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

A More Colored Garlic Sauce
Platina p. 133 (book 8)
67
Prepare this in the same way as above. But do
not moisten it in water or juice, but in must of
dark grapes, squeezed by hand and cooked down
for half an hour. The same can be done with juice
of cherries.
⅛ c walnuts 1 ½ c grape juice
½ T garlic 4-6 t vinegar
¼ c bread crumbs ¼ c water
Boil down the grape juice for must.
Another Pottage Of Coriander Called The
Third
Otro Potaje De Culantro Llamado Tercio
De Nola no. 30
You must take green coriander, and cut it
finely, and grind it in a mortar together with dry
coriander, and then take toasted almonds and
toasted hazelnuts, and grind them separately in a
mortar; and when they are well-ground, mix
them with the almonds, and resume grinding
everything together; and when it is well-ground,
strain it through a woolen cloth, and set it to cook
in the pot; and cast in all fine spices with saffron,
and vinegar, and sugar; and set it to cook with
little fire just until it is a little thickened; and
remove it from the fire, and prepare dishes, and
upon them cast sugar and cinnamon.
½ c hazelnuts 4 threads saffron
4 oz cilantro 1 T sugar
½ c roasted almonds 2 T white wine vinegar
½ t ground coriander 2 T more sugar
½ c water 2 t cinnamon
½ t de Nola fine spices (p. 34)
Toast hazelnuts, dry-frying them in a
frying pan 5 minutes or so, and peel off skins.
Wash cilantro and remove the stems. Grind
almonds and hazlenuts separately in a food
processor or a mortar.
Chop cilantro finely and add ground
coriander. Put in nuts. Process in a food
processor to a thick paste. Add ½ c of water
and rub through a wire mesh strainer.
Add spices, sugar and vinegar, and cook
on low about 10 minutes until it thickens
enough to hold its shape when scooped up.
Mix remaining sugar and cinnamon and
sprinkle on top when you serve it.
(We don’t know if this would be served by
itself or possibly as a sauce; it might work
well as a side dish with red meat. Or it might
have been intended as a Lenten dish.)
Mustard
Menagier p. M-36
If you wish to provide for keeping mustard a
long time do it at wine-harvest in sweet must.
And some say that the must should be boiled.
Item, if you want to make mustard hastily in a
village, grind some mustard-seed in a mortar and
soak in vinegar, and strain; and if you want to
make it ready the sooner, put it in a pot in front
of the fire. Item, and if you wish to make it
properly and at leisure, put the mustard-seed to
soak overnight in good vinegar, then have it
ground fine in a mill, and then little by little
moisten it with good vinegar: and if you have
some spices left over from making jelly, broth,
hippocras or sauces, they may be ground up with
it, and then leave it until it is ready.
4 t mustard seed ¼ t hippocras spices (p. 64)
½ c vinegar
Soak the mustard seed overnight in 5 T of
the vinegar, then grind with the rest.
Blank Desure
Curye on Inglysch p. 76
(Diuersa Servicia no. 78)
For to make blank desure, tak þe yolkes of
egges sodyn & temper it wiþ mylk of a kow. & do
þerto comyn & safroun & flowre of ris or wastel
bred myed, & grynd in a morter & temper it vp
wyþ þe milk; & mak it boyle & do þerto wit of
egges coruyn smal. & tak fat chese & kerf þerto
wan þe licour is boylyd, & serue it forth.
6 eggs ¼ c breadcrumbs
¼ t ground cumin or 1 T rice flour
12 threads saffron ¾ c milk
½ lb fat cheese (Swiss or … )