Barley Gruel
Gruyau - A gruel of barley and almond milk (Le Viandier de Taillevent)
There are similar recipes to this contained within Chiquart using oat gruel (Scully, 2010, p266). However, both Menagier du Paris and Sent Sovi refer to barley based gruels.
There are two translations of Taillevent’s recipe which are available: that by Scully (which is the more broadly referenced and commercially available) and a translation by Prescott (which was published by an SCA-related vanity publisher).
93. A Gruel of Husked Barley. If it is not husked, prepare it: pound it in a mortar like wheat, cook it and mash it; then set it to boil with almond milk, with salt and sugar. Some people grind it and strain it. It should not be at all too thick. (Scully, 1988)
90. Hulled barley gruel. If it is not hulled, prepare it: pound it well (like wheat) in a mortar, cook it, drain it, and then boil it with almond milk, with salt and sugar. Some people crush and sieve it. It should not be too thick. (Prescott, 1989)
Although there are some apparently minor differences in language, this could have an impact on the way the dish is prepared – grinding and crushing the gruel after it is cooked are two different processes which can impact the way the final dish presents. In his work on Chiquart’s treatise, Scully states that Chiquart’s use of the verb ‘pyler’ in the original medieval French means to ‘pound, crush or grind’. Scully suggests that Chiquart did not want the barley to be pulverized, but ‘merely chafed’, although he gives no evidence to support this theory (Scully, 2010, p270).
Bring the almond milk to a boil; add the barley, stir well, and return to boil, stirring to prevent sticking. Immediately reduce heat to a simmer, and stir in the sugar and salt. Continue simmering for several minutes, stirring occasionally, until the barley and milk have thoroughly cooked together. The final product should be only slightly thick. Serve immediately.
There are similar recipes to this contained within Chiquart using oat gruel (Scully, 2010, p266). However, both Menagier du Paris and Sent Sovi refer to barley based gruels.
There are two translations of Taillevent’s recipe which are available: that by Scully (which is the more broadly referenced and commercially available) and a translation by Prescott (which was published by an SCA-related vanity publisher).
93. A Gruel of Husked Barley. If it is not husked, prepare it: pound it in a mortar like wheat, cook it and mash it; then set it to boil with almond milk, with salt and sugar. Some people grind it and strain it. It should not be at all too thick. (Scully, 1988)
90. Hulled barley gruel. If it is not hulled, prepare it: pound it well (like wheat) in a mortar, cook it, drain it, and then boil it with almond milk, with salt and sugar. Some people crush and sieve it. It should not be too thick. (Prescott, 1989)
Although there are some apparently minor differences in language, this could have an impact on the way the dish is prepared – grinding and crushing the gruel after it is cooked are two different processes which can impact the way the final dish presents. In his work on Chiquart’s treatise, Scully states that Chiquart’s use of the verb ‘pyler’ in the original medieval French means to ‘pound, crush or grind’. Scully suggests that Chiquart did not want the barley to be pulverized, but ‘merely chafed’, although he gives no evidence to support this theory (Scully, 2010, p270).
- 1/2 cup cooked barley, mashed using a mortar (1/4 cup pearl barley cooked in 1 cup water)
- 2 cups almond milk
- 2tsp sugar
- pinch salt
Bring the almond milk to a boil; add the barley, stir well, and return to boil, stirring to prevent sticking. Immediately reduce heat to a simmer, and stir in the sugar and salt. Continue simmering for several minutes, stirring occasionally, until the barley and milk have thoroughly cooked together. The final product should be only slightly thick. Serve immediately.
Barley Polenta
Polenta, or as it is commonly called Miliacium (Platina)
What they commonly call miliacium, we more rightly call polenta (barley meal). It will be made thus for four or five guests. Grind a pound of absolutely fresh cheese until it seems converted into milk. To this add and mix eight or ten eggs, well beaten with a paddle, half a pound of sugar, three or four ounces of meal, or in place of this, softened breadcrumbs. Then put this in a pot well greased with fat without a crust and take care that it is suitably cooked with coals placed above and below. Put sugar and rose water into was has been cooked and transferred into a serving dish or round platter. (Milham, p367)
Recipe
Given the amount which would be produced if using the quantities referred to in the original recipe, a ½ recipe was followed. The sweetness was also reduced to be suitable for a modern palate.
Click here for the role of barley gruel and polenta in medieval humoural theory.
What they commonly call miliacium, we more rightly call polenta (barley meal). It will be made thus for four or five guests. Grind a pound of absolutely fresh cheese until it seems converted into milk. To this add and mix eight or ten eggs, well beaten with a paddle, half a pound of sugar, three or four ounces of meal, or in place of this, softened breadcrumbs. Then put this in a pot well greased with fat without a crust and take care that it is suitably cooked with coals placed above and below. Put sugar and rose water into was has been cooked and transferred into a serving dish or round platter. (Milham, p367)
Recipe
- 250gm soft cheese
- 4 eggs
- 60gm barley breadcrumbs (made from the barley bread made for this competition)
- 1-2 tbs sugar (or to taste)
- 1 tsp rosewater (or to taste)
Given the amount which would be produced if using the quantities referred to in the original recipe, a ½ recipe was followed. The sweetness was also reduced to be suitable for a modern palate.
Click here for the role of barley gruel and polenta in medieval humoural theory.