Quince Marmalade – Le Menagier De Paris
TO MAKE QUINCE MARMALADE, take quinces and peel them, then cut in quarters and take out the eye 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.
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.
Mushroom Pastries – Le Menagier de Paris
Generally speaking I’m not a big fan of mushrooms, but this seemed like a pretty good fairly straightforward recipe to add to my collection of vegetarian side dishes.
Spinach Tart – Le Menagier de Paris
Good vegetarian dishes are always on my list to find new recipes and try them out. This leafy green and cheese pie from Le Manager De Paris looks like it’ll fit the bill perfectly!
Menagier de Paris – Mustard
So for this last event (Rowany Festival 2017), I entered a contest about making food from scratch. While one of the things I attempted to make (Lamb pate from Menagier de Paris) was an out and out failure, (“It’s not awful, just not edible”) my attempt to make Mustard from the same source turned out rather well.