Harleian MS. 279 (ab. 1430) - Brwes in lentyn - Broth in Lent
|Harleian MS. 279 (ab. 1430) - Brwes in lentyn - Broth in Lent|
Yes, this will definitely appear in a future feast---I better start putting in more bids I'm developing quite a list! Perhaps for next year I will start hosting small parties at my house, not only to share my passion with others, but to enjoy the company of good friends.
I have also hit a milestone with this post. I have interpreted or referenced approximately 57 of the 153 pottage recipes found in the Harleain MS 279. I am reaching the point where some of the ingredients are prohibitively expensive to make, or I can't get the ingredients for, or, are things I am not fond (like oysters!). I will continue to work on completing these recipes as best as I can.
.Cxlvij. Brwes in lentyn. — Take AVater & let boyle, and draw a Iyer ]7er-to of Brede, of j^e cromys, w/tA wyne y-now ; lete alle ben wyne almost ; j^en put Jjer-to hony a gode quantyte, l^at it may ben dowcet, j^an putte ponder Pcpir ]>er-to, Clowys, Maces, and Saunderys, & Salt, & skalde ]>m^ brewes tender, & serue f[orth].
Cxlvij - Brwes in lentyn. Take Water and let boyle, and draw a lyer ther-to of Brede, of the cromys, with wyne y-now; lete alle ben wyne almost; then put ther-to honey a gode quantyte, that it may ben dowcet, than putte pouder Pepir ther-to, Clowys, Maces, and Saunderys, and Salt, and skalde thin (Note: Thine) brewes tender, and serue forth [correction; sic = f].
147. Brewes (broth) in lent - Take water and let boil and draw a mixture of bread, of the crumbs, with wine enough: let all be wine almost; then put there-to honey a good quantity, that it may be sweet, than put powder pepper there-to, cloves, mace, and sandalwood, and salt and scald your broth tender, and serve forth.
Interpreted Recipe Serves 1 as a main, 2 as a side
3/4 cup water
1/4 cup wine -I used a beautifully fruity red
2 tbsp. bread crumbs
1 tbsp. honey
1/8 tsp. pepper
1/4 tsp. mace
1-2 tsp. saunders (opt.)
Soak bread crumbs in wine. Meanwhile, bring water to boil and stir in honey and spices. Let steep until desired color is reach. Add bread and wine mixture and stir until it has thickened. Strain before serving.
As is, this is a lovely thickened wine sauce or broth. As I've stated previously, I think it is beautifully versatile for a modern day kitchen. I added ginger to this in addition to the other spices. This would make a lovely royalty luncheon, or you could throw it together in a pinch as a camp meal as well. I urge you to experiment with this.