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

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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.