Wilhem de Broc, OTC

Wilhem de Broc and Isabel Chamberlain, photo by Cateline la Broderesse
Wilhem de Broc and Isabel Chamberlain, photo by Cateline la Broderesse. As you can see, Lady Isabel knows something that Lord Wilhem doesn't yet.

To my frynde and faire jentylwoman, I recomende me unto yow, and thanke yow of your gyudenesse evermore shewed, and pray yow to contenew. I have resyvyd newes of yowr husband, Lord Wilham de Broc, a jentylman who has come to the attention of our most fierce lyon Kyng Gregor and his brave Queen Kiena.

Sondry and diverse persones have told tales of Lord Wilham and of his prowess and goodness seyn by all before hym over these many monthes, and I desire yow to hear them proclaimed.

When yew arrived from warm lands, they marvaylyd that Wilham had not borne the sword, for he comandyd it as thouh rehersyd. And saw they the sinister casueltes and consydered the sped of Wilhem and demeyd hym suche man as gode man shold be, of umble wyse, of whom dute and servyse are the most joye of erthely thynges.

He fyrst rode, as yow know, be yond to the Roses War, and ther spake a pace with men of arms. Witness seyde that he sholde take the sword up and procede to the list, and moor ovyr, that he shoulde cawse hym to take arms against brave men and knights and dukes and masters. He was entretyd to take hys myght up on thym, and many he did beste.

Thys prowess causyd hym a desyeryg place with beltless broders, and at the mudthaw he fought with them and many he did beste.

With serteynte wold he take the Pennsic field with the frendys sent hym, and broders and squires of dukes and knights and masters. For two summers he remembred hys brotheris at arms, and went to aplye the sword and hold shield against the shrewyd dragons and theyr kin.  And many he did beste.

For when hys hand hys not set to carve that wood which he lykes, and which all who see these thynges lyke, hit hath been set to sword wich hath carved with entent upon all fields, and hath troblyd soor all foe touched by his blade.

Persones seyd he shuld have his honors, and enquered after the solisitors and Kingges men, and sendeth letters and speke of his desir to serve the East, and of his long travels this wey and that wey with Pembridge kynnesmen to fight, and of his desir to master the sword and grete sword, and his corage in all dealyngs, and protection of the land from any thretis before hit, as is hys ryght as a yeoman.

And furthermore I understond that upon inquisicyon to the members of the august Order of the Tygers Combatant, it hath been agryed by Kyng Gregor and Queen Kiena that this be fynyshed hastyly for they desyred Wilhem to be named as broder to them all, and it was agreid that theye wold make a bond of hym to the Order of the Tygers Combatant upon this feast day of St. Dominator of Brescia, for Wilhem ys lyke a full trewe, harty frende to the kingdom and all gode persones, who we are wele favored with.

And so here we see this gift gret that the Kyng and Queen should geve hym, in ryght bothe in law and in concience, whereby now on feythe as moche as the maner is worth, on this day of the Crown Tournament of the East, which is the fifth day of the monthe of November, anno sociatatis XVI, in their Barony of Bergental, to induct Lord Wilhem de Broc into the Order of the Tygers Combattant, and remitt thys day to youre remembraynce.

My counseill hath told me I may sette a letter that yor may have word of this. And may oure blessed Lord ever preserve you and Wilhem, and be your governour and defender.  All this is so endorcyd by the signgatures of golden Kynge Gregor and radient Queen Kiena which bless this page, having been witnessed by the clarke and herald and all assembled in the Court this grete day.

Written in the style of the Paston letters, which are those from a family collected between 1422 and 1509, with Wilhem’s lady, Isabel as the person to whom the letter is addressed, with him as the subject. You can also read many of the original letters which are online. You may read them here. The modern English “translation” is below.

*** *** *** *** *** *** *** *** *** *** *** *** *** *** *** ***

To my friend and fair gentlewoman, I recommend me unto you, and thank you of your guidance evermore showed, and pray you to continue. I have received news of your husband Lord Wilham de Broc, a gentleman who has come to the attention of our most fierce lyon, King Gregor and his brave Queen Kiena.

Sundry and diverse persons have told tales of Lord Wilham and of his prowess and goodness seen by all before him over these many months, and I desire you to hear them proclaimed.

When you arrived from warm lands, they marveled that Wilhem had not borne the sword for he commanded it as though rehearsed. And saw they the sinister casualties and considered the speed of Wilhelm and deemed him such man as good man should be, of humble ways, of whom duty and service are the most joy of earthly things.

He first rode, as you know, beyond to the Roses War, and there spake a pace with men of arms. Witnesses said that he should take the sword up and proceed to the list, and more over, that he should cause him to take arms against brave men and knights and dukes. He was entered to take his might upon them, and many he did best.

This prowess caused him a deserving place with beltless brothers, and at the mudthaw he fought with them, and many he did best.

With certainty would he take the Pennsic field with the friends sent him, and brothers and squires of dukes and knights and masters. For two summers he remembered his brothers at arms and went to apply the sword and hold shield against the shrewd dragons and their kin. And many did he best.

For when his hand is not set to carve that wood which he likes, and which all who see these things like, it hath been set to sword which hath carved with intent upon all fields, and hath troubled sore all foe touched by his blade.

Persons said he should have his honors, and inquired after the solicitors and king’s men, and senteth letters and spake of his desire to serve the East, and of his long travels this way and that way with Pembridge kinsmen to fight, and of his desire to master the sword and great sword, and his courage in all dealings and protection of the land from any threats before it, as is his right as a yeoman.

And furthermore, I understand that upon inquisition to the members of the august Order of the Tygers Combatant, it hath been agreed by King Gregor and Queen Kiena that this be finished hastily for they desired Wilhem to be named as brother to them all, and it was agreed that they would make a bond of him to the Order of the Tygers Combatant upon this feast day of St. Dominator of Brescia, for Wilhem is like a full, true, hearty friend to the kingdom and all good persons, who we are well favored with.

And so here we see this gift great that the King and Queen should give him, in right both in law and in conscience, whereby now on faith as much as the manner is worth, on this day of the Crown Tournament of the East, which is the fifth day of the month of November, anno sociatatis XVI, in their Barony of Bergental, to induct Lord Wilhem de Broc into the Order of the Tygers Combatant, and remit this day to your remembrance.

My counsel hath told me I may set a letter that you may have word of this. And may our blessed Lord ever preserve you and Wilhem and be your governor and defender. All this is so endorsed by the signatures of golden King Gregor and radiant Queen Kiena which bless this page, having been witnessed by the clerk and herald and all assembled in the Court this great day.

Cooking at Pembridge Manor

Pembridge Cooking
Pembridge Cooking
The Pembridge Fire Pit

The War of the Roses in Concordia is a three-day event in beautiful upstate New York.  We were hosted at the camp of Baron Master Angus Pembridge, at Pembridge Manor.  One of the best parts of the camp was the large fire box Angus had built, raised and made of wood, with a bottom consisting of 300lbs of masonry sand. While a lot of great things happened at the event, this post is just about the food and how we cooked it.

Dinner Saturday: Marigold, a lovely but (fatally) inappropriate farm cow, was the guest of honor.  Cooked in a large cast iron pan over a hot-coal fire by Angus as Katheryn, who actually asked Sir Walter Raleigh how to cook the new world vegetable BEFORE assuming we boil the tops, took the tuberous roots from the potatoes and boiled them to good effect.

Breakfast Sunday: fresh farm eggs and handmade home-cured bacon.  Eggs cooked in the standard fashion, but the bacon was fried over hot coals in a large cast-iron pan.  After eating that bacon, all other bacon in the world is almost an insult to it.  We reserved the grease, which would be important for everything else!

Lunch Sunday: Drew and I prepared Saturday’s lunch, which was onion cooked in bacon fat, and then we added two jars of moose meat which had been cooked with onion and canned (by Drew’s mother) after he got a moose a while back.  To this mix we added a generous pour of red wine, some black pepper and salt and what cooked potatoes had lasted from the night before. We also made ployes, a French-Acadian buckwheat and wheat pancake, which are traditionally served with stews.  We had maple syrup for dipping them as well, so they were both the starch for the meal and a light desert.

Dinner Sunday: Making this dinner was one of the best SCA experiences I have ever had.  The end result was Coneys Stewed with Wine and Herbes de Provence and Ginger Bourbon Coney, fresh green beans, and potatoes pan fried with onions and rosemary.

Angus provided three rabbits, which had been skinned and dressed, to a degree.  We chopped them (one by Angus, one by my own hand, and the third by Isabel Chamberlaine) into large pieces (about 6 pieces per rabbit) for cooking, which was entirely over the Pembridge Pit.  Our recipes are as follows, or are at least as good as I can remember them, because it was a fury of cookery going on:

Coneys Stewed with Wine and Herbes de Provence

2 onions, chopped small and sauteed to clear in bacon grease
1/4 cup maple syrup (roughly) added to onions
pepper and salt added to the onions
2 rabbits, cut to fit in the pot
2 cup Cotes du Rhone (or other red wine, we picked what tasted “right” from what was in stock at camp, a terrible process, of course….)
2-3 tbs blend of Herbes de Provence (ours included generous lavender…)
some water as needed

We let it boil merrily over the fire for a couple of hours, periodically opening the pot to exclaim and congratulate ourselves on how lovely it smelled.  We took all the rabbit out at one point to shift the top pieces and bottom pieces so everything would cook at about the same rate.

The resulting dish was intensely fragrant, causing a ruckus every time we opened the cauldron.  The meat was sweet, tender, and succulent.  The broth was a beautiful purple, appropriate for the lavender influence of the herbes de Provence. Everyone who tried this dish was greatly impressed with its flavor, and it is a true pity there was no way to make stew dumplings for it, because they would have been spectacular. (We boiled it again the next morning for lunch, and it was, remarkably, even better the next day!)

Ginger Bourbon Coney in Dutch Oven

1 onion clarified in bacon grease
a generous pour of Maker’s Mark Bourbon (add just when the onions are almost dry…)
1 rabbit, cut into about 6 pieces
salt, pepper, powdered ginger (to taste / by instinct)
a little water as needed

We heated the pan and onions up well, and there was a good amount of bacon grease added to this dish.  The bourbon caramelized the onions and the ginger gave the little flavor beyond pepper and salt that it needed.  As there was less liquid, the rabbit also got a caramel flavor and the skin seared where it touched the pan, which was close to low, hot coals.  The rabbit was turned half-way through the cooking, and water was added, which brought up a sizzling cloud of fragrant steam, which made us dance with anticipation.  The taste of this was less intense than the other dish, but I liked it a little better, maybe because of the sweetness of the bourbon and onions.

Monday Morning: Plain, slender, civilian bacon cooked on the cast iron skillet over the fire; French toast with potato bread and farm eggs, with maple and black pepper peaches on top (for those patient enough to wait), and fluffy scrambled eggs with the remainder of the eggs.  We used up a really good amount of food that morning, making the packing up a little better.

Monday Leaving Lunch: My last taste of the War of the Roses was of the Coneys Stewed with Wine and Herbes de Provence, which tasted even better after lying in the stew all night and being boiled up again.  It was like a sweet, sweet kiss of farewell to Pembridge Manor, and I savored the last moments before the long road back to home and daily life….