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

Soups
A Potage with Turnips
Platina pp. 117-118 (book 7)
Turnips that have been well washed and cut
up into nice bits, you cook down in some rich
juice. When they have cooked and been mashed,
put them near the fire again, in more rich juice,
even better than before, if possible; and put in
little pieces of salt pork, pepper and saffron. When
it has boiled once, then take it and serve it to
your guests.
3 lb turnips -⅛ t pepper
5 c beef broth 24 threads saffron
6 oz salt pork
Wash turnips and cut off ends and slice
¼"-½" thick. Combine 2 ½ c of the beef broth
with 5 c water, heat it to a boil, then add
turnips. Simmer 20 minutes, remove turnips
and get rid of broth. Cut salt pork into small
pieces, cutting off rind, and fry it until lightly
browned, about 8 minutes. Drain. Mash
turnips with a potato masher, return to pot
with another 2 ½ c of beef broth, salt pork,
pepper and saffron; bring to a boil, boil briefly
and remove from heat. Produces about 9 c of
pottage.
Note: a recipe for potage of peas earlier in
the same chapter says to fry morsels of salt
flesh, so we do so with the salt pork here.
Rapes in Potage [or Carrots or Parsnips]
Curye on Inglysch p. 99
(Forme of Cury no. 7)
Take rapus and make hem clene, and waissh
hem clene; quarter hem; perboile hem, take hem
vp. Cast hem in a gode broth and seeþ hem;
mynce oynouns and cast þerto safroun and salt,
and messe it forth with powdour douce. In the self
wise make of pastunakes and skyrwittes.
Note: rapes are turnips; pasternakes are
either parsnips or carrots; skirrets are,
according to the OED, “a species of water
parsnip, formerly much cultivated in Europe
for its esculent tubers.” We have never found
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them available in the market.
1 lb turnips, carrots, 6 threads saffron
or parsnips ¾ t salt
½ lb onions 3 t poudre douce (p. 4)
2 c chicken broth
Wash, peel, and quarter turnips (or cut into
eighths if they are large), cover with boiling
water and parboil for 15 minutes. If you are
using carrots or parsnips, clean them and cut
them up into large bite-sized pieces and
parboil 10 minutes. Mince onions. Drain
turnips, carrots, or parsnips, and put them
with onions and chicken broth in a pot and
bring to a boil. Crush saffron into about 1 t of
the broth and add that and the salt to the
potage. Cook another 15-20 minutes, until
turnips or carrots are soft to a fork and some
of the liquid is boiled down. Sprinkle on the
poudre douce and serve.
Potage from Meat
Platina p. 116 (book 7) (Good)
Take lean meat and let it boil, then cut it up
finely and cook it again for half an hour in rich
juice, having first added bread crumbs. Add a
little pepper and saffron.
When it has cooled a little, add beaten eggs,
grated cheese, parsley, marjoram, finely chopped
mint with a little verjuice. Blend them all
together in a pot, stirring them slowly with a
spoon so that they do not form a ball. The same
may be done with livers and lungs.
2 ⅓ lb stewbeef 1 ½ c grated cheese
4 c water ⅜ c parsley
2 ½ c beef broth 1 t fresh marjoram
1 ½ c bread crumbs 1 ½ T fresh mint
¾ t pepper 6 T verjuice
8 threads saffron [1 t salt (to taste)]
5 eggs
Bring meat and water to a boil and cook 10
minutes; take meat out and cut up small; put
back in water with broth, bread crumbs,
pepper, and saffron. Simmer ½ hour over low
flame, being careful that it does not stick. Mix
in remaining ingredients; the herbs should be
chopped. Cook, stirring frequently, for about