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

Fylettes en Galentyne
Two Fifteenth Century p. 8 (Good)
35
Take fair pork, the fore quarter, and take off
the skin; and put the pork on a fair spit, and
roast it half enough; then take it off and smite it
in fair pieces, and cast it on a fair pot; then take
onions and shred them and peel them, and not too
small, and fry in a pan of fair grease; then cast
them in the pot to the pork; then take good broth
of mutton or of beef, and cast thereto, and cast
thereto powder pepper, canel, cloves, and mace,
and let them boil well together; then take fair
bread, and vinegar, and steep the bread with the
same broth, and strain it on blood, with ale, or
else with saunders, and salt, and let them boil
enough, and serve it forth.
2 lb pork roast ¼ t cloves
2 big onions ¼ t mace
2 T lard ¼ loaf of bread = 4-5 oz
4 c beef broth ¼ c vinegar
¼ t pepper small pinch of saunders
1 t cinnamon ½ t salt
Put the pork in a 450° oven, turn down to
325°, and roast until about half done—140°
on the meat thermometer. Cut it in slices, put
it in a pot. Cut up the onions, not too fine, fry
in lard until they are limp. Put them in the pot,
along with the broth and spices. Bring to a
boil and simmer for about half an hour.
Meanwhile, soak your bread in vinegar and
enough of the broth from the pot to get it
thoroughly soggy, add saunders and salt and
force it through a strainer (or use a food
processor to reduce to mush). Add it and the
salt, boil another ten or fifteen minutes.
Alternatives: add ½ c of ale (good), or else
use ½ c of blood instead of the saunders,
reducing the beef broth by ½ c to compensate.
Brawn en Peuerade
Two Fifteenth Century p. 11
Take Wyne an powder Canel, and draw it
þorw a straynour, an sette it on þe fyre, and lette
it boyle, an caste þer-to Clowes, Maces, an powder
Pepyr; þan take smale Oynonys al hole, an parboyle
hem in hot watere, an caste þer-to, and let
hem boyle to-gederys; þan take Brawn, an lesshe
it, but nowt to þinne. An if it sowsyd be, lete it
stepe a whyle in hot water tyl it be tendere, þan
caste it to þe Sirip; þen take Sawnderys, an
Vynegre, an caste þer-to, an lete it boyle alle togederys
tyl it be y-now; þen take Gyngere, an
caste þer-to, an so serue forth; but late it be nowt
to þikke ne to þinne, but as potage shulde be.
1 lb small onions (~10) ¾ t pepper
4 c wine 2 ¼ lb pork
½ t cinnamon ½ t saunders
½ t cloves ¼ c vinegar
½ t mace ½ t ginger
Simmer onions in wine with spices
(cinnamon, cloves, mace, pepper) for about 15
minutes, then slice meat and add it. Add
saunders and vinegar. Cook together at
moderate heat about one hour, then add ginger
and remove from heat.
Autre Vele en Bokenade
Two Fifteenth Century p. 13
Take Vele, an Make it clene, and hakke it to
gobettys, an sethe it; an take fat brothe, an
temper up þine Almaundys þat þou hast ygrounde,
an lye it with Flowre of Rys, and do
þer-to gode powder of Gyngere, & Galyngale,
Canel, Maces, Quybybis, and Oynonys ymynsyd,
& Roysonys of coraunce, & coloure yt
wyth Safroun, and put þer-to þin Vele, & serue f.
1 lb stew veal 1 ½ t cinnamon
2 ½ c water ½ t mace
4 oz almonds ½ t cubebs
1 ½ c broth from veal 2 oz onion
2 T rice flour 5 T currants
½ t ginger 8 threads saffron
¼ t galingale [½ t salt]
Cook veal in water about 20 minutes;
grind almonds, mix with the rest of the
ingredients in a small pot (including the broth
from the veal). Simmer about 20 minutes
(veal is also still cooking). Combine sauce
and veal.