Images from crudifest 2010 – in the excitement we seem to have missed taking any pictures of some lovely 1654 apple pyes, but so be it. I’ll give a blow by blow of the recipes and methods soon – the “wild yeast bread” was left overnight to attract wild yeasts to leaven it, but was largely unleavened (though showed some promising bubbles) :
Quail with fennel, wrapped in grape leaves (Provence, Bartolomeo Scappi)
Wild yeast bread, olives
Goat, parboiled, seared, roast (Taillevent)
Lamb stew with couscous (Ibn Razin, Baghdad Cookery)
Sallet (John Evelyn’s Acetaria)
Cheese cake (Scappi)
Apple Pye (Elizabeth Grey, True Gentlewoman’s Delight)
Almond Candy (Baghdad Cookery)
Plenty of beer
4 and 20 quail - dredged in fennel flower, wrapped in grape leaves and roasted on a spit. Until my spit caught fire, then I threw them on the grill.
Goat, parboiled, seared on the grill, and roasted. Served with cameline sauce, pictured below.
In the foreground, cameline sauce - a sauce of cinnamon, cloves, galangal, cubeb berries, cardamom, thickened with bread crumbs and so popular, you could pop by the sauce store in 1357 and buy yourself a pint.
Hand rolled couscous with lamb stew - it looks a little worse for wear here, the official photographer had been plied with liquor and rolled into a corner.
A pie of buffalo mozzarella, marscapone, and ricotta. Pow!
A Baghdad specialty - almond candy that did NOT look at all like turds when served.
John Wesley sallet.