SC - Shepherds Pie

[Huette von Ahrens]

Menagier—Janet Hinson		
The liquid from the peas on a meat day is of no account. On a fish day
and in Lent, fry the onions as is told in the preceding chapter, and then
put the oil in which the onions were fried and the onions in along with
bread-crumbs, ginger, cloves and grain, grind:  and sprinkle with vinegar
and wine, and add a little saffron, then adorn the bowl with slices of
bread.
On a meat day, use meat broth instead of pea broth.  On a fish day and in
Lent, 
1 Cup minced onion			2 T. olive oil
½ C. bread crumbs			1 C. pea broth
½ t. ginger				¼ t. cloves
2 T. flour 				[or 1 C. soaked wheat
berries]	
½ t. vinegar				1 T. wine
few threads saffron			toast for garnish
Fry onions in olive oil until slightly brown.  Use the flour to make a
roux with the olive oil.  Add remaining ingredients and simmer until well
blended, breadcrumbs dissolved, and spices well blended throughout. 
Serve with toast slices.                 APdeT  2/99

	1000 Eggs, Vol II, p178, is for Hare in Wortes.  Cabbage is used
with other herbs and greens.  Possible to make a veggie version and add
poached eggs?
	Hare in Herbs.  Take cabbages, and strip them fair from the
stalkes.  Take Beets and Borage, avens, Violet, Mallow, parsley, betony,
patience* [another name for Dock (Rumex species) substitue sorrel] the
white of the leeks, and the young top of the nettle; parboil, press out
the water, hew them small.  And do thereto mix.  Take good broth of fresh
beef, or other good flesh and marrow bones; [pea broth and butter]; put
it in a pot set on the fire; chop the hare in pieces, and , if thou will,
wash her in the same broth, and then draw it through A strainer with the
blood, And then put all on the fire. And if she is an old hare, let her
boil well, before thou cast in thy herbs; if she is young, cast in all
together at once; And let them boil till they are enough, and season them
with salt. And serve them forth.  The same way thou may make herbs of A
Goose of a night, powdering of beef [corned beef], or any other fresh
flesh.
2 C. chopped cabbage			4 C. assorted greens and
herbs
2 C. chopped whites of leeks		8 C. water
Parboil veggies 10 min., drain, press out water by rolling in towel.
2 C. pea broth				2 C. water or wine
2 T. vinegar				8 eggs
1 T. salt
	Heat broth, water or wine, vinegar and salt to boiling, reduce to
fast simmer, add eggs, one at a time, to poach.  When eggs are cooked,
remove to dish in oven to keep warm.  Add parboiled veggies to simmering
broth, cook until tender, taste for salt.  This should have a slightly
salty taste.  Dish up, set poached eggs on top in green ‘nests’.  The
vinegar is not called for in original recipe, but helps to poach eggs and
is a frequently used ingredient.  Hard boiled eggs could also be used, in
place of the poached eggs, in which case the vinegar would not be needed.
_______________________APdeT   2/99

Cury on Inglish     Cabbage
caboches n. cabbages IV 6, 103. CABOCHES IN POTAGE IV 6, stew of cabbage,
onions, and leeks in broth.  None of the French recipes correspond
closely, although this sort of preparation may be implied under the
heading of poree, MP pp. 139-40; cf. CB p. 33, Caboges.
6.  Cabbages in pottage.  Take cabbages and quarter them, and simmer in
good broth with minced onions and the white of leeks slivered small.  Add
saffron and salt, and season it with sweet powders.
My Notes:  This is somewhat like Harleian 145 with the white peas
variation.
2 C. washed, chopped cabbage		3 C. boiling water
parboil cabbage 10 min., drain, remove water, squeezing in towel
1 C. pea broth				1 C. white wine
½ C. minced onion			1 chopped leek white
1-2 t. salt				several strands saffron
2 T. powder douce.
Simmer until tender but not overcooked.
________________________APdeT   2/99

	This recipe came out very tender and delicate, without a strong
cabbage taste.  Actually, the leftovers made a very good soup.  I
confused them with a package of chopped onion in my freezer, dumped them
into some simmered stock made with beef bones, and kept cooking them. 
The delicate taste was lost, in with the soup, but it was still good;
better than other cabbage soups I’ve tried, as I really don’t like
standard cabbage soup.  I think more people would be willing to eat
cabbage if we parboil it first, getting rid of the strong taste.  That
goes for all veggies in the same family—broccoli, brussels sprouts, kale,
etc.  Those are pretty bad when they are over-cooked. 

1000 Eggs, Vol II, pp32-33.				        Cindy
Renfrow,  M. Sincegifu
Harleian MS 279 - Potage Dyvers
	Rygth so Caboges.  Ben seruyd, saue men sayn it is gode Also to
ley hem in a bagge ouernygth in rennyng streme of watere, & a-morwe sette
vppe watere, & when the water is skaldyng hot, throw hem ther-on, & hoole
hem in there wyse be-forsayd, & serue forth.

146.  Cabbages in just the Same way, Are served, save men say it is good
Also to lay them in a bag overnight in running stream of water, & on the
morrow set up water, & when the water is scalding hot, throw them
thereon, & hull them in their manner aforesaid, & serve forth.

	My notes:  plain boiled cabbage seems to be called for, but is
unlikely due to the manner of preparation of other vegetables and
foodstuffs, plus the unlikeliness of putting in a book simple boiled
vegetables.  Not being a gardener, I have no idea how you ‘hull’ a
cabbage!  The previous recipe is for Blaunche Perreye, Harleian 145, and
after the peas are washed, and boiled in wine, the hulls are rubbed off,
then they are cooked additionally and served with salt.  Harleian 148 is
for white peas in gravy, Take White Peas, & hull them in the manner as
men do Cabbages, or white peas; then seethe them with Almond milk, put
thereto sugar enough, & fried Onion & Oil, and serve forth.

2 C. chopped washed cabbage		3. C. water
Parboil cabbage 10-15 min., drain.  Return to pot, add 
½ C. white wine + 1 T. sugar	OR	almond milk + 2 T. sugar
½ C. chopped onions, fried in olive oil
Simmer until tender but not overcooked.
	My Notes: Made a half recipe, using the ½ C. wine version.  Can
reduce wine to ¼ C.  Has a rich taste, possibly a combination of the
carmelized onions and the olive oil.  Need to be careful not to let the
onions cook too fast or too brown.  Best when salted.  I chose a wine
version, because that is often used instead of meat broth, a common
ingredient for cooking vegetables.  This is a keeper.
_________________________APdeT    2/99

	I was cruising through the English translation of Le Menagier,
and found this in the Odds and Ends section.  It sounds pretty good, kind
of like a vegetarian c.b. hash and poached eggs. 
	M. Christianna
Rique-Manger. Take two apples as big as two eggs or a little more and
peel them, and take out the seeds, then chop in small pieces, then
parboil in an iron skillet, then pour off the water, and let the
rique-manger dry: then add butter for frying, and while frying and
stirring, drip in two eggs; and when it is all cooked, throw on powdered
spices, and saffron, and eat with bread during September.
	This was from M. Christianna, from Meridies.  A good bit of
discussion on the list concerned what sort of apples and why eat them in
September.

Chyches. Take chiches and wrye hem in askes al nyght other al a day,
other lay hem in hoot aymers [hot embers]. At morowe waische hem in clene
water, and do hem ouere the fire with clene water.  Seeth hem up and do
therto oyle, garlec hole, safroun, powdour fort and salt; seeth it and
messe it forth.
Basically, roast them, wash them, boil with oil, garlic cloves, saffron,
salt, and strong spices, and serve.
Adamantius
____
1 can chick peas per table, 1 bulb garlic per table.  Simmer or bake
garlic until tender, press out of bulb skin.  Can be done day before. 
Mix with drained, rinsed chick peas, add 2 T. olive oil, several threads
saffron dissolved in T. hot water, 2 t. cinnamon,  1 t. ginger, ½
t.clove, ½ t. grains per can chick peas.  Heat, stirring constantly,
until hot through.
Veg.     APdeT version.

Hazelnut Frumenty		Diversa Servicia 89.         Curye on
Inglysch Book II p. 79.
For to make formenty on a fichssday, tak the mylk of the hasel notis. 
Boyl the wite wyth the aftermelk til it be dryyd, & tak & coloure yt with
safroun; & the ferst mylk cast therto & boyle wel, & serue yt forth.

For to make frumenty on a fish day, take the milk of the hazelnut.  Boil
the wheat with the second running of the hazelnut milk until all liquid
is absorbed., color it with saffron, add the first running of the
hazelnut milk, boil well, and serve.

Use food processor and/or blender to make hazelnut milk with boiling
water, same as almond milk.  Strain, and make a second running with the
nut residue.  Use the second running as the liquid for the first boiling
of the wheat (or barley).  Cook until all liquid is absorbed.  Stir in
some saffron for color.  Add the first running of the hazelnut milk,
return to boil, simmer until tender.
For feast economy, might use both almond milk and hazelnut milk.  Top
with chopped, toasted hazelnuts to serve.

from Alia Atlas' Ein Guoter Speise

81. Ein birnmus (A pear puree)
     Wilt du machen ein birnmus. so nim birn und besnit die schoene. und
siude sie in einem hafen mit eyme wine. und mit smaltze und durchgeslagen
durch ein tuch und derwelle sie denne mit eyers totern. daz ist gar gantz
do.

     How you want to make a pear puree. So take pears and cut them fine.
And boil them in a pot with a wine and with fat and pound through a cloth
and, he who wants, then with egg yolks. That is very thorough to do. 

Peel and core pears, chop.  Add enough sweet wine to just cover, add
butter.  Cook until applesauce consistency.  Thicken with beaten egg
yolks.  Spice with saffron and honey, try with a bit of ginger or true
cinnamon.  Serve in bowls.          Also, do one with plums and pears
mixed, not as a sauce but in pieces.                                APdeT

                              10. Ein spise von birn (A food of pears)
     Nim gebratene birn und sure epfele und hacke sie kleine. und tu dar
zu pfeffer und enis und ro eyer. znit zwo dünne schiben von dünne brote.
fülle diz da zwischen niht vollen eines vingers dicke. mache ein dünnez
blat von eyern und kere daz einez dor inne umm, und backez mit butern in
einer phannen biz daz ez rot werde und gibz hin.

     Take roasted pears and tart apples and chop them small. And add
thereto pepper and anise and raw eggs. Cut two thin slices from thin
bread. Fill this in between not too full, of a finger's thickness. Make a
thin leaf of eggs and turn that therein about and bake it with butter in
a pan until it becomes red and give out. 

Roast or bake pears, not too soft.  Peel and core pears.  Mince the
cooked pear with peeled and cored tart apples.  Add ginger and anise, and
enough beaten raw egg to hold the fruit together.  Remove crusts of thin
slices of soft, white bread.  Place some filling on one piece of bread,
cover with another, press edges to seal.  Dip in some batter of beaten
egg, milk and flour.  Fry in butter on both sides until nicely browned. 
Serve hot.                      APdeT

Regards,
Allison,     allilyn at juno.com

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