| Introduction | Recipes for the Second Platter
Gross Meats - Goodman of Paris Gross meats: such as beef, pork, and mutton, boiled. Cooked in salted water and eaten as follows, beef in summer, with green garlic sauce. My redaction:
Boil all the meats together in one pot, until they appeared to be done (approximately 1 to 1&1/2 hours.)
[158] Green Garlic Sauce - The Viander of Taillevent Grind garlic, bread, and greenery and steep this together with verjuice. The following for a green colour [or to give a tart taste], parsley, herb bennet, sorrel vine leaves, or vine shoots; currants and green wheate in winter. My redaction:
Crumble the bread into very small crumbs, because this is be used as the thickener in the sauce. Mash the parsley very throughly in order to release as much of its green color as possible. Then place the bread, and parsley in the vinegar. Crush the garlic and place it in a metal tea strainer. Then add it to the mixture to steep for approximately an hour. Then reheat the mixture until it begins to simmer and thicken.
Tak hoggys fet, other pyggys, other crys, other part richys, other chiconys and do hen together, and fesch hem a pot, do hem in flour of canel and clowys other or ground do there to vinegar and take and do the broth in a clene vessel of al theys and take the flesch and kerf up infinal morselys and do it therin tak powder of galingale and cast above and lat yt kels take brounchs of the lour ft any styk over it as for long as thou wilt and serve it forth. To make four dishes of meat jelly (gelled de char) - Le Menagier de Paris Take a pig and four calves' feet and have two chickens plucked and two thin young rabbits skinned, and you must cut away the fat, and let them be cut right along when they be raw, save the pig which is in gobbets; then put into a pan three quarts of white wine or clarry, a pint of vinegar, and half a pint of verjuice and boil and skim them well; then put therein a quarter of an ounce of saffron tied up in a little cloth to give it the colour of amber, and boil meat and all together with a little salt; then take ten or twelve heads of white ginger, or five or six heads of galingale, half an ounce of grain of Paradise, two or three pieces of mace leaf, two silver penniworths of zedoary; cubebs and nard three silver penniworths; bay leaves and six nutmegs; then bray them in mortar and put them in a bag and set them to boil with the meat until it be cooked, then take it out and set it to dry on a clean cloth, then take the feet, groin and ears for the best dish and all the rest for the others. Then take a fair towel on two trestles and pour all your caudle therin, save the spices, which you shall take out and set to strain for pottage, and do not move it, so that it rub the clearer, but if it run not well, set fire on each side to keep it hot that it may run better, and run it two or three times until it be quite clear, or through a towel folded three times, then take your dishes and serve forth your meat theron and have cooked crayfish to set upon the meat of the legs and tail; and pour as much of your jelly (which you shall have heated up again) over the meat for the meat to lie and be covered therin, for there should only be a little meat. Then set it for a night to get cold in the cellar, and in the morning stick therin cloves and bay leaves and flour of cinnamon and scatter red anisne. Note that to have it ready in two hours, it is meet to have quince seed, fern and cherry gum and crush them and set them in a linen bag to boil with the meat. My redaction: I use the broth left over from boiling the gross meats, to which I added chicken bones, pork loin bones, and the bones from the gross meats until they are boiled clean. Add a very little baslamic vinegar. Then divide the broth into four portions, coloring and flavoring each differently. For the green jelly, use fresh parsley leaves - ground/mashed, and add approximately a cup to the broth (1&1/2 cups). Then place in the refrigerator to "gel". For the blue jelly, use blue food coloring. There was a recipe calling for turnsole to use to color an item blue, but I did not have it on hand, Add a pinch of powdered ginger and a pinch of powdered mace to the 1&1/2 cups broth. For the yellow jelly, use saffron to color it. Add a pinch of nutmeg and approximately a 1/4 teaspoon of ground grains of Paradise to the 1&1/2 cups of broth. For the red jelly, use spanish paprika and a very little sandlewood to color it.
If you wish to make fricassee, take hens' wings and feet and put to cook in water, and take a little rice and moisten it with this water, then cook it over a low fire, and then cut the meat into very thin strips, and put it to cook with a little sugar. This is called a `laceiz', Or if you wish, put the rice to cook wholly with the water the hen was cooked in, or with milk of almonds; this is called augoulee. My redaction:
Cook the chicken in the water until it is done, then adde the rice to the broth to cook until done. Then slice the chicken up into strips or slices and cook in a cup of sugared water.
Creme Boyled - Ancient Cookery Take crem of cowe mylke, and zolkes of egges, and bett hom wel togedur, and do hit in a pot, and let him boyle tyl hit be spondynge, and do therto sugur, and colour it with saffron, and dreesse hit forthe in leeches, and lante therin floures of borage, or of vyolet. My redaction:
Bring the milk, cream, and beatened egg yolks, and raw sugar to a boil, Then add a very little bit of crushed saffron for coloring. Allow it to deepen the mixture from a very pale yellow to more medium shade of yellow.You don't want to dark a shade, as you will want the candied orange peel to contrast. Pour the mixture into a previously baked (20 minutes) pie crust shell. Allow to cool and set. After arranging flowers and orange peel upon the mixture, cast a small handful of raw sugar over the whole and serve forth.
Cut various shapes from the orange peel. Then boil the orange peel in three different batches of water for twenty minutes each. Then cook the orange peel in a small amount of water (1/4 cup), and 1/2 cup of raw sugar. After the sugar is bubbling merrily for approx 10 minutes, remove the mix from the fire, and set the orange pieces out to dry on waxed paper. Then turn them over twice a day for several days to dry them.
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