Looking for last minute holiday feast ideas? Historic Royal Palaces has some suggestions from the Tudors whose feasting prowess was legendary. They’ve posted two Tudor Christmas Cookalong videos hosted by food historian Robin Mitchener who is part of the crack team in the Hampton Court Palace kitchens that recreate period foods for the visitors to the palace.
The first video in the series is for a dish called Sauge made from leftover white meat, so maybe more of a post-Christmas dish unless you still have turkey in the freezer from Thanksgiving. It’s like a combination of chicken and egg salad, only without mayonnaise or oil. The yolks get mashed up in a monster marble mortar and pestle with spices, herbs and vinegar, though, so it does get somewhat creamed. Please note around the 2:40 mark how slickly Robin Mitchener deploys his blade.
Next is Cormarye, a marinated pork loin dish that looks legitimately delicious. In Tudor times the entire loin was roasted on a spit in one of the ginormous Hampton Court fireplaces, but the food historian has modified it to use readily available and easily pan-cooked loin steaks.
The whole YouTube channel is a treasury of cooking videos. This one from six years ago offers a Tudor-style alternative to the traditional Christmas mince pie. It’s called Ryschewys close and fryez (watch the video to learn how to pronounce it) and is a pasta parcel filled with fruits and nut paste and fried.
This one isn’t Christmas themed per se. It’s a savory cheese pie filled with all the rich dairy you’re not supposed to eat at Lent, hence the name Tartes owt of Lente. I’m sure it’s very tasty and looks relatively simple to prepare, but the key part of the video as far as I’m concerned is the unimpeded view of Robin whipping out his trusty scimitar from his hip holster. Watch out cowboys; we history nerds are coming for you.
Merry Christmahannakwanzika, all!