Give it Forth: Pottages - Smale Byrdys y-stwyde - Small Birds
Harleain MS 279 (ab. 1430) Henne in Bokenade - Stewed Chicken in Sauce - Another "Medieval Comfort Food"-tender chicken served in a sauce thickened with eggs and delicately flavored with salt, parsley, sage, nutmeg and ginger. The non-sca taste testing teens argued over who would get to finish off the batch! A must serve for my next event.
Harleian MS. 279 (ab 1430) - Chykonys in bruette - Chicken in Broth - a simple dish of tender chicken in a flavorful chicken and ale broth seasoned with pepper, saffron and ginger. Delicious! http://giveitforth.blogspot.com/2016/12/harleian-ms-279-ab-1430-chykonys-in.html
Elizabethan Lemon Cake Recipe
Give it Forth: Harleian MS. 279 (ab 1430) - Soupes Dorroy- Onion Soup II
Harleian MS. 279 (ab 1430) - .lviij. Let lory - Larded Milk - a delicious taste of the past--milk and eggs are cooked together until they form curds, dressed with a sweetened custard flavored with ginger and mace. A rare look at a kind of cooking that was quite popular during the 14th and 15th centuries and which fell out of favor in the 16th virtually disappearing by the 17th century. A must try for the foodie, or those interested in savoring a taste of the past.
Cxlviij. Whyte Pesyn in grauey.- White Peas in Gravy - Yellow peas cooked in almond milk, seasoned with sugar and onion create a delcious and surprisingly delicate soup enjoyed by king's and peasants alike. I urge you to try it! http://giveitforth.blogspot.com/2017/05/harleian-ms-279-ab-1430-cxlviij-whyte.html
Harleian MS. 279 (ab 1430) - .xlij. Conyng, Mawlard, in gely or in cyuey - Hen in Onion Sauce - rabbit, duck or chicken served in a deliciously piquant broth made with onions, seasoned with warmed spices, wine and vinegar. A must try for the medieval foodie or anyone interested in food history. http://giveitforth.blogspot.com/2017/02/harleian-ms-279-ab-1430-xlij-conyng.html
Harleian MS. 279 (ab 1430) - .lxxxx. Hennys in Gauncelye - Chicken in Garlic Cream Sauce - a classic dish that is still enjoyed in modern times. A beautifully golden cream sauce, seasoned liberally with garlic served with chicken. Delish!
Harleian MS. 279 (ab 1430) - .Cj. Eyron en poche. - Eggs Poached - a dainty dish consisting of a poached egg floating in a cloud of sauce, sweetened with sugar or honey and spiced with ginger.