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Cuisine of Haense


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THE NORTHERN KITCHEN: A STUDY ON THE CUISINE OF HAENSE

BY

ANDRIK FREIDOUSEIN


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The Lord GOD hath devised for us ... the wine of the vineyard.

 And verily he hath granted the pleasures of the flesh

 and ordained the estates of all men, high and low.

- Scroll of Spirit -

 

Introduction

The Cuisine of Haense is a catch-all term that refers to the food, drink, and eating habits of the Dual Monarchy of Hanseti-Ruska. All though for the purpose of this article the Cuisine of Haense is simply stratified between the classes of nobility and peasantry it should be generally understood that the Raev, or Hansetic ethnic culture of an individual will vary what food is commonly cooked within their household; Even so in the centuries in which Haense has existed the native foods of the two cultures, much like the other aspects of the dual cultures of the kingdom, have greatly intermixed. 

 

All though in the days of antiquity Haense’s population was far less centralized, with farming hamlets and fiefdoms controlled by vassals of House Barbanov doting the then Duchy’s landscape, the push for centralization towards metropolitan areas, which began under Stephen I,  has seen a great drop in the variations of recipes and food on the intra-monarchical level. One would naturally expect that these variations in recipes would be carried over hereditarily as the peasantry began to become more urban, but regional variations of the foods of Haense were not a matter of difference in preparation method, but a difference in available grains, and oils in certain regions. Thus, when most of the peasantry began to collect into a region where only a select set of cereals and oils were available regional variations began to decrease and recipes became far more homogeneous. 

 

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On Caloric Structure

The caloric structure of the average Haeseni diet must be separated into two classes, with two further subclasses based on gender.

 

The average male  urban or provincial peasant engaged in heavy labor,  typical of their rank and stature, consumes on average somewhere between 2,900 and 3,200 calories a day whereas the average woman consumes somewhere near 2,500 and 2,700 calories a day.  These calories are mostly derived from carbohydrate heavy food such as bread, and ale, where as lean meats like poultry and offal contribute a negligible amount of calories. The heavy use of lard, and to a lesser degree butter in the diet of the lower class contributes the necessary fats, and helps to provide them with the much needed calories. 

 

In contrast the average noble male only consumes something between 2,300 and 2,600 calories with a noble female consuming on average 1,900 to 2,300 calories a day.  Unlike the peasantry the nobility mostly derive their calories from red meats, and fattier cuts of poultry. Unlike the lower class’s reliance on animal fats, the nobility derive their fat from the far leaner oils, the most common of which are olive, dill, poppy, hazelnut, and filbert. 

 

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On Meals

Haensic society follows a three meal structure with breakfast being eaten early in the morning before labor begins, a heavy dinner in the middle of the day, and a light supper sometime around sunset. Small intermittent meals are common among the nobility, but are generally viewed as more of a result of social status than a byproduct of hunger. 

 

Sometime around the shift to a more metropolitan society the concept of a nuncheon arose amongst the working class. A nuncheon is a small snack eaten whenever labor may provide an adequate break. It quickly became commonplace for employers to either provide a daily nuncheon for their employees, or provide a fair and equitable allowance for the purchase of a shared nuncheon. 

 

Breakfast

Breakfast for the peasantry is generally a very light meal meant to tide over someone till they reached the more substantial mid day dinner. Common breakfast dishes include  for the peasantry consists of a hard cereal bread, softened in water, or milk during less austere times of the year, a bowl of steeled oats sweetened occasionally sweetened with honey, and a sort of sweetened pancake. Most Haeseni breakfasts are sweet because it is generally believed that sweet food will give a sunnier disposition throughout the long work day. More often than not an earthy, caffeine filled barley tea is paired with these sweet breakfast dishes. 

 

Lunch

Lunch is the heaviest meal of the day, eaten sometime around 2 or 3 O’clock depending on what the work schedule would allow. Commonly business would cease as people adjourned to their homes in order to have lunch with their family. The importance of lunch as a joint meal is a cornerstone of the Haeseni familial identity. It is tradition that the oldest member of the household begin the meal by saying grace, after which the patriarch of the household would be the first to eat . Once he has eaten the first morseland deemed it acceptable the rest of the family is free to join him. 

 

The meats of lunch for the average Haeseni peasant include offal, fowl such as chicken,  as well as wild game in the less tame parts of the dual kingdom. These meats are almost always served with some sort of brown bread made of the common grains, along with some sort of oat or grain  mash to increase caloric intake. Generally lunch is paired with a honeyed mead, or a brown ales of varying alcohol by volume. The nobility, on the other hand, commonly eat richer foods such as kula (a form of corn), sweetened bread, cheese, and especially red meats such as elk, deer, and turkey.

 

Dinner

Dinner is the lightest meal of the day to the typical Haeseni, eaten around 7 or 8 O’clock depending on the season. Usually, dinner consists more small portions, such as dumplings or soup, commonly made with the leftovers of the larger lunch from beforehand. A dessert, if the family can afford it, is also consumed, usually made from honey or tree sap.

 

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On Dietetics

Dietetics, or the study of diet and what is healthy, has a considerable influence on what is eaten by the upper class of nobility in Haense. Generally the court physician will be trained in dietetics, using this training to plan out a menu with controlled amounts of each food for the denizens of the court. Members of the church are generally also trained in dietetics in order to properly avoid the sin of gluttony. 

 

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On the Kitchens of Haense

Because of the relatively tight spaces in urban homes most cooking is done on open hearth’s within  the living area. In the more wealthy households of Haense it is common to see a dining room separate from the living quarters. Generally a more advanced hearth, which included a basin for the collecting of fats and other renderings, can be found in these separate dining rooms. 

 

Nobility, unlike the peasantry and the gentry, live within large keeps or palaces. These keeps and palaces often contained two separate kitchens, a main kitchen for the noble members of the household, and an other side kitchen for the staff, and retainer of the household. As the size of the household increases so does the kitchen staff. On the royal level the kitchen court can often number up to 100 people, consisting of  pantlers, bakers, sauciers, larderers, butchers, carvers, maids, butlers, and other serving staff. 

 

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List of Haeseni Recipes

(**Note Royal spoon= Table Spoon, Imperial Gram= Gram, Prince’s spoon= Tea Spoon)

 

Razsa (Cereal Bread)

 

Ingredients

  1. 84 imperial grams of  uncooked cereals such as Rye, Triticale, Millet, Barley, and any cold weather grain.

  2. 50 imperial  grams of loosely packed  crumbs from last night's dinner and supper’s portion of bread.

  3. 34 imperial grams butter or lard 

  4. 6 imperial grams vanir  salt

  5. 7 imperial grams ale byproduct(yeast)

  6. 400 imperial grams barley  flour

  7. 1/4th royal spoon baking soda

 

Directions

  1. Put the uncooked cereal and bread crumbs in  a bowl; cover with 177 imperial grams of boiling water and give it a quick stir.

  2. In a separate bowl stir together butter, salt and baking soda.

  3. Add breadcrumbs and cereal, along with  the yeast. Stir to blend.

  4. Stir in the barley flour. Mix until the ingredients are thoroughly incorporated. Let rest for at least 20 minutes.

  5. Knead 40 minutes. The dough will be sticky, but don’t despair. The dough needs to be sticky at this point, because the cereal has not fully absorbed the liquid in the dough.

  6. Generously butter  a good-sized bowl, shape the dough into a ball and put it in the bowl. Flip it over to ensure that the entire ball of dough is coated with butter . Cover lightly with a dish towel and let rise until doubled, which should take 60 to 90 minutes, depending largely on the ambient temperature.

  7. Remove the dough from the bowl, stretch it into a rectangle about the length of the pan, and let rest while you oil a 9’ x 5” loaf pan. Roll the dough up tightly to form a loaf, squeezing it a bit and pinching the ends to bring the dough together. Put it in the prepared pan; let rise until it’s about an inch above the rim of the pan.

  8. Meanwhile, heat your oven. When ready to bake, slash the top and put in the oven. . Bake for a total of 45 minutes 

  9. As soon as you remove the loaf out of the oven, brush it with butter

  10. Remove from the pan immediately and let cool overnight, serve for breakfast throughout the week with a softening agent.

 

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Wakk (Steeled Oats)

 

Ingredients

  1. 1 Royal spoon butter

  2. 340 imperial grams steel cut oats

  3. 3 cups boiling water

  4. 1/2 cup  milk

  5. 1 Royal spoon honey

  6. 1/4 Prince’s spoon allspice

 

Directions

  1. In a large pot, melt the butter and add the oats.

  2.  Stir for 2 minutes to toast. Add the boiling water and remove from range. Keep at a low simmer for 25 minutes, without stirring.

  3. Combine the milk with the oatmeal, stir.

  4. Spoon into a serving bowl and top with honey and allspice, stir.

 

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Marizbrud (Marian Bread)

 

Ingredients

  1. 2 cups milk

  2. 460 imperial grams steel cut oats

  3. 340 imperial grams barley flour

  4. 1  prince’s spoon  baking soda

  5. 1  prince’s spoon  baking powder

  6. 1 prince’s spoon vanir salt

  7. 2 eggs

  8. 170 imperial grams Lard

  9. 4 Royal spoons Honey

 

Directions

  1. Mix milk and oats in a bowl. Allow to soak at least 4 hours or overnight.

  2. Add dry ingredients, Mix well

  3.  Add eggs and oil, Mix well

  4.  Thin with water, or milk  if needed

 

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Baarisz (Barley Tea)

 

Ingredients

  1. 55 Imperial grams Grains of Barley 

  2. 1 cup water

 

Directions

  1. Place barley grains into a small kettle along with 1 cup of water.

  2. Bring to a boil.

  3. Reduce heat, cover and simmer for 6 minutes.

  4. Strain through dishcloth, forcing out all the juice.

 

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Czemiga (Hydromel)

 

Ingredients

  1. 3 cups water

  2. 3 royal spoons fennel reed

  3. ½ princely spoon grounded cassia

  4. 1 cup honey


Directions

  1. Bring water to a boil and pour over fennel and cassia in a large jar.

  2. Cover and infuse until the liquid is room temperature.

  3. Strain through a filter.

  4. Dissolve honey in the clear liquid, seal jar and allow to sit (3-5 days)

 

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Usztirsaz (Mustard Sauce)

 

Ingredients

  1. ½ cup mustard

  2. ¼ cup honey

  3. ¼ cup wine

  4. 2 royal spoons olive oil

  5. ½ princely spoon anise seed, grounded to powder

  6. ½ princely spoon salt

  7. 2 cups parsley, chopped

  8. 1 princely spoon pepper, grated


Directions

  1. Combine mustard, honey, wine, and olive oil in a bowl

  2. Add anise, salt, and parsley (in that order)

  3. Mix until of satisfactory thickness.

  4. Pour back into bowl, and add pepper.

 

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Boczkiem ten Lintz (Bacon Lentils)

 

Ingredients

  1. 125 imperial grams bacon

  2. Heart and giblets of chicken

  3. 8 small lech leaves

  4. 1 lb green or brown lentils

  5. 3 princely spoons salt

  6. ½ princely spoon ginger, grounded

  7. 1 cup skirrets, sliced

  8. ¼ cup parsley, chopped

  9. ½ cup onion, chopped

  10. ¼ cup dill, chopped

 

Directions

  1. Put bacon, chicken giblets, and lech leaves in a pan with water and cook.

  2. Strain and reserve the bacon and giblets.

  3. Put stock in a pan with 3 cups of water.

  4. Add lentils, salt and ginger. Chops the giblets and add to pot. Chop part pf the bacon, around half a cup, and also add to pan.

  5. Cook, then add skirrets. Cook until skirrets are tender.

  6. Add parsley, spring onion, and dill. Serve immediately

 

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Fowl Gotte

 

Ingredients

  1. 1 lb ground Chicken Offal(Liver, Heart, Gizzard,  Kidney, Cockscomb) 

  2. 1 lb ground  Duck Sausage

  3. 680  imperial grams steel cut oats

  4. 1 large onion, chopped

  5. 1 -4 bay leaf

  6. 3 Prince’s spoons Vanir salt

  7. 1 pinch allspice 

  8. 170 imperial grams lard

 

Directions

  1. In a large pot bring water to a boil and add oats, salt, reduce to a simmer, cover and cook for 2 hours

  2. Add meat, onion, spices and cover, cooking for 1 hour more.

  3. Pour into pan and then let cool

  4. Turn out, slice and fry until brown in lard

 

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Ogormariz Tador (Cucumber-Fig Stew with Pears)

 

Ingredients

  1. 4 cups cucumbers, diced

  2. 1 cup dried figs, chopped

  3. 1 cup honey

  4. ¼ princely spoon cloves, grounded

  5. ½ princely spoon cinnamon, grounded

  6. 4 cups pears, cored and diced

  7. 1 royal spoon water

  8. Fresh cream

 

Directions

  1. Put cucumbers, figs, honey, clovers, cinnamon, and 1 cup of water in a pan.

  2. Cover and cook gently until cucumbers are tender

  3. Add pears and cover, cook till pears are hot

  4. Cool till room temperature, then add water.

 

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Dworsina (Courtier’s Pottage)

 

Ingredients

  1. 1 cup small, dry field peas

  2. 4 cups millet

  3. 250 imperial grams of bacon, diced small

  4. ½ cup chopped onion

  5. 2 royal spoons vinegar

  6. 1 cup minced pepper and parsley, mixed

 

Directions

  1. Cover peas with boiling water and set stand overnight

  2. Next day, drain and cook in salted water until tender.

  3. Put millet in a pan of pour 5 cups of boiling water over it. Cook over medium heat and allow time to stir to keep millet from sticking to the bottom of pan. Beat vigorously till smooth.

  4. Drain peas and add them to millet.

  5. Cook bacon in the pan of the peas till brown. Add onion and cover

  6. After onion is tender, add to millet along with vinegar and parsley till of satisfactory taste.

 

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Spit-Roasted Venison

 

Ingredients

  1. 1 shoulder venison (around 8-10 lbs)

  2. 4 cups vinegar

  3. 8 cups water

  4. 1 royal spoon caraway seed, grounded

  5. 1 royal spoon dill seed, grounded

  6. ¼ cup savory, chopped

  7. ¼ cup tarragon, chopped

  8. 2 royal spoons pepper

  9. 8 to 10 cloves garlic

  10. 125 imperial grams salted butter, melted

 

Directions

  1. Score meat with knife and set into gallon vessel.

  2. Cover meat with vinegar and water, add the herbs, pepper, and garlic. Cover with lid and marinate overnight.

  3. Next day, remove meat from the liquid and reserve half the marinade for basting.

  4. Run spit through meat, follow the bone. Cut a delicate hatch pattern into the meat, then insert skewers.

  5. Cook over coals. 

  6. Turn the meat often and cook marinade near fire as well. Cook till tender then serve with marinade

 

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Lechten Kulpz (Cheese Dumplings)

 

Ingredients

  1. 1 cup bread crumbs

  2. 1 cup flour

  3. 1 princely spoon mace, grounded

  4. 4 royal spoons butter, lightly salted

  5. 2 lbs cheese of any type

  6. 8 chicken eggs or 4 goose eggs


 

  1. Mix bread crumbs, flour, and mace in a large bowl.

  2. Melt butter and combine with crumbs, mixing till loose

  3. Grate cheese and add to crumbs

  4. Beat yolks till frothy, combine with mixture

  5. Work with hands into a soft paste. Mold dumplings to preferred size

  6. Bake until solid. Boil in a stewpan until they rise to the service

 

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Pig Tails

 

Ingredients

  1. 2 lbs pig tails, ringed and cleaned

  2. 60 imperial grams salt pork, diced

  3. 60 imperial grams slab bacon, diced

  4. 3 cups beer

  5. 1 royal spoon peppercorns or juniper berries

  6. 3 royal spoons lard

  7. 4 onions, cut in half and sliced

  8. 1 royal spoon honey

  9. 1 royal spoon mustard, grounded

  10. Salt for taste

 

Directions

  1. Cut tails into small segments.

  2. Heat salt pork and bacon in a deep stewing pan, add the tail pieces, and heat till brown.

  3. Add 3 cups of beer and the peppercorns. Cover and simmer over the heat till tails are tender but not falling apart.

  4. Remove the tails and set aside, keep warm. Strain and reduce  broth to 1 cup.

  5. Heat lard in separate pan and add onion. Cook until wilted

  6. Add strained tail stock and boil till it thickens.

  7. Pour into a form of gruel or paste.

 

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Kiziel (Fermented Barley Soup)


Ingredients

  1. 1 cup yeast

  2. 3 cups water

  3. 12 royal spoons barley flour

  4. 1 cup thick beer

  5. 3 cups milk

  6. 1 princely spoon salt

  7. Honey for taste

 

Directions

  1. Proof yeast

  2. Put flour in bowl and pour 2 cups of boiling water. Stir well

  3. When lukewarm, add yeast and beer. Cover and let stand overnight for fermentation

  4. After fermentation (around 2 to 5 days), strain off the water and pour into saucepan. Boil.

  5. Add milk and salt. Stir till scalded

 

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Kugel (Turnip Cake)

 

Ingredients

  1. ½ cup poppy seed oil

  2. 1 ½ cup buckwheat grits

  3. 3 cups turnip, pared and shredded

  4. 1 cup lentils, cooked

  5. 1 cup orache, chopped

  6. ½ cup parsley, minced

  7. 1 cup leek, chopped

  8. 6 royal spoons poppy seeds

  9. 1 princely spoon anise seed, grounded

  10. 1 princely spoon ginger, grounded

  11. 1 cup chicken stock

  12. 4 eggs, separated

  13. 1 royal spoon bread crumbs

 

Directions

  1. Heat four royal spoons of oil in a skillet.

  2. Add buckwheat grits and stir till grits have a nutty, toasted flavour

  3. Add 3 cups water, then cover and simmer till grits are tender and the liquid is absorbed. Cool grits

  4. Add turnp, lentils, orache, parsley, leek, 4 royal spoons of poppy seeds, anise, ginger, and the remaining oil.

  5. Beat egg yolks till frothy, then combined with the stock. Add to mixture

  6. Pour into gratin dish with crumbs, bake in oven.

 

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Galareta (Fish Aspic)

 

Ingredients

  1. 4 small trout or equal fish (around 2 lbs)

  2. 1 medium onion, sliced

  3. 6 cloves of garlic, crushed

  4. 8 fresh bay leaves, bruised

  5. 2 cinnamon sticks

  6. 1 royal spoon cubebs

  7. 1 royal spoon mace, shredded

  8. 1 cup vinegar

  9. 1 cup water

  10. 1 quart prepared fish oil


Directions

  1. Place fish in shallow pan with onion, garlic, bay leaves, cinnamon, cubebs, and mace.

  2. Combine vinegar with water and pour over the fish.

  3. Poach till fish falls away from the bones. Separate flesh for the bones.

  4. Put bones, skins, heads, tails, and fins into a small stock pot with the fish oil. Cook until reduced to one-third amount, then strain.

  5. Add giner, salt, and saffron if able to cooking oil.

  6. Pour into bowl, refrigerate and allow to aspicate. Wait till it forms a gelatin.

 

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Szafron (Saffron Wafers)

 

Ingredients

  1. 1 cup flour

  2. 1 cup sugar (white sugar)

  3. ¼ princely spoon ground saffron

  4. 4 egg whites

  5. 3 royal spoons of rosewater

  6. Poppy reed oil


Directions

  1. Sift together flour, sugar, and saffron on a table three times.

  2. Whisk egg whites on stove until they are stiff and form peaks, then fold them into the dry ingredients.

  3. Heat on both sides. When evenly hot, grease liberally with reed oil.

  4. Press a heated iron the sides till crisp. Careful for burning

  5. Cool till satisfactory temperature

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