Bourbelier de Sanglier – Rhianwen ni Dhiarmada
Bourbelier of wild pig. First you must put it in boiling water and take it out quickly and stick it with cloves; put it on to roast, and baste with a sauce made of spices, that is ginger, cinnamon, clove, grain, long pepper and nutmegs, mixed with verjuice, wine and vinegar, and without boiling use it to baste; and when it is roasted it should be boiled up together, And this sauce is called boar’s tail, and you will find it later (and there it is thickened with bread: and here, not). MP
A boar’s tail sauce. Take pork numbles, rabbits and river birds, and put them on the spit, with a dripping-pan beneath, with good wine and some vinegar. And take grain, ginger, clove, nutmeg and long pepper and cinnamon, and grind and remove from the mortar: then grind up toasted bread soaked in good wine, and pass it through the sieve; and then pour everything which is in the dripping-pan and the spices and bread into an iron pan or pot with liquid from the meat, and add the roast you made it with, having already stuck it with cloves. Thus you may make a sauce for breast of wild boar. MP
2-2.5 kg pork roast
½ teaspoon each ground ginger, cardamom, pepper, salt
¼ teaspoon each cinnamon, ground cloves, nutmeg
¼ cup red wine
Push whole cloves into the roast at 1-2 inch intervals.
Mix together all other ingredients and pour over the pork.
Roast in the usual way, basting from time to time.
When the roast is done, pour off pan juices, degrease, and boil to make the sauce.
If you need to thicken the sauce, stir in breadcrumbs as it boils.
Serves 4 tables.
Crackling – Rhianwen ni Dhiarmada
Take skin from pork used above, pat dry and rub with salt.
Roast until crisp.
Mounchelet – Alessandra Torrigiani d’Arezzo
Take veel other motoun and smyte it to gobettes. Seeth it in gode broth; cast therto erbes yhewe gode won, and a quantite of oynouns minced, powdour fort and safroun, and alye it with ayren and various: but let it not seethe after. FC
Cut it up in little pieces, then put it to parboil in a first water. Then fry it in fresh lard; fry it with onions minced small and cooked, and add beef boullion, and put with it maces, parsley, hyssop, and sage; boil it together. MP
500g lamb or mutton
1 cup chicken stock
1 onion, chopped
½ tablespoon parsley, chopped
½ teaspoon each fresh rosemary, marjoram, savoury
1/8 teaspoon each ginger and cumin
pepper and salt
½ cup white wine
1 tablespoon verjuice
Brown meat, then onion, then add stock, wine, herbs and spices and simmer 45 minutes covered.
Beat egg with verjuice. Add a little hot but not boiling stew to this then add the whole to the stew (this acts as a thickener).
Do not allow the stew to reboil after the egg is added.
Tartes of Fysshe – Nathan Blacktower
The MP menus call for bream pies but I could not find a good recipe for them so I have substituted bream for eels in this recipe.
Take eelys and samoun and smyte hem on pecys, & stewe it is almaund mylke and various. Drawe up an almaund mylk with the sewe. Pyke out the bones clene of the fyssh, and save the myddell pece hoole of the eelys, & grinde that oother fish smale; and do therto powdour, sugur & salt and grated bread, & fors the eelys therwith there as the bonys were. Medle that ootherdele of the fars & the mylke togider, & colour it with saundres. Make a crust in a trap as before, and bake it therin, and serve it forth. FC
500g bream fillets
2 tablespoon verjuice
1 teaspoon salt
200g ground almonds
1 slice white bread
1/8 teaspoon each cinnamon and ginger
½ teaspoon sugar
Put verjuice and salt in cooking pot in which the fish will fit and stir in a little water.
Add salmon and cover with water.
Simmer 10 minutes.
Remove fish and strain broth.
Add 1 ½ cup of broth and use to make almond milk.
Line baking dish with pastry.
Put torn bread, spices, salmon, and ½ cup almond milk in blender and blend to thick paste.
Cut fillets lengthwise into strips and arrange in the pie.
Stuff holes with salmon paste.
Add rest of almond milk to rest of paste and blend again and pour over tart.
Bake at 160C for 40-50 minutes.
Makes 3 tarts.
Partes de Poucins a la mode Lombarde – Catherine de Arc
Chicks may be placed in pastry, back down and breast up, and broad slices of bacon on the breast; and then cover.
Item, in the Lombardy fashion, when the chicks are plucked and prepared, have beaten eggs, both yolks and whites, with verjuice and powdered spices, and moisten your chicks in it: then put in pastry with slices of bacon as above. MP
4 pastry sheets
2 bacon rashers
4 chicken thighs
1 egg, beaten
1 tablespoon verjuice
½ teaspoon ginger
pinch of cinnamon, cloves, cardamom
Cut pastry sheets into 4.
Cut bacon rashers into 8.
Cut chicken thighs into 4.
Mix remaining ingredients.
Dip chicken into mixture and lay diagonally across pastry square.
Place piece of bacon on top of chicken.
Fold into parcels.
Use remaining egg mix to glaze pasties.
Cook at 180C for 30 minutes.
1.5 cup flour
2.5 tablespoon water
Sift flour and salt into bowl.
Rub in butter until mix resembles breadcrumbs.
Sprinkle water evenly over mix.
Stir to form dough.
Wrap in plastic and chill 30 minutes.
Roll out as needed.
Daryols – Catherine de Arc
Recipes for cream or milk tarts can be found throughout Europe. One version contains rosewater. My version contains orange juice. Fresh oranges and candied orange peel are mentioned in Menagier de Paris. It would be quite easy to get orange juice and tart filling on your fingers if you were preparing several things at once for a large dinner, and it tastes good. The oranges they had would probably have been more bitter than modern eating oranges so I added some lemon juice to compensate.
Daryols. Take creme of cowe mylke, oþer of amaundes; do þerto ayren with sugur, safroun and salt. Medle it yfere. Do it in a coffyn of ii ynche depe; bake it wel and serue it forth. FC
Diriola. Form the dough into the shape of a deep pie and fill it completely with flour so it will keep its shape; cook it in a pan until somewhat dry. And when this is done, remove the flour and take some egg yolks, milk, sugar and cinnamon. When these things are made into a mixture, put it into the pastry, cooking it like a tart, moving it from time to time and stirring with a spoon. And when you can see it starting to set, pour on some rose water and stir well with a spoon. And when it has set completely it is cooked. Note that it should not cook too much, and that it should quiver like a junket. Maestro Martino, Libre de arte coquinaria 14th century Italian
Daryalys. Take creme of almondes, or of cow mylke, and egges, and bete hem well tegedur and make smal coffyns, and do hit therin; and do therto sugur and gode pouders, or take gode fat chese and egges, and make hom of divers colours, grene, red or zelowe, and bake hom and serve hom forthe. Ancient Cookery, early 15th century English
Doucetes. Take Creme a gode cupfulle, & put it on a straynoure; þanne take yolkys of Eyroun & put þer-to; & a lytel mylke; þen strayne it þorw a straynourse in-to a bolle; þen take Sugre y-now, & put þer-to, or elyys honey forde faute of Sugre, þan coloure it with Safroun; þan take þin cofyns, & put in þe ovynne lere, & lat hem ben hardyd; þan take a dysshe y-fastenyd on þe pelys ende; & pore thyn comade into þe dysshe, & fro þe dyssche in-to þe cofyns; & when þey don aryse wel, take hem out, & serue hem forth.
Flathons. Take milke an yolks of Eyrouns, & draw it þorw a straynoure with whyte sugre, oþer blake Sugre, & mylt fayle botter, & putte þer-to, & salt; & make fayre cofyns, & sette hem on þe ouen tyl þey ben hard; þan take a pele with a dyscche on þe ende, & fylle þe dyssche with þin comade, & pore in-to þe cofyns, & lat bake a lytel whyle; þan take hme out in-to a fayre dyssche, & cast whyte sugre þer-on, & serue forth. Harleian MS 279, 1420 English
¼ cup castor sugar
2 tablespoon thickened cream
2 tablespoon orange juice
1 tablespoon lemon juice
4 threads saffron
Soak the saffron in the juice to get the colour.
Mix egg and cream and sugar.
Add juice, straining out saffron strands, and salt.
Bake at 180C for 12 minutes.
Sprinkle with cinnamon.
Pastry for above:
¼ cup sugar
1 cup plain flour
Cream butter and sugar.
Mix in flour.
Wrap in plastic and refrigerate 1 hour.
Roll out and make shells.
Cover with foil and bake at 180 for 10 minutes.
Remove foil and bake another 2-3 minutes.