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

3 T parsley 1 t fennel seed, ground
2 t fresh marjoram ¾ lb lean veal
2 T fresh basil 1 T lard
1 t salt ¼ t dry thyme
Chop parsley, marjoram and basil
coarsely. Sprinkle salt and fennel onto the
meat slices, dot with lard, sprinkle on
remaining herbs. Roll meat up in the direction
that the fibers run, since otherwise it will tear,
and secure it with toothpicks or skewers. Bake
40 minutes at 350°.
Corat
Curye on Inglysch p. 100
(Forme of Cury no. 14)
Take the noumbles of calf, swyne, or of shepe;
perboile hem and kerue hem to dyce. Cast hem in
gode broth and do þerto erbes, grene chybolles
smale yhewe; seeþ it tendre, and lye with yolkes of
eyren. Do þerto verious, safroun, powdour douce
and salt, and serue it forth.
1 lb calf heart 8 egg yolks
2 ½ c beef broth ¼ c verjuice
4 oz spinach 12 threads saffron
6 oz scallions 1 T poudre douce (p. 4)
4 oz turnip greens 1 t salt
Parboil heart in 4 c water: bring water to
boil, add heart, bring back to boil, total time
about 4 minutes. Drain. Cut heart in ½"-1"
cubes. Put with broth and chopped washed
greens, simmer about 20 minutes. Stir in
beaten egg yolks, turn off heat. Add verjuice,
saffron (crushed into a little water), poudre
douce, salt, and serve it forth.
Numbles means innards. We suspect the
title of the recipe is derived from the French
word for “heart” and therefore use heart, but it
is also good made with kidney.
Chopped Liver
Du Fait de Cuisine no. 61
For the chopped liver: he who has the charge
of the chopped liver should take kids' livers–and if
there are not enough of those of kids use those of
veal–and clean and wash them very well, then put
them to cook well and properly; and, being cooked,
40
let him take them out onto fair and clean boards
and, being drained, chop them very fine and,
being well chopped, let him arrange that he has
fair lard well and properly melted in fair and
clean pans, then put in to fry the said chopped
liver and sauté it well and properly. And then
arrange that he has a great deal of eggs and
break them into fair dishes and beat them all
together; and put in spices, that is white ginger,
grains of paradise, saffron, and salt in good
proportion, then put all of this gently into the
said pans with the said liver which is being fried
while continually stirring and mixing with a
good spoon in the pans until it is well cooked and
dried out and beginning to brown. And then
when this comes to the sideboard arrange the
aforesaid heads [reference to preceding recipe in
the original] on fair serving dishes, and on each
dish next to the heads put and arrange the
aforesaid chopped liver.
½ lb calf liver 8 threads saffron, ground
3 eggs ¼ t salt
¼ t ginger 2 T lard
¼ t grains of paradise
Simmer liver for about 5 minutes, drain,
then chop very fine. Beat the eggs, add spices.
Melt the lard, add liver and eggs, stir
constantly until cooked.
Meat, Cheese and Egg Pies
Tart on Ember Day
Ancient Cookery p. 448 (Good)
Parboil onions, and sage, and parsley and hew
them small, then take good fat cheese, and bray it,
and do thereto eggs, and temper it up therewith,
and do thereto butter and sugar, and raisyngs of
corince, and powder of ginger, and of canel, medel
all this well together, and do it in a coffin, and
bake it uncovered, and serve it forth.
1 lb onions 3 T melted butter
7 oz cheese 1 T sugar
⅓ c parsley 4 T currants
2 T chopped fresh sage ¼ t ginger
(or 1 ½ t dried) 1 t cinnamon
4 eggs 9 " pie crust