SC - Brown Fries

[Christine A Seelye-King]

Brown Fries
Rendering by Christianna MacGrain.

Harleian MS. 4016 (1450)
79. Browne fryes.  
Take browne brede, and kut hit thyn; And then take yolkes of eyren, and
som with of the white; and take meyned floure, and drawe the eiren and
the floure thorgh a streynour; and take sugur a gode quantite, and a
litul saffron and salt, And cast thereto: and take a faire panne with
fressh grece; And whan the grece is hote, take downe and putte it in the
batur, and turne hit wel therin, and then put hit in the pan with the
grece, And lete hem fry togidre a litull while; And then take hem vpp,
and cste sugur thereon, and so serue hit hote.

Take brown bread and cut it into thin slices.  Take the yolks of some
eggs, and the whites of a few less, and add white flour, and pour the
mixture through a strainer.  Mix with a good quantity of sugar, a little
saffron, and some salt.  In a clean pan with fresh grease, when the
grease is hot, put the bread slices into the batter, turning it so that
both sides are coated.  Put the bread into the pan with the grease, and
let they fry for a while.  Take them out of  the pan and garnish with a
sprinkling of sugar. Served hot.  


Rendered Recipe

Brown Fries

1 small loaf of brown bread, thinly sliced
3 egg yolks 
2 egg whites
4 tbsp. white flour
3 tbsp. Sugar
pinch of saffron
pinch of salt
butter (or lard, see Note)

Mix together the egg yolks, whites, and flour.  Pass through a strainer
to remove lumps.  Mix in sugar, salt, and saffron and let sit, allowing
the saffron to release it's color and flavor.  In a frying pan, heat the
butter.  When the butter is hot, dip the bread into the batter, turning
to evenly coat.  Fry until the batter is cooked and remove from heat. 
Serve hot with a sprinking of sugar.  
Note: As the original recipe calls for grease, lard or bacon fat could be
used.  I had none at the time, and similar recipes call for grease or
butter, so I used butter.  I have made it previously with bacon fat, and
the result is similar, with the bacon fat imparting a slight flavor of
its own. 
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