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

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Chop the onions and boil 10 minutes,
drain. Grate cheese. Mix everything and put in
pie crust. We have used several kinds of
cheese, all of which work in this recipe.
Spinach Tart
Goodman p. 278 –“A Tart” (Good)
To make a tart, take four handfuls of beet
leaves, two handfuls of parsley, a handful of
chervil, a sprig of fennel and two handfuls of
spinach, and pick them over and wash them in
cold water, then cut them up very small; then
bray with two sorts of cheese, to wit a hard and a
medium, and then add eggs thereto, yolks and
whites, and bray them in the cheese; then put the
herbs into the mortar and bray all together and
also put therein some fine powder. Or instead of
this have ready brayed in the mortar two heads
of ginger and onto this bray your cheese, eggs and
herbs and then cast old cheese scraped or grated
onto the herbs and take it to the oven and then
have your tart made and eat it hot.
⅓ lb spinach 6 oz Parmesan
and/or beet greens 6 oz mozzarella
½ cup fresh parsley 5 eggs
2 T dried ½ t ginger
or ¼ c fresh chervil [½ t salt]
1 or 2 leaves fresh fennel, 9" pie crust
or 1 t fennel seed, ground
Chop greens, chop or grate cheese and mix
filling in a bowl. Make pie crust and bake at
400° for about 10 minutes. Put filling in crust
and bake about 40 minutes at 350°. We
usually substitute spinach for beet leaves,
dried chervil for fresh, and fennel seed for
fresh fennel leaves because of availability.
Malaches of Pork
Curye on Inglysch p. 134
(Form of Cury no. 162)
Hewe pork al to pecys and medle it with ayren
& chese igrated. Do þerto powdour fort, safroun
& pynes with salt. Make a crust in a trap; bake it
wel þerinne, and serue it forth.
13 oz boneless pork ¾ t powder fort (p.4)
½ lb Parmesan ¼ c pine nuts
3 eggs ½ t salt
8 threads saffron
Cut up the pork raw into ½"-¼" cubes.
Grate cheese and mix with eggs in a bowl.
Crush saffron into a teaspoon or so of water.
Combine everything. Make a 9" pie crust,
prebake about 10 minutes at 350°. Put filling
in crust and bake at 350° for 45-50 minutes.
We have also used mozzarella and cheddar
for the cheese, but Parmesan is better.
Mushroom Pastries
Menagier p. M-25
Mushrooms of one night are the best, and are
small and red inside, closed above; and they
should be peeled, then wash in hot water and
parboil; if you wish to put them in pastry add oil,
cheese, and powdered spices.
Fine Powder of Spices (Menagier p. M-40):
Take an ounce and a drachm of white ginger, a
quarter-ounce of hand-picked cinnamon, half a
quarter-ounce each of grains and cloves, and a
quarter-ounce of rock sugar, and grind to powder.
1 lb mushrooms ¼ t cinnamon
9 oz Parmesan ⅛ t grains of paradise
1 T olive oil ⅛ t cloves
1 t ginger ¼ t sugar
Slice mushrooms and parboil (put into
boiling water and cook two minutes); drain.
Grate or chop cheese. Grind grains of paradise
and mix up spices. Mix mushrooms, ⅔ of
cheese, spices and oil. Put mixture into crust,
put remaining cheese over. Makes scant 9"
pie. Bake about 20-25 minutes at 350°.