Got a little Christmassy last night watching Tales from the Green Valley on TVO last night, a 2005 BBC production, in which a number of academics with good teeth live in a 1620’s Welsh farm and display how civilized it all would have been without the ignorance, disease, constant use of alcohol and religious fanaticism. But all very good and worth watching. Here is one participant’s website. It were the December episode that drew me back to the deep mid-winter:
To celebrate Christmas 17th-century style the farmers cut a giant yule log, find traditional decorations, brew contemporary tipples, and put all hands to cooking up recipes from the age of Shakespeare, like mince pies with real meat in them. At the same time they must find time to tend the livestock, make some winter clothes, and build a hovel, a period wood store.
But they did butchered a pig and made with it plump sausages and many a pie. ‘Twas the “contemporary tipples” that was of interest, the infusion of herbs in spirit that got me thinking of storing up something of a julglögg, then I reckoned it might be a pyment or metheglin. It reminded me of when at King’s I was in charge of the Gunpowder Punch in 1984 for the Christmas Readings: 7 parts red wine, 2 parts port, 1 part brandy simmered with old apples and spices.
Taking care of this in November leaves time in early December for some careful cheese planning. Oh, and I better buy a snow shovel, too.