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

Another Crust with Tame Creatures
Platina pp. 90-91 (book 6)
If you want to put pigeons and any other
birds in a crust, first let them boil; when they are
almost cooked, take them out of the pot. Then cut
them into nice pieces and fry them in a pan with
a goodly amount of lard. Next put them in a deep
dish or an earthen pot that has been well greased,
and where a crust has been rolled out on the
bottom. To this dish you may add plums and
cherries or sour fruit without going wrong. Then
take verjuice and eight eggs, more or less
depending on the number of guests, if there are a
few, with a little juice, beaten with a spoon; to this
add parsley, marjoram, and finely cut mint,
which can be blended after being cut up, and put
all this near the fire, but far from the flame. It
must be a slow heat so that this does not boil over.
All the while, it should be stirred with a spoon
until it sticks to the spoon because of its thickness.
Finally pour this sauce into the pastry crust and
put it near the fire and when it seems to have
cooked enough, serve it to your guests.
3 chicken leg quarters ½ t marjoram
3 T lard 2 t mint
⅓ lb plums 5 eggs
or sour cherries 2 T verjuice
one 9" pie crust ¼ c chicken broth
4 T parsley ½ t salt
Boil chicken 20 minutes. Cut the meat off
the bones and fry in lard for 5 minutes. Cut
the plums up finely and put in the crust with
the meat. Wash and chop herbs, and mix eggs,
verjuice, broth, herbs and salt, and cook this at
a low heat for about 10 minutes (until thick)
and add to crust. (Platina comments elsewhere
that he doesn't always bother to mention salt,
so we have added it here.) When it is all
assembled, bake at 400° for 15 minutes, then
at 350° for 25 minutes.
Pork Doucetty
Two Fifteenth Century p. 55 (Good)
Take pork, and hack it small, and eyroun ymellyd
together, and a little milk, and melle him
together with honey and pepper, and bake him in
a coffin, and serve forth.
44
½ to ⅔ lb of pork chops 2 t honey
6 eggs pinch of pepper
3 T milk 1 9" pie crust
Cook pork in the oven or boil it about 20
minutes. Make a pie crust, prick it, and put it
in a 400° degree oven for about 10 minutes.
Mix remaining ingredients. Cut pork into
small pieces and add to mixture. Put it in the
pie crust and bake at 350° for about 40
minutes.
Koken van Honer
Grewe 13th century
One should make a pastry shell of dough, and
cut up into it a chicken, and add bacon [speck],
cut as peas, pepper and cumin and egg yolks well
beaten with saffron, and take the shell and bake it
in an oven. It is called “koken van honer.”
1 ½ lb chicken ⅛ t pepper
(or ¾ lb boneless) ¼ t cumin
9" pie shell 6 egg yolks
3 pieces of bacon 4 threads saffron
Bone and cut up chicken, put in pie shell;
add bacon cut small; sprinkle on spices. Beat
egg yolks with saffron and pour over. Bake 45
minutes at 350°.
Flampoyntes Bake
Two Fifteenth Century p. 53
Take fayre Buttes of Porke, and seþe hem in
fayre Watere, and clene pyke a-way þe bonys and
þe Synewes, and hew hem and grynd hem in a
mortere, and temper with þe Whyte of Eyroun,
and Sugre, and pouder of Pepir, and Gyngere,
and Salt; þan take neyssche Cruddis [soft curds],
grynd hem, and draw þorw a straynoure; and
caste þer-to Aneys, Salt, pouder Gyngere, Sugre;
and þan take þe Stuffe of þe Porke, and putte it
on euelong cofyn of fayre past; and take a feþer,
and endore þe Stuffe in þe cofyn with þe cruddys;
and whan it is bake, take Pynes, and clowys, and
plante þe cofyn a-boue, a rew of on, and rew of another;
and þan serue forth.