THE NATIVITY OF THE BLESSED Virgin Mary - MARYMAS - 8th SEPTEMBER

 

THE NATIVITY OF THE BLESSED VIRGIN MARY - MARYMAS

8th September

The Antiphon at the Magnificat at Vespers on this feast day provides as follows:

“Thy Nativity, O Virgin Mother of God, was the herald of joy to the whole world: since from thee arose the Son of Justice, Christ our God, who destroying the curse, bestowed the blessing, and, confounding death, brought us the gift of life everlasting.”

Maria Von Trapp said, of the Feast of the Nativity of Our Lady:

“[E]very Catholic home in which the Mother of God is venerated will celebrate reverently her birthday of September 8 and her feast day on September 12 (the feast of the Holy Name of Mary). These could be celebrated in almost the same way as the birthday and feast day of the mother of the house: her place (statue or picture on the wall) decorated with flowers or evergreens, according to the season; vigil lights; a special song added in her honour at the family’s morning and evening prayers: a little celebration with perhaps some reading (a story, a poem, a psalm from her office, a hymn out of the breviary, etc) in the evening. There are many ways to honour someone we love.”

Maria Von Trapp, “Around the Year with the Von Trapp Family”, (Sophia, 1955/2018),

Our Lady’s Nativity is a feast day that dates from the sixth century, having grown in popularity in Syria under St Romanus (457AD), who spread it to East Rome at that time; Francis Weiser SJ, “Handbook of Christian Feasts and Customs” (Harcourt Brace and Co. 1952, at pp. 304-305).

I have set out the Magnificat, said in Vespers in the Little Office of the Blessed Virgin Mary and the Breviary. It can be said together with Our Lady’s prayer, the Rosary, perhaps before a home altar decorated with spring flowers, including peonies, by their Medieval name, “Mary’s Rose” and roses. This beautiful, special prayer can be finished with the Antiphon of the liturgical season, Salve Regina – all giving due honour to our blessed Mother:

The Magnificat:

My soul doth magnify the Lord.

And my spirit hath rejoiced in God my Saviour.

For He hath regarded the lowliness of His handmaid:

For behold from henceforth all generations shall call me blessed.

For He that is mighty hath done great things unto me:

And holy is His name.

And his mercy is from generation to generation: unto them that fear Him.

He hath shewed strength with His arm: He hath scattered the proud in the imagination of their heart.

He hath put down the mighty from their seat: and hath exalted the humble.

He hath filled the hungry with good things: and the rich He hath sent empty away.

He hath helpen His servant Israel: being mindful of His mercy.

As He spake unto our fathers: to Abraham and his seed forever.

Glory be to the Father &c.

Father Weiser tells us that, in the wine regions of France, Marymas is known as “our Lady of the Grape Harvest” among the wine growers. The best grapes are brought to the local church to be blessed and after the blessing some of them are tied to the hands of Our Lady. A festive meal that includes the new grapes is part of the feast day.

The Recipe set out below, “Cailles a la Bourguignonne”, is taken from Country Cooking in France, by Anne Willan, (Chronicle 2007). The traditional white meat of Our Lady’s feast days is combined with the grapes of the season.

Quail with Grapes (from Burgundy) [serves 8]

8 quail

16 fresh grape leaces

8 rashers bacon

225g seedless green grapes

1 tablespoon vegetable oil

15g butter

175 ml chicken stock

2 tablespoons cognac

2 teaspoons arrowroot

2 tablespoons water

Potato nests

450g potatoes

60 ml creme fraiche

60g butter

METHOD

1 Wipe the quail with paper towels and sprinkle with salt and pepper. Wrap each quail completely in grape leaves (you will need 2 leaves for each bird), and top each breast with the bacon. Tie the bacon in place with string. The quail should be roasted shortly before serving.

2 Pull the grapes from their stems. Immerse the grapes in boiling water for 30 seconds to blanche them. Drain, rinse with cold water and peel the skins.

3 Heat the oven to 200 degrees. Heat the oil and butter in a roasting pan over medium heat. Add the quail – they should fit in a single layer – and brown them thoroughly on all sides (8-10 minutes). Transfer the pan to the oven and roast the birds, basting often.

Allow 40 minutes roasting, then turn the oven off and let them rest in the warm oven for 20 minutes.

4 Meanwhile, make the potato nests. Peel the potatoes and coarsely grate them. Squeeze the shreds in a kitchen towel and place them in a bowl. Stir in the crème fraiche, salt and pepper (work quickly so the potatoes do not discolour).

5 Divide the mixture into serving portions (4 for a main course or 8 if an entrée).

6 Melt the butter in a frying pan over medium heat until foaming stops. Drop the potato portions into the pan, spacing them apart and flatten each portion to a round 4 inches across if making 4 nests and half that size if making 8 nests. Sauté until browned, about 4-5 minutes. Turn and brown the other side, 4-5 minutes longer. Set them aside in the pan.

7 When the quail are done, drain excess fat from the roasting pan, add the stock and bring to the boil on the stove top, stirring to dissolve the juices. Boil until reduced and concentrated, 2-3 minutes. Strain the gravy into a small saucepan and add the grapes and cognac.

8 Simmer over low heat until the grapes are almost tender, 1-2 minutes. Transfer them to a small bowl with a draining spoon. To thicken the gravy, mix the arrowroot with the water and then whisk the mixture into the simmering liquid. Add the grapes and bring the sauce to a boil. Thin with a little stock if it is too thick. Adjust the seasoning.

9 To finish, discard the strings from the birds. Reheat the potato nests if necessary, set them on warmed plates, and top with the quail. Spoon a few grapes and some of the sauce over the quail and pass the rest in a bowl at the table.