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Showing posts from July, 2019

Harleian MS. 279 (ab 1430) - Cxlj. Noteye - Nutty (Incomplete)

When I first came across the instructions for creating Noteye, in Two fifteenth-century cookery-books : Harleian MS. 279 (ab 1430), & Harl. MS. 4016 (ab. 1450), with extracts from Ashmole MS. 1439, Laud MS. 553, & Douce MS. 55 Thomas Austin  I was intrigued.  The instructions call for using hazel leaves, most likely the eaves of the European Hazel or Filbert (Corylus avellana) in addition to nuts (notys) that have been fried in grease.  From previous research  Cxlij. Vyande Ryalle. - A Royal Dish (incomplete recipe), I had learned that hazel leaves are considered a forage food.  It appears that you are using them to not only color the dish, but also to impart a specific flavor. I do not have access to the leaves, so unfortunately am unable to adequately recreate the recipe 😞. My first thoughts on interpretation are below. I do hope that someone who does have access does try it and remarks upon it.

.Cxlj. Noteye.—Take a gret porcyoun of Haselle leuys, & grynd in a morter a…

Feast Proposals

What have I been up to lately? I know the blog gets "quiet" so I thought I would share some of the newer things I have been learning.  I have put together three proposals because menu planning is something I do for fun.  The site has a few challenges, the first of which is very primitive (which is polite for non-existent) kitchen facilities.

Challenge 1: Put together a meal that can be served cool, room temperature or warm at best-no hot food.

Challenge 2: Clean up after the fact is going to be a challenge --wherever possible use disposable dishwear.

Challenge 3: Distance to site -- the facilities are about an hour away and I have a smallish car which will make transporting food to site interesting without multiple trips.

Challenge 3 was the easiest to resolve..I'm borrowing a truck..look out world. For food transport I am getting multiple coolers.  Ta-Dah.

So the menu.  Italian & Roman menus lend themselves best to this kind of cooking. Italian cooking specifies foo…