[Sca-cooks] Medieval cooking for non-cooks

[Olwen the Odd]

Great dish.  Easy, inexpensive, tasty, very tasty.  We did this for a feast
and it was a hit.  Everyone liked it!  Good suggestion Mistress Kiri.

Olwen

>188.  Spynoches yfryed.  Take spinach, parboil them in boiling water; Take
>them up and press out the water and cut them in two.  Fry them in oil and
>sprinkle them with poudre douce and serve them forth. (Forme of Curye from
>Curye on Inglysch)
>
>Redaction: serves 4
>
>1 10 oz bag Spinach    1/8 tsp. Cinnamon
>2 tsp. Vegetable Oil    1/8 tsp. Cloves
>1/4 tsp. Ginger     1/8 tsp. Mace
>
>1.  Clean spinach, parboil, then drain thoroughly.
>2.  Cut spinach leaves in two.
>3.  Fry them in oil quickly, tossing them to keep them from cooking too
>thoroughly
>4.  Place in serving bowls, sprinkle with spices and toss lightly.
>
>Confiture de noiz
>
>Prenez avant la saint Jehan noiz nouvelles et les pelez et perciez et
>mectez
>en eaue freshce tremper par .ix. jour, et chacun jour renoivellez l’eaue,
>puis
>les laisser secer et emplez les pertuiz de cloz de giroffle et de gingembre
>et
>mectez boulir en miel et illec les laissiez en conserve. – (Menagier de
>Paris
>from Early French Cookery, Scully).
>
>Yield—about 2 cups
>
>Kiri
>
>
>Louise Smithson wrote:
>
>Dear friends,
>I could use some help with this one.
>As well as being a lurker and sometime poster on this e-list I am also
>Deputy
>MoAS of my local group.  Our Barony this year is having a pot-luck for Yule
>Feast and has requested period dishes from the populace.


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