Tart de brymlent

Comadore

Honorable Lady Oksana Goncharova

Original Recipe comes from “Forme of Cury” #175, (1390) (By the master cooks of King Richard 11 (English)

Tart de brymlent. Take fyges & raysouns, & waisshe hem in wyne, and grinde hem smale with apples & peres clene ypiked. Take hem vp and cast hem in a pot with wyne and sugur. Take calwar samoun ysode, other codlyng other haddok, & bray hem smal, & do therto white powdours & hoole spices & salt, & seeth it. And whanne it is sode ynowz, take it vp and do it in a vessel, and lat it kele. Make a coffyn an ynche depe & do the fars therin. Plaunt it above with prunes damysyns: take the stones out; and with dates quartered and piked clene. And couere the coffyn, and bake it wel, and serue it forth.

Redaction by the Honorable Lady Oksana Goncharova

Tart de brymlent. Take figs & raisins, & wash them in wine, and grind them small with apples & pears clean (picked clean). Take them up and cast them in a pot with wine and sugar. Take fresh salmon boiled, other young cod other haddock, & bray them small, & do thereto white powders & whole spices & salt, & simmer it. And when it is cooked enough, take it up and do it in a vessel, and let it cool. Make a pie crust an inch deep & do the mixture therein. Garnish it above with prunes: take the pits out; and with dates quartered and picked clean. And cover the pie crust, and bake it well, and serve it forth.

Recipe

• 3/4 cup dried or fresh Figs (about 15 small figs)
• 1/2 cup Raisins
• 3/4 to 1 cup cubed Apples (one apple)
• 3/4 to 1 cup cubed pears (one pear)
• 3/4 to 1 lbs fresh fish (Salmon, Cod or Haddock or a combination)
• 1 1/2 cups White Wine (1 cup for fruit and 1/2 to poach fish)
• 1 Tbs. sugar
• 1/8 tsp. Salt
• 1/2 tsp. ground Cinnamon
• 1/8 tsp. ground Nutmeg
• 1/4 tsp. ground Ginger
• 1/16 tsp. ground Cloves
• 3/4 cup prunes (leave whole or cut into quarters)
• 3/4 cup dates, quartered
• 1 pie crust
• 1 egg yolk or egg white(to coat pie crust)

Quarter figs and soak in white wine with the raisins for about 10 minutes. Put the soaked figs and raisins in a food processor with the wine and grind coarsely. Clean and cut apples and pears. Cut into cubes or slices. Combine figs, raisins, wine, apples and pears in sauce pan with sugar. Simmer the mixture for about 10 to 15 minutes. Mixing frequently. Let this cool.

In the meantime while the fruit mixture is cooking poach the boneless fish in a fry pan with 1/2 cup wine. Combine salt and remaining spices and rub the fish with this mixture and place in pan with the wine. Cook over low heat, (do not let it boil) for 5 to 7 minutes. Flip the fish at about 3 minutes and cook for another 3-4 minutes. Let the fish cool. Cut the fish into small pieces. Mix the fish and fruit together.

Place pie crust in 9 inch pie tin. Put the cooled mixture in. Top with prunes, whole or quartered and quartered dates, with the pits taken out. Cover the mixture with a top crust. Poke holes in top and brush with egg yolks or egg whites. Cook for 30 to 35 minutes at 375 degrees. Let cool for at least 10 minutes before slicing and serving.

Honorable Lady Oksana Goncharova

Original Recipe comes from “Frome of Cury” #78,(1390) (By the master cooks of King Richard 11 (English)

Salat. Take persel, sawge, grene garlec, chibolles, oynouns, leek, borage, myntes, porrettes, fenel, and toun cressis, rew, rosemarye, purslarye; laue and waische hem clene. Pike hem. Pluk hem small wip pyn honde, and myng hem wel with rawe oile; lay on vyneger and salt, and serue it forth.

Redaction by the honorable Lady Oksana Goncharova

Salad. Take parsley, sage, green garlic, spring onions, onions, leek, borage, mints, scallions, fennel, and garden cress, rue, rosemary, purslane; wash them clean. Pick them. Pluck them small with your hand, and mix them well with oil; lay on vinegar and salt, and serve it forth.

Recipe

• Pasley
• Sage
• Garlic scape
• Spring onions or scallions
• Onions
• Leek
• Borage
• Mint leaves
• Fennel
• Water cress
• Rue
• Rosemary
• Purslane

Wash and tear into small pieces, removing any dirt. Mix with oil, vinegar and salt.(Use one part vinegar to two parts virgin olive oil) Can substitute with any leafy vegeatbles or herbs depending on availability and palate of the diners.

Honorable Lady Oksana Goncharova

Original Recipe comes from “Forme of Cury” #190, (1390) (By the master cooks of King Richard 11 (English)

Rysshews of fruyt. Take fyges and raisouns; pyke hem and waisshe hem in wyne. Grynde hem wip apples and peeres ypared and ypiked clene. Do perto gode powdours and hole spices; make balles perof, frye in oile, and serue hem forth.

Redaction by Honorable Lady Oksana Goncharova

Rysshews of fruyt. Take figs and raisins, clean (pick) them and wash them in wine. Grind them with apples and pears pared and picked clean. Do thereto good powders and whole spices; make balls thereof, fry in oil, and serve them forth.

Recipe to make 100-120 small balls or wontons

• 1 1/2 cup Figs
• 2 cups Raisins
• Sweet Wine enough to cover
• 3 apples
• 2 ripe pears
• 1 tsp.cinnamon
• 1 Tbs.Sugar
• 1/2 tsp.Ground ginger
• 1/4 tsp. nutmeg
• 1/8 tsp. ground cloves

• Oil to fry with
• More sugar for after frying

Chop figs into fourths. Cover the raisins and quartered figs in sweet wine. Let them soak for about 1 hour. Drain the wine. Chop and peel apples and pears. Mix all the ingredients together excluding the oil. Place the mixture in a food processor and mix together to form a paste. Make small balls and deep fry them in oil. (I have not had success with this, as the balls fall apart very easily.) I make the mixture and place in won ton wrappers. Fry the won tons in oil as before. After they are fried, blot with paper towel and sprinkle with a little sugar while still hot. Serve hot or cold. Can be refrigerated for a few days.

Lady Oksana Goncharova

Original Recipe comes from “Forme of Cury” #94, (1390) (By the master cooks of King Richard 11 (English)

Rauioles. Take wete chese & grynde hit smal, & medle hit wyt eyren & saffron and a god quantite of buttur. Make a pin foile of dowe & close hem perin as turteletes, & cast hem in boylyng watur, & sethe hem perin. Take hote buttur meltede & chese ygratede, & ley pi ravioles in dissches; ley pi hote buttur wyt gratede chese binepe & aboue, & cast pereon powdur douce.

Redaction by Lady Oksana Goncharova

Rauioles. Take wet cheese & grind it small, & mix it with egg and saffron and a good quantity of butter. Make a thin foil of dough & close them therein as tartlets, & cast them in boiling water, & boil them therein. Take hot butter melted & cheese grated, & lay the ravioli in dishes; lay the hot butter with grated cheese beneath and above, & cast thereon powder douce.

Recipe (for about 3-5 people)

• 13 oz. package of frozen cheese raviolis
• 4 tsp. butter
• 1/2 cup shredded cheese (mozzarella or other)
• 1 tsp. powder douce

Ingredients for powder douce

• 2 tbs. sugar
• 1/2 tsp. ground ginger
• 1 tsp. cinnamon or cassia

Boil water. Put raviolis in boiling water and cook until tender. Drain. Mix butter and cheese and melt over low heat. Put Raviolis in serving dish and add the butter and cheese mixture. Stir the cheese and butter mixture in gently. Sprinkle with powder douce. Alternatively make your own ravioli.

Bibliography

Hieatt, Constance B., Sharon Butler, editors, Curye on Inglysch, Oxford Universtiy Press, 1985. Pg.118, # 94, from “Forme of Cury.”

Lady Oksana Goncharova (recipe still in progress)

Original Recipe comes from “Forme of Cury” #136, (1390) (By the master cooks of King Richard 11 (English)

Peeres in confyt. Take peeres and pare hem clene. Take gode rede wyne & mulberies, oper saunders, and seep pe peeres perin, & whan pei buth ysode take hem vp. Make a syryp of wyne greke, oper vernage, with blaunche powdur, oper white sugur and powdour gynger, & do the peres perin. Seep it a lytel & messe it forth.

Redaction by Lady Oksana Goncharova

Peeres in confyt. Take pears and pare them clean. Take god red wine and mulberries, other sanders, and boil the pears therein, & when they both be done take them up. Make a syrup of wine greek, other wine, with white powder, other white sugar and powder ginger, & do the pears therein. Seep it a little & serve it forth.

Recipe

• Pears
• Red wine
• Mulberries or Red Sanders
• Sweet Wine
• Sugar
• Ground ginger

Cut pears into fourths, longways, peel the skin and take out pits. Boil the pears in wine with either the mulberries or the red sanders.(This gives a red coloring to the dish) When the pears are tender take them out and drain. Make a syrup of sweet wine, with sugar and powder ginger. Boil the wine and spices together, let cool, and place cooked pears in the syrup and let it marinate in the syrup over night in refrigerator. Serve the next day. (Greek wine is actually a sweet wine that comes from Italy.)(Blanche powder or white powder is sugar and ground ginger, mixed.)

Bibliography

Hieatt, Constance B., Sharon Butler, editors, Curye on Inglysch, Oxford Universtiy Press, 1985. Pg.129, # 136, from “Forme of Cury.”

Lady Oksana Goncharova

Original Recipe comes from “Forme of Cury” #71, (1390) (By the master cooks of King Richard 11 (English)

Perrey of pesouns. Take pesouns and seep hem fast, and couere hem, till thei berst; thenne take hem vp and cole hem thurgh a cloth. Take oynouns and mynce hem, and seep hem in the same sewe, and oile therwith; cast therto sugur, salt and safroun, and seep hem wel therafter, and serue hem forth.

Redaction by Lady Oksana Goncharova

Perrey of pesouns. Take peas and boil them fast, and cover them, till they burst; then take them up and strain them through a cloth.Take onions and mince them, and seep hem in the same sauce, and oil therewith; cast thereto sugar, salt and saffron, and boil them well thereafter, and serve them forth.

Recipe (for 3-4 people)

• 1 cup Peas(dried or fresh)
• 1/2 cup Onions
• 1 cup Water
• 1/4 cup Olive oil
• 1 tsp. Sugar
• 1/4 tsp.Salt
• 3-4 threads of Saffron

Boil dried peas, until they are soft and drain. Meanwhile, mince onions and boil in water and little olive oil. Return peas to pot with onions. Add sugar, salt and saffron. Boil everything and then serve. Alternatively use fresh peas and boil everything together at once until ready to serve.

Bibliography

Hieatt, Constance B., Sharon Butler, editors, Curye on Inglysch, Oxford Universtiy Press, 1985. Pg.114, # 71, from “Forme of Cury.”

Lady Oksana Gonchaovra

Original Recipe comes from “Forme of Cury” #19,(1390) ( By the master cooks of King Richard 11) (English)

Bukkenade. Take hennes oper connynges oper veel oper opere flessh & hewe hem to gobbettes. Waische it and sepe hit well. Grynde almaundes vnblaunched, and drawe hem vp with pe broth; cast perinne raysouns of coraunce, sugar, powdour gynger, erbes ystewed in grees, oynouns and salt. If it is to thynee, alye it vp with flour of ryse, oper with opere thyng, and colour it with safroun.

Redaction by Lady Oksana Goncharova

Bukkenade. Take chicken or rabbits or veal or other meat and cut them in pieces. Wash it and boil it well. Grind almonds not blanched, and draw them up with the broth; cast therein raisons of currants, sugar, powdered ginger, herbs sauted in oil, onions and salt. If it is too thin, mix it up with rice flour, or with another thing, and color it with saffron.

Recipe for about 20

• 10 each Boneless Chicken or rabbit or veal or other meat
• 4-6+ cups Broth or enough to cover
• 1 1/4 cups Almond milk
• 3/4 cup dried currants
• 2 Tb Sugar
• 1 ts ground ginger
• 2 ts fresh sage or herb
• 2 ts fresh thyme or other herb
• 2 ts parsley or rosemary or other herbs
• 2 each Onions
• 1 ts salt
• 4-5 threads of Saffron
• 1-2 Tb rice flour as needed

Cut meat into cubes about one inch square. Chop onions and herbs (using whatever combination of herbs you like.) Put cubed meat in pot with broth, either chicken or beef broth. Add to this almond milk. To make almond milk; chop almonds in mortar and pestle or food processor. Take the ground almonds and steep them in water or broth until the liquid turns white and drain excess almond mush. Alternatively add ground almond and water or broth to a blender, using the liquefy button alternating water or broth and almonds until you have a whitish liquid and drain excess almond mush. I use a ratio of 1/8 to 1/4 cup almonds to 1 cup of water or broth. This particular recipe calls for the almond milk to be made with the broth rather than the water. Add, to the meat, broth and almond milk, currants, sugar, ground ginger, and salt. Saute chopped onions until tender and then add a combination of chopped herbs. Saute herbs until tender. Add sauted onions and herbs to the meat pot. Simmer until the chicken is done, about 45 minutes. Strain broth from meat and vegetables, saving the broth. If broth is too thin, add a few tablespoons rice flour or white flour to thicken the broth. Mix flour with a few teaspoons of cold water to the consistency of sour cream and then add to the broth. Stir in the flour mixture into the broth or a low heat, until the broth thickens a little. Add crushed saffron threads to color the broth. Crush the saffron threads with a little of the broth in a mortar and pestle to disperse the coloring. Serve the meat and broth together.

Bibliography

Hieatt, Constance B., Sharon Butler, editors, Curye on Inglysch, Oxford Universtiy Press, 1985. Pg.101, # 19, from “Forme of Cury.”

Lady Oksana Goncharova

Original Recipe comes from “Forme of Cury” #35,(1390) ( By the master cooks of King Richard 11) (English)

Chykens in cawdel. Take chikens and boile hem in gode broth, and take hem vp; thenne take yolkes of ayren rawe & broth and alye it togedre. Do therto powdour of gynger and sugar ynowth, saffroun and salt. And set it ouere the fyre withoute boyllying; and serue the chykens hole other ybroke, and lay the sewe onoward.

Redaction by Lady Oksana Goncharova

Chickens in cawdel. Take chickens and boil them in good broth, and take them up; then take yolks of egg raw and the broth and mix together. Do therto powder of ginger and sugar enough, saffron and salt. And set it over the fire without boiling; and serve the chickens whole or broke, and lay the sauce onward.

Recipe for 5

• 5 each Chicken breasts or thighs
• 2 plus cups chicken broth

Ingredients for Cawdel

• 2 each Egg yolks
• 1 cup Chicken broth
• 1/4 ts Ground ginger
• 1/2 ts Sugar
• 1/8 ts Salt
• 4-5 threads of saffron

Boil chicken pieces in chicken broth, enough to cover the chickens. Cook for about one hour. Alternatively cook the chickens in an oven with the broth in a shallow pan for one hour at 350 degrees. After the chickens are done, take about 2 cups of the broth, run through a fat separator. This will yield about one cup of broth. The fat in the broth negatively affects the way the cawdel sauce comes out. After the broth has cooled a little, mix in the egg yolks, ginger, sugar, crushed saffron threads and salt. (Crush saffron in a mortar and pestle with a few teaspoons of broth.) Do not rush this step, the broth must be cooled or the eggs will cook before you want them too, leaving a lumpy mess of egg yolks. Heat the broth, eggs and spices slowly, over low heat, do not let it boil. Stir constantly, until the sauce is thickened. Serve the chicken pieces either whole or cut up with the cawdel sauce on top.

Bibliography

Hieatt, Constance B., Sharon Butler, editors, Curye on Inglysch, Oxford Universtiy Press, 1985. Pg.105, # 35, from “Forme of Cury.”

Lady Oksana Goncharova

Original Recipe comes from “Forme of Cury” #1 (1390) ( By the master cooks of King Richard 11) (English)

To make frumente. Tak clene whete & braye yt wel in a mortar tyl the holes gon of; sethe it til it breste in water. Nym it vp and lat it cole. Tak good broth & swete mylk of kyn or of almand & tempere it therwith. Nym yelkys of eyren rawe & saffroun & cast therto; salt it; lat it nauyt boyle after the eyren ben cast therinne. Messe it forth with venesoun or with fat motoun fresh.

Redaction by Lady Oksana Goncharova

To make frumente. Take clean wheat and bray it well in a mortar till the hulls gone off; simmer it till it bursts in water. Take it up and let it cool. Take good broth and sweet milk of cow or of almond and mix it therewith. Take yolks of eggs raw & saffron & cast thereto; salt it; let it not boil after the eggs been cast therein. Serve it forth with venison or with fat mutton fresh.

Recipe(cooked wheat/barley) for 5

• 1 Cup Cracked Wheat or Barley
• 2 Cups Chicken or Vegetable Broth
• 1 Cup Almond milk or milk
• 2 Each Egg yolks
• 4 to 5 Saffron threads
• 1 ts salt
• 2 Tb Butter

For this recipe we don’t have to take the hulls off the wheat as we can get our wheat already processed. Alternatively use barley. First saute the wheat or barley in the butter until the it is lightly browned. Add broth and salt to the wheat. (The recipe calls for water to be used for this first step, but broth is much more tasty. Essentially we are skipping to the broth and milk step). Cover and simmer for about 10 minutes. Uncover and stir the wheat. Mix in milk or almond milk and simmer covered until the liquid is almost gone, stirring occasionally, about 10 more minutes. Remove lid and let the rest of the liquid absorb about 5 minutes, stirring to be sure it is not sticking to the bottom. Remove from heat and let it cool a little. (Don’t want to add the raw eggs while it is hot.) Mix in egg yolks and crushed saffron to the cooled wheat and heat without boiling. Serve with venison or mutton on top. To make almond milk; chop blanched almonds in a mini chopper or food processor. Take the ground almonds and put them in a blender and gradually add water, blending in between. Use the liquefy switch on the blender. Blend till the almonds have turned to a liquid as much as you can. Strain out any almond residue. I use a ratio of 1/8 cup of almonds to about 1 cup of almonds. Alternatively heat the crushed almonds in water till the almonds turn to mush resembling white milk and strain the residual almonds.(A much longer process, but more period method.) Before adding saffron, crush the threads in a little of the egg yolks or 1 tsp.broth in a mortar and pestle. This will help disperse the saffron coloring.

Bibliography

Hieatt, Constance B., Sharon Butler, editors, Curye on Inglysch, Oxford Universtiy Press, 1985. Pg.98 # 1, from “Forme of Cury.”

Lady Oksana Goncharova

Original Recipe comes from “Forme of Cury” #33 (1390) ( By the master cooks of King Richard 11) (English)

Gees in hoggepot. Take gees and smyte hem on pecys; casst hem in a pot. Do therto half wyne and half water, and do therto a gode quantite of oynouns and erbes. Set it ouere the fyre and couere it fast. Make a layour of brede and blode & lay it therwith; do therto powdour fort and serue it fort.

Redaction by Lady Oksana Goncharova

Geese in hoggepot. Take geese and cut them in pieces; cast them in a pot. Do thereto half wine and half water and do thereto a good quantity of onions and herbs. Set it over the fire and cover it fast. Make a layer of bread and blood and lay it therewith; do thereto powder fort and serve it forth.

Recipe(Duck stew) for 5

• 1 lb Duck
• 1 cup Onions
• 1 cup or more White Wine
• 1 cup or more water
• 1/4 to 1/2 ts fresh parsley
• 1/4 to 1/2 ts fresh sage
• 1/4 to 1/2 ts fresh rosemary
• 1/4 to 1/2 ts fresh thyme
• 1/2 lb fresh bread

Ingredients for Powder Fort

• 1/8 ts pepper
• 1/4 ts ginger
• 1/4 ts cinnamon
• 1/4 ts cloves

Chop duck into small bite sized pieces. Chop onions small. Place duck and onions in a pot with one half wine and one half water (enough to cover.) Add the chopped herbs either fresh or dried. Boil and then reduced heat and cover. Simmer for about 30 to 60 minutes, stirring occasionally. The longer the better. Slice bread and serve the goose mixture on top of the bread sprinkled with the powder fort.

Bibliography

Hieatt, Constance B., Sharon Butler, editors, Curye on Inglysch, Oxford Universtiy Press, 1985. Pg.105 #33, from “Forme of Cury.”

Lady Oksana Goncharova

Original Recipe comes from “Forme of Cury” #79 (1390) ( By the master cooks of King Richard 11) (English)

Fenkel in soppes. Take blades of fenkel; shrede hem not to smale. Do hem to seeth in water and oile, and oynouns mynced therewith; do therto safroun and salt and powder douce. Serve it forth. Take brede ytosted and lay the sewe onoward.

Redaction by Lady Oksana Goncharova

Fennel in soppes. Take blades of fennel; shred them not too small. Do them to boil in water and oil, and onions minced therewith; do thereto saffron and salt and powder douce. Serve it forth. Take bread toasted and lay the juices onward.

Recipe(Cooked fennel and onion) for 5-8

• 1 each fennel
• 2 each onions
• water, enough to cover
• 1/2 cup olive oil
• 1 ts salt
• 4 each saffron threads
• 1 lb fresh bread

Ingredients for Powder Douce:

• 2 Tb sugar
• 1/2 ts ground , powdered ginger
• 1 ts ground cinnamon

Chop fennel in chunk sized pieces. Mince onions. In a large pot, place fennel pieces and onions in water and olive oil. Add the salt and crushed saffron threads. (Crush the saffron in a few teaspoons of water in a mortar and pestle and add to the pot.) Boil and reduce the heat to a simmer. Simmer, covered until softened. Meanwhile, split bread lengthwise, brush the pieces with olive oil and toast lightly under a broiler. When the fennel is ready serve on top of the toasted bread slices and sprinkle with powder douce. (soppes, means toasted bread)

Bibliography

Hieatt, Constance B., Sharon Butler, editors, Curye on Inglysch, Oxford Universtiy Press, 1985. Pg. 115 #79, from “Forme of Cury.”

printable recipe

Lady Oksana Goncharova

Recipe is from “Wagstaff Miscellany,” MS 163- An Ordinance of Pottage (15th Century) (#138)

A colde bakyn mete Grynd reysons, & yf thu wilte, thu may boyle fegys, & grynd hem therwith, & temper hem up with swete wyne as chargeaunt as thu may. Do therto clovys, macys, pynez, corauns, datys mynsyd, sygure & salt; set hit on the fyre. Stere hit well: when hit boyleth, take hit of. Have small cofyns with low brerdys bakyn byfore & endore the brerdys with safron, & fyll hem with the syrup. & florych hit with anneys in confite. & yf thu wilte, thu may take cornels of walch notys: pike of the skyn, make hem as clene as thu may and as white. Wete hem in a lytll safron watyr. Set a pyn or nedyll in hem & hold hem upryght in thy hond - let not hem be to wete- & lay goldefayle with that othir hond with a thyge made therfore, & blow theron esyly with thy mouth, & that shall make thy gold to abyde, & so thu may gylt tham ovir, & florich thy bakyn mete ther/with. And so thu may florich eny colde mete that ys bakyn, & thu may make hit in a potage, yf thu wilt, that ys called rape ryall.

Redaction by Lady Oksana Goncharova

A cold baked meat Grind raisins & if you will, you may boil figs & grind them therein, & mix it up with sweet wine as thick as you may. Do thereto cloves, maces, pine nuts, currants, dates minced, sugar & salt; set it on the fire. Stir it well: when it boils, take it off. Have small pie tins with low rims baked before and coat the rims with saffron and fill them with the syrup. & flourish it with anise in confit. If you will, you may take kernels of walnuts: take off the skin, make them a clean as you may and as white. Wet them in a little saffron water. Set a pin or a needle in them and hold them upright in your hand -let not them be too wet- & lay gold foil with that other hand with a thing made before & blow thereon easily with your mouth, & that shall make the gold to adhere, & so you may gild them over, & flourish the baked meat therewith. And so you may flourish any cold meat that is baked, & you may make it in a porridge, if you will, that is called rape ryall. (thick dish of dried fruits in almond milk)

Recipe for one pie

• 3/4 cup to 1 cup Raisins
• 5 or more Figs
• 1 1/2 cup Sweet Wine (White Zinfandel)
• 1/8 tsp. cloves
• 1/8 tsp mace
• 1/4 cup pine nuts
• 1/3 cup currants
• 12 to 20 pitted dates, minced
• 3 Tbs. Sugar
• 1/4 Tsp. Salt

Quantities of fruit and nuts can be altered. If you have more of one kind use them. Basically all you need is enough fruit and nuts to fill a pie shell. The same goes for the spices and sugar, you may add more or less to taste. Boil raisins and figs for about 10 minutes in water to soften. Drain water, mince figs and grind the figs and raisins using a mortar and pestle.This does not have to be a smooth paste a coarse mixture is fine. Add wine to the ground fruit and add the remaining ingredients and heat to boil. Reduce heat to simmer and cook until the mixture has thickened, stirring frequently.This will take about 10 to 15 minutes. Remove from heat. Pour mixture into prepared pie tin. Crush a few saffron threads with one beaten egg white in a mortar and pestle. Brush the top rim of the pie crust with the saffron mixture. Bake at 375 degrees for about 40 minutes. The pie will be a little moist, but will firm up a bit when refrigerated.

The recipe calls for the cooled pie to be decorated with anise in confit and gold-leafed walnuts.

Recipes in “Goud Kokery” (Book V of “Curye on Inglysch), #11 and 12, from the 14th century, gives us recipes for clarifying sugar and for making anise in confit. The recipe for clarifying sugar tells us that we can use the sugar and egg white mixture to make all manner of confections. The recipe for anise in confit is a very long drawn out process. The same recipe can be used to candy caraway seeds, coriander seeds, fennel and ginger.

The following recipe is a simplified recipe for anise in confit

Recipe for “Dragee and Spices in Confit” # 135.

This recipe comes from “Pleyn Delit” written by Constance B. Hieatt, Brenda Hosington and Sharon Butler. I have scaled down the quantities as it is for only one pie.

• 1/8 cup anise seeds
• 1/3 cup sugar
• 1/8 cup water

Boil the sugar and water in a heavy frying pan for 5 minutes. Add the seeds and continue to cook, stirring, until the syrup begins to look white; set aside for 10 minutes. Then put back over low heat, preferably over a protective mat or heat diffuser, and stir until the sugar coating softens enough to be poured. Pour onto a cookie sheet or (preferably) a piece of clean screening over a cake rack. Spread the seeds out with a paring knife to separate them as much as possible; as they harden, you can divide them further, but you do have to work quickly. Ideally, each should be completely separate.

(I used a cheese cloth on a wire rack. I spread out the seeds and sugar syrup on the cloth and allowed to dry and scraped off the dried anise confits)

Gold Leafed Walnuts

The recipe tells us to take walnut halves and pick the skins off the walnuts. Take off as much of the skin as you want, to make them as white as you want. I found that the easiest way is to just use your fingernails to remove the skin. Wet the cleaned walnut halves in a little saffron water. Make saffron water with a few threads of saffrons crushed in a few teaspoons of water in a mortar and pestle. Poke a pin or needle in the wet walnut. Take the walnut on the pin in one hand and in the other hand take gold leaf and gently blow it on to the walnut. Alternatively roll the walnut onto the gold leaf. Edible gold leaf powders are also available.

Pie Crust Recipe

This is a redaction by Cariadoc and Elizabeth from “A Miscelleny” page 62 under the heading “To Make a Tarte of Beans.”“To make a short paest for tarte” from: “A Proper Newe Book” page 37/c10:

• 6 threads of saffron
• 1 cup flour
• 5-6 Tb Soft butter
• 2 egg yolks

To make crust, mix saffron water (5-6 threads of saffron crushed in 1 teaspoon cool water) into flour; and egg yolks and mix well (Will be crumbly). Add 4 tablespoon butter and mix well; add enough of the remaining butter to make a smooth paste. (Amount used depends upon softness of butter and warmth of kitchen; at second trail used a bit over 6 Tb) Roll smooth and place in a 9” pie plate. Crimp edge.

Bibliography

Hieatt, Constance B., editor, An Ordinance of Pottage, An Edition of the Fifteenth Century Culinary Recipes in Yale University’s MS Beinecke 163. Prospect Books, 1988.

Hieatt, Constance and Sharon Butler, editors, Curye on Inglysch, English Culinary Manuscripts of the Fourteeth Century (Including the “Forme of Cury”). Oxford University Press, 1985.

Hieatt, Constance, Brenda Hosington and Sharon Butler, Pleyn Delit, Medieval Cookery for Modern Cooks. Second Edition, University of Toronto Press.1996.

Friedman, David and Betty Cook,(Cariodoc and Elizabeth), A Miscelleny, 6th Edition, David Friedman and Elizabeth Cook, 1988, 1990, 1992.

Original Recipe comes from “Forme of Cury” #173 (1390) (By the master cooks of King Richard 11)(English)

Take and perboile oynouns & erbis & presse out pe water & hewe hem smale. Take grene chese & bray it in a morter, and temper it vp with ayren. Do perto butter, safroun & salt, & raisouns corauns, & a litel sugur with powdour douce, & bake it in a trap, & serue it forth.

Redaction By Lady Oksana Goncharova:

Take and parboil onions and herbs and press out the water and cut them small. Take green cheese and bray it in a mortar and mix it up with eggs. Do thereto butter, saffron and salt and raisins currants and a little sugar with powder douce and bake it in a pie shell and serve it forth.

Recipe (Onion and Cheese Quiche) for 1 pie:

• 2-3 small to medium onions
• 2 Tb fresh sage
• ¼ cup fresh parsley
• 6 oz. softened cream cheese
• ¾ cup Ricotta cheese
• 3 eggs
• 3 Tb Butter
• 3-5 Threads of Saffron
• ¼ ts. salt
• ¼ cup dried currants or raisins

Ingredients for Powder Douce:

• 1 ½ Tb sugar
• ¼ ts ground , powdered ginger
• ½ ts ground cinnamon

Ingredients for Pie Crust:

• 6 threads of saffron
• 1 cup flour
• 5-6 Tb Soft butter
• 2 egg yolks

Peel onions and parboil whole for 10 minutes, drain and chop. Parboil sage and parsley for 3 minutes, drain and chop small.(Parboiling means to boil water (enough water to cover ingredients) and add ingredients for specified time. Parboiling will make the ingredients milder/ sweeter tasting) Mix together cheeses, eggs and butter thoroughly. Add chopped onions, sage and parsley. (crush saffron threads with a tsp of cool water in a mortar and pestle). Add saffron, salt, currants and powder douce. Mix all these together. Pour into a prepared pie crust. (No top crust) in a 9” pie plate.(Can make your own pie crust or buy commercial pie crusts) Bake at 350 degrees for 50 to 60 minutes, or until test knife comes out clean (Insert knife in pie and no liquid residue attaches to knife) Can be served warm or cold.

The pie crust redaction is not my own. This is a redaction by Cariadoc and Elizabeth from “A Miscelleny” page 62 under the heading “To Make a Tarte of Beans.”“To make a short paest for tarte” from: “A Proper Newe Book” page 37/c10:

Redaction instructions by Cariadoc and Elizabeth:

To make crust, mix saffron water (5-6 threads of saffron crushed in 1 teaspoon cool water) into flour; and egg yolks and mix well (Will be crumbly). Add 4 tablespoon butter and mix well; add enough of the remaining butter to make a smooth paste. (Amount used depends upon softness of butter and warmth of kitchen; at second trail used a bit over 6 Tb) Roll smooth and place in a 9” pie plate. Crimp edge.

Bibliography:

Hieatt, Constance B. and Sharon Butler, Editors, Curye on Inglysch. Oxford University Press, 1985. Page 136 #173, from “Forme of Cury.”

Friedman, David and Elizabeth Cook, A Miscelleny. (6th Edition) , 1988, 1990, 1992. page 62. “ A Proper Newe Book of Cookery” p. 37/C11 and p. 37/C10.

Original Recipe comes from “Forme of Cury, “ # 16 (1390) (By the master cooks of King Richard 11) (English)

Take the lire of the boor oper of the roo, perboile it. Smyte it on smale peces; seep it wel half in water and half in wyne. Take brede and bray it wip the self brith and drawe blode perto, and lat it seeth togydre with powdour fort; of ginger oper of canell and macys, with a grete porcioun of viynegar, with raysouns of corauns.

Redaction by Lady Oksana Gonchaorva:

Take the flesh of the boar or of the roe deer, parboil it. Cut it in small pieces; boil it well half in water and half in wine. Take bread and bray it with the self broth and draw blood thereto and let it simmer together with powder fort; of ginger or of cinnamon and maces with a great portion of vinegar with raisins of currants.

Recipe (Pork or Venison “Stew”): serving size 25 plus

• 8 lbs venison or pork
• 2-3 cups red wine
• 2-3 cups water
• 2-3 cups balsamic vinegar
• 2 cups dried currants
• 8 slices of bread or ½ of 1 lb loaf.

Powder Fort:

• ½ ts black pepper
• 2 ts ginger
• 2 ts cinnamon
• 2 ts cloves

Cut pork or venison into 1 inch squares, and parboil. (parboil means to add meat to boiling water for a few minutes until outsides are a little browned) Remove meat from the water and boil the meat in a ½ red wine and ½ water mixture, adding the powder fort.(Add enough liquid to cover meat) After it has boiled add the balsamic vinegar with bread shredded up into the boiling mixture. Add currants. Reduce heat and simmer for at least 1 hour. (Best if left to simmer for more hours(5-6)) Stir occasionally and make sure the liquid does not dissolve completely. Add more liquid if needed. Serve the meat with the currants and a little of the broth on top.

Variations: Marinate the meat in some wine and vinegar overnight in refrigerator, with enough liquid to cover. Use same wine and vinegar for recipe.

Bibliography: Hieatt, Constance B. and Sharon Butler, editors, Curye on Inglysch. Oxford University Press, 1985. Page 101, # 16, from “Forme of Cury.”

Original Recipe: comes from “Forme of Cury”, #81 (1390) (By the master cooks of King Richard 11) (English)

Take apples and seeth hem in water; drawe hem thurgh a straynour. Take almaude mylke and hony and flour of rys, safroun and powdour fort and salt, seeth it stondyng.

Redaction By Lady Oksana Goncharova:

Take apples and boil them in water; draw them through a strainer. Take almond milk and honey and flour of rice, saffron and powder fort and salt, and boil it standing.

Recipe (Thick applesauce): Serving size 10-12:

• 5 cups apples
• 4 cups water
• 2/3 cup almond milk
• 3 each saffron threads
• ½ cup rice flour
• ¼ cup honey
• ½ ts salt

Powder Fort:

• 1/8 ts black pepper
• ½ ts ground ginger
• ½ ts cinnamon
• ½ ts ground cloves

Peel and chop apples. cook the apples in water until tender. Drain the excess water. Mash apples. Add almond milk and crushed saffron threads.(Add a teaspoon or so of almond milk and saffron threads to a mortar and pestle and crush the threads). Add rice flour, honey, salt and powder fort. Simmer over low heat, stirring frequently, until mixture has thickened. (About 10-15 minutes)

To make Almond milk: Take blanched almonds and chop them up in a mini chopper or food processor. Take the chopped almonds and put them in a blender, using liquefy switch, and mix in water a little at a time. I use a ratio of about 1/4 cup blanched almonds to about 1 cup of cool water) This can be all done with mortar and pestle if you wish.

Variations: The powder fort can be adjusted to your taste, adding more or less spices. Suggestion: Mix up a large batch of powder fort so you can use what you need for each individual recipe, instead of measuring each time. Add powder fort to taste. Ratios of pepper, ginger, cinnamon and cloves can be altered to taste also.

Bibliography: Hieatt, Constance B., and Sharon Butler, editors, Curye on Inglysch. Oxford University Press, 1985. Page 116, #81, from “Forme of Cury.”

Original Recipe comes from “Forme of Cury, “ #6 (1390) (By the master cooks of King Richard 11) (English)

Take caboches and quarter hem, and seeth hem in gode broth with oynouns ymynced and the whyte of lekes yslyt and ycorue smale. And do perto safroun & salt, and force it with powdour douce.

Redaction by Lady Oksana Goncharova:

Take cabbages and quarter them, and simmer them in good broth with onions minced and the white of leeks slit and carved small. And do thereto saffron & salt, and force it with powder douce.

Recipe (Cooked Cabbage): serving size 10

• 1 each head of cabbage
• 1 each medium onion
• 1 each leek
• 5 threads of saffron
• 1 ts salt
• 4 cups chicken or beef broth

Ingredients for Powder Douce:

• 1 ½ Tb sugar
• ¼ ts ground ginger

• ½ ts cinnamon

Cut and break apart cabbage. Mince onions and chop the white of the leek. Place cabbage, onion and leek in pot with beef or chicken broth. Add crushed saffron threads (Crush saffron with a teaspoon of broth in a mortar and pestle), salt and powder douce. Boil and simmer covered until tender. Serve cabbage with a little of the broth and if needed more of the powder douce mixed in.

Bibliography: Hieatt, Constance B. and Sharon Butler, editors, Curye on Inglysch. Oxford university Press, 1985. Page 99 #6, from “Forme of Cury.”

Original recipe comes from Harleian MS. 4016 (1450 A.D.) (English)

Take rawe hennes, chop hem, caste hem into potte; cast to fressh broth, Wyne, parcelly, oynons myced, powder of peper, clowes, Maces, saffroun, and salt; then stepe brede with vinegre and the same broth, and draw hit thorgh a streynour, and cast it thereto, and lete boyle ynogh; And caste thereto pouder ginger, and sesone hit vp, & serue forth.

Redaction by Lady Oksana Goncharova:

Take raw chickens, chop them, put them in a pot, put in fresh broth, wine, parsley, onions minced, powdered pepper, cloves, mace, saffron and salt; then soak bread with vinegar and the same broth, and push the bread through a strainer and put into (the pot) and let it boil enough; and put in powdered ginger and season it up and serve forth.

Recipe (Chicken Soup) Serving size for 25 plus

• 2 cut up whole chickens
• 4 quarts chicken broth (16 cups)
• 2 cups cooking wine
• 3 large onions chopped
• 4 cups parsley chopped
• 2 tsp. kosher salt
• ½ tsp. pepper
• ¼ tsp. saffron
• ¼ tsp. mace
• 1/8 tsp. ground cloves
• ¼ or more of 1 lb loaf of fresh bread
• ¾ cup balsamic vinegar
• ¼ tsp. powdered ginger

Put cut up chicken pieces in large soup pot, add 3 quarts (12 cups) broth, wine, chopped onions and parsley. Add salt, pepper, saffron, mace and cloves. Boil and then simmer and stir frequently for 4-5+ hours, after bones release from chicken, cook for another 2 hours, then remove bones from pot saving the broth. Add 1 quart (4 cups) of additional broth to pot with boned chickens and remaining saved broth. Break bread into chunks and soak with vinegar and the broth from pot. Push the soaked bread through a strainer (Can run through a food processor for same effect) and add to the pot with the powdered ginger. Heat to boil and then simmer for another hour, stirring frequently. Add any additional seasonings to taste and serve hot.

Bibliography: Austin, Thomas, editor, Two Fifteen-Century Cookery-Books. Oxford University Press. 2000.

Original Recipe: comes from “Goud Kokery” #19 (1390) (By the master cooks of King Richard 11) (English)

Take goode honye &clarefie it on the fere, & take fayre paynemayn or wastel brede & grate it, & caste it into the boylenge hony, & stere it well togyder faste with a skylyse that it bren not to the vessell. & thanne take it doun and put therin ginger, longe pepere & saundres, & tempere it vp with thin handes; & than put hem to a flatt boyste & strawe theon suger & pick therin clowes rounde aboute by the egge and in the mydes, yf it plece you, & c.

Redaction by Lady Oksana Goncharova:

Take good honey & clarify it on the fire, & take fair (good quality white) bread & grate it, & cast it into the boiling honey, & stir it well together fast with a spatula that it burn not to the vessel, & then take it down and put therin ginger, long pepper & sanders, & mix it up with your hands; & then put it in a flat box & strew on sugar, & pick therin cloves round about by the edges and in the middle, if it pleases you, & serve.

Recipe (medieval soft gingerbread): 24 small balls or one square loaf pan

• 1 cup honey (natural)
• 1 ½ cup grated bread crumbs
• ¾ ts ground ginger
• ¼ ts ground white pepper
• ¼ ts ground sanders (sandalwood)
• ¼ ts ground cloves (optional whole cloves, as many as you want)
• 1 ts sugar

Clarify the honey by bringing honey to boil over low heat in small sauce pot.. The honey will begin to foam up. Remove from heat and skim off the (scum) that had risen to top. Place the clarified honey back on low heat. Mix in finely grated bread crumbs (Bread crumbs that you have grated yourself from stale bread) (Don’t use commercially grated bread crumbs) Stir constantly so mixture doesn’t stick to the pot. Cook this mixture until thickened, usually about 2-3 minutes. As it gets to the correct thickness the mixture will start sticking together as you stir. Remove from heat and stir in the spices (ginger, white pepper and sanders) Once cooled, knead the mixture to fully distribute the spices. Place gingerbread into a flat box shaped pan. Sprinkle sugar on top. Place whole cloves on the surface in a pleasing pattern. The clove flavor will penetrate into the gingerbread after several hours or over night. (The whole cloves should be removed before eating)

Another variation: Add ground cloves to the mixture when adding other spices. The gingerbread can then be formed into small balls and then rolled into sugar. This makes it easier to serve as the gingerbread is very sticky and sometimes hard to cut into pieces from the square pan. (Store balls in single layer as they will stick together and form a single mass)

The gingerbread can be stored for several weeks in the refrigerator, but let it get back to room temperature before serving. (Mixture will harden when it gets cold) This gingerbread is very susceptible to the humidity levels it can become very soft in high humidity.

Bibliography: Hieatt, Constance B. and Sharon Butler, editors, Curye on Inglysch. Oxford University Press, 1985. Pg 154 #19, from “Goud Kokery.”

Original Recipe comes from “Forme of Cury” #166 (1390) (By the master cooks of King Richard 11) (English)

Drawe a thik almaude mylke wip water. Take dates and pyke hem clene with apples and peeres, & mynce hem with prunes damysyns; take out pe stones out of pe prunes, & kerue the prunes a two. Do perto raisouns coraunce, sugur, flour of canel, hoole macys and clowes, gode powdours & salt; colour hem vp with saundres. Meng pise with oile. Make a coffyn as pou didest bifore & do pis fars perin, & bake it wel, and serue it forth.

Redaction By Lady Oksana Goncharova:

Draw a thick almond milk with water. Take dates and make them clean with apples and pears, & mince them with prunes take the stones out of the prunes, & carve the prunes in two. Do thereto dried currants, sugar, ground cinnamon, whole maces and cloves, good powders & salt; color them up with sanders. mix this with oil. Make a pie crust as you did before & put this mixture into pie crust and bake it well, and serve it forth.

Recipe (Apple and pear pie with dried fruits) for 1 pie

• ½ cup dried dates
• ½ cup dried prunes
• 1 ½ cup fresh apples
• 1 ½ cup fresh pears
• ¼ cup dried currants or raisins
• ½ cup almond milk
• 1/8 cup sugar
• 1 ts cinnamon
• ¼ ts each of ground mace,cloves and ginger.
• ½ ts each of ground nutmeg and optional sanders
• ¼ ts salt
• 2 Tb butter

Peel, core and chop apples and pears. Mince pitted dates, cut pitted prunes in two. Combine; apples, pears, dates, prunes and currants. Add almond milk, sugar and spices, mix all together. Put all the ingredients in a pie shell dot the top with butter and put top crust over, crimp edges. Bake for 35-40 minutes in 375 degree oven.

I choose to use ground spices rather than the whole maces and whole cloves as the recipe calls for. The recipe also calls for sanders, (sandalwood is another name for it) this just adds a red color without added flavor; basically it is a medieval food coloring. The sanders can be omitted without compromising the recipe.

To make almond milk; Chop blanched almonds in a mini chopper or food processor. Take the ground almonds and put in blender and gradually add water, blending in between. I use the liquefy switch on the blender. For a thick almond milk I use a ratio of ¼ cup almonds to 1 cup of water. If you want to develop your arm muscles use a mortar and pestle instead of blender and chopper.

Bibliography: Hieatt, Constance B., and Sharon Butler, editors, Curye on Inglysch. Oxford University Press, 1985. page 135 #166, from “Forme of Cury”.

Original Recipe comes from “Forme of Cury,” # 95 (1390) (By the master cooks of King Richard 11) (English)

Take and make a tyhnne foyle of dowh, and kerue it on peces, and cast hym on boillyng water & seep it wele. Take chese and grate it, and butter imelte, cast bynethen and aboven as losyns; and seue forth.

Redaction By Lady Oksana Goncharova:

Take and make a thin foil of dough, and carve it to pieces and cast them in boiling water and boil it well. take grated cheese and melted butter, cast beneath and above like losyns (noodles) (referring to recipe #50 in Forme of Cury, “Losyns”) and serve forth.

Recipe (“Medieval Macaroni and Cheese”) serving size 10 people

• 1 lb lasagna noodles, alternatively use fettuccine or linguine noodles
• ¼ cup-plus grated Parmesan or Romano cheeses or a combination of both
• ¼ cup-plus melted butter
• water

Boil large quantity of water about twice or three times the quantity of noodles. Add noodles to boiling water, stir frequently, until noodles are tender. Drain water. Layer noodles with a little melted butter and a little grated cheese. Repeat layer of noodles, melted butter and grated cheese, etc. (The “Losyn” recipe that it refers to, does this layering technique of alternate layers of noodles and cheese). Serve warm.

Another Variation: Mix fettuccine or linguine noodles with the butter and cheese and toss together, without layering. More cheese and butter can be added, if you see fit to either recipes

Bibliography: Hieatt, Constance, B. and Sharon Butler, editors, Curye on Inglysch. Oxford University Press, 1985. Page 119 #95, from “Forme of Cury.”

Original Recipe comes from “Forme of Cury” #7 (1390) ( By the master cooks of King Richard 11) (English)

Take rapus and make hem clene, and waissh hem clene; quarter hem; perboile hem, take hem vp. Cast hem in a gode broth and seep hem; mynce oynouns and cast perto safroun and salt, and messe it forth with powdour douce. In the self wise make pasturnakes and skyrwittes.

Redaction by Lady Oksana Goncharova:

Take turnips and make them clean and wash them clean; quarter them; parboil them, take them up. Cast them in a good broth and simmer them; mince onions and cast thereto saffron and salt, and serve it forth with powder douce. In the same manner make of carrots and parsnips.

Recipe (Cooked root vegetables) serving size 10

• 1 lb turnips or carrots or parsnips
• 1 large onion
• 2 cups plus vegetable or chicken or beef broth
• 1 ts salt/ kosher salt/ sea salt
• 5-6 threads of saffron

Powder Douce:

• 1 ½ Tb sugar
• ¼ ts ground ginger
• ½ ts ground cinnamon

In this recipe one can use either turnips, carrots or parsnips. (Referred to as root vegetables for now on) Parboil the root vegetables. (Parboiling is; placing the vegetables(larger vegetables can be cut into chucks before parboiling) in a pot of boiling water and boiling for a short time, about 8 to 10 minutes, not fully cooking them). (Parboiling will take the bitter taste out of foods) Chop root vegetables into chucks. Mince onions, (Onions can be parboiled first also, peel skin and leave whole while parboiling) Cook the root vegetables and onions in broth(broth enough to cover vegetables), with salt and saffron threads. (Crush saffron threads first before adding, to disperse the flavor and color) (Crush the saffron threads using a teaspoon of the broth in a mortar and pestle and crush the threads). Cook root vegetable until tender over medium heat.( about 20-30 minutes) Drain broth and serve vegetables with powder douce mixed in before serving. (Can add more powder douce to taste)

Suggestions: Mix a large batch of powder douce together to use for other recipes. Powder douce is a sweet mixture of spices any ratio of sugar, ginger and cinnamon will do. (Heavier on the sugar and cinnamon than the ginger.)

Bibliography: Hieatt, Constance B. and Sharon Butler, editors, Curye on Inglysch. Oxford University Press, 1985. Page 99 # 7, from “Forme of Cury”.

Orginal recipe comes from “Forme of Cury” #11 (1390) (By the master cooks of King Richard 11) ( English)

Take ryse and waisshe hem clene and do hem in an erthen pot with gode broth and lat hem seep wel. Aftirward take almaund mylke and do perto, and colour it wip safroun & salt, & messe forth.

Redaction by Lady Oksana Goncharova:

Take rice and wash them clean, and do them in an earthen pot with good broth and let them simmer well. Afterwards take almond milk and do thereto, and color it with saffron & salt, & serve forth.

Recipe (Cooked rice with almond milk) serving size 12

• 2 cups rice
• 4 cups vegetable or chicken broth
• 1 ts salt
• 2 cup almond milk
• 5-6 threads of saffron

Add rice to broth. Heat to boil in covered pot, then simmer until broth is almost all absorbed. Stirring frequently to prevent rice from sticking to pot. Add almond milk, saffron and salt.(Crush saffron threads before adding ). Simmer again, covered, until all the liquid is absorbed. Stirring frequently again. Serve warm.

Almond milk: take ¼ cup of blanched almonds and chop them in a mini blender or food processor. Place chopped almonds in a blender, on liquefy setting, add 1 cup of water gradually, blending in between.

Crushing saffron: Put a teaspoon of the almond milk in mortar and pestle, add threads of saffron and crush threads.

Bibliography: Hieatt, Constance b. and Sharon Butler, editors, Curye on Inglysch. Oxford University Press, 1985. Page 100 # 11 from “Forme of Cury”.