Yule Feast Recipes

Happy Yule to one and all!  We bring you a collection of period recipes for ALL to prepare and feast together. 

There is a delectable 16th c. German fried root vegetable to serve as a side dish. For the main dish, we have found 3  14th c. French sauces, to be served with your choice of any roasted meat that suits your fancy. (Each sauce is labeled with what meat they pair nicely with). If you are a vegetarian or vegan, any of the 3 sauces will taste splendidly with any meat substitute (ie seitan or tofurkey). 

All these recipes were picked for ease and tastiness so we may come together to feast and make merriment.

Brat Ruben - Fried Root Vegetables

Source: Ein New Kochbuch by Marx Rumpolt, a 16th century collection of German recipes.
Translation of Original Recipe: (Translated by M. Grasse)
Fry roots/ and peel them/ cut them up/ and give them into a bowl/ and give it warm to the table/ sprinkle it with sugar/ they are good too.

Redaction: Ingredients: -1 lbs of parsnips (or another root vegetable you prefer)
-Olive oil

-peel and cube parsnips.
-place in a pot and cover with water.
-bring to a boil on high
– cover and boil parsnips for 10 minutes over med-high heat
-drain parsnips (make sure they are dry)
-sprinkle with salt – heat olive oil in a pan and fry the parsnips.
– sprinkle with a little sugar

14th c. French Sauces for Roasted Meats


The Viandier of Taillevent, is a 14th century French manuscript with a collection of recipes that were for French nobility.

Cameline Sauce

(for roasted chicken, beef, veal, lamb, salmon)
Original Recipe: (translated by Terrance Scully)

155. Cameline. To make cameline sauce. Grind ginger, a great deal of cinnamon, cloves, grains of paradise, mace and if you wish, long pepper, strain bread that has been moistened in vinegar, strain everything together and salt as necessary.

-1 slice of toast (no crust)
-6 tbsp red wine
-4 tbsp red wine vinegar
-4 tsp cinnamon
-¼ tsp cloves
-¼ tsp ground mace
-¼ tsp ground grains of paradise
-¼ tsp ground long pepper
(if you can’t find grains of paradise or long pepper, substitute regular black pepper)

-Soak toast in wine and vinegar for 10 minutes
-Combine all ingredients in motar and pestle (or food processor) and let sit for 5 more minutes.
-Then grind together.
-Strain through a sieve.
-Add a pinch of salt.
-Drizzle over roasted meat.

White Garlic  Sauce
(for roasted chicken, duck, rabbit,)

Original Recipe: (translated by Terrance Scully)
157.  White Garlic Sauce. Grind garlic and bread, and steep this together in verjuice.

-4 cloves crushed garlic
-4 tbsp white bread crumbs
-5 tbsp verjuice -(you can find verjuice in Middle Eastern markets. If you can’t find verjuice, substitute 2 tbsp white wine vinegar and 2 tbsp lemon juice)

-Combine all ingredients in motar and pestle (or food processor) and let sit for 10 minutes.
-Then grind together.
-Strain through a sieve and drizzle on roasted meat.
(note: if it is too tart for you, put a dash of salt or sugar in)

Saupiquet Sauce
(for roasted chicken, beef and rabbit)

Original Recipe: (translated by Terrance Scully)
41.  Saupiquet sauce that is made out of the grease that falls into the dripping pan, chopped onions, wine, verjuice and a little vinegar.

-3 tbs bacon drippings
-2 medium onions (chopped)
-1 cup beef or chicken broth
-4 tbsp white wine
-2 tbsp lemon juice
-1 tbsp verjuice (or vinegar)

-Melt bacon drippings in a pan and saute the chopped onions until they are soft.
-Pour the broth, wine, lemon juice, and verjuice into the pan and simmer for 15 minutes.
-Drizzle over roasted meat.


Rumpolt, Marx. “Ein new Kochbuch”, Transliteration by Thomas Gloning, http://www.uni-giessen.de/gloning/kobu.htm

Rumpolt Marx Ein New Kochbuch [Online] // Ein New Kochbuch / ed. Grasse M.. – 2002. – February 5, 2009. – http://clem.mscd.edu/~grasse/GK_Rumpolt1.htm. – This is a translation of the book first published in 1581 by Marx Rumpolt. It has nearly 1000 recipes.

“Manuscriptorium.” Manuscriptorium. N.p., n.d. Web. 28 Sept. 2012. <http://www.manuscriptorium.com/index.php>.The Manuscriptorium’s mission is to Build a Virtual Research Environment for the Sphere of Historical Resources. A facsimile of Ein New Kochbuch is available in the Digital Library (Document # 95.107)

ENGLISH TRANSLATION OF THE VIANDIER. (1988). In Scully T. (Ed.), The Viandier of Taillevent: An edition of all extant manuscripts (pp. 275-306). University of Ottawa Press (pgs. 284 and 295). Retrieved November 16, 2020, from http://www.jstor.org/stable/j.ctt1bmzpff.6