Additional Recipes for Something Medieval This Way Comes

Broet d'Alamaniz

Next, a German Broth: to instruct the person who is to make it, depending on the quantity he is to make of it let him take his capons, prepare them cleanly and cut them into quarters; then according to the quantity of that pottage he has been charged to make, he should take the meat in an amount proportionate to the poultry, just as in the other pottage, either pork, lamb, kid, or veal, and this meat should be cut up to the size of the quartered poultry. And for this take a quantity of onions according to the amount of meat you will be making, and cut them up very small; and take the fat of bacon and melt it fully, and put the amount of meat you have in either good, clean cauldrons or boilers, and then put your onions and the fat around your meat and fry all of it together. Depending on the amount of your meat, get a quantity of almonds, and clean them so that there are no bits of shell left, and wash them in good water; then have them ground without peeling the skin off them, and moisten them with beef bouillon; then take a good two-handled pot and with beef bouillon, strain the amount that you want to make of it; and check that it is not too salty. Then take good white wine and verjuice in an amount suitable for the quantity of the broth and add them together with white ginger, grains of paradise, pepper - and not too much of it , with nutmegs, and all the lesser spices like cloves and mace, and some saffron to give it color; and use all these spices judiciously. Once they have been ground, put them into your broth, and pour this broth over your fried meat, together with a large amount of sugar appropriate for the quantity of the broth. When everything is together, taste it to see whether there is too much or too little of anything so that you can correct this, and taste it too for saltiness. And be careful about the meat that it does not cook too much, because kid and veal are more tender than poultry. When your meat is cooked just right and it is time to serve it up, put it to one side and set it out in dishes, and then pour the broth over top of it.

Scully, Terence. Chiquart's "On Cookery." A Fifteenth-century Savoyard Culinary Treatise. New York: Peter Lang Publishing, Inc., 1986.


Item, on All Saints, take carrots as many as you wish, and when they are well cleaned and chopped in pieces, cook them like the turnips. (Carrots are red roots which are sold at the Halles in baskets, and each basket costs one blanc.)

Hinson, Janet, trans. Le Menagier de Paris <> (May 4, 2004)

Beuf Comme Venoison d'Ours

Beuf Comme Venoison d'Ours. Du giste de boeuf. Fait-l'en sausse noire de gingembre, clo de giroffle, poivre long, graine, etc. Et met-l'en en chascune escuelle, deux escuelles, et le mengue-l'en à saveur d'ours.

Beef like Bear Venison. A leg of beef. Do it in a black sauce of ginger, clove, long and grain pepper, etc. And put in each bowl, two pieces, and it will taste like bear.

Hinson, Janet, trans. Le Menagier de Paris <> (May 4, 2004)


Pour faire un amplummus: prenez pommes pelleez et copez morceauix, puis mis boullir en belle esve fresce; et quant il sont bien cuis, purez l'esve hors nettement, puis les suffrisiez en beau bure fres; ayez cresme douce et moyeuix d'oels bien batus, saffren et sel egalment; et au dreschier canelle et chucquere largement pardessus.

To make an Apple Sauce. Get peeled apples, cut into pieces, then set to boil in pure fresh water. When they are thoroughly cooked, drain off all of the water and sauté them in good fresh butter; get fresh cream and well beaten egg yolks and saffron, and salt judiciously. On dishing it up, cinnamon and sugar generously over the top.

Scully, Terence. The Vivendier. Devon: Prospect Books, 1997.

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