PERIOD: England, 15th century | SOURCE: Harleian MS 4016 | CLASS: Authentic
DESCRIPTION: A simple cabbage dish
Cabochis. ¶ Take faire Cabochis, pike hem and wassh hem, and parboyle hem; then presse oute the water on a faire borde, choppe hem, and cast hem in a faire potte with goode fressh broth and with Mary-bones, And lette hem boyle; then take faire grate brede, and cast there-to, saferon, salt, and lete boyle ynogh, And then serue hit forth.
- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.
GODE COOKERY TRANSLATION:
Take fair Cabbages, pick them and wash them; then press out the water on a fair board, chop them, and cast them in a fair pot with good fresh broth and with Marrow bones, And let them boil; then take fair grated bread, and cast there-to, saffron, salt, and let boil enough, And then serve it forth.
Be sure that your cabbage has been washed clean and is dry. Peel the cabbage and remove & discard the inner core; chop the cabbage into small pieces. Place in a large pot along with the broth and marrow bones. Bring to a boil; reduce heat to medium, then stir in bread crumbs, saffron, and salt to taste. Use enough bread crumbs to slightly thicken the mixture. Return to boil then reduce heat to a slow bubble. Cook for several more minutes. Remove beef bones; place cabbage and broth in serving dishes. Serve it forth!
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Cabochis © 2000 James L. Matterer
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