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MEDIEVAL FOODS

MACKEROUNS

This recipe was developed from the original medieval one by a member of the Cynaguan Culinary Guild of the Society for Creative Anachronisms by a gal who calls herself Lady Beatrix. The comments on the recipe are hers.

Makerouns (Noodles and Cheese)

1 lb noodles (to make your own, see noodle recipe below)
1 tbs oil
1/2 tsp salt
1 1/2 cups grated Cheddar cheese
1 stick butter (cut up into thin pats)

1. Boil noodles with oil and salt until tender-crisp. Drain well. In a roasting pan sprinkle half of the cheese, layer half of the butter, layer in all of the noodles, sprinkle the rest of the cheese, layer the rest of the butter.
2. Bake in a 400 degree oven until cheese is melted, then serve.
3. Don't let your modern "Kraft Mac-n-Cheese" sensibilities get the better of you, the cheese will look like it's not nearly enough, but it really is.

The Noodles

Make fresh egg noodles:

6-7 eggs
4 cups flour
1 1/2 - 2 tsp salt

1. Beat eggs until foamy.
2. Add half of the flour and the salt; work in with a fork. Work in the rest of the flour with your hands.
3. Knead until it is all worked in.
4. Divide into parts so it is easier to work with.
5. Roll out on a floured surface until desired noodle thickness is reached.
6. Cut into pieces (we made lozenges).
7. Air dry at least 4 hours.

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GLOSSARY

I have had requests for definitions of some of the words I use in the text. The identification behind each word in parentheses indicates either the word is derived from a similar word in an older language, or that the word is used today in that language. Also, there are some words in the book that I just plain made up out of my head- (identified as "mine.") If you want to know about a certain word, please email me at clovenstone@aol.com, or look it up in your dictionary.

brace: (pl: brace) two of something together such as a brace of quail, a brace of greyhounds

buck: (the fusion of two Old English words: buc–male deer and bucca–male goat.) a male deer

woodwose: mythical "Man of the Woods" like a satyr

wynd: narrow, winding lane

wyvern: 2-legged dragon used in heraldry

yill: (Scottish) ale

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NOTES

FANTASTIC FOLK

brownies: Did you ever wonder why young Girl Scouts are called "brownies?" Young Boy Scouts are "cubs," that's fairly self-explanatory. But—"brownies?"

Well, in Northern English and in Scottish folklore, brownies are cheerful little elflike household spirits who work harder than anyone else in the house. They cook, clean, keep the fires, churn the butter, clean the barns, reap, spin, and do the most tedious of household tasks. I do remember that when I was a brownie, I learned to darn socks and to knit.

Brownie is also broonie, browney, or, in Southern England, Robin Goodfellow. Broonies are usually Scottish.

Households were proud of their brownies, and took care to appease them. The most usual offerings were a bowl of fresh curds, cream, new-baked bread or cake left in a special place at night, as brownies did most of their work at night. That explained the night sounds in the house. The bangs, creaks, and clatters in the dark were just the brownies at work. In Cornwall, in Southern England, the browney was an invisible spirit that guarded the bee hives. When the bees swarmed in the spring, the housewife called on the browneys to guide them back into the hive.

Brownies were important household spirits in Scotland and the Orkney Islands, and there's many a tale told of brownies and their families. Some households were served by the same brownie, or broonie, for 300 years! If you want to read some of this folklore, I recommend you to The World Guide to Fairies, Gnomes, Elves, and Other Little People by Thomas Keightley.

There are rules of conduct that seem to be universal to the keeping of brownies. You never criticize a brownie or his/her work. The brownie will not only undo all he/she had done, but destroy other things, as well. You always discreetly leave the brownie his food gift in a secluded place, and always in the same place. A gift of clothes will always cause your brownie to leave you. There are two explanations for this. First, that the brownie is insulted that you think his clothes are not good enough, and he leaves in a huff. Second, that the brownie is so proud of his new clothes, that he feels he doesn't need to work any more and goes away. One folktale I read about brownies had another angle. The brownie was given a gift of new clothes, and that meant he had to leave his household. It was a brownie rule. The dispossessed brownie was heard, from that day on, to moan a dismal verse in a certain room of the house. But he was never seen again.

So when you hear unexplained bumps and clatters in the night, don't fret. It's just your brownies hard at work. Just don't forget their milk and cookies each night.

Sources: Spirits, Fairies, Leprechauns, and Goblins. An Encyclopedia by Carol Rose;
The World Guide to Fairies, Gnomes, Elves, and Other Little People by Thomas Keightley; Fantastic People by Allan Scott, and the scads of tales and legends that I have read over the years.

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HERBS

In my discussions of herbs in all the issues of Kildonan Times, I present only general information. It is not intended to be a guide for the use of the herbs. If you wish to use any of the herbs described in Kildonan Times, consult an herbalist or a definitive guide book to using herbs.

angelica: Angelica is a popular herb of long standing. It was believed to be potent in warding off evil and witches in pagan times. Angelica was worn around the neck or on the clothing for this purpose. The practice was carried over into Christian times. Angelica water was named Carmelite Water, and was drunk to ensure long life and to ward off poisons and spells. In the Middle Ages, Angelica Water was reputed to cure the plague. The official recipe published by the College of Physicians in London was to beat together angelica, nutmeg, and treacle (honey) and heat it over a fire. Plague victims were to drink this mixture twice a day.

Through the ages, angelica has been believed to be a remedy for almost any illness. A common thread has continued from very early times to us, though. It was given by herbalists traditionally for digestive ills, particularly flatulence, and bronchial problems. American Indians used it for pain relief, and for vomiting and for breaking up mucus in the chest. When angelica is prescribed today, it is usually to soothe the stomach, relieve flatulence, and alleviate the symptoms of colds and bronchitis. Note the similarities of use in these diverse cultures. Angelica was also prescribed for deafness and loss of vision, the plague, and rabies,

A nice cup of angelica tea soothes the stomach and aids digestion after a meal. It is flavorful and relaxing. Which brings us to the culinary uses of angelica. Angelica has a sort of licorice, or anise, taste. The whole plant is flavored, but candied angelica stem has always been a favorite treat. Leaves and flowers may be added to salads, stews, casseroles, breads, cookies, and cakes. In short, angelica's flavor makes anything better. The root and seeds flavor Benedictine and Chartreuse, and sometimes gin or vermouth.

Any plant that tastes that good, has to smell good. Angelica makes a fine strewing herb, and dried leaves and root chunks can be burned for incense. The dried leaves are used in potpourris, sachets, and herb pillows.

CAUTION!! It is best to grow your own angelica. Seeds and cuttings are available at nurseries and herb gardens. In the wild, angelica favors the environment of, and is very similar to, poison hemlock. You wouldn't want to make a mistake!

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barberry: You may know this common bush by the name of pepperidge bush. The red oval berries are rather sour and should not be eaten until very ripe. It's their acidity that makes them so good for jams and juice. They taste a bit like cranberry crossed with rose hips. They also make good chutneys; and if you have them easily available, pop a few of them into teas, puddings, or stewed fruit for a little extra zing.

Medicinally, barberry syrup from the berries was used in Egypt against the plague. In the Middle Ages various parts of the plant for many medications; and the American Indians made a tonic from the root. Berberine, in the berries, is reputed to have anaesthetic and antibiotic properties. Crush a few in water to make a sore throat gargle. Both Bremness and Lust say that barberry is good to treat liver disease. The berries and root are both laxative. Bremness adds a note of caution that pregnant women should not take barberry. I suppose they should not eat a lot of barberry jam, either. Too bad.

My basic herb reference books for the herbs I use either for food or medicine in Clovenstone and Stones Seven are: The Herb Book by John Lust (Bantam Books), Brother Cadfael's Herb Garden by Robin Whitman (Bullfinch Press) and Herbs by Lesley Bremness (DK Publishing).

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A FEW THOUGHTS FROM THE EDITOR (me, Ruth)

I write this in a campground in Saskatchewan in early August. By the time I send it out later this month, I will be wandering in the Rocky Mountains or surfing down the Pacific coast on Highway 1. We go where our inclinations lead us, and stop when there's something to see or do.

Shortly after we left Bismarck, North Dakota, to head north to Manitoba, we were noticed an attractive large building on the left side of the highway. A sign saying "Rest Area" pointed to it. We swung into the parking lot. There were public rest rooms, and the building did function as a Rest Area. However, when you opened a yellow oak door from the rest room lobby, you stepped into a museum and gallery of historic art devoted to the Lewis and Clark Expedition. It was all spanking new, and very well done with auditory and interactive displays. Nicest rest area I've ever been in. We spent several hours there.

In Manitoba we picked up Route 16, the YellowHead Highway, which we think we'll follow across Saskatchewan, Alberta, and into British Columbia; wheat fields, then range land, and lastly mountains. We paused Friday in North Battleford, Saskatchewan on learning there was to be a Pioneer Festival there at a museum and restored village on Saturday and Sunday. It was a pause well taken. We spent the day at the festival watching a parade of antique tractors, sitting along side a field to see local volunteer farmers cut and bind rye in the old way, and pile the bundles along the golden stubble in stoups, teepee-shaped piles. Then an antique hand-fed thresher puffed and coughed, took in armloads of rye at one end, and spit kernels and chaff out the other. We toured the small museum and the houses of the village. There were volunteer spinners and blacksmiths and shingle sawyers and harness makers - and a great time was had by all.

We have been and will be playing in other people's back yards. So often when we visit friends, they show us around their area, and say, "The only time we go to this park or visit this museum is when we have guests." That's true. We seldom take the time to play in our own back yards unless we have guests to entertain or are invited out by a friend. Maybe you never have guests to entertain, and haven't really thought about what attractions are in your area.

Just for fun, assume you have people who have never been to your home coming to spend a few days. Sit down and make a list of everything you can think of to entertain them. Sing-alongs at an Irish pub? Hayrides at a farm? Picnics at a park? Museums or historic homes to tour? Craft shows or the local rhubarb festival? You probably live in a more interesting place than you thought. Now, just go and do some of these fun things for yourself. You may not have a lot of time to travel and play in other folks' back yards, but you can play in yours any time.

R

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WEBSITES TO EXPLORE

You ought to try writing some fiction. It's fun. This website, a rather casual one by a self-published writer, gives valuable information about the basics of writing a piece of fiction.
It is set up to be easy to read and to print.

Fiction Writer's Page

http://www.capcollege.bc.ca/magic/cmns/fwp.html

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If you just want to write for the fun of it, here's the website for you. You sign up (free) with the site, and you can become one of their authors. Write away, and your work will be published in their library. You can stop in the library and read works by other authors, and get to know them.

Reading, writing fiction, fan fiction, stories,…

http://www.openfiction.com/

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And, as always, tell your aunts, uncles, cousins and friends about Clovenstone. Give them an adventure!

Good Fate Be Yours —
Ruth

All art work and text © copyrighted by Ruth McIntyre-Williams.