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

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Cretonnée of New Peas Menagier p. M-19 Cook them almost to a puree then remove from the liquid and take fresh cow's milk. And first boil this milk before you put anything in it for it still could turn then first grind ginger to give appetite and saffron to yellow: it is said that if you want to make a liaison with egg yolks pour gently in from above these yolks will yellow it enough and also make the liaison but milk curdles quicker with egg yolks than with a liaison of bread and with saffron to color it. And for this purpose if you use bread it should be white unleavened bread and moisten it in a bowl with milk or meat stock then grind and put it through a sieve and when your bread is sieved and your spices have not been sieved put it all to boil with your peas and when it is all cooked then add your milk and saffron. You can make still another liaison, with the same peas or beans ground then strained; use whichever you please. As for liaison with egg yolks, they must be beaten, strained through a sieve, and poured slowly from above into the milk, after it has boiled well and has been drawn to the back of the fire with the new peas and spices. The surest way is to take a little of the milk and mix with the eggs in the bowl, and then a little more, and again, until the yolks are well mixed with a spoon and plenty of milk, then put into the pot which is away from the fire, and the soup will not curdle. And if the soup is thick, thin with a little meat stock. This done, you should have quartered chicks, veal, or small goose cooked then fried, and in each bowl put two or three morsels and the soup over them. 1 lb = 4 c peas 4 egg yolks [meat stock] or bread and saffron 1 c milk 2 chicken legs ½ t ginger or veal or goose Note: Save the water in which you cook the peas–it is useful for making other soups. Boil peas 10 minutes. Mix 1 c warm milk with 4 egg yolks. Add ginger and salt to the peas, then milk and eggs; thin with meat stock if it is thicker than you want. Makes about 6 cups. 24 Potage of Beans Boiled Curye on Inglysch p. 77 (Diuersa Servicia no. 81) For to make a potage fene boiles, tak wite benes & seþ hem in water, & bray þe benys in a mortar al to noght; & lat þem seþe in almond mylk & do þerin wyn & hony. & seþ reysouns in wyn & do þerto & after dresse yt forth. 1 c dried fava beans 1 ½ T honey 1 c (5 oz) almonds ¼ c raisins 1 ½ c water ¼ c more wine ⅛ c wine [½ t salt] Soak beans overnight in 2 c water, drain. Boil them for 40 minutes in 2 c of water. Drain them, mush them in a mortar. Make 1 c almond milk (p. 7) with almonds and 1 ½ c water and set to boil; throw beans into boiling almond milk, add ⅛ c wine and honey, simmer 1 hour. Simmer the raisins in ¼ c wine for about ten minutes, add them to the pottage a few minutes before it finishes cooking. Green Broth of Eggs and Cheese Menagier p. M-22 Take parsley and a little cheese and sage and a very small amount of saffron, moistened bread, and mix with water left from cooking peas, or stock, grind and strain: And have ground ginger mixed with wine, and put on to boil; then add cheese and eggs poached in water, and let it be a bright green. Item, some do not add bread, but instead of bread use bacon. 3 T parsley 2 c pea stock ½ oz grated cheese or chicken stock 3 small leaves fresh sage ⅛ t ginger 5 threads saffron 1 T white wine 2 thin slices white bread 1 ¾ oz cheese, or bacon 3 eggs Grate bread and soak it in stock (either water left from cooking peas or ½ c canned chicken broth + 1 ½ c water). Grind parsley, sage, and saffron in a mortar thoroughly; add
25 ½ oz cheese and soaked bread and grind together. Strain through a strainer; if necessary, put back in mortar what didn't go through, grind again, and strain again. Mix wine and ginger, add to mixture, and bring to a boil over moderate heat; be careful that it does not stick to the bottom. Stir in the rest of the cheese; break eggs into soup, and continue to simmer until eggs are poached. Note: We have used both Gouda and cheddar cheese; both are good. Poultry Icelandic Chicken Icelandic p. 218 (Good) One shall cut a young chicken in two and wrap about it whole leaves of salvia, and cut up in it bacon and add salt to suit the taste. Then cover that with dough and bake like bread in the oven. 5 c flour ½ lb bacon about 1 ¾ c water 3 lb chicken fresh sage leaves to cover (or 3 T dried sage) Make a stiff dough by kneading together flour and water. Roll it out. Cover the dough with sage leaves and the sage leaves with strips of bacon. Cut chicken in half and wrap each half chicken in the dough, sealing it. You now have two packages which contain, starting at the outside, dough, sage, bacon, chicken. Put them in the oven and bake like bread (325° for 2 hours). We find the bacon adds salt enough. The part of the bread at the bottom is particularly good, because of the bacon fat and chicken fat. You may want to turn the loaves once or twice or baste the top with the drippings. Roast Chicken Platina p. 94 (book 6) You will roast a chicken after it has been well plucked, cleaned and washed; and after roasting it, put it into a dish before it cools off and pour over it either orange juice or verjuice with rosewater, sugar and well-ground cinnamon, and serve it to your guests. large chicken 2 T sugar 1 ½ T sour orange juice ½ t cinnamon 2 t rosewater Note that orange juice at this period would have been from sour oranges. Chykens in Hocchee Curye on Inglysch p. 105 (Forme of Cury no. 36) Take chykens and scald hem. Take persel and sawge, with oþer erbes; take garlec & grapes, and stoppe the chikenus ful, and seeþ hem in gode broth, so þat þey may esely be boyled þerinne. Messe hem & cast þerto powdour dowce. 3 ½ lb chicken ¾ oz = ~10 cloves garlic 4 T fresh parsley ½ lb red grapes 1 ½ t fresh sage 5 c chicken broth 1 t fresh marjoram 1 ½ t poudre douce (p. 4) 1 ¾ t fresh thyme Clean the chicken, chop parsley and sage fine then mix with herbs in a bowl. Herbs are fresh, measured chopped and packed down. Take leaves off the fresh marjoram and thyme and throw out the stems, remove as much stem from parsley as practical. Add garlic cloves whole. Add grapes, and thoroughly but gently mix with the herbs. Stuff the chicken with the herbs, garlic and grapes. Close the bird with a few toothpicks. Place chicken in pot with broth and cook on stove top over moderate heat ½ hour, turn over, another ¼ hour (in covered pot). Serve on platter with poudre douce sprinkled over.
Page 1 and 2: How to Milk an Almond Stuff an Egg
Page 3: To the memory of Marion Walke
Page 6 and 7: Table of Contents Introduction 0 Re
Page 8 and 9: Pepys 1047. Published as Stere Hit
Page 10 and 11: Mappae Clavicula: a Little Key to t
Page 12 and 13: Note: 1 ratl=12 uqiya=1 pint; 1 Mak
Page 14 and 15: esidue produces almost no more milk
Page 16 and 17: Para Hazer Tortillon Relleno: To Ma
Page 18 and 19: Russian Cabbage and Greens Domostro
Page 20 and 21: ¼ head cabbage = ⅜ lb ⅓ c rais
Page 22 and 23: Perre Two Fifteenth Century p. 83 T
Page 24 and 25: Potage of Onions Which They Call "C
Page 26 and 27: Salmon Roste in Sauce Two Fifteenth
Page 28 and 29: Soups A Potage with Turnips Platina
Page 32 and 33: Capons Stwed Two Fifteenth Century
Page 34 and 35: Moorish Chicken Portuguese p. P-3 C
Page 36 and 37: Conyng, Hen, or Mallard Two Fifteen
Page 38 and 39: Pottage with Whole Herbs English Hu
Page 40 and 41: Meat Casserole (Cazuela De Carne) D
Page 42 and 43: Mete of Cypree Curye on Inglysch p.
Page 44 and 45: Bourbelier of Wild Pig Menagier p.
Page 46 and 47: 3 T parsley 1 t fennel seed, ground
Page 48 and 49: To Make a Chicken Tart Due Libri di
Page 50 and 51: Another Crust with Tame Creatures P
Page 52 and 53: Cut butter into flour, then crush s
Page 54 and 55: To Make Iumbolls Hugh Platt p. 12 T
Page 56 and 57: A Flaune of Almayne Ancient Cookery
Page 58 and 59: To Make Cheesecakes Digby p. 214 Ta
Page 60 and 61: Milkemete Two Fifteenth Century p.
Page 62 and 63: Lente Frytoures Two Fifteenth Centu
Page 64 and 65: Golden Morsels Platina p. 148 (book
Page 66 and 67: Good Membrillate Which Is A Pottage
Page 68 and 69: To make Marmelade of Quinces or Dam
Page 70 and 71: Cook the honey, using a candy therm
Page 72 and 73: Crumble bread, soak with 1 c wine a
Page 74 and 75: Boil eggs until hard, about 12 minu
Page 76 and 77: Macrows Forme of Cury p. 46 Take an
Page 78 and 79: 2 c water ⅓ c milk 1 c cracked wh
Page 80 and 81:
White Pudding Icelandic p. 216 One
Page 82 and 83:
½ lb butter 1 c water 5 c flour ¾
Page 84 and 85:
dish as we make it is a little spic
Page 86 and 87:
Preparing a Dish of Cardoons with M
Page 88 and 89:
mix the rest of the ground lamb wit
Page 90 and 91:
2 lb lamb 6 cloves garlic [1 t cinn
Page 92 and 93:
Naranjiya al-Bagdadi p. 40 Cut fat
Page 94 and 95:
Making Baqliyya with Eggplants Anda
Page 96 and 97:
Bring 3 c of water to a boil; peel
Page 98 and 99:
so that only the oils remain, garni
Page 100 and 101:
1 ¼ lb eggplant 1 ½ t cinnamon 2
Page 102 and 103:
Boil sumac in water about 2 minutes
Page 104 and 105:
about 15 minutes, until sauce is mo
Page 106 and 107:
Adas Ibn al-Mabrad p. 21 The best w
Page 108 and 109:
Al-Ghassani's Tharda Andalusian A-4
Page 110 and 111:
⅞ lb lamb 1 c water "spices": ora
Page 112 and 113:
Shushbarak Ibn al-Mabrad p. 20 You
Page 114 and 115:
Oven Dishes and Roasting The making
Page 116 and 117:
Rub chicken with salt and thyme and
Page 118 and 119:
and put them on a frying pan at med
Page 120 and 121:
Preparation of Qursas Andalusian p.
Page 122 and 123:
Add water to semolina ⅛ c at a ti
Page 124 and 125:
2 ½ c flour 1 ½ c sugar ½ c wate
Page 126 and 127:
into a sticky mess, and leave anoth
Page 128 and 129:
ghee along with 3 T of honey. Cook
Page 130 and 131:
oil when it gets low. Mix rose wate
Page 132 and 133:
(it really works). Remove yolks, pu
Page 134 and 135:
Qima Shurba Ain I Akbari no. 16 Qim
Page 136 and 137:
Mix chopped onion, pepper, honey, s
Page 138 and 139:
Dafâir, Braids ...................
Page 140 and 141:
Stuffed Tortillon .................
Page 142 and 143:
Two reference books that we have fo
Page 144 and 145:
are an important part of traditiona
Page 146 and 147:
developed out of the pummelo in the
Page 148 and 149:
ut that no period recipes more elab
Page 150 and 151:
144 Spices According to the OED, th
Page 152 and 153:
146 Hildegard von Bingen’s Small
Page 154 and 155:
And for this there should be provid
Page 156 and 157:
150 To Make a Feast The first step
Page 158 and 159:
of rice goes onto the burner. The r
Page 160 and 161:
In addition to the food, you will a
Page 162 and 163:
We served two drinks in addition to
Page 164:
158 A Dinner at Pennsic My lord and
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