[Sca-cooks] re: Need help with a recipe (Bronwynmgn at aol.com)

Robyn.Hodgkin at affa.gov.au Robyn.Hodgkin at affa.gov.au
Mon Mar 18 18:05:06 PST 2002


Brangwayna Morgan wrote: --
<I would like to make the following recipe from Forme of Cury  <snipped>

>Founet.  Take almaundes unblaunched; grynde hem and draw hem up with gode
broth.  Take a lombe or a kidde and half rost hym, other the thridde part;
smyte hem in gobetes and cast hym to the mylke.  Take smale briddes yfarsyd
and ystyued, and do therto sugur, powdour of canell and salt.  Take yolkes of
ayren harde ysode and cleeve a two and plauntede with flour of canell, and
flourish the sewe above.  Take alkanet fryed and yfoundred in wyne & colour
hit above with a fether, and messe it forth.

>What I'm seeing is that I make almond milk of unblanched almonds and broth;
partially roast a lamb, then cut it up and put it into the almond milk to
finish cooking.  I then take small birds stuffed (with what) and stewed (in
what) and put sugar, cinnamon, and salt on them.  Hard boiled egg yolks are
cut in two, probably sprinkled with cinnamon.  I see some small birds, and
some of the roasted/boiled lamb being put on a platter, hard cooked egg yolks
being sprinkled with cinnamon and set around them, and then the almond milk
broth being poured over the lot.  I then prepare the alkanet by sauteing it
(?) and dissolving it in wine (?) and use a feather to paint it or sprinkle
it over the top.

-
I think you have done a pretty good redaction here.  My first thought though, was on the almond milk.  Maybe it is a lack of understanding of the language on my part, but I don't see any reason for the almond meal itself being removed from the broth. Certainly it refers to mylke later in the recipe, but you would still have almond milk just with the almond meal in it - and the almond meal would thicken the broth nicely.

Kiriel




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