Hippocras

Duncan drank too much of this at the wedding feast.

Hippocras is named for the fabric sleeve through which it was strained. Thought to resemble the sleeve of Hippocrates, it was more likely to have been named after the sleeves of the gowns worn by the men who practiced medieval medicine. Basically, it was simply spiced wine, and there were three variations:

Red wine with spices

White Wine with spices

Spiced white wine with the addition of milk or cream. This type is thought to have been popular in the 1600's.

The variation Duncan drinks at the wedding feast was the red one, and the following recipe is a close duplication:

Spiced Red Wine

½ tsp. Ginger
4 cinnamon sticks, broken in thirds
a dash of cardamon
½ cup sugar
1/8 tsp. pepper (to replace the medieval recipe's 'grains of paradise')
1 quart dry red wine
4 blue heliotrope blossoms (turnsole) for coloring --
a dash of blue food coloring works as well

Heat the red wine with the spices, bringing first to a boil, then allowing to simmer for about ten minutes. Add a dash of the blue food coloring (or the heliotrope blossoms) and allow to simmer another 2 -3 minutes. Strain into a decanter, serve in chalices. Lemon slices make a nice garnish, though a modern one.

Sources: FABULOUS FEASTS, Medieval Cookery and Ceremony by Madeleine Pelner Cosman; A SIP THROUGH TIME, A Collection of Old Brewing Recipes by Cindy Renfrow; FOOD and DRINK IN BRITAIN, From the Stone Age to the 19th Century by C. Anne Wilson.

Upon arriving at Eilean Creag Castle for the first time, Linnet is served a light repast of fish stew.

Fish Stew

1 cup coarse ground almonds
3 cups milk
1 cup cooked crabmeat, shredded
1 cup cooked salmon, drained and 'shredded' with a fork
to eliminate those little round bones found in canned salmon
4 Tbsp. flour
1 Tsp. salt
½ cup white wine
½ cup sugar

Simmer the ground almonds with the milk about ten minutes, then add the crabmeat and salmon, and simmer a further 2-3 minutes. Mix the flour with just enough cold water to make a smooth paste (adding the flour to the hot mixture will make it lumpy) and add with the salt to the milk. Stir about 2 minutes until the soup mixture thickens. In a separate pot, heat the wine and sugar, then add this to the creamed soup mixture. Simmer a few minutes, then serve, garnishing with pomegranate slices if available.

Source: FABULOUS FEASTS, Medieval Cookery and Ceremony by Madeleine Pelner Cosman

Custard Pasties

Robbie is very fond of these. Eating too many of them is the reason he couldn't attend the wedding ... he had a slight bellyache! There are quite a few variations in my collection of medieval cookbooks, and I have chosen the easiest recipe for use in a modern day kitchen.

Robbie's Favorite Custard Pasties

4 egg yolks
1 Tbsp. sugar
1 pint whole cream
½ Tsp. vanilla
a sprinkling of sugar to garnish (see end of recipe)

Thoroughly mix the egg yolks and the sugar. Set aside. Heat the cream
and vanilla in a double saucepan, bring to an almost-boil, but do not let
fully boil. Pour this onto the egg yolk-sugar mixture under constant stirring
until smooth. Stir until the whole mixture thickens, then pour into ready-made pastry tart shells and chill, preferably overnight. Before serving, sprinkle
lightly with the extra sugar, then pass very quickly under the broiler to
turn the sugar topping into a nice golden 'crust.'

For those wanting to make their own pastry shells, the following recipe is good and very easy.

Shortcrust Pastry

1 stick of margarine or butter
a dash of salt (for savory dishes)
sugar for sweet
2 cups flour
1 egg or two yolks
5 Tbsp. Ice cold water

Mix the margarine (or butter) and a pinch of salt (or sugar) into the flour, then slowly add the water and egg to make a stiff but elastic dough. Turn onto a floured surface and roll into a ball to be placed in the refrigerator until using.

The dough should rest at least 1 hour before using.

When ready, preheat over to 300. Roll out dough on a floured surface, butter a tart or pie dish, and carefully place the dough into the baking form of your choice. Cover with aluminum foil and bake for 10 to 12 minutes or until done.

Sources: TRADITIONAL SCOTTISH COOKERY by Theodora Fitzgibbon; THE MEDIEVAL COOKBOOK by Maggie Black; FROM A MONASTERY KITCHEN, The Classic Natural Foods Cookbook by Brother Victor-Antoine d'Avila-Latourrette

Leek Soup

Leek soup is part of the first meal this book's heroine, Isolde MacInnes, and the hero, Donall the Bold, laird of the MacLeans, have together. Leeks as part of the diet go back far into the mists of time and were even considered a delicacy by the ancient Egyptians. In the medieval period, the 'better folk, enjoyed using only the inner white part, the most tender part, and would simmer the leeks in almond milk, sweetening the whole with sugar or honey. The Latin word for leek is porrum, and may be the origin of the word 'pottage.' Soup or pottage, the following recipe would have been eaten by the noble classes as well as the poor, and, in its simplest variation is thought to have been a staple in the peasant diet. The following recipe is closest I have found to the leek soup enjoyed by Isolde and Donall.

Leek Soup and Sops (Bread)

8 - 12 leeks
2 Tbsp. Olive Oil
Salt & Pepper to taste
Dash of garlic powder or one garlic clove, mashed (optional)
2 Cups White Wine (or chicken broth)
3 - 4 slices soft-grain white bread, freshly toasted

Wash and clean the leeks, removing the tough outer layers. Slice the cleaned leeks very thin. Place in a pot with enough water to cover, add the white wine (or chicken broth), the olive oil, then season with salt, pepper and a dash of garlic to taste. Heat well, but do not allow to boil. Cook over low heat until the leek is tender.

Meanwhile toast the bread. Cut into small pieces and divide these into four to six soup bowls, placing the toast pieces in the bottom of the bowl. Pour in the hot soup, serving as soon as the toast pieces are softened.

Sources: FOOD and DRINK IN BRITAIN, From the Stone Age to the 19th Century by C. Anne Wilson; TRADITIONAL RECIPES OF OLD ENGLAND (includes sections on Scotland, Ireland, and Wales) by Helen Edden; THE MEDIEVAL COOKBOOK by Maggie Black

This bread is served with almost all meals at Isolde's castle, Dunmuir on the Isle of Doon.

Brown Bread

1 generous Tbsp. lard, butter, or margarine
3 lbs wholewheat flour, warmed
1 oz dry yeast
1 generous Tsp. brown sugar
¼ pint tepid water
1 Tbsp. black treacle (available in the English section of a well-stocked
grocery store's 'foreign foods section' or substitute dark molasses)
a dash of salt
1 pint warm water

Cut the lard (or butter or margarine) into the warmed flour, then dissolve the yeast and sugar in the ¼ pint of warm water, stirring until the mixture gets frothy. Dissolve the treacle and salt in the pint of warm water, then add the yeast mixture to the flour, then add the treacle and water, mixing well. (if the dough seems too stiff, a wee bit more warm water may be added) Knead for about five minutes, then divide the dough into two halves and put the halves into two greased and warmed bread pans (about 10" x 4") Cut a deep groove down the middle of the dough and put in a warm place, covered by a cloth for about 1 hour, or until the dough has almost doubled in size.

Preheat the oven to 425 (220 C.) and put the loaves into the oven. After ten minutes, reduce the heat to 400 (200 C.) and bake for a further 40 minutes. Turn out onto a wire rack to cool. The loaves will sound hollow when tapped on, when they are done.

(I enjoy sprinkling the loaves with rolled oats before I put them into the oven)

Source: TRADITIONAL SCOTTISH COOKERY by Theodora Fitzgibbon

Times have been hard when Bride of the Beast opens. Rather than feasting on lavish fare, Lady Caterine and those living within Dunlaidir's stout walls are forced to make do with what they could. An easy-to-be-had staple was seaware, quite often dulse, a reddish-brown seaweed with a slight anchovy flavor, or sea tangle, which was most palatable when braised in butter. Both were easily harvested along the rugged shoreline where Dunlaidir's cliffs met the sea.

Seaweed Soup

1 cup cooked dulse
6 cups milk
2 cups mashed potatoes
pepper to taste
1 Tbsp. melted butter
juice of 1 lemon Simmer the cooked seaweed (following package directions) and the milk and potatoes about 20 minutes. Beat well, season to taste, add butter and lemon juice, and beat again. Heat again and serve very hot (serves six)

**This dish is still common in the Outer Hebrides. For those living elsewhere, dulse can be purchased in well-stocked health-food stores.

Bannocks, or Oatcakes, are a very ancient Scottish staple food. And they were often served in Dunlaidir's great hall.

Oatcakes

1-1/3 cups oatmeal
1/8 tsp. salt
1/4 tsp. baking soda
1 Tbsp. bacon drippings
6 Tbsp. hot water

Place oatmeal, salt, and baking soda in a blender or food processor fitted with metal blades. Blend until meal is smooth. With the motor still running, drizzle in bacon drippings, blending slightly. Remove mixture and place in a mixing bowl. Stir in just enough hot water to make a stiff dough. Turn dough out onto a surface well-coated with oatmeal. Knead quickly but thoroughly. Roll out dough to a thickness of 1/4 inch. Using a biscuit cutter, cut out rounds of oatcakes.

Traditionally, oatcakes are prepared on an ungreased griddle over medium heat. They should take about 3 or 4 minutes on each side, and then can be crisped under the broiler if desired.

Another option: Bake oatcakes in a pre-heated 325 degree oven for 25 to 30 minutes.

Source: SAVORY SCOTTISH RECIPES by Julie Jensen McDonald

There are quite a few Scottish recipes I enjoy that do not necessarily appear in my books. From time to time I will add them here. To start, I would like to share a very special one.

Stovies

Stovies is a good, down-home style potato dish. I had the pleasure of discovering it on my very first night on Scottish soil, so each time I enjoy it, it brings back fond memories.

This recipe is very similar to the stovies I ate at McGuffie's Tavern. The pub is located across from the Waverly Train Station in Edinburgh and I highly recommend a visit.

6 - 8 potatoes
Salt to taste
2 Tbsp. Bacon or other meat drippings
2 - 3 medium onions, cut in slices

Heat the bacon or meat drippings in a heavy saucepan, then add the onion slices, cooking until tender but not browned. When the onions are tender, add the potato slices with salt and pepper to taste and about ½ pint of water. Cover tightly and cook over low heat until the potatoes are tender.

Be sure to shake the saucepan from time to time so that the potatoes do not sick to the bottom.

Mix well before serving.

I was told stovies is often made with whatever leftover meat is on hand. It is delicious any day, leftovers or not.

Source: TRADITIONAL SCOTTISH COOKERY by Theodora Fitzgibbon

***

One of the nicest treats of staying in a Scottish hotel or B & B, is finding a packet of delicious shortbread on your nightstand. I don't have a sweet tooth, but I can't resist these yummy oh-so-Scottish goodies.

Scottish Shortbread

1 1/2 cups flour
pinch of salt
1/2 cup butter
1/4 cup sifted powdered sugar

Sift flour and salt into a bowl and rub in butter until the mix looks like fine breadcrumbs. Mix in the sifted sugar and knead into a smooth ball. Roll to a half-inch thickness on a floured board and place on an ungreased baking sheet. Crimp the edges with your fingers and prick all over with a fork.

Bake near the bottom of an oven preheated to 300 degrees for 1 hour or until golden brown. Score into wedges or narrow finger-length rectangles while still warm. Cool on a wire rack.

Tip: never use anything but the best ingredients -- definintely butter rather than margarine, and the finest flour and powdered sugar.

Source: SAVORY SCOTTISH RECIPES by Julie Jensen McDonald

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This is the breakfast room at the Loch Duich Hotel in Dornie, http://www.lochduich.f9.co.uk/ my very special home-away-from-home in the Highlands. The super-atmospheric hotel is family-run and is just across the road from Eilean Donan Castle, 'Duncan's castle', and I never visit Scotland without spending a few days here. And, yes, the hotel pub is a dream and, yes, the rooms have superb views of Eilean Donan.

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I shared this recipe with my mailing list readers on August 1st and promised to post it, so here it is. August 1st is a day of great Celtic importance, and known as Lughnasadh, an old pagan feast day to celebrate the start of the harvest season. The day was named after the Irish god Lugh. Scots Gaelic for the day is Lunasduinn, and for those who noticed, yes, it belongs to the Celtic world's lunar-oriented cycle of seasons. ( Christians later changed it to the better-known celebration of Lammas ). I hope you will enjoy this easy recipe for Lammastide bread.

Lammas Soda Bread

1 lb. all-purpose flour
( or a mix of white and wheat flour )
salt to taste
1/2 tsp. cream or tartar
1/2 tsp. baking soda
1/2 pint milk
1 Tbsp. vinegar

Place the flour in a large bowl and add a pinch of salt, plus the cream of tartar and the baking soda. Pour the milk into another bowl, and stir in the vinegar. Then add the milk-vinegar to the flour mixture a little bit at a time to make your dough. Knead this a bit and then shape into a fine, round lump. Score a cross on the top of the loaf and bake in a pre-heated oven at 350 for about 35 to 40 minutes. ( For those wishing a sweet bread, you can add in sugar to taste and some raisins or other dried fruit )

(Source: Celtic Wisdom: Seasonal Rituals and Festivals by Vivianne Crowley)

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This recipe appeared in my Dec. 2, 2003 newsletter and is for a delicious dessert called Cranachan. Devorgilla claims it is just the thing for your holiday ( or any festive ) table ...

Cranachan

1 pint heavy whipping cream
3 Tbsp. honey (heather honey if you can find some)
3 Tbsp. whisky
4 Tbsp. thick, plain yogurt
2 Tbsp. oatmeal (you can add 2 Tbsp. slivered almonds if you wish)
1 cup fresh raspberries

Lightly toast the oatmeal ( and slivered almonds ) on a cookie sheet in the oven until golden. Set aside to cool. Put the whipping cream, honey, and whisky in a mixing bowl and whip until peaks form. Now fold in the yoghurt and then spoon the mixture into a pretty serving dish and chill for 2 to 3 hours. Before serving, sprinkle the golden-toasted oatmeal ( and slivered almonds ) over the Cranachan and pile the fresh raspberries in the center.

This recipe should serve 4 to 6.

(Source: This is an old family recipe on Sue-Ellen's father's side)

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The following two recipes appeared in my "End of the Year 2003" newsletter, as part of a traditional **Hogmanay Feast Menu Devorgilla suggested I share with readers:

Scotch Broth
(see recipe below)

Far from my beloved Scotland, but what lover-of-books can resist such an elegant setting for a romantic dinner? I had the pleasure of dining at this very table with a special group of dear friends - this is the library at Chilston Park in Maidstone, Kent.

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Haggis
(don't be fooled ... Haggis are delicious, and yes,
I know from personal experience - I love Haggis!!)
(see recipe below)

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Steak Pie

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Neeps and Tatties
(mashed turnips and mashed potatoes)

***

Clootie Dumpling
(sort of like a plum pudding and boiled whilst wrapped in a square of cotton)

***

Atholl Brose Cream
(see recipe below)

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Oatcakes and Cheese

***********

Not to be forgotten, the following would make up a fine traditional
'Hogmanay Cake Tray':

Black Bun
(Currant Buns - a very traditional Hogmanay cake)

***

Shortbread
(of course!)
(see recipe above)

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Christmas Cake
(plum cake)

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Cherry Cake

***

Sultana Cake

***

Seed Cake

***

Oatcakes
(see recipe above)
(spiked with caraway or cinnamon for the occasion)

*************

Here are three of the above recipes for you to try. My gifts ... oops ... excuse me, Devorgilla's offerings to you for a delightfully Scottish New Year Celebration!

Scotch Broth

4 pints water
1 lb. neck of mutton or a soup bone (a cube or two of Knorr chicken stock will do the trick, too, if you do not wish to use mutton)
2 oz. dried barley, soaked overnight
2 oz. dried navy beans, soaked overnight
2 oz. dried peas, soaked overnight
1 onion, chopped
1 carrot, chopped
1 leek, chopped
1 small turnip, chopped
1 cabbage heart, shredded
salt and pepper to taste

Place mutton (or Knorr cubes), barley, beans, and peas in a large pot with water. Bring to boil and add the chopped onion, leek, carrot and tunip. Simmer gently until the vegetables are tender - about two hours. When almost ready, add the shredded cabbage heart. Skim off any fat, season to taste with salt and pepper, remove the mutton neck or bone if used and serve.

(SE notes: This is a hearty soup ... delicious and perfect for a midnight offering in blustery climes)

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By Special Request of my Friends at the Mossy Maples Farm of Franklin, Kentucky:

A Traditional Recipe for Haggis

1 Sheep's paunch (stomach bag)
1 Sheep's heart
1 Sheep's liver (at least 1/4 lb)
Salt, black pepper, nutmeg, and ground mace to taste
2 med. onions, peeled
1 1/2 cups toasted oatmeal
1/2 lb minced beef suet
1 1/2 cups liquid reserved from cooking the liver (or substitute beef stock)
whisky (optional)

To Prepare the Stomach: wash in cold water, turn inside out and scrape clean, then wash again, this time in hot water. Soak overnight in a bowl of cold salted water. Then wash again and place in a large pan with the windpipe hanging over the side, and cover with boiling water. Add about 1 tsp. salt and boil gently for 2 hours. Remove from pan, cut off the windpipe and gristle.

Now clean the heart and liver with water and then boil with the (still whole) onions for about 30 minutes or until tender. Remove from water, let cool, and then chop the liver, heart, and onions. Blend together in a large bowl, then mix in the minced beef suet and seasonings.

Add oatmeal (after toasting it on a tray in the oven) and enough of the reserved cooking liquid from the heart and liver to make a moist, 'droppable' consistency. (please note you can add a bit of whisky to the liquid - or wholly substitute whisky for the liquid - if desired)

Use this mixture to stuff the stomach bag, filling it to only just past halfway full as the mixture will expand during cooking. Now sew the stomach bag with a tressing needle and strong thread. Prick the stomach bag with the needle to prevent bursting, then place in a large pan of gently boiling water and cook for about 3 hours.

Remove from pan and place on a hot plate, and remove the thread. Then slit the stomach bag to reveal the steaming Haggis within, and serve with generous portions of Neeps and Tatties (mashed turnips and mashed potatoes)

But above all ~ enjoy!

Extra Tips:

1) Haggis can be prepared ahead of time and then reheated in an open pan of gently boiling water for about 1 1/2 hours.

2) For the faint of heart unable to face using a sheep's stomach, you can make Pan Haggis by preparing the same mixture as above, but then instead of putting into the sheep's stomach bag, place the mixture into a pan with a little bit more liquid than noted above and let it simmer for about 2 hours - just please do not tell any of my Highland friends I suggested this alternative method. Be warned that I shall get old Devorgilla after you if you do!

3) If you are still wary - even of attempting the pan-made variety - but would still like to try Haggis, you can visit the wonderful Rampant Scotland's Food Links to order ready-made Haggis (and many other delicious Scottish specialties): http://www.rampantscotland.com/food.htm

Source: Savory Scottish Recipes by Julie Jensen McDonald