[Sca-cooks] Squash Recipe

[Christine Seelye-King]

This looks like the original that the recipe for Gourd Soup in To the King's
Taste is taken from.  Always one of my favorite ways to eat squash.
Christianna

>
> From Pleyn Delit, referenced to Forme of Curye
>     Take young gowrds; pare hem and kerve hem on peeys; cast hem in gode
> broth, and do ther-to a gode party of Oynons mynced.  Take Pork
> soden; grynd
> it and alye it her-with and with zolkes of ayren. Do ther-to saffron and
> salt, and messe it forth with powder douce.
>      'Gourds' may mean gourds, squash, pumpkin, or even cucumbers. In this
> case, squash seems an appropriate choice, but pumpkin is
> perfectly feasible.
>
>     SQUASH IN BROTH
>
>  2 lb squash or pumpkin, peeled, seeded, and cut into chunks (I
> used yellow
> squash, since I detest zuccini)
> 3-4 onions, minced
> 3 C meat broth (approx)
> 1/2--1 C ground, cooked pork
> 2 egg yolks (or 1 whole egg), beaten
> pinch saffron or turmeric
> salt to taste
> 1/8 t each: cinnamon & ginger
> 1 t sugar
>
> Boil the squash in the broth with the onions.  Stir in ground pork &
> seasonings when almost done.  Take off the fire and beat in egg
> or egg yolks
> just before serving.
> A variation offered is that you can sprinkle the saffron threads over the
> squash as a decorative touch...she quotes the Menagier that this is called
> "fringed with saffron".
>
> I've cooked this for mundane friends.  It's a little different, but not
> "weird".
> Devra the Baker
>
>
>
> Devra Langsam
> www.poisonpenpress.com
> devra at aol.com
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>