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Macrows
Forme of Cury p. 46
Take and make a thin foil of dowh, and kerve
it on peces, and cast hem on boiling water and
seeth it wele. Take chese and grate it and butter
cast bynethen and above as losyns (p. 68). and
serve forth.
2 c flour 3 c grated cheese
~⅔ c cold water 4 T butter
Knead flour and cold water into a smooth,
elastic dough. Roll it out thin and cut into
broad strips (1"-2" wide). Boil it about 5-10
minutes (until tender). Put it in a dish, layered
with grated cheese—we used Swiss and
Parmesan—and butter. You may want to heat
it briefly in an oven (although the recipe does
not say to do so).
To Make Pot Torteli
Due Libri di Cucina B: no. 53
If you want to make torteli of meat of fresh
mixed pork, boil it so that it is cooked, and beat it
with a knife so that it is very good, and take the
pot and boil it and grind it in a mortar and put
in up to six eggs that are boiled and mix with the
meat and put in good spices and put in some good
dry, grated cheese, and you want to make this pie
in a pie-shell [skin—another possible translation
for the word] of lasagna and one should not boil it
in meat broth and it should be given for dish with
a long meat pottage of pepper, and it is good.
1 lb pork shoulder 1 t cinnamon
4 hard boiled eggs. 2 ½ oz Parmesan
1 ½ t pepper 5 c flour
2 t ginger ~2 c water.
¼ t cloves
Boil the pork shoulder, cut into several
pieces, for about half an hour. Cut it up and
beat it, using the back of a knife (or a mortar
and pestle). Combine with eggs, spices, and
grated cheese to make the filling for the
tortelli.
Knead together flour and water, roll it out
and cut it into about 60 pieces, each about
70
2"x3". Place a small amount of the filling in
each, fold the pasta around it, and boil in
water for about ten minutes.
To Make Lesagne
Due Libri di Cucina B:no. 67
He who wants to make lesanga, take good
white flour and boil it in capon broth. If it is not
so much, put in some other water, and put in
some salt to boil with it, and dump it in a broad,
flat bowl, and put in enough cheese, and throw
over it the cuttings of the fat of the capon.
2 ½ c flour 1 ½ c Parmesan cheese
1 c water ½ c rendered chicken fat
chicken broth sufficient to boil the pasta
Knead together flour and water, roll it out
as two approximate circles about 10" in
diameter, cut each into about five pieces. Boil
the pieces in chicken broth for about ten
minutes. Spread on each piece about 2 ½ T
grated Parmesan cheese and 1T rendered
chicken fat and serve it.
Tartlettes
Curye on Inglysch p. 109
(Form of Cury no. 51)
Take pork ysode and grynde it small with
safroun; medle it with ayren, and raisouns of
coraunce, and powdour fort and salt, and make a
foile of dowhgh and close the fars þerinne. Cast þe
tartletes in a panne with faire water boillyng and
salt; take of the clene flessh with oute ayren &
boile it in gode broth. Cast þer powdour douce
and salt, and messe the tartletes in disshes &
helde the sewe þeronne.
½ lb pork 3 c flour
15 threads saffron 1 ⅛ c water
3 eggs ¼ lb more pork
½ c currants 2 c chicken broth
1 t powder fort (see p. 4) 1 t poudre douce
1 t salt (¼ + ½ +¼) (see p. 4)
Cut two thirds of the pork into slices ½"
thick, boil about 10 minutes in 6 c water, take
out and cut the slices into about 1"x2" pieces.