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

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Mete of Cypree Curye on Inglysch p. 55 (Diuersa Cibaria no. 56) Vor mete of Cypree. Vurst nim of alemauns, & hwyte of heom one pertie, ah hwyte summe hole & þe oþur do to grinden. Soþþen nim þe hole alemauns & corf heom to quartes; soþþen nim fat broþ & swete of porc oþur of vþur vlehs; tempre þin alemauns & soþþen drauh out þi milke & so þe do hit in an veyre crouhe. Soþþen nim þe braun of chapouns oþur of hennen oþur of porc, & ef noed is let hakken, & soþþen do in a morter þat hit beo wel igronden, & soþþen nym hit & do hit to þe milke. Soþþen nim blod of cycchen oþur of oþur beste, & soþþen grind hit & do hit to þe vlesche. Soþþen do þe crouhe to þe vure & seoþ hit wel; & soþþen nym gode poudre of spices: gynger, kanel, maces, quibibes, and so zeoþ hit wiþ þilke metee. Soþþen nim wyn & sucre & make me an stronge soupe. Do hit in þilke to zeoþen. Soþþen nym flour of ris & do a quantite þat hit beo wel þikke. Soþþen nim þin alemauns icoruen & frie heom wel in grece; soþþen nim gynger & par yt wel & heuw hit. Soþþen nym þin alemauns yfried & þi gynger to þe dressur, & so do hit to þilke mete, & soþþen nym saffron & colore wel þi mete: & gef þat to gode men vor god mete & riche. Version with modernized English: For meat of Cyprus. First take of almonds, & blanche of them one part, the white should be whole & the other do to grind. Then take the whole almonds & carve them to quarters; then take fat broth & suet of pork or of other flesh; temper thine almonds & then draw out thy milk & then do it in a fair crock. Then take the meat of capons or of hens or of pork, & if need is let it be hacked, & then do in a mortar that it be well ground, & then take it & do it to the milk. Then take blood of chicken or of other beast, & then grind it & do it to the flesh. Then do the crock to the fire & seethe it well; & then take good powder of spices: ginger, canel, maces, cubebs, and so seethe it with that meat. Then take wine & sugar & make me a strong soup. Do it in that to seethe. Then take flour of rice & do a quantity that it be well thick. Then take thine almonds carved & fry them well in grease; then take ginger & pare it well & hew it. Then take thine almonds 36 yfried & thy ginger to the dresser, & so do it to this meat, & then take saffron & color well thy meat: & give that to good men for good meat & rich. ⅓ c almonds ⅛ t mace 1 c chicken broth 4 t wine ¾ lb pork (or chicken) 4 t sugar [blood] 2 T rice flour ¼ t cubebs 2 T slivered almonds ⅛ t ginger 2 t lard ¼ t cinnamon ½ T fresh ginger Grind whole almonds in food processor. Add ½ c of the broth, run the food processor, strain out liquid, put back residue; add another ¼ c broth, repeat; add another ¼ c, repeat. Grind meat and add to liquid; add blood if you can get it. Put on the heat; grind cubebs and add spices. Cook about 10 minutes, stirring frequently; add wine and sugar. Cook another couple of minutes, add rice flour; cook a minute and remove from heat. While meat is cooking, fry the slivered almonds in grease, cut ginger into very little pieces. When meat is done, sprinkle almonds and ginger over and serve. See p. 21 for a fish (Lenten) version of this dish. Froys Curye on Inglysch p. 65 (Diuersa Servicia no. 18) For to make a froys. Nym veel and seþ yt wel & hak it smal, & grynd bred, peper & safroun and do þereto & frye yt, & presse yt wel vpon a bord, & dresse yt forþe. 1 lb veal ⅜ t pepper 2 slices bread [½ t salt] 10 threads saffron 2 ½ T lard for frying Put veal in pot, cover with water, bring to a boil and cook 15 minutes. Cut it to ¼" pieces, including fat. Grind bread in food processor, crush saffron into about 1 T of the broth, and mix meat, bread, pepper and salt. Melt lard; fry mixture 4-5 minutes over
37 moderately high flame until pieces are getting browned. Press out excess lard on cutting board with a spatula and transfer to serving dish. Froyse out of Lentyn Two Fifteenth Century p. 45 Take Eyroun & draw þe yolkes & þe whyte þorw a straynoure; þan take fayre Bef or vele, & sethe it tyl it be y-now; þan hew cold oþer hote, & melle to-gederys þe eggys, þe Bef, or vele, & caste þer-to Safroun, & Salt, & pouder of Pepir, & melle it to-gederys; þan take a fayre Fryingpanne, & sette it ouer þe fyre, & caste þer-on fayre freysshe grece, & make it hot, & caste þe stuf þer-on, & stere it wel in þe panne tyl it come to-gederys wel; cast on þe panne a dysshe & presse it to-gederys, & turne it onys, & þanne serue it forth. 1 ¼ lb beef steak ⅜ t pepper 15 threads saffron ¾ t salt 8 eggs 2 oz bacon fat Cut meat into 2 inch chunks, boil in water 20 minutes. Cut into pea sized pieces. Grind 15 threads of saffron in 2 T warm water. Pass eggs through a strainer or simply beat them. Render out bacon fat, mix everything together, then cook the mixture in a frying pan, stirring frequently until set up, about five minutes. Press it all together and flip it, then invert onto a plate and serve. Egredouncye Two Fifteenth Century p. 31 Take Porke or Beef, wheþer þe likey, & leche it þinne þwerte; þen broyle it broun a litel, & þen mynce it lyke Venyson; choppe it in sewe, þen caste it in a potte & do þer-to Freyssh brothe; take Erbis, Onynonys, Percely & Sawge, & oþer gode erbis, þen lye it vppe with brede; take Pepir & Safroun, pouder Canel, Vynegre, or Eysel Wyne, Broþe an Salt, & let yet boyle to-gederys, tylle þey ben y-now, & þan serue it forth rennyng. ½ lb pork or beef ¼ c bread crumbs 1 small onion = 2 oz ⅛ t pepper 1 oz fresh parsley 6 threads saffron 5 leaves fresh sage ¼ t cinnamon [½ t rosemary] 2 T wine vinegar [¼ t oregano] ⅓ c more beef broth 1 ½ c beef broth ½ t salt Chop meat and then brown in a frying pan with chopped onions; put with herbs and 1½ c broth and bring to a boil, adding bread crumbs as it comes to a boil; add remaining ingredients and simmer for about five minutes, then remove from heat. Good over rice. Fricassee of Whatever Meat You Wish Platina p. 91 (book 6) You make a fricassee from fowl or whatever meat you choose in this way: in a pot with lard, close to the fire, put meat or birds well cleaned and washed, whether cut up finely or in slices. Stir this often with a spoon so that it does not stick to the side of the pot; when it is nearly cooked, take out most of the lard and put in two egg yolks beaten with verjuice and pour in juice and spices mixed into the pot. To this dish add some saffron so that it is more colorful. Likewise, it will not detract from the enjoyment of it to sprinkle finely chopped parsley over the dish. Then serve it immediately to your guests. 1 lb boneless chicken ⅛ t cloves 2 egg yolks ¼ t cinnamon 2 T verjuice [¼ t salt] 3 threads saffron 1 T parsley 3 T chicken broth ¼-⅓ c lard ¼ t pepper Cut up meat. Beat egg yolks with verjuice. In another small dish, crush saffron into a little of the broth, then add the rest of the broth and spices. Chop parsley. Heat lard. Fry meat about 8 minutes, stirring often, then add egg yolk mixture and broth mixture. Cook another two minutes. Remove from heat and sprinkle parsley on top.
Page 1 and 2: How to Milk an Almond Stuff an Egg
Page 3: To the memory of Marion Walke
Page 6 and 7: Table of Contents Introduction 0 Re
Page 8 and 9: Pepys 1047. Published as Stere Hit
Page 10 and 11: Mappae Clavicula: a Little Key to t
Page 12 and 13: Note: 1 ratl=12 uqiya=1 pint; 1 Mak
Page 14 and 15: esidue produces almost no more milk
Page 16 and 17: Para Hazer Tortillon Relleno: To Ma
Page 18 and 19: Russian Cabbage and Greens Domostro
Page 20 and 21: ¼ head cabbage = ⅜ lb ⅓ c rais
Page 22 and 23: Perre Two Fifteenth Century p. 83 T
Page 24 and 25: Potage of Onions Which They Call "C
Page 26 and 27: Salmon Roste in Sauce Two Fifteenth
Page 28 and 29: Soups A Potage with Turnips Platina
Page 30 and 31: Cretonnée of New Peas Menagier p.
Page 32 and 33: Capons Stwed Two Fifteenth Century
Page 34 and 35: Moorish Chicken Portuguese p. P-3 C
Page 36 and 37: Conyng, Hen, or Mallard Two Fifteen
Page 38 and 39: Pottage with Whole Herbs English Hu
Page 40 and 41: Meat Casserole (Cazuela De Carne) D
Page 44 and 45: Bourbelier of Wild Pig Menagier p.
Page 46 and 47: 3 T parsley 1 t fennel seed, ground
Page 48 and 49: To Make a Chicken Tart Due Libri di
Page 50 and 51: Another Crust with Tame Creatures P
Page 52 and 53: Cut butter into flour, then crush s
Page 54 and 55: To Make Iumbolls Hugh Platt p. 12 T
Page 56 and 57: A Flaune of Almayne Ancient Cookery
Page 58 and 59: To Make Cheesecakes Digby p. 214 Ta
Page 60 and 61: Milkemete Two Fifteenth Century p.
Page 62 and 63: Lente Frytoures Two Fifteenth Centu
Page 64 and 65: Golden Morsels Platina p. 148 (book
Page 66 and 67: Good Membrillate Which Is A Pottage
Page 68 and 69: To make Marmelade of Quinces or Dam
Page 70 and 71: Cook the honey, using a candy therm
Page 72 and 73: Crumble bread, soak with 1 c wine a
Page 74 and 75: Boil eggs until hard, about 12 minu
Page 76 and 77: Macrows Forme of Cury p. 46 Take an
Page 78 and 79: 2 c water ⅓ c milk 1 c cracked wh
Page 80 and 81: White Pudding Icelandic p. 216 One
Page 82 and 83: ½ lb butter 1 c water 5 c flour ¾
Page 84 and 85: dish as we make it is a little spic
Page 86 and 87: Preparing a Dish of Cardoons with M
Page 88 and 89: mix the rest of the ground lamb wit
Page 90 and 91: 2 lb lamb 6 cloves garlic [1 t cinn
Page 92 and 93:
Naranjiya al-Bagdadi p. 40 Cut fat
Page 94 and 95:
Making Baqliyya with Eggplants Anda
Page 96 and 97:
Bring 3 c of water to a boil; peel
Page 98 and 99:
so that only the oils remain, garni
Page 100 and 101:
1 ¼ lb eggplant 1 ½ t cinnamon 2
Page 102 and 103:
Boil sumac in water about 2 minutes
Page 104 and 105:
about 15 minutes, until sauce is mo
Page 106 and 107:
Adas Ibn al-Mabrad p. 21 The best w
Page 108 and 109:
Al-Ghassani's Tharda Andalusian A-4
Page 110 and 111:
⅞ lb lamb 1 c water "spices": ora
Page 112 and 113:
Shushbarak Ibn al-Mabrad p. 20 You
Page 114 and 115:
Oven Dishes and Roasting The making
Page 116 and 117:
Rub chicken with salt and thyme and
Page 118 and 119:
and put them on a frying pan at med
Page 120 and 121:
Preparation of Qursas Andalusian p.
Page 122 and 123:
Add water to semolina ⅛ c at a ti
Page 124 and 125:
2 ½ c flour 1 ½ c sugar ½ c wate
Page 126 and 127:
into a sticky mess, and leave anoth
Page 128 and 129:
ghee along with 3 T of honey. Cook
Page 130 and 131:
oil when it gets low. Mix rose wate
Page 132 and 133:
(it really works). Remove yolks, pu
Page 134 and 135:
Qima Shurba Ain I Akbari no. 16 Qim
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Mix chopped onion, pepper, honey, s
Page 138 and 139:
Dafâir, Braids ...................
Page 140 and 141:
Stuffed Tortillon .................
Page 142 and 143:
Two reference books that we have fo
Page 144 and 145:
are an important part of traditiona
Page 146 and 147:
developed out of the pummelo in the
Page 148 and 149:
ut that no period recipes more elab
Page 150 and 151:
144 Spices According to the OED, th
Page 152 and 153:
146 Hildegard von Bingen’s Small
Page 154 and 155:
And for this there should be provid
Page 156 and 157:
150 To Make a Feast The first step
Page 158 and 159:
of rice goes onto the burner. The r
Page 160 and 161:
In addition to the food, you will a
Page 162 and 163:
We served two drinks in addition to
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158 A Dinner at Pennsic My lord and
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