The Medieval Kitchen - Medieval Appetizer Recipes

For the well-to-do, medieval meals were made of several courses. Displaying extravagance was very important to show others how well off you were. The main course was usually a very elaborate dish. Appetizers were often served between courses or at the end of a meal.

Cutlery And More

Appetizers could be sweet or savory. Meatballs were popular. They could be served in normal ball shapes or sculpted into hedgehogs or fruit. Mini pies could be made with custard or they could be savory. These tiny pasties could be filled with mushrooms, meat or eggs and bacon like a quiche.

Cutlery And More

Medieval appetizers were also very popular at tourneys and hunting parties. Each lady would have her tent set up for her comfort and convenience. She would have finger foods prepared by her cook to serve to those friends who dropped by. Again, the primary reason was to impress them with their extravagant nature, not really to feed her visitors. Using imported cheeses, wines and spices made her look 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 currants 1 Tablespoon sugar 1/8 teaspoon pepper 1/4 teaspoon mace 1/4 teaspoon cloves 1/4 teaspoon cinnamon 1/4 teaspoon salt

Pinch 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 Make It

Mix your ground beef with the egg yolks, sugar, currants, and spices. Form into small balls measuring about an inch in diameter.

Boil broth and wine. Add the meatballs and boil until done; approximately 15 minutes. Remove the meatballs from the broth and set them in a serving dish.

Using a separate pan, mix the almond milk, rice flour, sugar, and mace. Bring the mixture to a boil and reduce the heat. Let it simmer over medium until it thickens. Pour sauce over the pumpes (meatballs) until it just coats them. Serve hot.

The Medieval Kitchen - Medieval Appetizer Recipes
Cutlery And More

Christmas Sales Victorinox Cutlery 6-Inch Curved Boning Knife, Black Fibrox Handle 201

Jan 02, 2012 00:46:04

Christmas Victorinox Cutlery 6-Inch Curved Boning Knife, Black Fibrox Handle Deals
Click for larger image and other views

Victorinox Cutlery 6-Inch Curved Boning Knife, Black Fibrox Handle

>> Click here to update Christmas prices for Victorinox Cutlery 6-Inch Curved Boning Knife, Black Fibrox Handle <<

Christmas Sales Victorinox Cutlery 6-Inch Curved Boning Knife, Black Fibrox Handle Feature

  • The boning knife is ideal for separating meat, poultry, or fish from the bone with precise control
  • High carbon stainless-steel blade provides maximum sharpness and edge retention; conical ground through length and depth for a wider break point; ice tempered to sustain sharpness longer
  • Blade stamped from cold-rolled steel; bolsterless edge for use of entire blade and ease of sharpening
  • Patented Fibrox handles are textured, slip resistant, and ergonomically designed for balance and comfort; NSF approved
  • Hand washing recommended; lifetime warranty against manufacturer defects; expertly made in Switzerland


Christmas Sales Victorinox Cutlery 6-Inch Curved Boning Knife, Black Fibrox Handle Overview

The R H Forschner by Victorinox Boning Knife features high carbon, stainless steel blade, hand finished at Victorinox in Switzerland by skilled craftsmen. A special tempering process is used to produce an edge that can be resharpened over and over again, so the knife can keep its original sharpness throughout the entire life of the blade. Victorinox handles are ergonomically designed to minimize wrist tension. They provide a natural fit. A good heft and comfortable, positive grip are indications of a well-made knife. A sure-grip handle with a finger guard is valuable feature since the handle inevitably gets greasy, wet, or both. Although cutlery steel is naturally sanitary, materials and construction details of the handle minimize crevices what would offer hospitality to bacteria.



SAVE NOW on Christmas Sales Offers below!

Available In Stock.

This Christmas Victorinox Cutlery 6-Inch Curved Boning Knife, Black Fibrox Handle is cheap and shipping as well.

Price : Click to Check Update Prices Please.

Victorinox Cutlery 6-Inch Curved Boning Knife, Black Fibrox Handle

Limited Offer Today!! Victorinox Cutlery 6-Inch Curved Boning Knife, Black Fibrox Handle Christmas and Cyber Monday 2011 Deals

Tablet Android Top Rated 32 Inch Lcd Hdtv Roku Xd Player