Friday, July 1, 2005
Friday Middle English recipe blogging.
With apologies to fans of our obscure and frivolous Middle English cooking feature, who surely must have wondered where their promised recipe went last week, we return to form — this time with a 15th-century recipe for "monamy":
Take thick creme of cow mylke, and boyle hit over the fire, and then take hit up and set hit on the side; and thane take swete cowe cruddes and press out the qway, and bray hom in a morter, and cast hom into the same creme, and boyle al togedur; and put thereto sugre, and saffron, and May buttur; and take yolkes of ayren strayned, and beten, and in the settynge downe of the pot bete in the yolkes thereto, and stere hit wel, and make the potage stondynge; and dress fyve or seaven leches in a dissh, and plaunt with floures of violet, and serve hit forthe.
A dish that Little Miss Muffet would surely love. By the way, I've become a big fan of "serve hit forthe." I'm thinking about appending it to all of Mrs Philocrites' Moosewood Cookbook recipes. P.S. to Fausto: Still looking for fish recipes . . .
Happy Independence Day, everyone!
Copyright © 2005 by Philocrites | Posted 1 July 2005 at 8:08 AM