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

Perre
Two Fifteenth Century p. 83
Take grene pesyn, and boile hem in a potte;
And whan they ben y-broke, drawe the broth a
good quantite thorgh a streynour into a potte,
And sitte hit on the fire; and take oynons and
parcelly, and hewe hem small togidre, And caste
hem thereto; And take pouder of Canell and
peper, and caste thereto, and lete boile; And take
vynegur and pouder of ginger, and caste thereto;
And then take Saffron and salte, a litull quantite,
and caste thereto; And take faire peces of
paynmain, or elles of such tendur brede, and
kutte hit yn fere mosselles, and caste there-to;
And then serue hit so forth.
1 lb peas 1 T vinegar
2 ½ c water ¼ t ginger
4 oz onions 3 threads saffron
2 T parsley ¾ t salt
½ t cinnamon 2 slices bread (~ 2 oz)
¼ t pepper
Simmer peas in water for about 40
minutes. Mash the peas and the broth through
a strainer. Add chopped onions, parsley,
cinnamon, pepper. Boil for ten minutes. Add
vinegar and ginger, salt and saffron. Chop up
bread, put it in, boil briefly, serve.
On a more literal reading of the recipe, the
peas are being discarded, perhaps to go into
some other dish, and only the broth is being
used; we have not yet tried it that way.
Grene Pesen Reale
Ancient Cookery p. 470
Take grene peas clene washen and let hom
boyle awhile over the fire, and then poure away al
the brothe, and bray a few of hom with parcel
and myntes, and in the brayinge alay it with
almonde mylke, and draw hit up with the same
mylk, and put in the same pot, and let hit boil
with hole pesen, and cast thereto sugre and
saffron, and in the settynge doune of the pot, if
hit be a pot of two galons, take 12 zolkes of eyren
and bete hom, and streyne hom, and cast hom
into the pot, and stere hit wel, and loke the potage
be rennynge; and when it is dressed, straw suger
above, and serve hit forthe.
16
almond milk: (p. 7) 1 T sugar
¼ c almonds 6 threads saffron
½ c water 2 beaten egg yolks
1 lb green fresh peas [⅛ t salt]
2 t fresh parsley 2 T sugar
1 t fresh mint
Make almond milk and boil peas. When the
peas are boiled, mash ½ c of the peas with the
parsley and mint, and add almond milk
gradually. Put back with peas, add 1 T sugar
and saffron, and heat; add egg yolks and salt
and remove from heat; sprinkle on 2 T sugar
before serving.
Lange Wortys de Chare
Two Fifteenth Century p. 5
Take beeff and merybonys, and boyle yt in
fayre water; þan take fayre wortys and wassche
hem clene in water, and parboyle hem in clene
water; þan take hem vp of þe water after þe fyrst
boylyng, an cut þe leuys a-to or a þre, and caste
hem in-to þe beef and boylle to gederys; þan take
a lof of whyte brede and grate yt, an caste it on
þe pot, an safron & salt, & let it boyle y-now,
and serue forth.
1 ½ lb beef shank 1 ⅜ lb kale
(meat and bones) 1 t salt
3 c water 12 threads saffron
⅞ lb mustard greens ¾ c breadcrumbs
Cut meat from bones, trimming off
connective tissue and cutting to bite-sized
pieces, put in water, bring to a boil and
simmer 1 hour and 10 minutes. Wash greens;
fill a large pot half full of water, bring to a
boil, and parboil greens about 3 minutes.
Drain and cut in thirds. Add to meat, bring
back to a boil, and cook 20 minutes. Crush
saffron into a little of the broth; add bread
crumbs, salt and saffron, stir until thickened
(another five minutes), and serve.
Note: This is the meat-day version of the
recipe; the fish-day version is longe wortys de
pesone on page 15.