Quince Marmalade – Le Menagier De Paris

TO MAKE QUINCE MARMALADE, take quinces and peel them, then cut in quarters and take out the eye[114] and the seeds, then cook them in good red wine and then strain through a strainer: then take honey and boil it for a long time and skim it, then put your quinces in it and stir thoroughly, and keep boiling until the honey is reduced by half; then throw in powdered hippocras, and stir till cold, then divide into portions and keep it.

Le Menagier de Paris Online

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Lamb Haricot – Le Menagier de Paris

HARICOT of MUTTON. Cut it into small pieces, then bring it just to the boil, then fry in bacon grease, and fry with onions chopped small and cooked, and mix in beef stock, and add mace, parsley, hyssop and sage, and put it on to boil together.

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Group Knives

Originally posted to the forum – research about kitchen knives for Company of the Staple by Richard.

I have been looking through various books and manuscripts in pursuit of images of kitchen and dining scenes. Sadly the desire to draw meticulously detailed pictures of kitchen and table implements seems to have been slightly lacking in the mind of the 14th century artist.

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Cheese Fritters – Forme of Curye

Cheese Fritters – Forme of Cury

(Le Menagier de Paris also has a variation on the cheese fritter although that recipes involves a slightly harder cheese and cutting it into sticks and frying it.)

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Benes Yfryed – Forme of Curye

BENES YFRYED. XX.IX. I.

Take benes and seeþ hem almost til þey bersten. take and wryng out þer water clene. do þerto Oynouns ysode and ymynced. and garlec þerwith. frye hem in oile. oþer in grece. & do þerto powdour douce. & serue it forth.

Forme of Curye Online
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