[Sca-cooks] Break the Pot

[Johnna Holloway]

1430's actually.
xxvij - Appraylere. Take the fleysshe of the lene Porke, and sethe it  
wel: and whan it is sothe, hew it smal; nym than Safroun, Gyngere,  
Canel, Salt, Galyngale, old chese, myid (Note: Crumbed) Brede, and  
bray it smal on a morter; caste thin (Note: Thine)fleysshe in to the  
spicery, and loke that it be wil y-ground, and temper it vppe with raw  
Eyroun; than take a longe Pecher, al a-bowte ouer alle that it be  
ransched; (Note: Rinsed) than held (Note: Cast) out thin grece, and  
fulle thi Pechir of thin farsure, and take a pese of fayre Canneuas,  
and doble it as moche as thou may ceuyr the mouthe with-al, and bynd  
it fast a-bowte the berde, (Note: Rim) and caste hym to sethe with  
thin grete Fleysshe, in lede other in Cauderoun, for it be wyl sothin;  
take then vppe thin Pecher, and breke it, an saf thin farsure; and  
haue a fayre broche, and broche it thorw, and lay it to the fyre; and  
than haue a gode Bature of Spicerye, Safroun, Galyngale, Canel, and  
ther-of y-now, and flowre, and grynd smal in a morter, and temper it  
vp with raw Eyroun, and do ther-to Sugre of Alisaunder (Note:  
Alexandria) y-now; and euer as it dryit, baste it with bature, and  
sette forth in seruyce.

Two Fifteenth-Century Cookery-Books
http://www.medievalcookery.com/cgi/display.pl?tfccb:180

Johnnae


On Oct 30, 2009, at 7:40 PM, Elise Fleming wrote:

> There is also the English recipe (1400s?) about making a meat dish  
> in the shape of a jar - appraylere.  You can see two videos of it on  
> the Tudor Cook YouTube site: http://www.youtube.com/Gandi54 . Scroll  
> down to find "basting the appraylere" and "appraylere removed from  
> its jug". Both videos were shot two years ago.
>
> Alys K.