Chicken Soup with Leeks / Hønsesuppe med Purre

A classic soup recipe found in “Mat For Alle Årstider”
(Food For All seasons) published by Det Beste in 1977

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It is said that this Scottish soup derives from the times when cockfights were popular. The cock who lost, was used for stock along with leeks. Prunes have been added at a later date.

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Duck Breast with Orange Sauce / Andebryst Med Appelsinsaus

A recipe from the reign of Queen Elizabeth I
found on cookite2bn.org
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Oranges were not used very often in this period but, from recipes such as this, we know they were sometimes available. It was said they were made popular by Catherine of Aragon, King Henry VIII’s first wife, who was from Spain. Oranges were bitter and so some lemon juice should be added to make the dish taste sharp or tart.

This is a development from earlier medieval sauces which used wine vinegars or verjuice (made from crab apples) to make sauces for fish or game.

Many medieval dishes serve roasted or boiled meat with an accompanying sauce. Sauces are often complex and some are spiced  and fruited. Mint sauce, apple sauce and rowan jelly are still sometimes served with meat today.

000_recipe_eng_flagg Recipe in English  000_recipe_nor_flagg Oppskrift på norsk

Recipe posted at:
Tickle My Tastebuds Tuesday[4]TuesdaysTable copyTreasure Box Tuesday[4]