SC - Hazel Leaves?

[Cindy M. Renfrow]

Balthazar asked for recipes that included hazel leaves...

Harleian MS. 279 - Potage Dyvers

Cxlj.  Noteye.  Take a gret porcyoun of Haselle leuys, & grynd in a morter
as smal as [th]ou may, whyl [th]at [th]ey ben [3]onge; take [th]an, & draw
vppe a [th]rift Mylke of Almaundys y-blaunchyd, & temper it with Freysshe
bro[th]e; wryng out clene [th]e Ius of [th]e leuys; take Fleysshe of Porke
or of Capoun, & grynd it smal, & temper it vppe with [th]e mylke, & caste
it in a potte, & [th]e Ius [th]er-to, do it ouer [th]e fyre & late it
boyle; take flour of Rys, & a-lye it; take & caste Sugre y-now [th]er-to, &
Vynegre a quantyte, & pouder Gyngere, & Safroun it wel, & Salt; take smal
notys, & breke hem; take [th]e kyrnellys, & make hem whyte, & frye hem vppe
in grece; plante [th]er-with [th]in mete & serue forth.

141.  Noteye.  Take a great portion of Hazel leaves, & grind in a mortar as
small as thou may, while that they are young; take then, & draw up a
thrifty Milk of Almonds blanched, & mix it with Fresh broth; wring out
clean the Juice of the leaves; take Flesh of Pork or of Capon, & grind it
small, & mix it up with the milk, & cast it in a pot, & the Juice thereto,
put it over the fire & let it boil; take flour of Rice, & mix it; take &
cast Sugar enough thereto, & Vinegar a quantity, & powdered Ginger, &
Saffron it well, & Salt; take small nuts,  & break them; take the kernels,
& make them white, & fry them up in grease; plant therewith [garnish] thine
meat & serve forth.


Harleian MS. 279 - Leche Vyaundez

xix.  Pome dorres.  Take Fylettys of Raw porke, & grynd hem wyl; do Salt
[and] pouder Pepir [th]er-to; [th]an take [th]e Whyte of the Eyroun [and]
[th]row [th]er-to, & make hem so hard [th]at [th]ey mow ben Rosted on a
Spete; make hem round as an Appil:  make fyre with-owte smoke; [th]en take
Almaunde mylke, & y-bontyd flour, do hem to-gederys; take Sugre, & putte in
[th]in bature; [th]en dore hem with sum grene [th]ing, percely or [3]olkys
of Eyroun, to-geder, [th]at [th]ey ben grene; & be wyl war [th]at [th]ey
ben nowt Browne; & sum men boyle hem in freysshe bro [th or [th]ey ben
spetid; & whan [th]ey ben so boylid, [th]en [th]ey must ben sette an kelid,
& [th]an Spete hem, & dore hem with [3]olkys of Eyroun y-mengyd with [th]e
Ius of haselle leuys.


19.  Pome dorres.  Take Fillets of Raw pork, & grind them well; put Salt
[and] powdered Pepper thereto; then take the White of the Egg [and] throw
thereto, & make them so hard that they might be Roasted on a Spit; make
them round as an Apple:  make fire without smoke; then take Almond milk,  &
sifted flour, put them together; take Sugar, & put in thine batter; then
glaze them with some green thing, parsley or yolks of Egg, together, that
they are green; & be well aware that they are not Brown; & some men boil
them in fresh broth before they are spitted; & when they are so boiled,
then they must be set and cooled, & then Spit them, & glaze them with yolks
of Eggs mixed with the Juice of hazel leaves.

HTH,

Cindy