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Bruet of Savoy
Du Fait de Cuisine no. 3
33
And again, another potage, that is a bruet of
Savoy: to give understanding to him who will be
charged with making this bruet, to take his
poultry and the meat according to the quantity
which he is told that he should make, and make
ready his poultry and set to cook cleanly; and
meat according to the quantity of potage which
he is told to make, and put to boil with the
poultry; and then take a good piece of lean bacon
in a good place [a good cut?] and clean it well and
properly, and then put it to cook with the
aforesaid poultry and meat; and then take sage,
parsley, hyssop, and marjoram, and let them be
very well washed and cleaned, and make them
into a bunch without chopping and all together,
and then put them to boil with the said potage
and with the meat; and according to the quantity
of the said broth take a large quantity of parsley
well cleaned and washed, and brayed well and
thoroughly in a mortar; and, being well brayed,
check that your meat is neither too much or too
little cooked and salted; and then according to the
quantity of broth have white ginger, grains of
paradise, and a little pepper; and put bread
without the crust to soak with the said broth so
that there is enough to thicken it; and being
properly soaked, let it be pounded and brayed
with the said parsley and spices, and let it be
drawn and strained with the said broth; and put
in wine and verjuice according as it is necessary.
And all of the things aforesaid should be put in to
the point where there is neither too little nor too
much. And then, this done, put it to boil in a
large, fair, and clean pot. And if it happens that
the potage is too green, put in a little saffron, and
this will make the green bright. And when it is to
be arranged for serving, put your meat on the
serving dishes and the broth on top.
2 lbs chicken pieces ¾ c more parsley
1 ¼ lb veal 1 t ground ginger
3 stalks marjoram 1 t grains of paradise
2 stalks parsley ¼ t pepper
1 stalk fresh sage 1 ½ t verjuice
1 stalk hyssop 2 T wine
4 slices bacon [⅛ t salt]
4 slices white bread [8 threads saffron]
Tie sage, parsley, and marjoram with
string and put them in a pot; cut up leg
quarters, slice veal, add them along with
enough water to cover. Cut off about half the
fat from the bacon (or start with lean bacon if
you can find it); cut the remainder in small
pieces. Simmer for about ½ hour. Drain off
broth, put bread in broth; grind up the rest of
the spices and the additional ¾ c parsley.
Soak the bread in about 1 c broth then add
parsley and spices, put through the strainer.
Add wine and verjuice, boil about 10 minutes,
serve with the sauce over the meat.
Cormarye
Curye on Inglysch p. 109
(Forme of Cury no. 54)
Take colyaundre, caraway smale grounden,
powdour of peper and garlec ygrounde, in rede
wyne; medle alle þise togyder and salt it. Take
loynes of pork rawe and fle of the skyn, and pryk
it wel with a knyf, and lay it in the sawse. Roost
it whan þou wilt, & kepe þat fallith þerfro in the
rostyng and seeþ it in a possynet with faire broth,
and serue it forth wiþ þe roost anoon.
1 t caraway 1 ½ c red wine
3 cloves garlic ½ t salt
1 t ground coriander 1 ½-3 lb pork roast
½ t pepper ½ c chicken broth
Grind caraway in a mortar, then grind
garlic with it (or use a spice grinder and a
garlic press). Combine with coriander, pepper,
wine and salt to make a marinade. Stick pork
with a knife lots of times. Put pork in
marinade and let it marinate over night,
turning it once or twice. Heat oven to 450°,
put in pork, turn down to 350°, roast until it is
done (170° on a meat thermometer), basting
with the marinade every ten or fifteen
minutes. It should take about an hour and a
half to two hours, depending on the size and
shape of the roast; for larger roasts the rule is
about half an hour/pound (if you use more
than a three pound roast, you probably want to
scale up the amount of marinade). Collect the
drippings from the broth, combine with half
their volume of chicken broth, simmer for at
least 15 minutes and serve over the pork.