The coronation feast of

Tarrach and fina

September 28, 2002

Anno societatis xxxvii

Contents:

Introduction

Ein condimentlin

Nederlandische huszpudt

Fava beans in caraway sauce

Genovese tart

HazelhuenER von friesental

Boiled dumplings

Beet salad

Rice pudding

Stewed pork

Bohemian peas

Harten eier

Hauptkraut salad

A special pie

Roten igel

Originally, I had planned to make this feast for a small event, serving perhaps 75 gentles. Then, one day, Fate intervened—and suddenly I was making this feast for 150 gentles, at a kingdom-wide event.

I decided to keep the flavor, so to speak, in the German style because a) it’s not all that common around these parts, strangely enough, b) in early period the Anglo-Saxon foods would likely still have been fairly close to their roots, as it were, in the Germanic lands whence the folk came, and c) when HRMs Tarrach and Fina saw the planned courses, they made very happy sounds. (C alone is enough for me, frankly.)

I also was determined to bring a little Dutch and Frisian flavor to the feast, because my real-life heritage is OstFrisian and the years of research on the family tree with my mother led me to choose a Frisian persona. Happily, I found a Frisian recipe that I then redacted and served to my shirefolk—and they loved it. I hope all of you enjoy it as much as they.

My resources came mostly from the Internet: Versions of Sabine Welserin’s cookbook, Ein Buch von guter Spise, and Marxen Rumpolt’s Ein new Kochbuch, all of which were translated by someone other than myself (Valoise Armstrong, Alia Atlas, Dr. Thomas Gloning, M. Grasse aka Gwen Catrin von Berlin, and Jeffrey Heilveil aka Lord Bogdan de la Brasov), were invaluable in my research. I also came across an article from a 1998 Tournaments Illuminated concerning Dutch cooking, from which I took the recipes for the stewed pork and the “special pies.”

Within this booklet I will present the original recipes, and then the versions used in preparing this feast. In most cases I have used other people’s redactions, and they are given due credit. Where the redaction is my own, I will note that as the case.

I must thank my second-in-command, Iohanna de Carracci of the Barony of Jararvellir, for her wonderful suggestions and support. Also thanks to Kathryn Fletcher (The Goddess of Pastry), Marian Elisabeth Wollenschlager, and Marion, all of Jararvellir; Ingus Moen; and Macha ingen Shane ui Neill, Pedro de Galvan, Mihrimah Mahidevran Hatun, Wulfric Ferreter, and Gustov Kristenberg of the Dawn, all of our fine and fair Shire of Rockwall. Without them as my core kitchen staff, this feast would not have happened as smoothly as it has.

I must also thank Feargus and Eithni for the generous donation of pork for the third course, and Thomas Penyngton and Mistress Amelie d’Anjou for the boar sausage.

Eat, drink, and enjoy.

Grietje Crynes (Karen S. Boomgaarden)

November, 2002

Ein condimentlin

(recipe 48, Ein buch von guter spise,

trans./redaction by Alia Atlas)

48. Ein condimentlin (A condiment)

Mal kümel und enis mit pfeffer und mit ezzige und mit honige. und mach ez gel mit saffran. und tu dar zu senf. in disem condimente maht du sulze persilien, bern und clein cumpost oder rüeben, waz du wilt.

Flavor caraway seeds and anise with pepper and with vinegar and with honey. And make it gold with saffron. And add thereto mustard. In this condiment you may make sulze (pickled or marinated) parsley, and small preserved fruit and vegetables, or beets, which(ever) you want.

Ingredients:

2 cups red wine vinegar

2/3 cup honey

1/2 tsp caraway seeds

1 tsp ground anise

1/2 tsp pepper

1/4 tsp saffron (opt)

1/2 tsp mustard

4 cucumbers

Directions:

Mix vinegar, honey, and spices. Peel cucumbers and chop into disks. Soak cucumbers in marinade for at least 1 hour.

Feast Steward’s Note: For Ms. Atlas’s complete translation of Ein Buch von Guter Spise, please visit

http://cs-people.bu.edu/akatlas/Buch/contents.html
Nederlandische huszpudt

(Ein New Kochbuch, Marxen Rumpolt,

trans./redaction M. Grasse)

From page CLXXVIIa

Hu:edtspudt zu zurichten/ mit
aller Zugeho:erung
I.

Nim{m} Rindfleisch/ das halb gesotten ist/ vnd heb die Bru:eh davon
auff.
2. Nim{m} Kalbfleisch/ vnd quells wol/ vnd sa:eubers ausz.
3. Schweinenfleisch.
4. Castraun oder Hammelfleisch/ lasz halb eynsieden.
5. Quell gelbe Ruben/ schneidt sie grob.
6. Quell auch Pastenackwurtzel/ vnd schneidt sie voneinander.
7. Nim{m} ein Fischkessel/ der vberzindt ist/ vnd leg es in den Kessel sauber
nacheinander/ die gelb Ruben vnnd Pasternack zwischen eyn. Nim{m} gesotten
feitzten Speck/ hack jn mit gru:enen wolschmeckenden Kra:utern/ auch Weck/
der in einer Rindtfleischbru:eh geweicht/ vnd wenn er klein gehackt/ so thu es
vber das Fleisch/ seig ein gute Rindtfleischbru:eh daru:eber/ schneidt/ Knobloch
klein/ thu gantzen Pfeffer vnd Muscatenblu:et daru:eber/ gelbs/ vndd pfeffers
mit gestossenem Pfeffer/ lasz miteinander sieden/ so wirt es gut vnnd wolgeschmack.
Vnd diese Speisz nennet man auff Niderlendisch Hudspudt. Du
magst auch wol ein Sta:euchlein oder zwey Rosemarein darein thun/ dasz ein
lieblichen geschmack gibt/ wenns auffgesotten hat/ so thut man die Rosemarein
wieder herausz/ so wirt es gut vnd wolgeschmack.

Hotpot to prepare/ with
all that belongs with it
I.
Take beef/ that is half cooked/ and save the broth (from the cooking.)
2. Take veal and soak it well/ and clean it out (trim it.)
3. Pork.
4. Mutton/ let it (be) half cooked.
5. Soak also yellow roots (carrots)/ cut them coarsely.
6. Soak also pasternake (Wild Parsnip)/ and cut it apart.
7. Take a fish pot (???) with a lid (???) (these seem to be applicable, though I do not know if that is what the words mean in literal translation)/ and lay it in the pot, clean one after the other/ the carrots and parsnips in between. Take cooked fat bacon/ chop it with green welltasting herbs/ also loaf (of bread)/ that has soaked in beef broth/ and when it is chopped/ so do (put) it over the meat/ pour a good beef broth thereover/ cut garlic small/ do whole pepper and nutmeg flower over it/ yellow it (with saffron) and pepper it with crushed pepper/ let it all simmer together/ so it will be good and welltasting. This dish is called Hotpot in the Netherland style. You may also well put a sprig or two of rosemary therein/ that it give a lovely flavor/ when it has cooked/ so do (take) the rosemary back out/ so it becomes good and well tasting.

My interpretation:

Hotpot Netherland Style

1 1/2 lb beef (I used top round because it was on sale, a fattier cut like 7-bone would likely have been used, but would give me digestive trouble)
1/2 lb veal (For personal reasons I do not use veal, and have omitted it in the dish sampled here.)
1 1/2 lb pork (I used sirloin, more likely it would have been a fattier cut like shoulder)
1/2 lb mutton (sorry, all I could find was lamb, I used leg of because of the fat concerns; because of cost a smaller amount was used)
1 lb carrots
1 lb parsnips
1/4 lb bacon, precooked but not to the crispy stage
1/2 cup green herbs (parsely, savory)
3-4 cloves garlic, minced
3" of whole wheat french baguette, or an equivalent amount of bread (1 french roll..)
3-4 cups beef broth (in addition to what you will make)
1 t whole black peppercorns
1 t nutmeg, freshly grated
2 t black pepper, freshly ground
saffron threads (as much as you can/want to afford)
2 sprigs rosemary (left whole)
(salt to taste - Rumpolt only ever cautions about not oversalting, he usually does not list it as a separate ingredient.)

Cut your meat into equal sized cubes, keeping each kind separate. In a 3 quart saucepan place your beef and enough water to cover. Simmer 30 minutes.
In another saucepan place your mutton, cover with water and simmer 30 minutes. At the end of cooking discard broth or save for some other use.
Meanwhile wash and scrape your carrots and parsnips. Cut them into equal pieces.
In a crockpot layer your meats, a separate layer for each animal, and separate with layers of the carrots and parsnips.
Take the bacon and mince it with the herbs.
In a small bowl soak your bread in some beef broth, when the bread is soft mince it.
Add your minced bread, bacon and herbs to the meat, add beef broth to cover, add the garlic, peppercorns, nutmeg, saffron and freshly ground pepper. Let it simmer for several hours. In a crockpot it can cook all day without needing to be stirred. You may include a sprig or two of rosemary, it will add a lovely flavor, but remove the sprigs before serving. So it is good and welltasting.

I suggest using a crockpot because it can achieve the long slow cooking required to get everything tender, and does not need stirring. I was surprised how the flavor of the parsnips permeated the carrots and the rest of the dish, and the meat was tender without falling apart. Delicious

(NOTE: on reheating the meat does shred and fall apart.)

The transcription, translation from the German into English and recipe re-creation are all from Ein New Kochbuch and are my original work.—M. Grasse

Feast Steward’sNote: My suspicion re: the “fish pot” is that it refers to what is modernly called a Roemertopf, or a terra-cotta cooking vessel which can be fish-shaped, and always has a lid.

For more of M. Grasse’s work on the Marxen Rumpolt project, please visit http://clem.mscd.edu/~grasse/GKContents1.htm

Fava beans in caraway sauce

(Ein buch von guter spise, trans./redaction Alia Atlas)

31. Ein spise von bonen (A food of beans)

Siude grüene bonen, biz daz sie weich werden. so nim denne schoen brot und ein wenic pfeffers. dristunt als vil kümels mit ezzige und mit biere. mal daz zu sammene und tu dar zu saffran. und seige abe daz sode. und giuz dar uf daz gemalne. und saltz ez zu mazzen. und laz ez erwallen in dem condiment und gibz hin.

Boil green beans (This probably refers to something like fava beans. These are not string beans. String beans are a New World food.) until they become soft. So take then fine bread and a little pepper. (Take) three times as much caraway with vinegar and with beer. Grind that together and add saffron thereto. And strain the broth and pour the color thereon and salt it to mass and let it boil in the condiment and give out.

Version using frozen peas:

20 oz. frozen peas
1 cup beer (used Samuel Adams Lager)
1/2 tsp caraway seed, ground
1/8 tsp pepper
3/4 cup breadcrumbs
2 Tbsp red wine vinegar
1 cup water

Cook peas until done. Mix beer, caraway, pepper, vinegar, water and breadcrumbs. Boil mixture. Add peas to mixture. Cook briefly. You may wish to use far fewer breadcrumbs, and make the sauce more fluid. You may also wish to serve the peas and sauce separately.

Feast Steward’s Note: I chose to omit the beer and replaced it with a vegetable stock. I also hunted down fava beans, no mean feat here in the wilds of Wisconsin where most grocers seem to think that I’m from another planet for even asking about such a thing.

Genovese tart

(Sabine Welserin, trans./redaction J. Heilveil)

30. Geneveses Torte machen

Nehmt sechsunddreissig Lot Mangold oder Spinat, sech Lot gereibenen Kaese, fuenf Lot Oliven Oel und den Weisskaese von Zwoelf Lot geronnenes Milch. Und die Kraueter ueberbruehen, auch kleinbacken und alles untereinanderrsuebren und eine gedeckte Torte daraus machen.

30. To make a Genovese tart

Take 18 ounces of mangold (aka chard) or spinach, 3 ounces of grated cheese, 2.5 ounces of olive oil and then white cheese from 6 ounces of curdled milk. And braise the vegetables, also chop them well and mix it all together and put it in a covered torte.

Interpretation: Take 13.5 ounces of either mangold (aka chard) or spinach and blanch them briefly in boiling water. After you drain them, chop them into small pieces. Grate 2.5 ounces of white cheese. (Choose one that is not terribly oily, like farmer’s cheese. If they had used an oily cheese they probably wouldn’t have used as much olive oil.) Add a little less than 2 ounces of olive oil and mix it all together. Put it in a covered tart and bake it until the cover is golden brown.

Feast Steward’s Note: I chose to use dry-curd cottage cheese instead of farmer’s cheese mainly because of cost considerations. The crust recipe is hardly period, but it’s one of the tastiest I can imagine: the basic crust recipe from The Joy of Cooking. (Thank you, Kathryn Fletcher, for being the Goddess of Pastry.) I also chose to use chard rather than spinach, because as Lord Bodgan so rightly opined to me, it makes a lovely pink and green coloring for the filling.

Hazelhuener von friesental

(Ein buch von guter spise,

translation by Alia Atlas, redaction by K. Boomgaarden)

7. Diz sint haselhüener (These are hazelhens)

Haselhüenre von friesental mache also. Man sol nemen reynevan und peterlin und salvei under ein ander und ein wenie brotes geriben dar zu und würtze und eier und ribe daz mit wine und siude daz wol under ein ander und gibz hin.

Make also hazelhens from Friesland. One should take tansy and parsley and sage together. And a little bread rubbed thereto and spices and eggs and rub that with wine and boil that well together and give out.

For one whole chicken:

½ liter white wine

½ liter chicken stock/broth (canned is fine)

4 whole eggs

½ loaf bread, made into crumbs

sage, parsley, rosemary to taste

Bring the wine and broth to a boil. Beat the eggs well, and ladle a small amount of the liquid into the eggs to warm them; then add the egg mixture back into the boiling sauce. Stir in the breadcrumbs and herbs, and taste to correct the seasoning.

Salt and pepper to taste.

This sauce is not only delicious over roast chicken (as we have no hazelhens here), but also excellent over Sabina Welserin’s boiled dumplings.

Feast Steward’s Note: I must thank the whole of the Middle Kingdom Cooks’ Collegium’s email list for their assistance when I first began working on redacting both this recipe and the one for the boiled dumplings (q.v.). Without their help this recipe would not be served this evening. I must also thank those Shirefolk who attended the first taste-testing where this recipe was served, and suggested I use half broth and half wine in the sauce. The result is far more pleasant to the palate.

Boiled dumplings

(Sabine Welserin, trans. by Valoise Armstrong,

redaction by K. Boomgaarden)

119 If you would make boiled dumplings

Then take chard, as much as you like, some sage, marjoram and rosemary, chop it together, also put grated cheese into it and beat eggs therein until you think that it is right. Take also cinnamon, cloves, pepper and raisins and put them into the dumpling batter. Let the dumplings cook, as one cooks a hard-boiled egg, then they are ready.

For approximately 30 dumplings:

2lbs spinach, blanched and chopped

1 cup Parmesan cheese, grated

4 whole eggs

½ cup raisins

herbs and spices to taste

salt and pepper to taste

Make a dough from flour and eggs, and fill small rounds with 1 tsp of this mixture. Seal the edges well, and drop into boiling water. When the dumplings rise to the surface, they are done.

Feast Steward’sNote: While Parmesan is not German, nor would it have been used, I chose to employ it here. The texture works well within the context of the filling, it helps to absorb the liquid from the spinach and eggs, and it tastes divine with the other ingredients.

For the entire translation of The Cookbook of Sabine Welserin by Valoise Armstrong, please visit

http://www.daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html

Beet salad

(Ein New Kochbuch, Marxen Rumpolt,

trans. M. Grasse, redaction K. Boomgaarden)

29. Red beet salad/ when they are cooked/ so cut them small/ long or
diced/ season it with oil/ vinegar and salt/ may make it sweet or sour.

Boiled redbeets (however many you wish to serve)

Olive oil

Red wine vinegar

Salt and sugar to taste

Painfully simple, isn’t it?

Baked rice pudding

(Sabine Welserin, trans. Valoise Armstrong,

redaction K. Boomgaarden)

105

Take a quarter pound of rice and three quarter pounds of almonds and a quarter pound of sugar, let the rice cook beforehand in cream and stir everything, almonds, rice and sugar, together and let it bake.

Remembering that in this time the pound was closer to 12 ounces, take 3 ounces of rice and 9 ounces of blanched almonds and 3 ounces of sugar. I chose to grind the almonds as for almond milk. Cook the rice in cream (instead of water or milk) until it is becoming tender; then stir in the almonds and sugar, turn the mixture out into a buttered or greased baking dish, and bake until the edges begin to turn golden brown. (A setting of 325 degrees for about 40 minutes seems to work well.)

Stewed pork

(number 91 from “The nameless Ghent ms.” As presented in Tournaments Illuminated No. 125 Winter 1998, AS. XXXII.
Translation/redaction by Gerard van Huesden

and Esther Beukenhorst)

Nr 91 Sijve op verckenshutspot

Neemt u vleijsch ende braden op den roester wel swart ende neemt aieun, snitet met grote stucken mit uwen hutspot ende neemt peper ende caneel mi nagelen ende wat roden wijns ende sault, eeck ende water ende latet al te samen stoven.

Translation and notes

About pork stew

Take your meat and cook it on the grill well black, and take onions, cut in large pieces in your stew, and take pepper and cinnamon with cloves and a little red wine and salt, vinegar and water and let it stew all together.

Ingredients we used (for about 2 people)

400 g long cooking pork

4 onions

0.5 l red wine

pepper, cinnamon, cloves

salt

a little water and vinegar

We did pre-roast the meat, though not quite until it was black. The dish improves if it stays on the fire for a long time.

Bohemian peas

(Sabine Welserin, trans. Alia Atlas,

redaction K. Boomgaarden)

149 To make Bohemian peas

Take one and a half ounces of peas, cook them until dry, so that they are not too wet, and pound them in a mortar, so that they become a fine mush. Put good wine on them, ginger, cinnamon, cardamom and sugar. Serve it cold, sprinkle it with sugar. It is a good and lordly dish.

For about 4 servings:

4 oz split green peas

½ cup white wine

spices to taste

Boil peas in water until soft and drain them well. Either grind them in a mortar per the original, or puree in a blender or food processor. Add spices and wine to taste, and serve it cold. Makes a fine accompaniment to a hot meat dish.

Harten eier

(Ein buch von guter spise,

trans./redaction J. Heilveil)

23. Nimb harte Eyer/ gib sie besonder neben dem Salat/ bestraew sie mit gruen Pettersilgen und Saltz/ und genss Essig darueber.

23. Take hard (boiled) eggs/ Give them especially next to salad/ strew them with green parsley and salt/ and sprinkle vinegar over them.

Interpretation: Hard boil eggs. Peel them. I like to slice them before serving them, but it doesn’t mention this in the original. Take a handful of parsley and chop it roughly. Sprinkle the parsley over the eggs and then sprinkle a dash of salt and a little vinegar. Serve with salad.

Feast Steward’s Note: Although Rumpolt never mentions cider vinegar, I chose to use it in several places in my feast (including this dish and the kraut salads) for two main reasons: First, I was brought up with my grandmother’s German cooking, which employed cider vinegar by the barrelful. Second, cider itself was highly regarded by the Anglo-Saxon culture; therefore I chose to pay culinary respect to the new monarchs of our fair Midrealm by using cider vinegar instead of red wine.

Hauptkraut

(Ein New Kochbuch, Marxen Rumpolt,

trans./redaction J. Heilveil)

These are two separate dishes that I chose to serve together for visual effect. I will present each of the recipes separately, as well as their interpretations.

33. Nimb ein rot Haueptkraut/ schneidts fein klein/ und quells ein wenig in warmen Wasser/ kuels darnach geschwindt auss/ machs mit Essig und Oel ab/ und wenn es ein weil im Essig ligt/ so wirt es schoen rot.

33. Take a red head-cabbage/ cut it small/ and soak it in a little warm water/ cool it quickly/ mix it with vinegar and oil/ and when it has laid in the vinegar, it will become a beautiful red.

Interpretation: Take a red cabbage and remove the core. Then chop it into little pieces. Blanch it and then rinse it in cold water. Mix the cabbage with oil and vinegar and let it sit for an hour or so before serving. The vinegar will bring out the red of the leaves.

4. Weiss Kopffel Salat im Wasser Gequellt/ und widerumb aussgekuelet/ mit Essig/Oel unnd Saltz angemacht/ weissen Zucker/ der gestossen ist/ darueber gegossen/ ist auch gut.

4. White head salad blanched (lit. poured) in water/ and then allowed to cool/ with vinegar/ made with oil and salt/ white sugar/ that is ground/ sprinkled over/ is also good.

Interpretation: Take a white cabbage. Remove the core and tear the leaves into pieces. Blanch and then rinse with cold water to cool. Mix in a bowl with oil and vinegar and sprinkle with salt. Grind some sugar (c.f. Roten Igel) and sprinkle it on top.

A special pie

(from the nameless Ghent ms.,

as presented in Tournaments Illuminated No. 125, translation/redaction van Huesden and Beukenhorst)

Nr. 120 een sonderlijnge taerte

Om een sonderlijnge taerte te maken neempt quee-appelen gesoden in schoon watere ofte peeren gebraden 6 of 7, amandelen gepelt een vierendeel pond, versche wrongel een vierendeel pont, een hantvol rosijnen sonder steenen, stootet tsamen wel cleyne ende soetet met suycker ende caneele ende ander cruyt tot uwer belieften, 6 of 7 doren van eyeren ende een vierendeel pont versche botere.

Translation and notes

To make a special pie

To make a special pie, take quinces boiled in clean water, or pears fried six or seven, almonds peeled a quarter pound, fresh curds a quarter pound, a handful of raisins without stones, make it small together and sweeten it with sugar and cinnamon and other spices as you wish, 6 or 7 egg yolks and a quarter pound of fresh butter.

Ingredients we used (for one pie):

4 elstar apples 90 g ground almonds

225 g kwark (curds) 250 g raisins

150 g sugar cinnamon and cloves

4 egg yolks 100 g butter

Dough: 150 g flour, 100 g butter, 60 g sugar, half an egg and a little salt.

Boil the apples and mix the ingredients. Dress a pie form with dough and put the mixture into it. Bake for 45-60 min on low heat so it can dry, otherwise it will remain soggy.

This is one of the dishes that you can safely serve to those unacquainted with the medieval kitchen, while being unusual enough to be interesting. We have made some adaptations: instead of quinces we use apples, originally because we didn't realise ho w different "appelen" (apples) taste from "quee-appelen" (quinces). Now that we realise our mistake, it's still easier to use apples, because quinces remain hard to come by and the apples work. The pear variation remains to be tried. We're not sure under what name "kwark" would be sold in the States; use whatever you would normally use for curds.

The pound in the original recipe would have been 430 g (a little less than the modern Dutch pound); this means we use relatively more "kwark" than the recipe does. Since the mixture becomes rather fat to modern taste we leave out some of the butter and egg yolk. You can leave the almonds and raisins whole for variation.

Feast Steward’s Note: This pie is amazingly similar to my grandmother’s “Apple cream pie,” which uses half and half blended with a little flour and some sugar and butter instead of the quark, sugar, and eggs used here. (Quark is unavailable in this area, so I substituted a 1:1 blend of yogurt and pureed cottage cheese.) I did not use nearly as many eggs in the filling, nor as much butter either, as the pie was quite rich without such quantities.

Roten igel

(Ain Kuenstlichs und Nusslichs Kochbuch,

von Dillingen, trans./redaction J. Heilveil)

Ein rotten Igel.

Xxvj. So nym ein pfund feygen/ waesch dar meel darvon/ das es trucken werd/ und backs klein/ stoss sie in eim gwuertz naegeln/ thu safran darein/ so wird es bald/ thu eerlich zucker wan es klein gestossen ist/ darein/ so schlages zusamen mach ein Igel daraus/ den besteckt mit naegelin/ fuer die poerster/ ein feygen ims maul.

A red hedgehog.

26. So take a pound of figs/ wash the dirt from it/ let it become dry/ and cut it small/ grind it in mortar/ add saffron therein/ so it becomes thick/ add sugar when it is ground small/ mix it together/ make a hedgehog out of it/ then decorate it with “spice nails” for the spines and put a fig in its mouth.

Interpretation: Take 12 ounces of figs, wash them and let them dry (though you can also just start with dried figs, usling slightly less than 12 ounces of figs). Chop them finely as possible and then start to grind them in a mortar. (If you don’t chop them finely first it will take forever and most likely make you miserable. I did this once.) Add a few threads of saffron. Add ground sugar (there is a big difference between ground sugar and powdered sugar, about 3% cornstarch, which really can be tasted and which also alters the texture) until the growing mass is no longer too sticky with which to work. At this point, shape it into a hedgehog. Use cloves for the spines and put a whole fig in its mouth as a finishing touch. (Note: The mixing can be done in a foor processor, but you will still want to grind the sugar by hand, as it is difficult to obtain a fine enough grind in a food processor.)