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

13
Caboges
Two Fifteenth Century p. 6 (Good–and easy)
Take fayre caboges, an cutte hem, an pike
hem clene and clene washe hem, an parboyle hem
in fayre water, an thanne presse hem on a fayre
bord; an than choppe hem, and caste hem in a
fayre pot with goode fresshe broth, an wyth merybonys,
and let it boyle: thanne grate fayre brede
and caste ther-to, an caste ther-to Safron an salt;
or ellys take gode grwel y-mad of freys flesshe, ydraw
thorw a straynour, and caste ther-to. An
whan thou seruyst yt inne, knocke owt the marw
of the bonys, an ley the marwe ij gobettys or iij in
a dysshe, as the semyth best, and serue forth.
1 medium head cabbage 6 threads saffron
4 c beef broth 1 T salt
4 lb marrow bones ~ 2 c breadcrumbs
Wash cabbage. Cut it in fourths. Parboil it
(i.e. dump into boiling water, leave there a
few minutes). Drain. Chop. Squeeze out the
water. Put it in a pot with beef broth and
marrow bones. Simmer until soft, stirring
often enough to keep it from sticking (about
20 minutes). Add saffron, salt, enough bread
crumbs to make it very thick. Simmer ten
minutes more. Serve.
Cress in Lent with Milk of Almonds
Menagier p. M14
Take your cress and parboil it with a handful
of chopped beet leaves, and fry them in oil, then
put to boil in milk of almonds; and when it is not
Lent, fry in lard and butter until cooked, then
moisten with meat stock; or with cheese, and
adjust it carefully, for it will brown. Anyway, if
you add parsley, it does not have to be blanched.
Lenten version
2 c cress = ⅓ lb ½ c almond milk (p. 7)
½ c beet leaves ¼ c parsley = ½ oz
1 T olive oil pinch salt
Fish-day version
2 ¼ c cress = 6 oz 1 ½ oz brick cheese
1 ½ c beet leaves [3 sprigs parsley]
2 T butter [⅛ t salt]
Meat-day version
2 ¼ c cress = 6 oz ½ c meat stock
1 ½ c (2 oz) beet leaves [3 sprigs parsley]
2 T lard and/or butter [⅛ t salt]
Chop the cress and beet leaves. Dump
them into boiling water, let the water come
back to a boil, then drain them (about 2
minutes total in water). Heat oil or lard or
butter in a skillet, add drained greens (and
chopped parsley if you are using parsley). Stir
fry for about 3 minutes. For Lenten version,
add almond milk, let boil with greens about a
minute. For fish-day version, add cheese,
chopped up, and stir until cheese is melted
into the greens. For meat-day version, add
meat stock and cook down 2-3 minutes. Add
salt, serve.
Notes: Measure greens pressed down in the
measuring cup. Use a mild cheese such as
brick cheese. Substitute spinach for beet
leaves if necessary; the Menagier regards
spinach as a kind of beet leaf. We have tried
several ratios of cress to beet leaves; all seem
to work reasonably well.
Lenten Foyles
Ordinance of Potage p. 38 (no. 9)
Take the same maner of herbes as thu dost to
jowtys, and onyons clene paryd. Perboyle hem;
presse out the watyr. Do hem yn a potte. Frye
reysons in clere oyle that have be fryed yn before,
and do therto with a perty of the oyle, and boyle
hit up with the mylke of almondys; and put
therto sugure & salte.
Note: “jowtys” is another recipe for
cooked greens; the one in this cookbook calls
for “kawlys [cabbage-type vegetables] &
percellye and othir good herbes.”