Friday, June 10, 2005
It's Friday: Time for Middle English cooking!
What's a blogger to do when he doesn't own a cat — or a digital camera — and Friday rolls around? Sure, he could steal other "Friday Cat Blogging" pictures and pretend they're his own, but supposedly the Internet is self-correcting and eventually he'd be caught. Happily, Mrs Philocrites has come to the rescue.
At first, I couldn't see exactly why we needed to own a used copy of the Dictionary of Early English, but after we got on the T with our purchase, I recognized what a boon to blogging it would be. Scattered throughout are recipes from the fourteenth-century Forme of Cury ("cury": cookery). Dear reader, these are blog entries to be read aloud and savored. Without further ado, Friday "Forme of Cury" Blogging:
Douce-ame: Take gode cowe mylk, and do it in a pot. Take parsel, sawge, ysope, savray, and oother gode herbes, hewe hem, and do hem in the mylke, and seeth hem. Take capons half yrosted, and smyte hem on pyces, and do thereto pynes and hony clarified. Salt it, and color it with safron, and serve it forth.
(Dictionary of Early English, Joseph T. Shipley, Littlefield, Adams & Co. 1963)
Copyright © 2005 by Philocrites | Posted 10 June 2005 at 7:52 AM