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

Raw Lettuce
2 c lettuce 2 T vinegar
1 t salt 1 T chopped mint
1 T oil 1 T parsley
15
Chop up mint and parsley. Put everything
together and toss.
Cooked Lettuce
2 c lettuce ¾ T vinegar
1 t salt 1 t cinnamon or pepper
¾ T oil
Chop the lettuce, dump it in boiling water
for two minutes, drain it very thoroughly
squeezing out the water, add the other
ingredients, serve it.
Moorish Eggplant
(Berenjenas a la Morisca)
De Nola no. 52
Peel the eggplants and quarter them, and
their skins having been peeled, set them to cook;
and when they are well-cooked, remove them from
the fire, and then squeeze them between two
wooden chopping blocks, so they do not retain
water. And then chop them with a knife. And let
them go to the pot and let them be gently fried,
very well, with good bacon or with sweet oil,
because the Moors do not eat bacon. And when
they are gently fried, set them to cook in a pot
and cast in good fatty broth, and the fat of meat,
and grated cheese which is fine, and above all,
ground coriander; and then stir it with a
haravillo like gourds; and when they are nearly
cooked, put in egg yolks beaten with verjuice, as if
they were gourds.
2 ¼ lb eggplants 1 ½ c meat broth
2 slices bacon = 3 oz 1 ½ t coriander
or oil 3 egg yolks
2 oz lamb fat 1 T verjuice
2 oz Parmesan
Peel and quarter eggplants, put in boiling
water, bring back to a boil and simmer for 20
minutes. Remove eggplant from water, press
between two cutting boards to remove surplus
water, and chop. Fry bacon about 10 minutes,
add chopped eggplants, and cook 25 minutes
over moderate heat. Chop lamb fat finely and
grate cheese; add to eggplant with broth and
coriander and cook 10 minutes, stirring
frequently. Add egg yolks with verjuice and
cook a minute or two until egg yolk is cooked.
Longe Wortes de Pesone
Two Fifteenth Century p. 89
Take grene pesyn, and wassh hem clene, And
cast hem in a potte, and boyle hem til they breke;
and then take hem vppe fro the fire, and putte
hem in the broth in an other vessell; And lete hem
kele; And drawe hem thorgh a Streynour into a
faire potte. And then take oynones in ij. or iij.
peces; And take hole wortes, and boyle hem in
fayre water; And then take hem vppe, And ley
hem on the faire borde, And kutte hem in .iij. or
in .iiij. peces; And caste hem and the oynons into
þat potte with the drawen pesen, and late hem
boile togidre til they be all tendur, And then take
faire oile and fray, or elles fressh broth of some
maner fissh, (if þou maist, oyle a quantite), And
caste thereto saffron, and salt a quantite. And
lete hem boyle wel togidre til they ben ynogh; and
stere hem well euermore, And serue hem forthe.
1 c split peas ¼ c olive oil
1 whole onion = ⅝ lb (or fish broth)
wortes: ½ lb chard 8 threads saffron
½ t salt
Wash peas, put in 4 c of water, simmer 50
minutes covered, squash the peas with their
liquid through a potato ricer, let cool. Cut up
the onion into eighths. Simmer onions
covered in 3 c water for 20 minutes. Add
chard, cover again, cook 10 minutes more.
Remove chard, cut in quarters, combine
everything with peas. Add salt, saffron. Bring
to simmer and add oil, simmer, stirring
constantly, another 10 minutes.