Curye
in Inglysch,
ed. Constance B. Hieatt and Sharon Butler, Oxford University Press, 1985.
Book IV, Forme of Cury, No. 82, Slyt soppes., p. 116
82. Slyt soppes. Take white of lekes and slyt hem, and do hem to seeþ in wyne, oile, and salt. Tost brede and lat in disshes, and cast the sewe aboue, and serue it forth.
Slit and wash leeks to remove sand. Cut off tough green section; then cut remainder into pieces ca 1” long. Saute in olive oil. Add wine and cook 15 minutes until done. Serve with toasted bread. (we will be using bread bowls.)
Curye
in Inglysch,
ed. Constance B. Hieatt and Sharon Butler, Oxford University Press, 1985.
Book IV, Forme of Cury, No. 78, Salat., p. 115
No. 78. Salat. Take Persel, sawge, grene garlic, chibolles, oynouns. Leek, borage, myntes, porrettes, fenel, and toun cresses, rew, rosemarye, purslarye,; laue and waische hem clene. Pike hem. Pluck hem smal wiþ þyn honde, and myng hem wel with rawe oile; lay on vyneger and salt, and serue it forth.
Note: we're taking some liberties with this one,
Daz
buch von guter spise #19, in translation, p. 96.
19. This is a good salmon dish.
Take
a salmon, scale it, split and cut the two halves in pieces. Chop parsley, sage,
take ground ginger, pepper, anise, and salt to taste. Make a coarse dough
according to the size of the pieces, sprinkle the pieces with the spices, and
cover them completely with the dough. If you can fit them into a mould, then do
so. In this way you can prepare pike, trout, bream, and bake each one in its
own dough. If it is a meat-day, however, you can prepare chickens, partridges,
pigeons, and pheasants, provided that you have the moulds, and fry them in lard
or cok them in their moulds. Take chicken breast or other good meat. This will
improve your art of cooking even more. And don't oversalt.
Mix flour and salt. Blend oil and water; pour into dry mix and form into a soft ball. Roll out as needed.
Blend herbs and spices and rub into fish. Cover fish with pastry and bake at 350° ca ½ hr., until done. Serve hot.
Curye
in Inglysch,
ed. Constance B. Hieatt and Sharon Butler, Oxford University Press, 1985.
Book IV, Forme of Cury, No.132, Loseyns in Fyssh day
132. Loseyns in Fyssh day. Tak almaundes vnblaunched and waische hem clene & grynde hem; drawe hem vp with water. seeþ þe mylke & alye it vp with loseyns. Cast þerto saffron, sugur, & salt, & messe it forth with colyaundre in confyt rede, & serue it forth.
Mix almonds with water. Bring to a boil, add fettuccine, and salt and cook until noodles are al dente. Drain if necessary. Add saffron and sugar. Just before serving, add candied coriander seeds.
Two Fifteenth Century Cookery Books, ed. Thomas Austin, Oxford University Press, 1964, pg. 87
Perys in Syrippe. Take Wardons, and cast hem in a faire potte, And boil hem until þei ben tendre; and take hem vppe and pare hem in ij. Or in iij. And take powder of canell, a good quantite, and cast it in good red wyne, and cast sugur thereto, and put hit in an earthen potte, and lete boile; And then cast the peris thereto, And late hem boile tohidre awhile; take powder of ginger, and a litell saffron to colloure hit with, And loke that hit be poynante/ And also Doucet/
NOTE: I used Anjou pears, since they were available and cheap. I allowed a full pear per person; a half would have been plenty. The color was marvelous, and unexpected; I had not tried the dish in advance. (Pears. Wine. Sugar. Spices. What could go wrong?)
Poach whole pears in water until just soft and cooked through. Cool to room temperature, peel, core, and cut into halves or thirds. Mix wine with cinnamon and sugar and boil together. When boiling, add pears, and heat to boiling again. Then add ginger and saffron. Check for sharp/sweet flavor, and serve.