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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