SC - Mulberries Re: SC - Mulberries

[Philip & Susan Troy]

>From MS D, ff. 86r-96v, also known as Diuersa Servicia to those of you
who own a copy of Curye On Inglysch:

"37	For to make murrey, tak mulbery & bray hem in a morter and wryng hem
(th)orh a clo(th), & do hem in a pot ouer (th)e fyre; & do (th)erto bred
& wyte gresse, & let yt na(gh)t boyle non ofter (th)an onys. & do
(th)erto a god perty of sugur, & (y)if yt be no(gh)t ynowe ycolowrd brey
mulburus;  serue yt for(th)e."

[For to make murrey, Take mulberries and crush them in a mortar, and
wring them through a cloth, and put the puree in a pot over the fire,
and add bread and lard, and let it come to a boil no more than once. Add
a good amount of sugar, and if the color isn't bright enough add more
crushed mulberries (as a garnish); and serve.]

This is presumably the same as the plethora of other pottages that are
either eaten alone as a sort of soup, porridge, or pudding, depending on
how thick you like them, or as a sauce for chunked roast meat, eaten
from a bowl with a spoon. This same basic dish is also made from
strawberries, cherries, plums, roses, hawthorn flowers, and others.

Some versions call for rice flour instead of bread, and some call for
the addition of some wine, which would be a great help if this is eaten
as a sauce for meat.

Happy berry-picking!

Adamantius 

- -- 
______________________________________
Phil & Susan Troy
troy at asan.com
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