Funges (The Forme of Cury, c. 1390)

Funges

Funges (The Forme of Cury, c. 1390) - Take Funges and pare hem clere and dyce hem. take leke and shred him smal and do him to seeþ in gode broth color yt wȝt safron and do þer inne pouder fort and serve hit forth.

1 pound mushrooms, sliced
1 cup vegetable broth
1 leek, finely sliced
1 tsp. Powder Fort
1 pinch saffron

Combine vegetable broth and saffron in a pot and bring to a simmer. Add mushrooms and leeks to broth, cook until tender. Stir in powder fort before serving.

Recipe by Felice Debbage

Compost (The Forme of Cury, c. 1390)

A beautiful dish of Compost--a variety of pickled vegetables

Compost is a delicious medley of sweet, sour and mustardy pickled vegetables. This recipe comes courtesy of Daniel Myers from his excellent website Medieval Cookery. If you have not visited this website I strongly encourage you to do so!

Compost (The Forme of Cury, c. 1390) Take rote of parsel. pasternak of rasenns. scrape hem waisthe hem clene. take rapes & caboches ypared and icorne. take an erthen panne with clene water & set it on the fire. cast all þise þerinne. whan þey buth boiled cast þerto peeres & parboile hem wel. take þise thynges up & lat it kele on a fair cloth, do þerto salt whan it is colde in a vessel take vineger & powdour & safroun & do þerto. & lat alle þise thinges lye þerin al nyzt oþer al day, take wyne greke and hony clarified togider lumbarde mustard & raisouns corance al hool. & grynde powdour of canel powdour douce. & aneys hole. & fenell seed. take alle þise thynges & cast togyder in a pot of erthe. and take þerof whan þou wilt & serue forth.

-Recipe Courtesy of Daniel Myers

3 parsley roots
3 parsnips
3 carrots
10 radishes
2 turnips
1 small cabbage
1 pear
1/2 tsp. salt
1 cup vinegar
1/4 tsp. pepper
1 pinch saffron, ground
1 cup greek wine (sweet Marsala) <--I used white wine
1/2 cup honey
1 Tbsp. mustard <--I used a sweet and spicy mustard purchased at the local farmers market
1/2 cup currants (zante raisins)
1 tsp. cinnamon
1 tsp. Powder Douce
1 tsp. anise seed
1 tsp. fennel seed

Peel vegetables and chop them into bite-sized pieces. Parboil them until just tender, adding pears about halfway through cooking time. Remove from water, place on towel, sprinkle with salt, and allow to cool. Then put vegetables in large bowl and add pepper, saffron, and vinegar. Refrigerate for several hours. Then put wine and honey into a saucepan, bring to a boil, and then simmer for several minutes, removing any scum that forms on the surface. Let cool and add currants and remaining spices. Mix well and pour over vegetables. Serve cold.