[Sca-cooks] Break the Pot
Johnna Holloway
johnnae at mac.com
Sat Oct 31 05:21:13 PDT 2009
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.
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