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

To Make Blamaunger in Lenten
Curye on Inglysch p. 89
(Utilis Coquinario no. 30)
21
Tak almound melk & do it in a pot, & tak
floure of rys aftere þat þe quantite is of þe melk,
or hol rys. & take of þe perche or of a luce & hew
it as þou woldest do braun, & if þou fayle þerof
tak newe ray &alye it up, & do þerto sugre &
oyl of almoundes, or elles oyle dolyf þat is newe,
or elles þe gres of a brem; & whan it is soþe, do þe
oyle þerto & tak almoundes koruen on foure
ifried in oyle & sette in þe disches whan it is
dressed, & strew sugre aboue manerlych.
2 c almond milk: (p. 7) 1 T sugar
½ c almonds 1 T almond oil
2 c water or olive oil
4 T rice flour (or rice) 1 c almonds
1 lb perch 1 T sugar
Make almond milk. Put in a pot, add rice
flour and fish, cut up into small cubes. Cook
until fish is done, about 10 minutes, add 1 T
sugar and oil, cook another minute. Cut
almonds in four pieces each and fry. Serve
with fried almonds and second T of sugar on
top.
Vyaunde de Cyprys in Lent
Two Fifteenth Century p. 28
Take good thick milk of almonds, and do it on
a pot; nym the flesh of good crabs, and good
salmon, and bray it small, and temper it up with
the foresaid milk; boil it, and lye it with flour of
rice or amyndoun, and make it chargeaunt; when
it is yboiled, do thereto white sugar, a gode
quantitie of white vernage pimes [apparently a
wine like muscadine] with the wine, pomegranate.
When it is ydressed, strew above the grains of
pomegranate.
2 oz almonds 3 T sugar
1 c water 4 t Rhine wine
7 oz crabmeat 2 T pomegranate juice
7 oz salmon pomegranate seeds
2 T rice flour
Make almond milk (p. 7). Remove skin
and bones from salmon, cut salmon and crab
into cubes and shred it. Mix fish and almond
milk and cook over medium heat; add sugar,
wine, and pomegranate juice after 5 minutes;
add rice flour after 10 minutes, cook, stirring,
another minute, remove from heat and keep
stirring another half minute. Garnish with
pomegranate seeds.
Galantine for Carp
Goodman p. 289
Bray saffron, ginger, clove, grains of paradise,
long pepper and nutmegs, and moisten with the
greasy sewe in which the carp has been cooked,
and add thereto verjuice, wine and vinegar and
let it be thickened with a little toasted bread, well
brayed and colorless (natheless strained bread
maketh the best sauce) and let it all be boiled and
poured over the cooked fish, then put onto plates.
1 ½ lb catfish or carp ¼ t cloves
5 threads saffron 2 T broth from fish
¼ t ginger 1 ½ c verjuice
¼ t pepper 2 t red wine
½ t nutmeg 4 T wine vinegar
⅛ t grains of paradise 3 T bread crumbs
Oysters in Bruette
Two Fifteenth Century p. 23
Take an schene oystrys, an kepe þe water þat
cometh of hem, an strayne it, and put it in a
potte, & Ale þer-to, an a lytil brede þer-to; put
Gyngere, Canel, Pouder of Pepir þer-to, Safroun
an Salt; an whan it is y-now al-moste, putte on
þin Oystrys: loke þat þey ben wyl y-wasshe for þe
schullys: & þan serue forth.
2 slices bread ⅛ t pepper
¾ c liquid from oysters 8 threads of saffron
¾ c ale ¼ t salt
t ginger 1 ¼ c oysters
⅛ t cinnamon
Mix bread, torn up small, with liquids and
heat; add seasonings and simmer until the
bread has come apart and the sauce is fairly
thick. Add oysters, let simmer until the
oysters are done and serve forth.