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. Garroites 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 <http://www.daviddfriedman.com/Medieval/Cookbooks/Menagier/Menagier_Contents.html> (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 <http://www.daviddfriedman.com/Medieval/Cookbooks/Menagier/Menagier_Contents.html> (May 4, 2004) Amplummus
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. |
A Boke of Gode CookeryGode
Cookery's Latest Feast
© James
L. Matterer