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Sun May 28 20:04:55 PDT 2006
English, c. 1450
Take al maner of good herbes that thou may gete, and do bi ham as is forsai=
d;
putte them on the fire with faire water; put there-to clarefied buttur a
grete quantitie. Whan thei ben boyled ynogh, salt hem; late none otemele
come there-in. Dise brede small in disshes, and powre on the wortes, and
serve hem forth.
8 cups assorted greens such as borage, parsley, violet, mallow, beet, etc.
Several sprigs each of fresh herbs such as thyme, sweet marjoram, etc.
2 cups water
2 tablespoons clarified butter
1 teaspoon salt
2 1-inch thick slices of French bread, cubed.
Bring the water to a boil in a 6 quart pot. Rinse all the greens and herbs
well and place them in the boiling water for 5-10 minutes. Remove from hea=
t.
Take the greens and herbs out of the pot with a slotted spoon. Allow them
to cool on a cutting board. When cool, press them with a paper towel or
absorbent cloth to remove the excess water. Chop them into small pieces an=
d
place them in a clean pot. Add butter and salt. Mix well. Cook the mixtu=
re
over medium heat until hot. Do not boil. Either pour the hot herb mixture
over the bread cubes in a serving dish, or top the herbs with the bread.
Serve hot.
Optional: chopped spinach is practically indistinguishable from the
aforementioned greens after boiling. Spinach may be substituted for the
greens in this recipe.
Makes about 4 cups. Serves 6-8.
(The above original and redaction are from Take a Thousand Eggs or More=E2=
=80=A6 by
Cindy Renfrow)
Lenten foyles
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