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

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herbs, pepper, cinnamon, mace and cloves
into a pot and bring to a boil. Simmer
uncovered 1 hour 10 minutes. About 15
minutes before it is done simmering, remove
about ¾ cup of the broth and tear up the bread
into it; let soak briefly and mash thoroughly
with a mortar and pestle. Put back into pot,
bring back to a boil and cook, stirring, about 5
minutes, add remaining ingredients and cook
a couple of minutes, stirring, and serve. Note
that the original has chickens' heads and feet,
which we have left out because they are not
easy to get hold of.
Almond Fricatellae
Platina p. 150 (book 9)
Pass almonds that have been well cleaned and
ground through a strainer with milk and
rosewater. And to these add the breast of a
chicken, boiled and ground separately, and blend
in well some meal, two or three egg whites, and
sugar. When this has been prepared, as you wish,
fry them either in oil or liquamen.
2 oz almonds ½ c meal
⅜ c milk ½ t salt
1 ½ t rosewater 1 T sugar
1 lb chicken breasts oil or lard
5 egg whites
Blanch and grind almonds. Mix with
rosewater and some milk. Boil chicken breasts
about 10 minutes. Cut up chicken breasts and
run them through a blender or food processor,
using egg whites and remaining milk if
necessary to make them sufficiently liquid to
blend. Combine egg whites, almonds, and
remaining ingredients. Make into patties or
spoon into oil and flatten with a pancake
turner. Fry about 1 minute a side in ½" oil
until brown. They are good served with salt
sprinkled over them.
For the meal, I use whole wheat (the kind
you get in a health food store that looks like
hard brown rice) ground in an electric coffee
grinder (a sort of miniature food processor,
also useful for grinding almonds and spices).
You can use flour instead, but it does not
come out the same.
Meat Dishes
Boiled Meats Ordinary
The English Huswife p. 47
You shall take a racke of mutton cut into
peeces, or a leg of mutton cut in peeces: for this
meat and these joints, are the best, Although any
other joint, or any fresh beefe will likewise make
good pottage: and having washt your meat well,
put it into a cleane pot with faire water, and set
it on the fire: then take violet leaves, endive,
succory [chiccory?], strawberie leaves, spinage,
langdebeefe, marygold flowers, Scallions, and a
little persly, and chop them very small together,
then take halfe so much oatmeale well beaten as
there is herbes, and mix it with the herbes, and
chop all very wel together: then when the pot is
ready to boile, skumme it very wel and then put
in your herbes: And so let it boil with a quicke
fire, stirring the meat oft in the pot, till the meat
be boild enough, and that the hearbes and water
mixt together without any separation, which will
be after the consumption of more then a third
part: then season them with salt, and serve them
up with the meat either with sippets or without.
1 lb mutton or lamb 3 scallions
2 ½ c water 1 t salt
2 T parsley 7 oz oats ≅ 1 ⅜ c
14 oz mixed greens ≅ 5 c
(Greens: endive lettuce, Belgian endive,
spinach, …)
Cut lamb into bite-sized pieces. Put in a
pot with water, bring to a simmer. Chop
greens, including parsley and scallions, and
mix with oatmeal (steel-cut oats, since rolled
oats are long out of period). Add the oatmeal
and greens to the pot, along with salt. Simmer
45 minutes to 1 hour—perhaps a little longer
if you are using mutton.
Variants: If you want the pottage green but
without visible herbs, beat the oatmeal and
herbs in a stone mortar with a wooden pestle.
Strain it, using some warm water from the
pot. If you want it without herbs, use lots of
onions and more oatmeal than before.