Post by peterj on Jan 18, 2008 8:40:06 GMT 12
A Temperance of Cooks
Meats
Changes last made on: October 4, 2007
English recipes with an English translation
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Chicken Dressed Simply (Libellus)
One should boil young hens with bacon, and then let them cool off. Then dismember them and cook them in a pan with lard, pepper, wine and salt.
one small roasting chicken, 5 to 6 pounds
5 ounces bacon, chopped coarsely
1 tablespoon lard
1/2 teaspoon ground pepper
3/4 cup red wine
1/2 teaspoon salt
Cover chicken and bacon with water and bring to a boil. Simmer over medium heat until chicken's internal temperature is 180 degrees, approximately one hour. Drain meats, reserving broth for use in another recipe. Let meat cool to room temperature. Bone and shred the chicken meat. Heat lard in a skillet; add chicken and bacon, pepper, and salt. Cook over medium-high heat until chicken is browned, five minutes or so. Add wine and stir to distribute evenly. Reduce heat to medium and simmer for ten minutes, stirring occasionally. Serve warm.
Although it is not specified, I kept the bacon in for contrast. There is no mention of the liquid after removing the chicken, but no good (or thrifty) cook would let it go to waste.
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Chicken in Onion Sauce (Libellus)
One should cut up a roasted hen. Add red onions, cut small and fried in lard, and add wine, pepper and egg yolks, and cook the hen in this.
1 pound roasted chicken meat, chopped
6 ounces red onion, minced
2 teaspoons lard
1/2 cup red wine
1/2 teaspoon ground pepper
3 large egg yolks, beaten
Melt lard in a saucepan and fry onion for three to five minutes over medium-high heat, stirring to cook evenly. Mix in wine and pepper, cook for one to two minutes, and gently beat in egg a bit at a time. Reduce heat to medium and continue cooking for three to five minutes. Add chicken and cook three to five minutes longer, stirring as needed to mix and heat chicken. Serve warm.
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Froys (Curye II)
Nym veel and seþ yt wel & hak it smal, & grynd bred, pepper & safroun and do þereto & frye yt, & presse yt wel vpon a bord, & dresse yt forþe.
Take veal and boil it well and hack it small, and grind bread, pepper and saffron and do thereto and fry it, and press it well upon a table, and arrange it for serving forth.
1 pound veal
1 slice bread
1/2 teaspoon pepper
12 threads saffron
3/4 teaspoon oil, if needed
Bring two cups water to a boil. Add meat and simmer over medium heat for five minutes. Drain and grind veal and bread to a fine texture. Thoroughly mix with pepper and saffron. Mold into two loaf-like patties. Heat skillet, with oil if needed to keep from sticking. Fry patties over medium heat for five minutes each.
Veal that is quite lean will not stay together.
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Blanche Brewet de Almayne (Curye II)
For to make blanche brewet de Almayne. Nym kedys or chekenys & hew hem in morsellys & seþ hem in almande mylk or in kyne mylke. Grynd gyngyuer, galingale, and cast þerto & boyle it and serue it forþe.
Take kid or chickens and chop them in morsels and boil them in almond milk or in cow's milk. Grind ginger, galingale, and cast thereto and boil it and serve it forth.
3/4 pound kid or chicken meat
2 cups almond milk or cow’s milk
3/4 teaspoon ginger
1/2 teaspoon galingale
Chop the meat coarsely. Bring milk to a low boil over medium heat. Add the meat and spices; simmer, stirring, for 25 minutes.
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Hennys in bruet (Curye II)
Hennys in bruet schullyn be schaldyd & sodyn wyþ porke; & grynd peper & comyn, bred & ale, & temper it wyþ þ selue broþ & boyle it, & colowre it wyþ safroun & salt it, & mes it forþe.
Hens in broth shall be scalded and boiled with pork; and grind pepper and cumin, bread and ale, and mix it with the same broth and boil it, and color it with saffron and salt it, and serve it forth.
3/4 pound chicken
1/2 pound pork
2 cups water
1/4 teaspoon pepper
1/2 teaspoon cumin
2/3 cup bread crumbs
1 cup brown ale
8 threads saffron
1/2 teaspoon salt
Mince chicken and pork into small pieces. Cover with water in a pot and bring to a boil. Simmer over medium-high heat for 10 minutes. Add pepper, cumin, bread crumbs, and ale. Continue to simmer for 15 minutes, stirring occasionally. Mix in saffron and salt; simmer five minutes more.
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Conynggys in grauey (Curye II)
Connynggys in grauey schul be sodyn & hakkyd in gobettys; and grynd gyngyuyr, galngale & canel, & temper it vp wyþ god almand mylk & boyle it. & nym macys and clowys and kest þerin, & þe conynggis also, & salt hym & serue it forþe.
Rabbits in sauce shall be boiled and hacked in gobbets; and grind ginger, galingale and cinnamon, and mix it up with good almond milk and boil it. And take mace and cloves and cast therein, and the rabbits also, and salt it and serve it forth.
1 pound boned rabbit meat, diced
1/4 teaspoon ginger
1/4 teaspoon galingale
1/4 teaspoon cinnamon
1 1/2 cups almond milk
1/4 teaspoon mace
1/8 teaspoon cloves
1/4 teaspoon salt
Cover rabbit meat with two cups water and bring to a boil. Simmer over medium-high heat for 15 minutes. Drain. Mix the ginger, galingale, cinnamon, and almond milk and bring to a low boil. Throw in mace, cloves, rabbit, and salt. Simmer for another 15 minutes.
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A dauce egre (Curye III)
Tak luces or tenches or fresch haddok, & seth hem & frye hem in oyle doliue. & þan tak vynegre & þe thridde pert sugre & onyounnes small myced, & boyle alle togedre, & maces & clowes & quybibes. & ley þe fisch in disches & hyld þe sew aboue & serue it forth.
Take luces or tench or fresh haddock, and boil it and fry it in olive oil. And then take vinegar and the third part sugar and onions minced small, and boil all together, and mace and cloves and cubebs. And lay the fish in dishes and pour the broth above and serve it forth.
1 pound white fish: tench, haddock, or carp
1 tablespoon olive oil
3/8 cup red wine vinegar
1 teaspoon turbinado sugar
4 ounces minced onion
1/2 teaspoon mace
1/8 teaspoon cloves
1/4 teaspoon cubebs
Parboil the fish for 1 minute in boiling water; drain, reserving 1/2 cup of the liquid. Fry fish in the olive oil over medium-high heat for 3 minutes per side (or until cooked). Drain and place in a serving dish. Mix vinegar, the reserved broth, onions, sugar, and spices; bring to a boil. Simmer over medium heat for 5 minutes and pour over fish.
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Conynggys in grauey [II] (Curye IV)
Take connynges: smyte hem to pecys; perboile hem and drawe hem with a gode broth, with almaundes, blaunched and brayed. Do þerinne sugur, and powdour ginger, and boyle it and the flesh þerwith; flour it with sugur & with powdour ginger & serue forth.
Take rabbits: smite them to pieces; parboil them and blend them with a good broth, with almonds, blanched and ground. Do therein sugar, and powdered ginger, and boil it and the flesh therewith; flour it with sugar and with powdered ginger and serve forth.
1 pound rabbit meat
1 1/2 cups chicken or beef broth
1/2 cup blanched almonds, ground finely
1 1/2 teaspoons turbinado sugar
3/4 teaspoon ginger
Mince the rabbit meat. Stir into broth with ground almonds. Add one teaspoon of the sugar and 1/2 teaspoon of the ginger. Bring to a boil over medium heat and simmer for 15 minutes, stirring as needed. Sprinkle the remaining 1/2 teaspoon sugar and 1/4 teaspoon ginger over the top.
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Chykens in grauey (Curye IV)
Take chykens, and serue hem in the same manere, and serue forth.
Take chickens, and serve them in the same manner, and serve forth.
Substitute one pound chicken for rabbit as above.
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Vyaunde Cypre of Samoun (Curye IV)
Take almaundes and bray hem vnblaunched. Take calwar samoun and seeþ it in water; draw vp þyn almaundes with the broth. Pyke out the bones out of the fyssh clene & grynd it small, & cast þy mylk & Yat togyder, & alye it with flour of rys. Do þerto powdour fort, sugur & salt; & colour it with alkenet, and make hyt stondyng, and messe it forth.
Take almonds and grind them unblanched. Take fresh salmon and boil it in water; draw up thine almonds with the broth. Pick out the bones out of the fish clean and grind it small, and cast thy milk and that together, and ally it with flour of rice. Do thereto powder fort, sugar and salt; and color it with alkanet, and make it thick, and serve it forth.
2 cups water
1/2 pound salmon
1/2 cup unblanched almonds
3 tablespoons rice flour
3/4 teaspoon powder fort (cinnamon, ginger, pepper, mace, cubebs, cloves)
1 teaspoon turbinado sugar
1/2 teaspoon salt
1/4 teaspoon saunders
Bring water to a boil and add salmon. Simmer over medium heat until salmon is cooked through (7 to 10 minutes, depending on the thickness). Drain, reserving fluid. Remove any bones and grind the salmon until smooth, adding 1/3 to 1/2 cup additional salmon water as needed.
Make almond milk with the almonds and remaining salmon water. Combine the almond milk and the salmon; mix in rice flour and spices. Cook over low heat for 10 minutes, stirring, until the mixture thickens.
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Vinegrate (Curye IV)
Take smale fylettes of pork and rost hem half, and smyte hem to gobettes, and do hem in wyne & vyneger and oynouns ymynced, and stewe it yfere. Do þerto gode powdours & salt & serue it forth.
Take small filets of pork and roast them half, and smite them to pieces, and do them in wine and vinegar and onions minced, and stew it together. Do thereto good powders and salt and serve it forth.
1 1/2 pounds pork filets
3 cups red wine
1/4 cup red wine vinegar
1 pound onions, minced
1 teaspoon powder fort (cinnamon, ginger, pepper, mace, cubebs, cloves)
1/2 teaspoon salt
Roast pork at 350 degrees for 15 minutes. Mince. Place in a pot with wine, vinegar, and onions. Bring to a boil and simmer over medium heat for 20 minutes. Add powder fort and salt; simmer 5 minutes and serve hot.
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Meats
Changes last made on: October 4, 2007
English recipes with an English translation
--------------------------------------------------------------------------------
Chicken Dressed Simply (Libellus)
One should boil young hens with bacon, and then let them cool off. Then dismember them and cook them in a pan with lard, pepper, wine and salt.
one small roasting chicken, 5 to 6 pounds
5 ounces bacon, chopped coarsely
1 tablespoon lard
1/2 teaspoon ground pepper
3/4 cup red wine
1/2 teaspoon salt
Cover chicken and bacon with water and bring to a boil. Simmer over medium heat until chicken's internal temperature is 180 degrees, approximately one hour. Drain meats, reserving broth for use in another recipe. Let meat cool to room temperature. Bone and shred the chicken meat. Heat lard in a skillet; add chicken and bacon, pepper, and salt. Cook over medium-high heat until chicken is browned, five minutes or so. Add wine and stir to distribute evenly. Reduce heat to medium and simmer for ten minutes, stirring occasionally. Serve warm.
Although it is not specified, I kept the bacon in for contrast. There is no mention of the liquid after removing the chicken, but no good (or thrifty) cook would let it go to waste.
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Chicken in Onion Sauce (Libellus)
One should cut up a roasted hen. Add red onions, cut small and fried in lard, and add wine, pepper and egg yolks, and cook the hen in this.
1 pound roasted chicken meat, chopped
6 ounces red onion, minced
2 teaspoons lard
1/2 cup red wine
1/2 teaspoon ground pepper
3 large egg yolks, beaten
Melt lard in a saucepan and fry onion for three to five minutes over medium-high heat, stirring to cook evenly. Mix in wine and pepper, cook for one to two minutes, and gently beat in egg a bit at a time. Reduce heat to medium and continue cooking for three to five minutes. Add chicken and cook three to five minutes longer, stirring as needed to mix and heat chicken. Serve warm.
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Froys (Curye II)
Nym veel and seþ yt wel & hak it smal, & grynd bred, pepper & safroun and do þereto & frye yt, & presse yt wel vpon a bord, & dresse yt forþe.
Take veal and boil it well and hack it small, and grind bread, pepper and saffron and do thereto and fry it, and press it well upon a table, and arrange it for serving forth.
1 pound veal
1 slice bread
1/2 teaspoon pepper
12 threads saffron
3/4 teaspoon oil, if needed
Bring two cups water to a boil. Add meat and simmer over medium heat for five minutes. Drain and grind veal and bread to a fine texture. Thoroughly mix with pepper and saffron. Mold into two loaf-like patties. Heat skillet, with oil if needed to keep from sticking. Fry patties over medium heat for five minutes each.
Veal that is quite lean will not stay together.
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Blanche Brewet de Almayne (Curye II)
For to make blanche brewet de Almayne. Nym kedys or chekenys & hew hem in morsellys & seþ hem in almande mylk or in kyne mylke. Grynd gyngyuer, galingale, and cast þerto & boyle it and serue it forþe.
Take kid or chickens and chop them in morsels and boil them in almond milk or in cow's milk. Grind ginger, galingale, and cast thereto and boil it and serve it forth.
3/4 pound kid or chicken meat
2 cups almond milk or cow’s milk
3/4 teaspoon ginger
1/2 teaspoon galingale
Chop the meat coarsely. Bring milk to a low boil over medium heat. Add the meat and spices; simmer, stirring, for 25 minutes.
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Hennys in bruet (Curye II)
Hennys in bruet schullyn be schaldyd & sodyn wyþ porke; & grynd peper & comyn, bred & ale, & temper it wyþ þ selue broþ & boyle it, & colowre it wyþ safroun & salt it, & mes it forþe.
Hens in broth shall be scalded and boiled with pork; and grind pepper and cumin, bread and ale, and mix it with the same broth and boil it, and color it with saffron and salt it, and serve it forth.
3/4 pound chicken
1/2 pound pork
2 cups water
1/4 teaspoon pepper
1/2 teaspoon cumin
2/3 cup bread crumbs
1 cup brown ale
8 threads saffron
1/2 teaspoon salt
Mince chicken and pork into small pieces. Cover with water in a pot and bring to a boil. Simmer over medium-high heat for 10 minutes. Add pepper, cumin, bread crumbs, and ale. Continue to simmer for 15 minutes, stirring occasionally. Mix in saffron and salt; simmer five minutes more.
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Conynggys in grauey (Curye II)
Connynggys in grauey schul be sodyn & hakkyd in gobettys; and grynd gyngyuyr, galngale & canel, & temper it vp wyþ god almand mylk & boyle it. & nym macys and clowys and kest þerin, & þe conynggis also, & salt hym & serue it forþe.
Rabbits in sauce shall be boiled and hacked in gobbets; and grind ginger, galingale and cinnamon, and mix it up with good almond milk and boil it. And take mace and cloves and cast therein, and the rabbits also, and salt it and serve it forth.
1 pound boned rabbit meat, diced
1/4 teaspoon ginger
1/4 teaspoon galingale
1/4 teaspoon cinnamon
1 1/2 cups almond milk
1/4 teaspoon mace
1/8 teaspoon cloves
1/4 teaspoon salt
Cover rabbit meat with two cups water and bring to a boil. Simmer over medium-high heat for 15 minutes. Drain. Mix the ginger, galingale, cinnamon, and almond milk and bring to a low boil. Throw in mace, cloves, rabbit, and salt. Simmer for another 15 minutes.
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A dauce egre (Curye III)
Tak luces or tenches or fresch haddok, & seth hem & frye hem in oyle doliue. & þan tak vynegre & þe thridde pert sugre & onyounnes small myced, & boyle alle togedre, & maces & clowes & quybibes. & ley þe fisch in disches & hyld þe sew aboue & serue it forth.
Take luces or tench or fresh haddock, and boil it and fry it in olive oil. And then take vinegar and the third part sugar and onions minced small, and boil all together, and mace and cloves and cubebs. And lay the fish in dishes and pour the broth above and serve it forth.
1 pound white fish: tench, haddock, or carp
1 tablespoon olive oil
3/8 cup red wine vinegar
1 teaspoon turbinado sugar
4 ounces minced onion
1/2 teaspoon mace
1/8 teaspoon cloves
1/4 teaspoon cubebs
Parboil the fish for 1 minute in boiling water; drain, reserving 1/2 cup of the liquid. Fry fish in the olive oil over medium-high heat for 3 minutes per side (or until cooked). Drain and place in a serving dish. Mix vinegar, the reserved broth, onions, sugar, and spices; bring to a boil. Simmer over medium heat for 5 minutes and pour over fish.
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Conynggys in grauey [II] (Curye IV)
Take connynges: smyte hem to pecys; perboile hem and drawe hem with a gode broth, with almaundes, blaunched and brayed. Do þerinne sugur, and powdour ginger, and boyle it and the flesh þerwith; flour it with sugur & with powdour ginger & serue forth.
Take rabbits: smite them to pieces; parboil them and blend them with a good broth, with almonds, blanched and ground. Do therein sugar, and powdered ginger, and boil it and the flesh therewith; flour it with sugar and with powdered ginger and serve forth.
1 pound rabbit meat
1 1/2 cups chicken or beef broth
1/2 cup blanched almonds, ground finely
1 1/2 teaspoons turbinado sugar
3/4 teaspoon ginger
Mince the rabbit meat. Stir into broth with ground almonds. Add one teaspoon of the sugar and 1/2 teaspoon of the ginger. Bring to a boil over medium heat and simmer for 15 minutes, stirring as needed. Sprinkle the remaining 1/2 teaspoon sugar and 1/4 teaspoon ginger over the top.
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Chykens in grauey (Curye IV)
Take chykens, and serue hem in the same manere, and serue forth.
Take chickens, and serve them in the same manner, and serve forth.
Substitute one pound chicken for rabbit as above.
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Vyaunde Cypre of Samoun (Curye IV)
Take almaundes and bray hem vnblaunched. Take calwar samoun and seeþ it in water; draw vp þyn almaundes with the broth. Pyke out the bones out of the fyssh clene & grynd it small, & cast þy mylk & Yat togyder, & alye it with flour of rys. Do þerto powdour fort, sugur & salt; & colour it with alkenet, and make hyt stondyng, and messe it forth.
Take almonds and grind them unblanched. Take fresh salmon and boil it in water; draw up thine almonds with the broth. Pick out the bones out of the fish clean and grind it small, and cast thy milk and that together, and ally it with flour of rice. Do thereto powder fort, sugar and salt; and color it with alkanet, and make it thick, and serve it forth.
2 cups water
1/2 pound salmon
1/2 cup unblanched almonds
3 tablespoons rice flour
3/4 teaspoon powder fort (cinnamon, ginger, pepper, mace, cubebs, cloves)
1 teaspoon turbinado sugar
1/2 teaspoon salt
1/4 teaspoon saunders
Bring water to a boil and add salmon. Simmer over medium heat until salmon is cooked through (7 to 10 minutes, depending on the thickness). Drain, reserving fluid. Remove any bones and grind the salmon until smooth, adding 1/3 to 1/2 cup additional salmon water as needed.
Make almond milk with the almonds and remaining salmon water. Combine the almond milk and the salmon; mix in rice flour and spices. Cook over low heat for 10 minutes, stirring, until the mixture thickens.
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Vinegrate (Curye IV)
Take smale fylettes of pork and rost hem half, and smyte hem to gobettes, and do hem in wyne & vyneger and oynouns ymynced, and stewe it yfere. Do þerto gode powdours & salt & serue it forth.
Take small filets of pork and roast them half, and smite them to pieces, and do them in wine and vinegar and onions minced, and stew it together. Do thereto good powders and salt and serve it forth.
1 1/2 pounds pork filets
3 cups red wine
1/4 cup red wine vinegar
1 pound onions, minced
1 teaspoon powder fort (cinnamon, ginger, pepper, mace, cubebs, cloves)
1/2 teaspoon salt
Roast pork at 350 degrees for 15 minutes. Mince. Place in a pot with wine, vinegar, and onions. Bring to a boil and simmer over medium heat for 20 minutes. Add powder fort and salt; simmer 5 minutes and serve hot.
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