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

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and remove from the heat. Let the mead cool
to lukewarm, then add the yeast. The original
recipe appears to use a top fermenting ale
yeast, but dried bread yeast works. Cover and
let sit 24-36 hours. Bottle it, using sturdy
bottles; the fermentation builds up
considerable pressure. Refrigerate after three
or four days. Beware of exploding bottles.
The mead will be drinkable in a week, but
better if you leave it longer.
This recipe is modified from the original
by lengthening the time of fermentation
before bottling. This change is intended to
reduce the incidence of broken bottles. 2 liter
plastic soda bottles are unaesthetic, but they
are safer than glass.
Caudell
Two Fifteenth Century p. 96
Take faire tryed yolkes of eyren, and cast in a
potte; and take good ale, or elles good wyn, a
quantite, and sette it ouer þe fire. And whan hit
is at boyling, take it fro the fire, and caste þere-to
saffron, salt, Sugur; and ceson hit vppe, and serue
hit forth hote.
7 egg yolks 2 pinches salt
2 c ale or wine 1 T sugar
6 threads saffron
Put egg yolks and ale in a pot and heat to
boiling, stirring constantly; remove from heat,
add seasonings, and serve.
Sauces
Savoury Tosted or Melted Cheese
Digby p. 228
Cut pieces of quick, fat, rich, well tasted cheese,
(as the best of Brye, Cheshire, &c. or sharp thick
Cream-Cheese) into a dish of thick beaten melted
Butter, that hath served for Sparages or the like,
or pease, or other boiled Sallet, or ragout of meat,
or gravy of Mutton: and, if you will, Chop some
of the Asparages among it, or slices of Gambon of
Bacon, or fresh-collops, or Onions, or Sibboulets
[green onions], or Anchovis, and set all this to
melt upon a Chafing-dish of Coals, and stir all
well together, to Incorporate them; and when all is
of an equal consistence, strew some gross White-
Pepper on it, and eat it with tosts or crusts of
White-bread. You may scorch it at the top with a
hot Fire-Shovel.
½ lb butter ⅛ lb Brie
½ lb cream cheese ¼ t white pepper
Melt the butter. Cut up the cheese and stir
it into the butter over low heat. You will
probably want to use a whisk to blend the two
together and keep the sauce from separating
(which it is very much inclined to do). When
you have a uniform, creamy sauce you are
done. You may serve it over asparagus or
other vegetables, or over toast; if you want to
brown the top, put it under the broiling unit in
your stove for a minute or so. Experiment
with some of the variations suggested in the
original.
Jance
Du Fait du Cuisine no. 46
Now it remains to be known with what sauce
one should eat the pilgrim capons: the pilgrim
capons should be eaten with the jance, and to
advise the sauce-maker who should make it take
good almonds and blanch and clean them very
well and bray them very well; and take the inside
of white bread according to the quantity which he
needs, and let him have the best white wine which
he can get in which he should put his bread to
soak, and with verjuice; and when his almonds are
well brayed put in a little garlic to bray with
them; and take white ginger and grains of
paradise according to the quantity of sauce which
he needs, and strain all this together and draw it
up with the said white wine and a little verjuice
and salt also, and put it to boil in a fair and
clean pot.
2 c white bread 3 cloves garlic
1 c white wine ½ t ginger
2 t verjuice ½ t grains of paradise
or 1 t vinegar 2 c white wine
6 oz almonds ½ t salt