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The Artworks




Crispy Mutton a la Broche

Grilled Capon with Herbs

Confit Turkey Legs

Herb Crusted Roast Beef

Crispy Mutton a la Broche

This dish, one of 32 courses, was served in 1543 when George, the Count of Rappoltstein, married Elizabeth, Countess of Helfenstein.

4.5 lbs of mutton (should have 7 ribs)
5-6 cloves garlic
2 ounces grease (pork)

With A sharp knife, slice the meat at regular intervals, filling the cracks with sliced garlic. Chop the herbs, mix them with the grease, and spread this mixture over the meat and rub it in. Grill or roast the meat (430 degree's F) for 2.25 hrs and repeatedly rub it with the mixture of herbs and grease. Then put the meat out of the oven-dish and put it on a grill. Meanwhile, brush the meat with a prepared saturated salt solution. Continue roasting and brushing the meat with the salt solution until crispy (approx. 10 min.). Serves 4-6 persons.

Grilled Capon with Herbs

And what might the King have been doing while you were feasting? In all probability, conversing with those of immediate importance to him.

1 capon, poulard or roasting chicken)
lots of tarragon
3-4 cloves of garlic

Wash and dry the chicken with a cloth or paper. Mash the garlic and mix it with 0.7 oz (20 grams) of butter. Rub the inside of the chicken thoroughly with the butter, then stuff it with the herbs and close it by sewing it up. Rub the outside of the chicken with salt, freshly ground pepper and a lot of crushed marjoram and rosemary. Grill the chicken uncovered on a rotating spit, brushing it often with butter.

Prepare a mixture of 3 tbsp. water and 3 tbsp, honey. When the chicken has grilled for one hour, brush it with the honey/water solution. Continue grilling it for another 5-10 minutes to give it a fine brown color. Serve it with vegetables and wheat or rye bread. Serves 2-3 persons.


Every Renaissance Lover enjoys a good leg of Turkey to chew on. Makes one think of King Henry. Don't forget to belch loudly so that the cook knows you enjoyed your meal!

8 to 10 Turkey Drumsticks
6 tablespoons Salt
1/4 Cup firmly packed Brown Sugar
2 teaspoons Dried Marjoram
1 teaspoon Course-ground Pepper
1 tablespoon crushed Coriander
1 Tablespoon Sliced Garlic

1. Rinse Turkey legs, pat dry, and lay in an 11-by 17-inch pan (or 1/2 each in 2 pans, 9 by 13 in).

2. In a bowl, mix salt, brown sugar, marjoram, tarragon, pepper, coriander, and garlic. Rub mixture all over Turkey Legs. Cover and chill 1 1/2 hours, turning several times.

3. Put turkey and spices in a fine-mesh colander and rinse meat well under cool running water, rubbing to release as much salt as possible. Let drain.

4. Return meat and spices to pan. Add about 1/4 inch water and cover pan tightly with foil.

5. Bake in a 325 degree oven until meat is very tender when pierced, about 1 1/2 hours. Drain juices and skim off fat; taste juices and if not too salty, reserve for gravy.

6. Increase oven temperature to 450 degrees. Return Turkey to oven and bake, uncovered, until browned, 30 to 40 minutes, turning legs once. Serve hot or let cool to room temperature and chill.


Every Renaissance Lover enjoys a slab of beef! Lot's of herbs were used during the renaissance to cover the flavour of over ripe meat.

1 boneless rump roast (4-1/2 to 5 pounds)
2 garlic cloves, minced
2 tablespoons Dijon Mustard
2 tablespoons lemon juice
2 tablespoons olive or vegetable oil
2 tablespoons worcestershire sauce
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
2-1/3 cups water, divided
2 teaspoons beef bouillon granules
1/4 to 1/3 cup all-purpose flour

Place roast with fat side up in an ungreased roasting pan. Combine the next five ingredients; pour over roast. Combine parsley, basil, salt, pepper, tarragon and thyme; rub over roast. Bake, uncovered at 325 degrees for 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees; medium - 160 degrees; well done 170 degrees). Remove to a warm serving platter. Let stand for 10-15 minutes. Meanwhile, add 2 cups water and bouillon to pan drippings; bring to a boil. Combine flour and remaining water until smooth; gradually add to pan. Cook and stir until bubbly and thickened. Slice roast; serve with gravy. Yield: 10-12 servings.