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

Veal, Kid, or Hen in Bokenade
Two Fifteenth Century p. 13
27
Take Vele, Kyde, or Henne, an boyle hem in
fayre Water, or ellys in fresshe brothe, an smyte
hem in pecys, an pyke hem clene; an than draw
the same brothe thorwe a straynoure, an caste
ther-to Percely, Sawge, Ysope, Maces, Clowys, an
let boyle tyl the flesshe be y-now; than sette it
from the fyre, and a-lye it vp with raw yolkys of
eyroun, and caste ther-to pouder Gyngere,
Verjows, Safroun, and Salt, and thanne serue it
forth for a gode mete.
meat (½ chicken) 8 egg yolks
2 T fresh parsley 1 t powdered ginger
3 leaves of sage 3 T vinegar
½ T hyssop 5 threads saffron
⅛ t mace ½ t salt
⅛ t cloves
Boil meat 20 minutes before “smiting in
pieces”, another 20 minutes after adding
parsley, etc.
Cinnamon Bruet
Menagier p. M-19
Cut up your poultry or other meat, then cook
in water and add wine, and fry; then take raw
almonds with the skin on, unpeeled, and a great
quantity of cinnamon, and grind up well, and
mix with your stock or with beef stock, and put to
boil with your meat: then grind ginger, clove, and
grain, etc., and let it be thick and yellow-brown.
3 ¼ lb chicken ½ t cloves
6 c water 1 t grains of Paradise
1 ½ c wine ½ t ginger
2 c almonds [½ t salt]
8 t cinnamon
Mix wine and water, put in the cut up
chicken, bring to a boil, cook half an hour.
Remove chicken and fry for about 10 minutes.
Grind almonds fine. Add almonds, cinnamon,
ginger, cloves and grains to the pot of broth
from boiling the chicken, put the pieces of
chicken back in, simmer 20 minutes. Remove
and bone chicken, return almonds, chicken,
liquid to pot, simmer another ½ hour. Add salt
to taste.
Maumenye Ryalle
Two Fifteenth Century p. 22 (closely related
recipe on p. 88)
Take Vernage, oþer strong Wyne of þe beste
þat a man may fynde, an putte it on a potte, and
caste þer-to a gode quantyte of pouder Canelle,
and sette it on þe fyre, an gif it an hete; and
þanne wrynge it soft þorw a straynour, þat þe
draf go nowt owte, and put on a fayre potte, and
pyke fayre newe pynys, and wasshe hem clene in
Wyn, and caste a gode quantyte þer-to, and take
whyte Sugre þer-to, as moche as þe lycoure is,
and caste þer-to; and draw a few Sawnderys wyth
strong wyne þorwe a straynoure, an caste þer-to,
and put alle on one potte, and caste þer-to Clowes,
a gode quantyte, and sette it on þe fyre, and gif it
a boyle; þen take Almaundys, and draw them
with mythty Wyne; and at þe firste boyle ly it
vppe with Ale, and gif it a boyle, and sette it on
þe fyre, and caste þer-to tesyd brawn, (of defaute
of Pertrich or Capoun) a gode quantyte of tryid
Gyngere perase, and sesyn it vppe with pouder
Gyngere, and Salt and Safroun; and if it is to
stonding, a-ly it with Vernage or swete Wyne,
and dresse it Flat with þe backe of a Sawcere in
þe Vernage or mygthty Wyne, and loke þat þou
haue Sugre y-nowe, and serue forth hote.
3 lb chicken 1 c sugar
1 c vernage 10 T ground almonds
1 T cinnamon ½ c ale
½ t saunders 1 T fresh ginger
½ c more wine ¼ t powdered ginger
¼ c pine nuts ¼ t salt
½ t cloves 6 threads saffron
Microwave (or boil in very little water)
chicken 6 minutes initially to make it easier to
bone. Chicken should be boned, skinned, and
shredded. Put vernage (or other sweet white
wine) and cinnamon into the pot and boil; mix
saunders with extra wine and add that and
pine nuts, cloves, and sugar to pot; add
almonds, let cook while chopping ginger, and
add everything else, then boil about 30
minutes uncovered.