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

Conyng, Hen, or Mallard
Two Fifteenth Century p. 80
Take conyng, hen or mallard, and roast him
almost enough; or else chop him, and fry him in
fresh grease; and fry onions minced, and cast
altogether into a pot, and cast thereto fresh broth
and half wine; cast thereto cloves, maces, powder
of pepper, canel; then stepe fair bread with the
same broth and draw it through a strainer with
vinegre. And when it hath well boiled, cast the
liquor thereto, and powder ginger, and vinegre,
and season it up, and then thou shall serve it
forth.
4 ½ lb duckling, ¼ t mace
or 3 lbs chicken ¼ t pepper
or 3 lb rabbit 1 t cinnamon
lard for frying 6 slices bread
½ lb onions 2 T red wine vinegar
2 c chicken broth ¼ t ginger
1 c wine [½ t salt]
⅛ t cloves 1 T vinegar
Roast the duck, chicken or rabbit for about
an hour and a quarter. Bone the meat, or break
it into small pieces. Chop onions and fry them
in 2 t of the drippings for about five minutes,
until they turn yellow. Add dismembered
chicken (or …), broth, wine, cloves, mace,
pepper and cinnamon to the pot, bring to a
simmer, and cook twenty minutes.
Meanwhile, tear up the bread, spoon about
1 c of the liquid from the pot over the bread,
and let it soak for 3-4 minutes. Add 2 T
vinegar, force through a strainer or mash very
thoroughly, and add to the pot along with
ginger and another T of vinegar. Bring back to
a boil, stirring, and serve.
Chicones in Mose
Curye on Inglysch p. 86
(Utilis Coquinario no. 17)
To make chicones in mose. Tak blaunched
almoundes & grynde hem smale & tempere hem
with clene watere, & do hem in a pot & put þerto
floure of rys & sugre & salt & safroun, & boyle
hem togedere. & ley þe yelkes of harde sothe eyren
in disches, & tak rosted chikenes & tak þe lemes &
þe wynges & þe braun, & cut þat oþer del on
30
lengthe, & ley it in þe disches with yolkes and
take the sauche and hilde hit into the disches &
do aboue clowes & serue it forth.
4 lb chicken 1 T sugar
8 eggs ½ t salt
1 c blanched almonds 8 threads saffron
1 c water 8 whole cloves
1 T rice flour
Roast the chicken for about an hour and 35
minutes, preheating oven to 450° and turning
down to 350° when the chicken is put in.
While it is baking, put eggs in cold water and
bring to a boil; after 15 minutes remove them,
separate the yolks and set aside. Grind the
almonds fine. Shortly before the chicken is
done, combine almonds with water, bring to a
boil, stir in the rice flour, sugar, salt and
saffron and cook until thickened.
Cut legs and wings off the chicken,
remove white meat and cut into strips.
Arrange on a platter with the egg yolks on the
chicken and pour the sauce over. Put on a few
whole cloves for ornament and serve forth.
Garbage
Two Fifteenth Century p. 72
Take faire Garbage, chikenes hedes, ffete,
lyvers, And gysers, and wassh hem clene; caste
hem into a faire potte, And caste fressh broth of
Beef, powder of Peper, Canell, Clowes, Maces,
Parcely and Sauge myced small; then take brede,
stepe hit in þe same brothe, Drawe hit thorgh a
streynour, cast thereto, And lete boyle ynowe;
caste there-to pouder ginger, vergeous, salt, And a
litull Safferon, And serve hit forthe.
1 lb chicken livers ½ c fresh parsley, packed
1 lb gizzards 1 t fresh sage
2 ½ c beef broth 3 ½ oz bread
⅛ t pepper ¼ t ginger
½ t cinnamon 3 T verjuice
⅛ t cloves ½ t salt
¼ t mace 10 threads saffron
Cut up gizzards to remove the thin bits of
gristle connecting the lumps of meat. Wash
and chop parsley and sage. Put broth, meat,