[ Pobierz całość w formacie PDF ]
Pass this through a strainer and cook it in the same way as above.
1/2 c orage (spinach is a substitute), 2 T parsley, 2 T wheat sprouts. Grind them up in a mortar
to get the green color.
Green Pottage: You prepare green potage in the same way as described above (Zanzarella), but instead of
saffron, put in herbs which I noted with the green broth.
Potage of Beans Boiled
Curye on Inglysch p. 77 (Diuersa Servicia no. 81)
For to make a potage fene boiles, tak wite benes & se hem in water, & bray e benys in a mortar al to noght;
& lat em se e in almond mylk & do erin wyn & hony. & se reysouns in wyn & do erto & after dresse yt
forth.
1 c dried fava beans 1/8 c wine 1/4 c more wine
2 c water 1 1/2 T honey (1/2 t salt)
1 c almond milk: 1 c (5 oz) almonds +1 1/2 c water 1/4 c =1 1/2 oz raisins
Soak beans overnight in 2 c water, drain. Boil them for 40 minutes in 2 c of water. Drain them,
mush them in a mortar. Make almond milk (see p. 9) and set to boil; throw beans into boiling
almond milk, add wine and honey, simmer 1 hour. Simmer the raisins in wine for about ten
minutes, add them to the pottage a few minutes before it finishes cooking.
Page 75
Cretonnée of New Peas
Menagier p. M-19
Cook them almost to a puree then remove from the liquid and take fresh cow's milk. And first boil this milk
before you put anything in it for it still could turn then first grind ginger to give appetite and saffron to
yellow: it is said that if you want to make a liaison with egg yolks pour gently in from above these yolks will
yellow it enough and also make the liaison but milk curdles quicker with egg yolks than with a liaison of bread
and with saffron to color it. And for this purpose if you use bread it should be white unleavened bread and
moisten it in a bowl with milk or meat stock then grind and put it through a sieve and when your bread is
sieved and your spices have not been sieved put it all to boil with your peas and when it is all cooked then add
your milk and saffron. You can make still another liaison, with the same peas or beans ground then strained;
use whichever you please. As for liaison with egg yolks, they must be beaten, strained through a sieve, and
poured slowly from above into the milk, after it has boiled well and has been drawn to the back of the fire with
the new peas and spices. The surest way is to take a little of the milk and mix with the eggs in the bowl, and
then a little more, and again, until the yolks are well mixed with a spoon and plenty of milk, then put into the
pot which is away from the fire, and the soup will not curdle. And if the soup is thick, thin with a little meat
stock. This done, you should have quartered chicks, veal, or small goose cooked then fried, and in each bowl put
two or three morsels and the soup over them.
1 lb = 4 c peas (Meat stock) 1/2 t ginger
(4 egg yolks or bread and saffron) 1/2 c milk 2 chicken legs (or veal or goose)
Note: Save the water in which you cook the peas it is useful for making other soups.
Boil peas 10 minutes. Mix 1 c warm milk with 4 egg yolks. Add ginger and salt to the peas, then
milk and eggs. Makes about 6 cups.
Green Broth of Eggs and Cheese
Menagier p. M-22
Take parsley and a little cheese and sage and a very small amount of saffron, moistened bread, and mix with
water left from cooking peas, or stock, grind and strain: And have ground ginger mixed with wine, and put on
to boil; then add cheese and eggs poached in water, and let it be a bright green. Item, some do not add bread,
but instead of bread use bacon.
3 T parsley 2 thin slices = 1.5 oz white bread (or bacon) 1 T white wine
1/2 oz cheese, grated 2 c pea stock or dilute chicken stock 1 3/4 oz cheese, grated
3 small leaves fresh sage 1/8 t ginger 3 eggs
5 threads saffron
Soak bread in stock (either water left from cooking peas or 1/2 c canned chicken broth + 1 1/2 c
water). Grind parsley, sage, and saffron in a mortar thoroughly; add 1/2 oz cheese and soaked
bread and grind together. Strain through a strainer; if necessary, put back in mortar what didn't
go through, grind again, and strain again. Mix wine and ginger, add to mixture, and bring to a
boil over moderate heat; be careful that it does not stick to the bottom. Stir in the rest of the
cheese; break eggs into soup, and continue to simmer until eggs are poached.
Note: We have used both Gouda and cheddar cheese; both are good.
Page 76
Poultry
Capons Stwed
Two Fifteenth Century p. 72/68 (GOOD)
Take parcelly, Sauge, Isoppe, Rose Mary, and tyme, and breke hit bitwen thi hondes, and stoppe the Capon
there-with; colour hym with Safferon, and couche him in a erthen potte, or of brasse, and ley splentes
underneth and al about the sides, that the Capon touche no thinge of the potte; strawe good herbes in the
potte, and put thereto a pottel of the best wyn that thou may gete, and none other licour; hele the potte with a
close led, and stoppe hit aboute with dogh or bater, that no eier come oute; And set hit on the faire charcole,
and lete it seeth easly and longe till hit be ynowe. And if hit be an erthen potte, then set hit on the fire whan
thou takest hit downe, and lete hit not touche the grounde for breking; And whan the hete is ouer past, take
oute the Capon with a prik; then make a sirippe of wyne, Reysons of corance, sugur and safferon, And boile hit
a litull; medel pouder of Ginger with a litul of the same wyn, and do thereto; then do awey the fatte of the
sewe of the Capon, And do the Siryppe to the sewe, and powre hit on the capon, and serue it forth.
1 chicken, about 3 lb 6 threads saffron + 1 t water Sauce:
First batch of herbs: Second batch of herbs: 1/2 c wine
1/3 c fresh parsley 2 T parsley 1/2 c sugar
1 T dried sage 1/2 t sage 1/2 c currants
1 t dried rosemary 1/2 t rosemary small pinch saffron
1 t thyme, ground 1/2 t thyme 1/4 c wine
2 T hyssop, dried about 1/2 c flour 1 t powdered ginger
1 1/2 c wine enough water to make a stiff dough
Mix first batch of herbs and stuff chicken with them. Put chicken and wine in a pot with a top; if
you are using a stove top rather than an oven, you may want to put wood pieces or something
under the chicken to keep it from sticking. Paint the chicken with water with saffron crushed into
it. Sprinkle on second batch of herbs. Mix flour and water into a stiff dough, roll it out into a
string, and use it between pot and lid as a seal. Bake at 350° or simmer on stove top about 1 1/2
hours. Take out, drain, separate out some of the liquid without the fat. Make a thick syrup of
wine, sugar, currants, and a pinch of saffron. Boil briefly. Mix another 1/4 c wine with powdered
ginger. Combine. Add 1/2 c of the liquid from the chicken to this, heat, pour over capon, serve.
Veal, Kid, or Hen in Bokenade
Two Fifteenth Century p. 13/53
Take Vele, Kyde, or Henne, an boyle hem in fayre Water, or ellys in fresshe brothe, an smyte hem in pecys, an
pyke hem clene; an than draw the same brothe thorwe a straynoure, an caste ther-to Percely, Sawge, Ysope,
Maces, Clowys, an let boyle tyl the flesshe be y-now; than sette it from the fyre, and a-lye it vp with raw
yolkys of eyroun, and caste ther-to pouder Gyngere, Verjows, Safroun, and Salt, and thanne serue it forth for a
gode mete.
meat (1/2 chicken) 1/2 T hyssop 8 egg yolks 5 threads saffron
2 T fresh parsley 1/8 t mace 1 t powdered ginger 1/2 t salt
3 leaves of sage 1/8 t cloves 3 T vinegar
Boil meat 20 minutes before smiting in pieces , another 20 minutes after adding parsley, etc.
Page 77
Icelandic Chicken
[ Pobierz całość w formacie PDF ]