and add the chopped carrots.

In a separate skillet, brown the goat meat in the fat, then add it to the broth pot. Let everything simmer together for 15 minutes, or until the carrots are tender. Skim some of the fat off the top if you like, then serve hot.

Prep: 15 minutes Cooking: 1 hour

Serves 5-6