Introduction
|
First Course Mounchelet (PD 79)Take veel oper motoun and smyte it to gobettes. Seep it in gode broth; cast perto erbes yhewe gode won, and quantite of oynouns mynced, powdour fort and safroun, and alye it with ayren and verjous: but lat not seep after. Monchelet(FC - 16/18) Take Veel op Moton and fmite it to gobett feep it i gode broth. taft pto erbes yhewe gode wyne. and a qntite of Oynons mynced. Powdo fort and safron. and alye it w ayren and vions. but lat not feep aft. My translation: Take veel or mutton and cut it into gobletts. Seeth it in good broth, toss in herbe with good wine, and a quantity of onions minced. Powder-forte and saffron, and layer it with eggs and verjuice. But let it not seeth after. My Redation:
Cut mutton into bite sized pieces. Boil it in a chicken stock. (I use homemade). Add herbs and wine and onions. Add the powder-fort and saffron. Mix the egg with the verjuice. Slowly dribble into the simmering pot of stew. Creates a texture somewhat like Chinese egg drop soup.
Chykens in Hocchee (PD 68)Take chykens and scald hem. Take persel and sawge, with opere erbes; take garlec and grapes, and stoppe the chikenus ful, and seep hem in gode broth, so pat pey may esely be boyled perinne. Messe hem and cast perto powdour douce. Chykens in hocchee (FC 34/36) Take Chykens and fcald hem. take pfel and fawge withoute eny ope erbes. take garlec a grap and ftoppe the Chikens ful and feep hem in gode broth. fo pat pey may efely be boyled pinne. meffe he a caft pto powdo dowce. Chykens in Hocchee (TTKT) Take chykenns and scald hem. Take parsel and sawge without eny oether erbes. Take garlec and grapes and stoppe the chikens ful, and seeth hem in good broth so that they may esely be boyled therinee. Messe hem and cast therto powdor douce. My Translation: Take chickens and scald them. Take parsley and sage, with other herbs. Take garlic and grapes and stuff the chickens full. And simmer it in good broth. Before serving sprinkle with powder-douce. My Redaction:
Parboil the chicken in clean water. Take the herbs and garlic and grapes and make a stuffing of it. Stuff the chicken full. Simmer until done. Remove, sprinkle with powder-douce before serving.
Tartlettes (PD 77)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 foil of dowhz and close the fars perinne. Cast pe tartletes in a panne with faire water boillyng and salt. Take of the clene flessh with oute ayren and boile it in gode broth. Cast per powdour douce and salt, and messe the tartletes in disshes & helde the sewe peronne. Tartlett (FC 50/51) Take pork yfode and grynde it fmall with fafron, medle it with ayren and raifons of coraunce and dowdo fort and falt. and make a foile of dowhg and clofe the fars pinne. caft p tart i a panne with faire wat boillyng and falt, take of the clene flefsh withoute ayren boile it i gode broth. caft pto powdo douce and falt, and meffe the tartelet i difsh helde y the fewe onne. Tartlettes (TTKT) Take pork ysode and grynde it small with safronn. Medle it with ayren and raisons of coraunce and powdor fort and salt, and make a foile of dowhg and close the fars thereinne. Cast the tartlettes in a panne with faire water boillyng and salt. Take fo the clene flessh withoute ayren, and boile it in gode broth. Cast thereto powdor-douce and salt, and messe the tartletes in disshes and helde the sew thereonne. My Translation: Take pork side and grind it small with saffron, mix it with eggs and currants and powder fort and salt. and make a foil of dough and close the forcemeat within. Cast the tart into a pan with fair boiling water and salt. Take of the clean flesh without eggs and boil it in good broth. Cast onto it powder-douce and salt. amd serve the tarts in dishes that hold the sauce also. My Redaction:
Sauce:
Mix pork, saffron, eggs, currant, powder-fort and salt together. Roll out dough to a thin sheet. Cut into four inch squares, place filling near center, fold and seal. Or as an alternative use a dumpling press to press. Toss into salted boiling water. Cook until done. For the sauce: Boil ground pork in broth until done. Add powder-douce and salt. Stir until it thickens. Serve tartletts (stuffed dumplings) in sauce.
Daryols (PD 122)Take creme of cowe mylke, oper of almaunders; do perto ayren with sugur, safroun and salt. Melde it yfere. Do it in a coffyn of ii ynche depe; bake it wel and serve it forth. Daryols (FC 191) Take Creame of Cowe mylke. op of Almand, do pto ayren w fug, fafron, and falt. medle it yfere. do it i a coffyn of II. ynche depe. bake it wel and sue it forth. My Translation: Take creme of cow's milk, almond milk, and add eggs with sugar, saffron, and salt. Mix it together. Pour into a coffin two inches deep. Bake it well and serve it forth. My Redaction:
Beat cream, almond milk, eggs, sugar, saffron and salt altogether. Pour into pastry shell. Bake in moderate oven for 1 hour. Serve.
This page maintained by Kateryn de Develyn |
