Yorkshire Pudding
1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Pinch of pepper
1 egg
1 cup of milk
2 tablespoons vegetable shortening
In a bowl, sift flour and baking powder. Mix in salt and pepper. Make a hollow in the center of flour mixture and crack egg into it. Stir well. Add milk gradually and beat until smooth. Refrigerate at least one-half hour.
One-half hour before the meal is to be served, heat the oven to 425 degrees. Put vegetable shortening in an 8" x 12� baking pan. Melt shortening. Pour 1?4 cup cold water into chilled pudding batter and stir well. Then pour mixture into melted lard in the baking pan. Bake 30 minutes. Turn off oven and let set in oven for 10 minutes longer. Remove and cut.
Scones
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoon vegetable shortening
1/4 cup sugar
1/4 to 1/2 cup currants or raisins
1/4 cup milk or buttermilk
Preheat oven to 425 degrees. In a large bowl, sift flour, baking powder and salt.
Thoroughly mix in shortening with your fingers. Then add the sugar and raisins. Mix well. Stir in enough milk to form a stiff dough. On a lightly floured surface roll dough out until it is 3?4 inch thick. Cut into 2 inch circles. Place on a greased, floured cookie sheet and bake in the middle of the oven for about 10 minutes or until the tops are light golden brown. Serve warm with butter and jam or whipped cream. Makes 12-16 scones.
Blend by hand or mixer for 2 minutes the flour, sugar, butter, salt, and 2/3 cup milk. Stir in the baking powder, then add 1/3 cup milk, the eggs, and the vanilla. Blend by hand or mixer for 2 minutes. Pour into a well-greased cake pan (9x11 or a 9" ring mold) and bake at 375 degree for 40 to 45 minutes.
Peas Porridge
Ingredients:
1 1/4 cups dried green peas
2 cups milk
1/2 teaspoon salt
1/2 teaspoon black pepper
Equipment:
large mixing bowl
colander
measuring cup
large saucepan
potato masher
wooden spoon
serving dish
Directions:
1. Put the dried peas into a mixing bowl and cover them with cold water. Let them soak overnight.
2. Drain and rinse the peas.
3. Put the peas in a saucepan with the milk and cook them slowly over a low heat. Do not let the milk boil.
4. Stir the peas occasionally so that they don�t stick to the pan.
5. When the peas are soft, (about one to one-and-a-half hours) take the saucepan off the heat and mash the peas into a smooth paste.
6. Stir in the black pepper and the salt.
7. Put the mixture into a serving dish.
From the book Food and Feasts in the Middle Ages by Imogen Dawson.
Ingredients for the filling:
3 cups milk
6 egg yolks
1 1/2 cups sugar
1 teaspoon ground cinnamon
2 to 3 teaspoons rose water
Instructions for the P�te Bris�e (Short Crust Pastry):
A few hours in advance, prepare the short crust pastry (the shell).
1. Cut the butter into small pieces.
2. Rub or cut the butter into the flour until the mixture has the consistency of sawdust.
3. Dissolve the salt in half of the water, and add to the flour mixture.
4. Combine quickly with your fingertips, without overworking, just until the dough comes together. If necessary, add more water as required.
5. Form into a thick disk, wrap in plastic wrap or waxed paper, and leave to rest in the refrigerator at least 2 hours before using.
Instructions for the Dariole itself:
1. Once you have chilled the P�te Bris�e for 2 hrs, Preheat the oven to 425 degrees F (220 degrees C).
2. Roll out the P�te Bris�e dough and line a 9-inch (22 cm) pie or tart pan at least 2 inches (5 cm) deep.
3. Line it with aluminum foil and fill with pie weights, dried beans or flour.
4. Bake for about 15 minutes.
5. Then, remove the weights and foil.
6. Return the P�te Bris�e to the oven for a further 5 minutes.
7. Lower the temperature to 350 degrees F (175 degrees C).
8. Meanwhile, whisk the egg yolks and sugar with the cinnamon and a pinch of salt until smooth and glossy, then slowly beat in the milk.
9. Pour the egg mixture into the partly baked shell, return to the oven, and bake for about an hour or until set but still soft enough to quiver slightly when moved. If the top is browning too quickly, cover it with aluminum foil.
10. When done, remove from the oven and sprinkle with rose water.
Information about the Dariole:
�The dariole, in short, was a classic of traditional French patisserie. But as to the Middle Ages, we learn nothing about it from French sources. Its name barely appears in a handful of the menus set out in Le Menagier de Paris, and the only French recipie is the incomprehensible text found in the fifteenth century edition of Taillevent�s Le Viandier. Still, the author of Le Menagier de Paris, repeats as a truism that �darioles are suitable for French weddings.�
�On the other hand, the English texts all include a variety of instructions on how to prepare �darioles,� �darials,� or �daryols.� Italian authors seem to have had no idea of the dariole�s existence - apart from the great Martino, of course, whose recipie we have chosen here; it yields exceptionally good results and is unusually detailed: how to prebake the piecrust filled with flour to prevent it from collapsing; how to know when the dariole is done (it should, he tells us, quiver like a junket - in other words, its consistency should be that of a freshly made cheese in its little draining basket, woven of rushes). Note too that Martino�s diriola is a single large tart; the word had not yet come to mean individual confections.�
-From the book The Medieval Kitchen: Recipies from France and Germany by Odile Redon, Francoise Sabban & Silvano Serventi