Spread the table and contention will cease.
 
- English Proverb

Although our ancestors had access to fewer ingredients than do modern chefs, they nevertheless enjoyed a great variety of food  and drink; relying on available ingredients such as herbs like dill, coriander, hops, black mustard and fennel to flavor, and honey to sweeten. In this chapter we’ll explore a sampling of interesting and savory recipes, and delve into the lore of the most famous of Northern  beverages – Mead.

The Mead of Poetry

There’s more to mead than it’s obvious consumption as an alcoholic beverage. Mead is one of the corner stones of Northern Mythology; the Poetic Mead or Mead of Poetry, also known as Mead of Suttungr, is a mythical beverage that whoever "drinks becomes a skald or scholar" to recite any information and solve any question.. The drink is a vivid metaphor for poetic inspiration, often associated with Odin the god of 'possession' via berserkr rage or poetic inspiration. Let’s explore the mythology behind mead

Creation of the mead and murder of Kvasir

The Aesir had a dispute with the folk which are called Vanir, and they appointed a peace-meeting between them and established peace in this way: they each went to a vat and spat their spittle therein. Then at parting the gods took that peace token and would not let it perish, but shaped thereof a man. This man is called Kvasir, and he was so wise that none could question him concerning anything but that he knew the solution. He went up and down the earth to give instruction to men; and when he came upon invitation to the abode of certain dwarves, Fjalar and Gjallar, they called him into privy converse with them, and killed him, letting his blood run into two vats and a kettle. The kettle is named Odrerir, and the vats Son and Bodn; they blended honey with the blood, and the outcome was that mead by the virtue of which he who drinks becomes a skald or scholar. The dwarves reported to the Aesir that Kvasir had choked on his own shrewdness, since there was none so wise there as to be able to question his wisdom. Then these dwarves invited the giant who is called Gilling to visit them, and his wife with him. Next the dwarves invited Gilling to row upon the sea with them; but when they had gone out from the land, the dwarves rowed into the breakers and capsized the boat. Gillingr was unable to swim, and he perished; but the dwarves righted their boat and rowed to land. They reported this accident to his wife, but she took it grievously and wept aloud. Then Fjalar asked her whether it would ease her heart if she should look out upon the sea at the spot where he had perished; and she desired it. Then he spoke softly to Gjallar his brother, bidding him go up over the doorway, when she should go out, and let a mill-stone fall on her head, saying that her weeping grew wearisome to him; and so he did.

Now when the giant Suttung, Gilling's son, learned of this, he went over and took the dwarves and carried them out to sea, and set them on a reef which was covered at high tide. They besought Suttungr to grant them respite of their lives, and as the price of reconciliation offered him the precious mead in satisfaction of his father's death. And that became a means of reconciliation between them. Suttungr carried the mead home and concealed it in the place called Hnitbjorg, placing his daughter Gunnlod there to watch over it.

Because of this we call poetry Kvasir's Blood or Dwarves' Drink, or Ferry-Boat of Dwarves — since this mead brought them life-ransom from the reef—or Suttungr's Mead, or Liquor of Hnitbjorg.

Hare, Rabbit, Veal or Chicken Stew with Herbs & Barley

In 7th century England, herbs were one of the few flavourings available to cooks and were used heavily.

Ingredients – Serves 6

• 50g (2oz) butter
• 1 -1.5kg (2-3 lb) (depending on the amount of bone) of hare or rabbit joints, stewing veal or chicken joints
• 450g (1lb) washed and trimmed leeks, thickly sliced
• 4 cloves garlic, chopped finely
• 175 g (6 oz) pot barley
• 900 mL (30 fl oz, 3 3/4 cups) water
• 3 generous tablespoons red or white wine vinegar
• 2 bay leaves, salt, pepper
• 15 fresh, roughly chopped sage leaves, or 1 tablespoon dried sage

Method

1. Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly browned.
2. Add the barley, water, vinegar, bay leaves and seasoning.
3. Bring the pot to the boil, cover it and simmer gently for 1 - 1 1/2 hours or till the meat is really tender and ready to fall from the bone.
4. Add the sage and continue to cook for several minutes.
5. Adjust the seasoning to taste and serve in bowls-- the barley will serve as a vegetable.

Please pick up a copy of Northern Lore for more recipes, and food lore.