Welcome to Day 6 of my #RRBC “SPOTLIGHT” Author Blog Tour. I’d like to thank the RRBC and my host for this great honor. Today we’re cooking a medieval meal.
What’s for dinner tonight? Have a look in the pantry, see what you have, what you’re hungry for, and throw together something delicious. There’s a German idiom for just this situation that goes: schnell ein Essen zaubern! And that means: magic me a meal! Let’s go back to the 17th century, specifically in Franconia, Germany: the absence of mod-cons, the hardship and toil and war, and eating whatever one is offered. How can we make a days-old leg of mutton or an old rabbit and some shriveled root vegetables edible let alone taste good? Magic me a meal!
Before we even think of cooking, we have to get this kitchen warm. Unfortunately, we used all the wood during the night because it was chilly and we need find more wood. And if the fire went out altogether, we need either some embers from another fire or some dried straw, a flint stone and a knife to get one going. Lug the firewood, light the fire, sit by until it’s burning. Once the fire is going we need water. The buckets are empty. Lug the water from the well, enough to cook with, and for whatever else we may need water for.
Looking in the cellar, I have carrots, onions, and some parsley root that has been stored in dry sand since September. They have shriveled up but they aren’t rotten. Once they are cooked they’ll taste good. A skinned wild rabbit has been hanging here for two days. It smells a bit gamey but it still looks useable. The cellar has a constant temperature summer and winter. (If I had a thermometer, it would probably be around 8° C or 45° F.) We still have some winter apples. These apples store nicely and are also a bit shriveled. In the garden, I can dig up a horseradish root. Some kale is still standing in the garden because the spring hasn’t been that warm yet. Kale can stay out in the garden all winter.
We are lucky enough to have a master who is a traveling merchant, so we have pepper and cinnamon. And salt. We would die without salt. Not only does the body need salt to function, we need salt to preserve food. Last autumn, we dried salted deer meat and carp meat. We used all the grain last week and won’t have any more for another week or more. All we have left is old dried bread and ground acorns. The wine is sour but it actually tastes good in the cooking. The chickens have finally started laying again now that it’s spring so we have eggs. Lots of eggs. And the goat is still giving milk.
The fire is burning nicely atop the open hearth and all the chores are done so we can start cooking without being drawn away. Embers are gathered under a metal tripod and small pots set on top. The large iron pot can be hung from the chain rammed into the stone wall if we needed to cook a big meal but it won’t be necessary today. The smoke from the fire goes out the open flue but our eyes are still stinging and watering. The only outside light comes from a small window on the other side of the kitchen.
Chopping onions really makes our eyes water now. We chop some dried deer meat as well and then heat some fat in the pan, throw the onions and the deer meat into the pan, and let it fry. After it browns, we pour a half a bottle of that sour wine over the top. Zisch! Fumes from the sizzling wine and onions fill the kitchen and our mouths water! We sink the rabbit into the Sud, the stock. The sour wine will hide the gamey taste. Add salt, pepper and some cinnamon. In the garden, we pick sage leaves, just a few, some lavender, and a bit of rosemary that survived the winter. And we just gathered some Bärlauch, or wild garlic. This tasty herb can only be found in April and May, so we need to make the most of it. We can preserve some for later but it tastes best when it’s fresh.
Our main course is simmering away and we can think about side dishes and maybe even a dessert! So, carrots, old bread, ground acorns, eggs, milk, apples, cinnamon. Fresh kale and horseradish. Do we have any honey left? We decide to make a savory porridge out of water, carrots, onions, and ground acorns, salt and pepper. That will fill the belly. There will only be a mouthful of meat per person anyway. We put all of it in a pot and allow the savory porridge to simmer alongside the rabbit. And how about a handful of chopped kale fried in fat with a bit of salt and topped with some freshly grated horseradish and a spoonful of rare goat’s cream?
Dessert: just because this is historical doesn’t mean we have to suffer! Old bread, milk, yes we have honey, apples. Let’s make a pudding. We heat the milk and apples and add the honey. The master also knows a beekeeper who is high up in the guild so we can get honey. It seems to disappear rapidly though. (I love honey.) Whisk in two eggs and watch it thicken. Then pour it over the pan filled with dried bread, set the pan on top of the hearth in a warm spot and hope it thickens more. If we had a fire in the oven we could bake it. But the oven is outside and we only stoke that up when we’re baking bread.
The rabbit should be done by now so we thicken the stock by crumbling the old bread into it. After spending the last two hours cooking, we are tasting our dishes more than we have to. The people we are cooking for hover around the kitchen like wolves who have smelled blood. We settle at the table and after a prayer of thanks to those forces we believe in, the room quiets at the task of devouring our delicious meal! Magic.
So, it’s your turn! What’s for dinner tonight?
THE MASTER AND THE MAID
BLURB: She’s lost her work, her home and her freedom. Now, harboring a mysterious newborn, she could lose her life.In 17th Century Germany on the brink of the Thirty Years War, 24-year-old Katarina is traded to the patrician Sebald Tucher by her fiancé Willi Prutt in order to pay his debts. En route to her forced relocation to the Tucher country estate, Katarina is met by a crazed archer, Hans-Wolfgang, carrying a baby under his cloak. He tells her an incredible story of how his beloved was executed by a Jesuit priest for witchcraft right after the birth and makes Katarina—at sword point—swear on her life to protect the child. But protecting the child puts Katarina at risk. She could fall in disfavor with her master. She could be hunted by the zealots who killed his beloved. She could be executed for witchcraft herself. Can Katarina’s love for the baby and Sebald Tucher’s desire for her keep the wrath of the zealots at bay?Set in Franconia, The Master and the Maid is an accurate, authentic account of a young woman’s life in Germany in the 1600’s, her struggle for freedom and her fight for those she loves.
AUTHOR BIO: Laura Libricz was born and raised in Bethlehem PA and moved to Upstate New York when she was 22. After working a few years building Steinberger guitars, she received a scholarship to go to college. She tried to ‘do the right thing’ and study something useful, but spent all her time reading German literature.She earned a BA in German at The College of New Paltz, NY in 1991 and moved to Germany, where she resides today. When she isn’t writing, she can be found sifting through city archives, picking through castle ruins or aiding the steady flood of musical instruments into the world market.Her first novel, The Master and the Maid, is the first book of the Heaven’s Pond Trilogy. The Soldier’s Return and Ash and Rubble are the second and third books in the series.