How to Milk an Almond Stuff an Egg And Armor a Turnip A ...

Russian Cabbage and Greens
Domostroi pp. 162-3
Chop cabbage, greens, or a mixture of both
very fine, then wash them well. Boil or steam
them for a long time. On meat days, put in red
meat, ham, or a little pork fat; add cream or egg
whites and warm the mixture. During a fast,
saturate the greens with a little broth, or add
some fat and steam it well. Add some groats, salt,
and sour cabbage soup; then heat it. Cook kasha
the same way: steam it well with lard, oil, or
herring in a broth.
Note: the ingredient translated as “sour
cabbage soup” turns up elsewhere in the
Domostroi in lists of things to brew: “For
brewing beer, ale, or sour cabbage soup, take
malt or meal and hops. Beer from the first
grade makes good sour cabbage soup. You
can make vinegar, too, from a good mash.”
This suggests that it may really be something
like alegar (beer vinegar). We therefore
substitute malt vinegar.
Version 1
2 ¾ lb green cabbage (1 head)
¾ lb turnip greens
3 c water
1 ½ lb beef or lamb
6 egg whites
1 c dry buckwheat groats (kasha)
“sour cabbage soup”: 1 T malt vinegar
2 t salt
“sour cabbage soup”: 4 t malt vinegar
Version 2
2 lb green cabbage (1 head)
⅝ lb mustard greens
2 ½ c water
1 ¼ lb pork butt roast
½ c cream
c dry buckwheat groats (kasha)
1 ½ t salt
“sour cabbage soup”: 1 T malt vinegar
Chop cabbage and greens very fine. Bring
water to a boil, add cabbage and greens and
simmer 30-40 minutes covered. Cut meat into
bite-sized chunks. Add meat and simmer
12
another 25 minutes (the time probably
depends on the cut of meat). Add groats, salt
and vinegar, and cook another 15 minutes
uncovered on moderate heat, until the liquid is
almost absorbed. Stir in egg whites or cream,
heat for a minute or two, and remove from
heat.
These are two possible interpretations of a
recipe with lots of alternatives. In particular, it
is not clear whether the groats, salt, and “sour
cabbage soup” belong only to the fast-day
version or to both meat-day and fast-day
versions; we have assumed the latter.
Chebolace
Curye on Inglysch p. 99
(Forme of Cury no. 9)
Take oynouns and erbes and hewe hem small,
and do þerto gode broth; and aray it as þou
didest caboches ["seeth...and do þerto safroun &
salt, and force it with powdour douce"]. If þey be
in fyssh day, make on the same manere with
water and oyle, and if it be not in lent, alye it
with yolkes of eyren; and dresse it forth, and cast
þerto powdour douce.
Note: “chibolles” are green onions, so
from the title, onions should be a major
ingredient.
½ lb onions 1 c beef broth or
greens: 1 c water + 2 T oil
½ oz parsley 10 threads saffron
4 oz mustard greens ½ t salt
4 oz kale 3 egg yolks
4 oz spinach ½ t poudre douce (p. 4)
Cut up onions and greens, mix with broth
(or, for the fish day version, water and oil)
and saffron and salt, bring to boil and cook
uncovered 20 minutes on medium, until most
of the broth is boiled away. Separate eggs,
mix yolks with some of the broth out of the
pot, and add to onions and greens. Heat for a
couple minutes. Sprinkle on poudre douce and
serve.