Recipe copied directly from Wulfric’s LJ entry. (http://madbaker.livejournal.com/665852.html) 3-lb beef eye of round roast, no more than 3″ in diameter Spice cure: 1 ounce kosher salt 2 Tbsp sugar 3/4 tsp curing salt #2 1 1/2 tsp ground black pepper 1 Tbsp chopped rosemary 2 tsp fresh thyme 5 juniper berries, lightly crushed Combine all the spice cure ingredients and…
Almost universally all of the late 14th/early 15th century menus I looked at included venison with furmenty in the first course. I was determined to be able to serve that. It just seemed right for a feast where the theme was “Hunt and Harvest”. Very early in the year I contacted my parents to see if they could get a…
From The Forme of Cury(1390)(http://www.ibiblio.org/pub/docs/books/gutenberg/etext05/8cury10.txt): FYLETTES IN GALYTYNE. C. XVII. Take Pork, and rost it tyl the blode be tryed out & þe broth [1]. take crustes of brede and bray hem in a morter, an drawe hem thurgh a cloth with þe broth, þenne take oynouns an leshe hem on brede an do to the broth. þanne take pork,…
Tourte To make a tart (Tourte) Goodman, p. 183. To make a tart, take four handfulls of beets, two handfulls of parsley, a handful of chervil, a sprig of fennel and two handfuls of spinach, and pick them over and wash them in cold water, then cut them up very small; then bray with two sorts of cheese, to wit…
Winter Squash Soup Fringed with Saffron GOURDS. Menagier de Paris (under soups) Let the rind be peeled, for that is best: and always if you want the insides, let the seeds be removed, though it is said that the rind is worth more, then cut up the rind in pieces, then parboil, then chop lengthways, then put to cook in…
SALLET SALAT. XX.III. XVI. Cury, 1390 Take persel, sawge, garlec, chibolles, oynouns, leek, borage, myntes, porrectes [1], fenel and ton tressis [2], rew, rosemarye, purslarye [3], laue and waische hem clene, pike hem, pluk hem small wiþ þyn [4] honde and myng hem wel with rawe oile. lay on vynegur and salt, and serue it forth. [1] Porrectes. Fr. _Porrette_.…
Decorated Rice Decorated Rice Goodman of Paris RICE for a meat day. Pick it over and wash in two or three changes of hot water, and put to dry on the fire, then add boiling cow’s milk, and grind up saffron to colour it yellow: soak with your milk, then add in grease from beef stock. Goodman of Paris RICE,…
Black Pepper Sauce Forme of Cury, c. 1390 Take brede and fry it in grece. Draw it up with broth and vynegar. Take thereto powdor of peper and salt and sette it on the fyre. Boile it and mess it forth. 208. Black Pepper [Sauce]. Taillevent, p. 67. Crush ginger, burnt bread and pepper, steep in vinegar and verjuice, and…
Lemon and Lime Peels To Make Candied Orange Peel, Goodman, p. 202. To make candied orange peel, divide the peel of one orange into five quarters and scrape with a knife to remove the white part inside, then put them to soak in good sweet water for nine days, and change the water every day; then cook them in good…
Pears in Wine Sauce Pears in a wine sauce PEERES [1] IN CONFYT. XX.VI. XII. Cury Take peeres and pare hem clene. take gode rede wyne & mulberes [2] oþer saundres and seeþ þe peeres þerin & whan þei buth ysode, take hem up, make a syryp of wyne greke. oþer vernage [3] with blaunche powdour oþer white sugur and…