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

39
Chop meat to a little coarser than
hamburger, using a food processor; mix
everything but oil and bread. The herbs
chosen are those mentioned commonly in
other recipes in this cookbook. Heat oil over
moderately high heat in a large frying pan and
add beef mixture; cook about 20 minutes,
stirring constantly until water comes out of
the meat, then occasionally until water dries
up. We considered it done when it still looked
moist but there was no longer standing liquid.
Serve over bread or toast; also good on rice.
Brawune Fryez
Two Fifteenth Century p. 43
Take Brawune, and kytte it þinne; þan take
þe yolkes of Eyroun, and sum of þe whyte þerwith;
þan take mengyd Flowre, an draw þe
Eyroun þorw a straynoure; þen take a gode
quantyte of Sugre, Saferoun, and Salt, and caste
þer-to, and take a fayre panne with Fressche gres,
and set ouer þe fyre; and whan þe grece is hote,
take þe Brawn, an putte in bature, and turne it
wyl þer-yn, an þan putte it on þe panne with þe
grece, and late frye to-gederys a lytil whyle; þan
take it vppe in-to a fayre dyssche, and caste Sugre
þer-on and þan serue forth.
10 oz pork 2 threads saffron
2 egg yolks ¼ t salt
2 eggs oil or lard to fry
½ c flour ~ 2 t sugar on top
1 T sugar
Slice meat thin (¼" or less). Beat eggs and
egg yolks and combine with flour, sugar,
saffron and salt to make a batter, crushing the
saffron into ½ t water before mixing it in.
Melt lard and heat over moderate heat. Dip
strips of meat into the batter on both sides and
fry until brown, about half a minute to a
minute on each side (it is hard to give exact
time since that depends on the heat of the
lard). Sprinkle sugar on top and serve.
Alows de Beef or de Motoun
Two Fifteenth Century p. 40
Take fayre Bef of þe quyschons, and motoun
of þe bottes, and kytte in þe maner of Stekys; þan
take raw Percely, and Oynonys smal y-scredde,
and yolkys of Eyroun soþe hard, and Marow or
swette, and hew alle þes to-geder smal; þan caste
þer-on poudere of Gyngere and Saffroun, and
tolle hem to-gederys with þin hond, and lay hem
on þe Stekys al a-brode, and caste Salt þer-to; þen
rolle to-gederys, and putte hem on a round spete,
and roste hem til þey ben y-now; þan lay hem in
a dysshe, and pore þer-on Vynegre and a lityl
verious, and pouder Pepir þer-on y-now, and
Gyngere, and Canelle, and a fewe yolkys of hard
Eyroun y-kremyd þer-on; and serue forth.
⅓ c parsley ½ lb lamb or beef
¼ c onion ¼ t more ginger
3 hard-boiled egg yolks ¼ c vinegar
1 T lamb fat or marrow pinch pepper
¼ t ginger [salt to taste]
4 threads saffron ¼ t cinnamon
Mix chopped parsley, finely chopped
onions, 2 egg yolks, and fat or marrow; chop
it all together and add ginger and saffron.
Slice the meat ¼" thick; slices should be about
6" by 2". Spread with parsley, etc. mixture,
roll up on skewers or toothpicks, broil about
10-12 minutes until brown. Mix sauce with
the remaining ingredients and pour over.
Makes 6-8 rolls 2" long and 1" to 1 ½" in
diameter.
The Flesh of Veal
Platina p. 94 (book 6)
From the haunch of veal take the lean meat
and slice it into long thin slices; stroke them with
the back of the knife so that they do not break;
right away sprinkle them with salt and ground
fennel, then on the meat spread marjoram and
parsley, with finely diced lard, and sprinkle
aromatic herbs over the slices and immediately
roll them up and put them on a spit near the fire,
taking care that they do not dry out too much.
When they are cooked serve them immediately to
your guests.