Introduction
First Course:Second CourseThird Course
|
Miscelleanous
Powdor-forteGenerally, as used in Forme of Cury - this is a strong flavored powder. Probably consistancy of ground ground ginger, ground cinnamon, crushed cubeb, crushed pepper, grains of paradise, and ground cloves.
Powder-douceGenerally, as used in Forme of Cury - this is a sweet flavored powder. Probably constantcy of aniseed, fennel seed, sugar.
Coffin crustsFlour and water, kneaded together until soft. Shaped, and baked until lightly browned. Dough Flour, water, and lard cut together into a soft dough.
Cormarye (PD 101)Take colyaundre, caraway samle grounden, powdour of peper and garlec ygrounde, in rede wyne; medle alle pise togyder and salt it. Take loynes of pork rawe and fle of the skyn, and pryk it wel with a knyf, and lay it in the sawse. Roost it whan pou wilt, & kepe pat pat fallith perfro in the rostyng and seep it in a possynet with faire broth, & serve it forth wip pe roost anoon. Cormarye (FC - 53/54) Take Colyandre, Caraway fmale gronden, Powdo of Pep and garlec ygroade i rede wyne, medle alle pre togyd and falt it, take loyn of Pork rawe and fle of the fkyn, and pryk it wel with a knyf and lay it in the fawfe, rooft of what p wilt, kepe pat p fallish pfro i the rofting and feep it in a pffynet with faire broth, see it forth witp p rooft anoon. My translation: Take corriander, caraway small grounded, powder of pepper, and garlic ground in red wine. Mix all together and salt it. Take loin of pork raw, and free of skin. and prick it wel with a knife and lay in the sauce, roast it as thou will. keep the drippings from the roasting in the pan and make it into a possnet with faire broth. Serve it forth with the roast anon. My Redaction:
Make a sauce out of the ground spices and red wine. Prick the pork loin well so that it will absorb the flavoring of the sauce. Baste. Reduce sauce after the roast is done. Serve sliced roast with sauce over and on it. I use fresh seed when I can find it, and grind the seeds myself, so that I can have fresh ground flavors. I chose burgandy for my red wine because I like its flavor. These spices are not the ones typically described as sharpening or wetting the appetite in medieval literature. However, they do fit in well with the first course.
Chebolace (PD 23)Take oynouns and erbes and hewe hem small, and do perto gode broth; and aray it as pou didest caboches. ... and if it be not in Lent, alye it with zolkes of eyren; and dresse it forth, and cast perto dowdour douce. Hebolace (FC 7/9) Take Oynons and erbes and hewe hem fmall and do p to gode broth. and aray it as p dideft caboch. If pey be in fyfsh day. make on the fame mane with wat and oyle. and if it be not in Lent alye it with zolkcs of Eyren. and dreffe it forth and caft p to powdo douce. My translation: Take onions and herbs and cut them small, and put in a good broth. and array it as thou wouldst the cabbage. If it be fish day, make it the same with water and oil. And if it be not in Lent, make with yolks of eggs. and dress it forth and cast onto it powder-douce. My Redaction:
Cook the onions and herbs in the chicken broth. 10 minutes before serving, whip the egg yolks into the soup. Sprinkle on the powder-douce just before serving.
Gees with Sawse Madame (PD 96)Take sawge, persel, ysope and saveray, quinces and peeres, garlek and grapes, and fylle the gees perwith; and sowe the hole pat no grece come out, and roost hem wel, and kepe the grece pat fallith perof. Take galyntyne and grece and do in a possynet. Whan the gees buth roasted ynowh, take hem of & smyte hem on pecys, and take pat pat is withinne and do it in a possynet and put perinne wyne, if it be to thyk; do perto powdour of galyngale, powdour douce, and salt and boyle the sawse, and dresse pe gees in disshes & lay pe sew onoward. Sawfe madame (FC 32) Take fawge. pfel. yfope. and fauay. qnces, and peer, garlek and Grapes. and fylle the geese perwith. and fowe the hole pat no grece come out. and rooft hem wel. and kepe the grece p fallith pof. take galyntyne and grece and do in a poffynet, whan the geese both rofted ynough. take a fmyte hem on pccys. and bat tat is withinne and do it in a poffynet and put pinne wyne if it be to thyk. do pto powdo of galyngale, powdo douce and falt and boyle the fawfe and dreffe p Geese i difshes a lay p fowe onoward. Sawse Madame (TTKT) Take sawge, persel, ysope and savray, quinces and peers, garlek and grapes, and fylle the gees therewith and sowe the whole that no greece come oute and roost hem wel, and kepe the grece that fallith thereof. Take galyntyne and grece and do in a possynet. Whan the gees buth rosted ynouh, take and smyte hem on pecys, that, tat is withinne, and do it in possynet and put thereinne wyne, if it be to thyk. Do thereto powdor of galyngale, powdor-douce and salt, and boyle the sawse and dresse the gees in disshes, and lay the sowe onoward. My Translation: Take sage, parsley, hyssop, and savory, quinces and pears, garlic and grapes and stuff the goose full. Sew shut that no grease comes out and roast it well. And keep the grease drippings. Take galentine and grease and do it in a posset. When the goose is roasted enough, take and him into pieces, and add to the posset and put in wine, if it be too thick. Add powder of galingale, powder-douce and salt, and boil the sauce. Dress the goose in dishes and serve with sauce on top. My Redaction:
Mix sage, parsley, hyssop, savory, quinces, pears, garlic and grapes together. Stuff into the duck. Roast in moderate oven until done. Take the pan drippings and mix with galentine seasoning. Add wine, galingale powder and salt. Boil until thick. Slice the duck and serve with sauce on top.
This page maintained by Kateryn de Develyn |
