Bargee’s Pail

Frankensteined from:
https://brunyfirepower.wordpress.com/2012/08/13/the-bargees-pail/
https://www.telegraph.co.uk/foodanddrink/recipes/5769722/Medieval-stews-are-back-on-the-menu.html

MORE, BELOW

– 1/2 swede or turnip
– Ground pepper, sprig of thyme
– 500 gms belly pork (with rind removed)
– Piece of smoked bacon
– 1 parsnip, cut into strips
– 1 carrot, chopped into rounds
– 50 gms beef suet
– 100 gms self-raising flour
– 2 cloves of garlic, sliced finely
All the ingredients are placed into the pot, in this case, a Pearson’s jar, starting with the cubes of swede, then the diced pork, followed by a layer of sliced parsnip and chopped carrots and garlic. (Note: the spuds weren’t added in this version).  Top up pot about a third full of good stock. Make suet pastry  (or ‘huff’) into a thick round pad………………….and place it like a lid, on top of the meat and veg, it will act as a lid. A cloth was then tied over the top of the pot……..
…….and the whole pail placed onto the fire, in the firepit.
This needs to maintain a steady roiling boil for about 3 hours.  Serve with hunks of crusty bread.
Very tasty – the suet pastry was not too stodgy, acting rather like dumplings, soaking up all the juices.


Medieval stews are back on the menu
The bargee pail method produces superb - and thrifty - stews.

The bargee pail uses ''combined operations'' cookery which is basically using two heat sources, fire and steam. The bargee or bargeman, whose job it was to transport coal, would place a bucket over a low fire, lower an earthenware crock into it, packed with meat and vegetables, and simmer it all day.

? swede (turnip), diced
? Pork belly, sliced
? parsnips
? carrots
? cups water
? flour
? lard
? water
? potatoes
? smoked bacon
1/2 garlic bulb, peeled and cracked

Following the bargee's instructions, I put a layer of diced swede in the base of an earthenware pot, followed by slices of pork belly, then a layer of parsnips and one of carrots (see recipe above). After I've added enough water to cover the contents, there's the all important ''heat seal'' – a rolled piece of suet pastry covering the meat and vegetables. Then the crock goes into the bucket, covered by a lid, and the whole thing simmers over an outdoor fire.

After an hour and a half, it is time to add the potatoes and a second layer of suet pastry. I cheat on flavour, tucking a large knob of butter, a strip of smoked bacon, half a wet garlic bulb and a few thyme sprigs among the vegetables. When I lift the pastry lid after two and a half hours, I inhale a puff of the most exquisite steam from underneath.

Leek Porridge

http://www.vintagerecipes.net/books/ladys_own_cookery_book/leek_porridge.php
https://www.skinnytaste.com/irish-oatmeal-leek-soup/

12 leeks
1 Tbsp butter
2 cups of milk
1/4 cup oatmeal
salt

1. Clean and slice the white portion of the leeks (keep the tails for making broths).
2. In a saucepan, cook the leeks in the butter until perfectly tender. 
3. Add the milk and bring to simmer. 
4. Sprinkle in the oatmeal and allow to cook at least another 20 minutes.
5. Add salt, to taste.

Panada

http://www.vintagerecipes.net/books/queenlikecloset/pennado.php
http://www.vintagerecipes.net/books/ladys_own_cookery_book/panada_3.php

__ oatmeal flour
__ currants
__ water
1 blade or 2 of mace
__ salt
yolks of 2 or 3 new-laid eggs
__ rose-water
__ sugar
__ nutmeg

1. Steep the oatmeal flour overnight in water all night; strain and boil it over low heat, with some currants, the mace, and a little salt.
2. Whisk together the yolks and the rose water.
3. When the oat flour is well boiled, remove from heat; and whisk in the yolk mixture. 
4. Set it on a very gentle heat, and stir it that it may not curdle. 
5. Sweeten with sugar, and put in a little nutmeg.

Split Pea Soup - PUBLISHED

http://www.vintagerecipes.net/books/twentyfive_cent_dinners/oatmeal_and_peas.php

1 - This is surprisingly good! The oatmeal makes lends and unctuous texture that is quite pleasing. I could try it, next time, with some Frenchifying flavours like bay and/or thyme, maybe some carrot? I thought of adding stock instead of just water, but frankly, I don't think it needs it.

4 oz of fat pork or bacon (about 4 slices of thick bacon)
2 onions, chopped
2 tsps of salt
1 tsp of sugar
1/2 tsp of pepper (maybe more?)
8-12 cups cold water
2 cups of yellow split peas
4 oz of oatmeal

1. Cut the pork into lardons along with the onion and render the fat at medium heat for about ten minutes.
2. Season with the salt, sugar, and pepper, then add the cold water and the peas. Bring to a boil and then simmer until the peas become quite soft.
3. Stir in the oatmeal and simmer for another twenty minutes.

Sweetbreads in White Gravy

Food in England by Dorothy Hartley, p. 111

Sweetbreads (weight?)
1 slice of bacon cut into lardons
1 stick celery, fine dice
1 bouquet garni
(maybe 1/2 cup milk of cream)
Salt and pepper
Bread slices, well toasted

(referred to http://www.donaldrussell.com/calf-s-sweetbreads-with-mushrooms-in-a-cream-sauce.html)

1. Soak the sweetbreads in cold, heavily salted water for 1 hour. Drain, and rinse.
2. Bring the stock to a boil, season with salt, and add the sweetbreads. Reduce to a simmer and cook 8-10 minutes. Remove the sweetbreads from the poaching liquid and set aside to cool a bit.
3. Meanwhile, cook the bacon very slowly to render the fat and avoid browning the meat. Add the celery and herbs and poach the celery in the fat until it is soft, then sprinkle with flour; cook for another 2-3 minutes to cook off the raw flour flavour. 
4. Drain 3/4 to 1 cup of the poaching liquid from the sweetbreads (and dairy?) into the celery mixture and beat to make a smooth sauce. Season with some salt and pepper. Simmer for about 15 minutes, stirring occasionally, to thicken.
5. Clear any skin, fat or gristle, from the sweetbreads and slice fairly thickly. They should be as white as a piece of bread. 
6.  Place the sweetbreads on top of the celery in the pot. Season to taste with salt and pepper and simmer for an additional 5 minutes to heat through the sweetbreads.
7. Spoon over the dry toast.

Sweetbreads

Food in England by Dorothy Hartley, p. 111

"The pig's sweetbreads usually form part of the mixed dish known as pig's fry.
" There are three different breads: the heart, throat and pancreas. Being white meat they are considered suitable for invalids.

1. First blanch them, by soaking in salted water for an hour, 
2. then put into fresh cold salted water (or milk or mild stock) and bring to the boil as slowly as possible. 
3. Drain, clear of any skin or gristle, and slice fairly thickly. They should now be as white as a piece of bread. 
4. They can be egg-and-crumbled and fried, or served in a number of ways, but for invalids this is perhaps the best."

Yrchins (Urchins)

Food in England by Dorothy Hartley, p. 110

"Very colourful mediaeval dish."

(Not sure how to translate this one)