[Sca-cooks] My Next Feast

[Johnna Holloway]

There is also an "herb" soup or pottage of greens that appears in Martino.
Pottage of Greens
Take some chard leaves and a little borage and boil in clear water
that is already boiling when you add them and finely chop with a knife.
Take a bit of parsley and raw mint and similarly chop with the other
herbs. They grind well in a mortar and add to some fatty broth in
a pot and simmer for a short while. If desired, you can add pepper.
Martino. The Art Of Cooking. Trans. Jeremy Parzen. 2005. p. 70-71.

Redacted versions appear in that book as well as in The Medieval Kitchen.

Johnnae

I happen to like Brodo of Chickpeas and Zanzarelli (a kind of egg drop soup) 
both from Master Martino de Rossi.

Bear


Kathleen A Roberts wrote on 9/5/2006 4:51 PM
> i once was served (which doesn't mean it was period) a 
> broth of thyme soup.  veggie based (onion, celery, carrot, 
> whatever) with a bit of olive oil to brown veggies and a 
> metric buttload of fresh thyme.  either strain out the 
> veggie chunks or leave it as it.it is a wonderful palate cleanser and eases the tummy. i 
> have used it often with great success... and it can be 
> poured from pitchers, making serving quite easy!
>
> again... good but how period do you want to be?
>
> cailte
>