SC - re: want recipe

[Cindy Renfrow]

>Margarite asked:
>>>	Does anyone out there have a period recipe for baked heart? Thanks
>in advance. <<
>
>I also have been hunting for heart recipes... in Rumpolt and a number of
>other places,... and have found NONE.  Was there some stigma or taboo about
>heart? (they seemed to cook any and every other bit of innards they had
>(liver, stomach, kidneys, lungs, brains, intestines,...) as well as ears,
>snouts, tails... so why no heart?
>
>Gwen Cat
>Caerthe (who happens to like heart and kidney, but could live without ever
>eating liver ever again)
>

Perhaps it was just lumped together under the name 'numbles' or 'chaudwyne'?

Here is a recipe from Harl. 279, Potage Dyvers:
xv. Bowres. Take Pypis, Hertys, Nerys, Myltys, an Rybbys of the Swyne; or
ellys take Mawlard, or Gees, an chop hem smal, and thanne parboyle hem in
fayre water; an [th]an take it vp, and pyke it clene in-to a fayre potte,
an caste [th]er-to ale y-now, & sawge an salt, and [th]an boyle it ry[3]th
wel; and [th]anne serue it forthe for a goode potage.

pypis = lungs
hertys = hearts
nerys = ears
myltys - spleens

Regards,


Cindy Renfrow/Sincgiefu
renfrow at skylands.net
Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
Recipes"
http://www.alcasoft.com/renfrow/


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