Kitchen Adventures – Stewed Chicken in Sauce (Harleain MS 279 (ab. 1430) Henne in Bokenade)

Hen in Bukenade

The people of the middle ages enjoyed a much wider variety of foods then we do today.  Some of the items that they enjoyed were particularly exotic, for example, peacocks, that would be cooked and then re-dressed in their own skin.  Other food sources that they enjoyed are more familiar for example, chicken and chicken eggs.

Domestication of chickens has a very long history. Bones possibly belonging to chickens have been dated to 5400 B.C. in China and there is some speculation that the chicken may have been the very first domesticated animal.  Chickens were traded from China to the Indus Valley and around the Arab peninsula. It is also believed that their ancestors, the red jungle fowl migrated the same path.  An interesting fact of note, there are more chickens then any other domesticated bird or animal in the world today.Chickens also are the most common and wide spread too!

It was the Romans that brought the chicken to England. Chickens were bred for two purposes; meat and eggs, and cockfighting. The oldest recognized breed of chicken is the Dorking. They were bred for meat and eggs and are believed to have originated in Italy. Columella described this bird in his Rei Rusticae Libri as "square-framed, large and broad breasted with big heads and small upright cobs...the rest of the breed being five clawed".

Another breed of chicken that may have been known in period is the Old English Game.  It is believed that they were used for the purpose of cockfighting in period.  They are small birds weighing in at about four pounds and are not very good egg layers.  This breed of chicken was specifically bred for cockfighting by nobility.

Roman cooks discovered when they castrated a rooster, they would fatten on their own. Romans are responsible for  "Capons".  Farmers were also developing ways to fatten chickens; bread soaked in wine, cumin seeds, barley even lizard fat were used!

There are several pottages which include chicken, eggs or both found in Two fifteenth-century cookery-books. Harleian ms. 279 (ab. 1430), & Harl. ms. 4016 (ab. 1450), with extracts from Ashmole ms. 1429, Laud ms. 553, & Douce ms. 55" Thomas Austin. The first of the recipes that I interpreted was "Henne in Bokenade" which produces chunks of chicken in a very flavorful broth, thickened with eggs.  I had to fight the taste testers! It was that good.  It is also a very versatile dish as the instructions include veal and goat in addition to chicken.

.xxxvj. Vele, kede, or henne in Bokenade. — Take Tele, Kyde, or Henne, an boyle hem in fayre Water, or ellys in freysshe brothe, an smyte hem in pecys, an pyke hem clene ; an )7an draw ]>e same brothe J^orwe a straynoure, an caste J'er-to Percely, Sawge, Tsope, Maces, Clowys, an let boyle tyl J-e flesshe be y-now; j^an sette it from j^e fyre, & a-lye it vp vritk raw jolkys of eyroun, & caste J^er-to ponder Gyngere, Teriows, Safroun, & Salt, & Jeanne seme it forth for a gode mete.

For more information on this, or similar recipes, please vist Dan Myers' "Medieval Cookery".

xxxvj - Vele, kede, or henne in Bokenade. Take Vele, Kyde, or Henne, an boyle hem in fayre Water, or ellys in freysshe brothe, an smyte hem in pecys, an pyke hem clene; an than draw the same brothe thorwe a straynoure, an caste ther-to Percely, Sawge, Ysope, Maces, Clowys, an let boyle tyl the flesshe be y-now; than sette it from the fyre, and a-lye it vp with raw 3olkys of eyroun, and caste ther-to pouder Gyngere, Veriows, Safroun, and Salt, and thanne serue it forth for a gode mete.
36. Veal, Kid, or Hen in Bukenade -Take Veal, Kid, or Hen, and boil them in fair water, or else in fresh broth, and smite them in pieces, and pick them clean; and then draw the same broth through a strainer, and cast there-to parsley, sage, hyssop, mace, cloves, and let boil till the flesh be enough; then set it from the fire, and allay it up with raw yolks of egg, and caste there-to powder ginger, verjuice, saffron and salt, and then send it forth for a good meat.

Interpreted Recipe                                            Serves 1 as a main dish, 2 as a side if they are friendly!

1 bone in, skin on chicken breast
1 C. water + 1 chicken bouillon cube -or-  alternatively 1 cup chicken stock
1 tsp. parsley
1/8 tsp. each sage, hyssop, mace
2 cloves
1 whole egg or 2 egg yolks
1 tsp. red wine vinegar
1/8 tsp. ginger
pinch of saffron
salt to taste (note:if you use a bouillon cube, you probably won't need salt)

Cook the chicken breast in the broth, or the water with bouillon cube until completely cooked.  Remove the chicken from the broth and set aside to cool.  Strain the broth through a strainer and add parsley, sage, hyssop, mace and cloves. Heat on low heat.  Remove the skin and bones from the chicken and cut into bite sized pieces.  When the broth has cooked five minutes, remove the cloves. Temper the egg or the egg yolks with the broth.  Add the tempered eggs to the broth along with the vinegar, saffron, ginger and salt and stir constantly until the broth has thickened. If the heat is too high the eggs may curdle.  Strain the broth into a dish, and add the chicken.  Serve.

As I said, this dish caused a bit of an uproar amongst the taste tenders. After a heated game of rock, paper, scissors, the victor got to eat the spoils.  This is a very comforting and filling dish, which could be made as saucy or as brothy as the cook desires.  This dish is on my "must serve at a future feast" list. It would also be nice for a luncheon or lunch tavern.

Lyode Soppes – An Early Bread Pudding

Lyode Soppes – Early custard-style bread pudding

Lyode Sops

This is probably one of my very favorite breakfast recipes.

Dan Myers, of Medieval Cookery, once made a comment about the dish Boylede Creme, wondering how it might taste if bread were added. That thought inspired me to dig deeper into the history and origins of bread pudding. If you’re a medieval food enthusiast, a budding cook, or simply curious about what people ate in the Middle Ages, I strongly encourage a visit to his site—it's full of historical detail and beautifully interpreted recipes.

While researching bread pudding, I repeatedly came across the claim that it "probably originated in the early 11th or 12th centuries" and was invented by "frugal cooks looking to use up stale bread." Unfortunately, these often-cited facts were rarely backed up with strong historical sources. However, this recipe from “Two Fifteenth-Century Cookery Books” (Harleian MS. 279, ab. 1430) offers actual documentation of bread in custard well before most modern references begin.

Lyode Soppes is literally a sop of bread floating in a pool of beautifully thick and sweet custard. It’s also the last of the milk-based pottages I worked with that week, and I believe it may represent one of the earliest true recipes for what we would recognize as “bread pudding.”

What Makes This Dish Different?

Lyode Soppes lacks many of the elements we associate with modern bread pudding—there are no raisins, no cinnamon, no creamy baked texture, and notably, it’s not made in the oven at all. Instead, the star here is the custard. Like Papyns and Creme Boylede, the custard is made from milk and egg yolks, sweetened with sugar, and lightly salted before being thickened gently over heat.

Custards go way back. According to C. Anne Wilson, the Romans “borrowed from the Greeks the idea of combining eggs with milk to form a custard mixture... The ‘flathons’ (flans), ‘crustards’ and other open tarts of medieval cookery again recall the old ‘patinae,’ with the shallow open dish of the Romans replaced by an open pastry crust.”

Original Text

.xxix. Lyode Soppes.—Take Mylke an boyle it, an þanne take ȝolkys of eyroun y-tryid fro þe whyte, an draw hem þorwe A straynoure, an caste hem in-to þe mylke, an sette it on þe fyre an hete it, but let it nowt boyle; an stere it wyl tyl it be somwhat þikke; þenne caste þer-to Salt & Sugre, an kytte fayre paynemaynnys in round soppys, an caste þe soppys þer-on, an serue it forth for a potage.

Modern Translation

Take milk and bring it just to a boil. Separate egg yolks from the whites, pass the yolks through a strainer, and stir them into the hot milk. Return to the fire, but do not let it boil. Stir until thickened. Add salt and sugar. Cut fine white bread into rounds, place them in a dish, and pour the custard over. Serve as a pottage.

Interpreted Recipe (Serves 8)

• 6 cups milk
• 2 cups heavy cream
• 8 eggs or 16 egg yolks
• 1/2 to 1 cup sugar (to taste)
• 2 teaspoons salt (scant)
• 8 rounds of bread (I used Rastons)

Instructions

1. Mix the cream and milk in a large pot. Add sugar, salt, and eggs. Stir well.
2. Cook gently over low heat until thickened, stirring constantly. Do not boil.
3. Place 8 bread rounds into a large serving bowl or individual dishes.
4. Strain the thickened custard over the bread.
5. Let sit for 5–10 minutes to allow bread to absorb the custard. Serve warm.

Tasting Notes

I was unsure how this dish would be received by my bevy of taste testers, and they received it much better than I expected. There were a few surprised looks as they tested this dish. The general consensus: “It was good, but not something they would want to try again.” It’s unusual and might fall into the category of “too period to serve at feast.” I liked it—but I can say that it was not to everyone's taste. Use your best judgment.

Custards are fussy dishes that require your attention. I would serve this as a small luncheon or breakfast. To make it more familiar to modern palates, consider adding a bit of sweet powder before serving or garnishing with fruit.

Related Recipes

• Papyns – A Medieval Custard
• Creme Boylede
• Rastons – Medieval White Bread

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🍽 Explore More Medieval Breakfast Recipes:

• Rastons – Egg-enriched bread for soaking in broth
• Soupes Dorye – Toasted bread in spiced almond milk
• Lyode Soppes – Early custard-style bread pudding
• Soupes Jamberlayne – Bread soaked in mulled wine
• Egges yn Brewte – Poached eggs in spiced broth
• Eyron en Poche – Poached eggs with herbs in sauce
• Pressmetzen zu Ostern – Spiced Lenten breakfast bread
• Spiced Apples and Pears – Stewed fruit with wine and spice
• Fennel and Bacon Bread – Rustic loaf with herbs and meat
• Frumenty and Venyson – Cracked wheat porridge with game

☕ Looking for even more morning inspiration?
Don’t miss the original article: Breakfast: Five Medieval Banquet Dishes »

Kitchen Adventures – Creme Boylede - Boiled Custard (Harleian MS. 279 (ab 1430))

Boiled Cream with Pomegranite Seeds

Continuing the journey in "Two fifteenth-century cookery-books. Harleian ms. 279 (ab. 1430), & Harl. ms. 4016 (ab. 1450), with extracts from Ashmole ms. 1429, Laud ms. 553, & Douce ms. 55" Thomas Austin, specifically pottages and a series of milk based custards, I was delighted to interpret this recipe for an unusual custard that starts by soaking bread in cream or milk. This recipe is the closest to the "unwholesome mixture of bread and milk" that was described when I was researching the history of baby for the papyns article. 

My non-SCA taste testers and I really enjoyed this recipe. I have made Constance Hieatt's version from "The Ordinance of Pottage" for several feasts in the past and it has always been well received.  The tastes are similar to each other, the texture creamy, sweet, and luxurious.  You could say it is one of my "Go To" recipes because you can make her interpretation in the microwave prior to an event and it will keep well refrigerated overnight.

This recipe includes bread as a thickening agent as well as eggs. It is a very thrifty dish for the medieval cook, because it most likely made use of bread that had gone stale and it was a way to preserve milk that would otherwise have gone bad, or may have been put to other use. Bread played such a large role in the medieval household that an assize law was created to regulate the weight, quality and price of bread. The law was effective from the Reigns of Henry II (December 1154 to July 1189) through Edward II (July 1307 to January 1327).

Assisa Panis (Assize of Bread): When a Quarter of Wheat is sold for 12d., then Wastel Bread of a farthing shall weigh £6 and 16s. But Bread Cocket of a farthing of the same grain and bultel, shall weigh more than Wastel by 2s. And Cocket Bread made of grain of lower price, shall weigh more than Wastel by 5s. Bread made into a Simnel shall weigh 2s. less than Wastel. Bread made of the whole Wheat shall weigh a Cocket and a half, so that a Cocket shall weigh more than a Wastel by 5s. Bread of Treet shall weigh 2 wastels. And bread of common wheat shall weigh two great cockets.

At the time of the Assize of Bread, the Roman pound, also known as Troy pound, would have been in use. Unlike the pound we are used to, the Troy pound was divided into 12 ounces. It is interesting to note that at one point, the weight of single or multiple grain(s) of barleycorn, also known as grains, were used as a measurement for both weight and distance. Visit English Customary Weights and Measures for more information.

The bread refered to in the recipe below is "paynemayne" another name for pandemain, from the Latin "Panis Dominicus" or "Lord's Bread". The earliest reference to pandemain can be traced to Geoffrey Chaucer's "Canterbury Tales" approximately 1390. Pandemain was very well sifted, high quality bread reserved for nobility.

.xiij. Creme Boylede.—Take creme or mylke, & brede of paynemayn, or ellys of tendyr brede, an breke it on þe creme, or elles in þe mylke, an set it on þe fyre tyl it be warme hot; and þorw a straynour þrowe it, and put it in-to a fayre potte, an sette it on þe fyre, an stere euermore: an whan it is almost y-boylyd, take fayre ȝolkys of eyron, an draw hem þorw a straynowr, and caste hem þer-to, and let hem stonde ouer the fyre tyl it boyle almost, an till it be skylfully*. [reasonably.] þikke; þan [leaf 8.] caste a ladel-ful, or more or lasse, of boter þer-to, an a good quantite of whyte sugre, and a litel salt, an þan dresse it on a dysshe in maner of mortrewys.

13. Cream Boiled - Take cream or milk and bread of pandemain, or else of tender bread, an break it on the cream, or else in the milk, an set it on the fire till it be warm hot; and through a strainer throw it, and put into a fair pot, an set it on the fire, an stir evermore: an when it is almost boiled, take fair yolks of eggs, and draw them through a strainer, and cast them there-to, and let them stand over the fire till it boil almost, an till it be skillfully (reasonably) thick; than cast a ladle full, or more or less, of butter there-to, and a good quantity of white sugar, and a little salt, and then dress it on a dish in manner of mortrews.

Interpreted Recipe                                                                                       Serves 1 as main, 2 as side

3/4 C. milk
1/4 C. heavy whipping cream
1/2 C. bread broken into small pieces (I used Rastons)
2 egg yolks, or 1 whole egg, beaten
1-2 Tbsp. sugar (to your taste)
Salt to taste

Break the bread into small pieces and soak it for approximately five minutes in a mixture of milk and

cream. Once the bread has soaked, use the back of a spoon to break it up into smaller pieces while heating it to a simmer. Do not let it come to a boil. Strain the bread from the milk --don't skip this step, otherwise your custard will be lumpy which is not very pleasant.

Return the strained milk to your pan and add in the eggs, sugar and salt. Keep your heat low, if the mixture becomes too hot the eggs will curdle and there is no saving it at that point--voice of experience speaking. Instead of a velvety, luxurious custard you get sweet scrambled eggs, not bad....but not what you were wanting. Stir constantly until the cream thickens. Strain the custard into another dish before serving.

To serve in the manner of "mortrewys" you would cut slices of bread and toast them, and set them around the bowl before serving. I personally skipped this step and opted to decorate my custard with beautifully red pomegranate seeds.

This is a very fussy dish to make, and I think if I were to serve it at a feast it would be a dish I made in small batches ahead of time. You do not want a novice trying to make this for the first time at an event site. Make sure whoever works with this recipe has experience working with custards, or opt to use Hieatt's microwaveable version which I have posted below. If you do opt to use this recipe and make it ahead of time be sure to "seal" the custard with plastic wrap that touches it so that a skin does not develop on top of it.

76. Creme Boyled

Take swete creme of melke; do hit in a pott. Do therto buttur claryfyed. Set hit on the fyre; stere hit. When hit boyles, have yolkes of eyron drawyn thorowgh a streynour into a bole, & put boylyng crem thereto with a ladyl. Styr hit well for quallyng, & put hit in the pott ayen; & yf be nede, yeve hit a lytyl more of the fyre. Loke hit have a white sygure ynowghe, & of the bature also loke hit be standyng as mortruys; & colour hit with safron. Loke hit be salt. Mess hit forth, and strew on poudur of gynger.

Boiled Cream Custard - Microwave Version
1 1/2 C. heavy whipping cream
4 ounces cream cheese
6 egg yolks or 3 whole eggs
1/4 C. sugar
Pinch of saffron
1/4 tsp. salt
1 tsp. each ginger and sugar mixed together

Start by scalding the cream in a large glass measuring cup at full power for 2 minutes. Meanwhile, beat the cheese, eggs, etc. together with a wire whisk in a 1-quart cassrole. Stir the scalded cream gradually into this. Cover the casserole and put it in the microwave at low power for 12 minutes, rotating the dish half a turn after 7 minutes. Do not stir, during or after.

The center should be not quite set when the dish comes out of the oven; it will become firmer while standing. While it is cooling, have a paper towel between the rim of the dish and the cover to absorbe\ excess moisture.

Serve in large spoonful's from the casserole. Texture and consistency are something like soft ice cream.

Hieatt, Constance B. "An Ordinance of Pottage". Prospect Books, 1988


Similar Recipes:

A Noble Boke off Cookry (England, 1468)

To mak creme buile tak cow creme and yolks of eggs drawe and well bet that it be stonding and put ther to sugur and colour it with saffron and salt it then lesk it in dyshes and plant ther in floures of borage and serue it.

Thomas Awkbarow's Recipes (MS Harley 5401) (England, 15th century)

Creme Bolyd. Recipe creme of kow mylk & egg зolkes, sugur & saferon, & medyl all togyder; & bole it til it be standyng, & dresse it vp in a dysh in lechys, & playnt it with flowres of borage

Soupes Dorye – Almond Milk Toast with Wine & Spices (1430)

Soupes Dorye and a glass of wine

Soupes Dorye – Golden Almond Milk Toast from Harleian MS. 279

Milk toast often gets a bad rap—but in the Middle Ages, a version like Soupes Dorye would have been a welcome dish on fast days or quiet mornings. This medieval comfort food combines wine-infused almond milk, fragrant saffron, and warm spices poured over toasted bread. The result? A golden, aromatic "pottage" that’s rich without being heavy, and humble without being plain.

This version comes from Harleian MS. 279 (c. 1430), where it’s served warm and dusted with a blend of ginger, cinnamon, sugar, cloves, and mace. As one of my tasters put it: “It smells like Christmas in here.”

As I prepared this dish, one of my tasters remarked, “It smells like Christmas in here.” Indeed, the gentle spice and rich almond aroma evoke warmth and celebration.

Historical Context

Almond milk was not a trendy vegan alternative—it was a culinary necessity during the Middle Ages. Whether due to spoilage risks of dairy or strict religious fasting laws, cooks relied on almond products during over 120 mandated fast days each year. Dairy, meat, and eggs were forbidden during Lent, Advent, and Ember Days. Almond milk, butter, and even almond “cheese” were indispensable kitchen staples.

This dish, a “sop”—toasted bread soaked in liquid—would likely have been served before bed or during fasting seasons. It’s simple, frugal, and comforting.

Original Recipe: Harleian MS. 279

.xxvij. Soupes dorye — Take gode almaunde mylke y-draw wyth wyn, an let hem boyle to-gederys, an caste þer-to Safroun an Salt; an þan take Paynemayn, an kytte it an toste it, an wete it in wyne, an ley it on a dysshe, an caste þe syrip þer-on. And þan make a dragge of powder Gyngere, Sugre, canel, Clowes, Maces, an caste þer-on When it is y-dressid, an serue þanne forth for a potage gode.

Modern Translation

27. Soupes Dorye — Take good almond milk drawn with wine and let them boil together. Add saffron and salt. Then take bread, cut and toast it, and soak it in wine. Lay it in a dish and pour the almond milk syrup on top. Sprinkle with a dredge of ginger, sugar, cinnamon, cloves, and mace. Serve as a good pottage.

Interpreted Recipe (Serves 8 as a main dish)

• 8 C. Almond milk + 1/2 to 3/4 C. white wine
• 1/2 tsp saffron (optional)
• Salt to taste
• 8 thick slices of toasted bread (Rastons, Manchet, or French bread)
• Sweet spice mix: 2 tsp ginger, 2 tsp sugar, 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp mace

Heat almond milk and wine gently over medium heat. Add saffron and salt to taste. Toast the bread and slice into thin strips or desired shapes.

Place bread in serving bowls and briefly soak with additional wine (about 1–2 tablespoons per slice, or to taste). Pour the warm almond milk mixture slowly over the bread to soften but not overwhelm.

Sprinkle generously with your sweet spice blend and serve immediately. The bread should soften to a custardy texture without falling apart, soaking up every drop of the golden almond milk broth. This is a dish best savored slowly, with a spoon in hand and a warm drink nearby.

Fun Fact:

“Dorye” may be a variant of dorée (French for “golden”), hinting at saffron-tinted color and lightly browned bread—thus: “Golden Sops.”

Similar Recipes from Other Manuscripts

• Fourme of Curye (England, 1390): Uses almond milk, wine, saffron, and layers of bread and sauce.
• Liber cure cocorum (England, 1430): Red wine and almond milk thickened together, served over wine-soaked bread.
• A Noble Boke off Cookry (England, 1468): Emphasizes layering of bread and almond milk, finished with spices.

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Related Recipes & Resources:

• Papyns – Medieval Custard with Almond Milk
• Quick Homemade Almond Milk
• Powder Douce & Powder Forte Spice Mixes

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🍽 Explore More Medieval Breakfast Recipes:

• Rastons – Egg-enriched bread for soaking in broth
• Soupes Dorye – Toasted bread in spiced almond milk
• Lyode Soppes – Early custard-style bread pudding
• Soupes Jamberlayne – Bread soaked in mulled wine
• Egges yn Brewte – Poached eggs in spiced broth
• Eyron en Poche – Poached eggs with herbs in sauce
• Pressmetzen zu Ostern – Spiced Lenten breakfast bread
• Spiced Apples and Pears – Stewed fruit with wine and spice
• Fennel and Bacon Bread – Rustic loaf with herbs and meat
• Frumenty and Venyson – Cracked wheat porridge with game

☕ Looking for even more morning inspiration?
Don’t miss the original article: Breakfast: Five Medieval Banquet Dishes »

Papyns – A Medieval Custard Cereal from Harleian MS. 279

Papyns with Bread

Papyns is one of those dishes that defies expectations. Often lumped in with bland “pap” given to infants, this 15th-century recipe from Harleian MS. 279 is anything but boring. The result? A velvety custard-like porridge that tastes like warm comfort on a spoon. Think cream of wheat meets crème anglaise — but make it medieval.

This was a dish for those who couldn’t chew — infants, invalids, and the elderly — but also a nourishing and soothing food when other options weren’t available. Made with flour, milk, egg yolks, and sugar, it was a soft standby, rich and smooth without lumps. And yes, it’s delicious with a slice of crusty bread dunked in.

Historical Notes

Wet nursing was preferred by noble households from ancient times through the Renaissance. In the absence of breastmilk, babies were weaned early onto pap made from animal milk, bread, or grain porridge sweetened with honey or wine. Unfortunately, without refrigeration or pasteurization, milk quality varied wildly — and foodborne illness was a real risk. Despite that, this dish endured as both comfort food and survival sustenance.

Original Text (Harleian MS. 279)

xx. Papyns.—Take fayre Mylke an Flowre, an drawe it þorw a straynoure, an set it ouer þe fyre, an let it boyle a-whyle; þan take it owt an let it kele; þan take ȝolkys of eyroun y-draw þorwe a straynour, an caste þer-to; þan take sugre a gode quantyte, and caste þer-to, an a lytil salt, an sette it on þe fyre tyl it be sum-what þikke, but let it nowt boyle fullyche, an stere it wyl, an putte it on a dysshe alle a-brode, and serue forth rennyng.

Interpreted Recipe – Serves 8

Ingredients

• 3 cups whole milk
• 1 cup cream
• 6 tablespoons flour
• 4 eggs (or 8 yolks)
• 6–8 tablespoons sugar, to taste
• 1–2 teaspoons salt, to taste

Instructions

1. Make a slurry with the flour and 1.5 cups of the milk. Shake well in a lidded jar, then strain into a saucepan. Add remaining milk and cream.
2. Heat gently until thickened, stirring constantly. Remove from heat and allow to cool.
3. Beat the eggs. Temper with a bit of the warm mixture, then slowly add to the pan, stirring constantly. Add sugar and salt.
4. Return to low heat and stir until thickened but not boiling. Serve warm, strained again if needed for extra smoothness.

Serving Suggestions

Serve in shallow bowls with slices of fresh or toasted bread. Not ideal for large feast crowds — but excellent for dayboard, luncheons, or cold mornings at camp with instant ingredients.

💡 Substitutions & Dietary Notes

• Vegetarian: Yes
• Vegan: No, but you could experiment with oat milk and egg replacers like JUST Egg or silken tofu custard (untested)
• Gluten-Free: Use rice flour or oat flour
• Camping Option: Use powdered milk, powdered eggs, sugar, and water. Mix with a whisk and cook low and slow over flame.
• Common Allergens: Dairy, Egg, Gluten (can be adapted)

Similar Recipes

• Thomas Awkbarow's Papyns (Harley 5401) – thickened with rice flour, saffron-colored, and topped with poached eggs!
• Creme Boylede – A closely related custard-style milk dish from the same manuscript

Kitchen Adventures – Soupes Dorroy- Onion Soup II (Harleian MS. 279 (ab 1430))

Soupes Dorroy

Onions are one of the oldest cultivated plants, along with leeks and garlic. Evidence of cultivation is almost 5000 years old. They are a member of the Lily family, genus Allium, and it includes garlic, leek, chives, onions and shallot, as well as many wild species. Like the brassica's, alliums are very diverse with over 500 species.

It is believed that onions originated in central Asia. Evidence exists of onions being cultivated in Chinese gardens 5000 years ago. They were known in Egypt, where they were an object of worship. Onions symbolized eternity, and paintings of onions can be found in tombs and the inner walls of the pyramids. What is known is that onions are easy to store, can grow in almost any kind of soil, are easily stored and transported.

It was the Romans that introduced onions to Europe. Onions were used as medicine as well as for food. Pliny the Elder wrote that onions could cure vision, induce sleep, dog bites, lumbago, and dysentery, heal mouth sores and cure toothaches. The belief that onions had curative powers continued into the Middle ages where it was believed that they could cure hair loss, snakebites and alleviate headaches! Columbus may be responsible for introducing onions to the new world during his expedition to North America in 1492.

Onions do produce sulfur-containing compounds and scientific studies show evidence that onions have both microbial and antifungal properties. The compound responsible for producing tears, allyl sulphate, may also help in balancing blood sugar levels. Anyone who has cut a warm onion knows...they bring tears!

Two recipes caught my eye when researching pottages, Soupes Dorroy, and Oyle Soppys. Both recipes start with onions, but each produces a very different dish. The recipes for both of these items can be found at "Two fifteenth-century cookery-books. Harleian ms. 279 (ab. 1430), & Harl. ms. 4016 (ab. 1450), with extracts from Ashmole ms. 1429, Laud ms. 553, & Douce ms. 55" Thomas Austin

.xxx. Soupes dorroy.—Shere Oynonys, an frye hem in oyle; þanne take Wyne, an boyle with Oynonys, toste whyte Brede an do on a dysshe, an caste þer-on gode Almaunde Mylke, & temper it wyth wyne: þanne do þe dorry a-bowte, an messe it forth.

30. Soups Dorroy - Slice onions, and fry them in oil; thnn take Wine, an boil with onions, toast white bread an do on a dish, an cast there-on good almond milk and temper it with wine: than do the onions about, an mess it forth.

Interpreted Recipe

1 C. sliced onions
1 Tbsp. oil (I used olive oil)
1 C. white wine
1C. almond milk
Pinch of sugar &saffron
Salt and Pepper to taste
1 slice bread, cut into a round and toasted

Heat oil and add the onions. Fry over medium heat until the onions have become golden and tender. Once the onions have become golden, add the wine. Let the onions simmer in the wine until the wine has reduced by half. Place the toasted bread into a bowl. Warm the almond milk and pour it over the bread. Cover with the onions and serve.

Of the two recipes that I created, this was my favorite and one that I would not hesitate to serve at home again. I do caution that it must be served almost as soon as it is put together because when the acidic wine mixes with the almond milk, it will curdle.

My taste testers did not find the curdled almond milk off-putting. The onions when cooked with the wine take on a very fruity flavor, and the almond milk adds creaminess in the background that tempers the sweet fruity taste of the onions. One of my taste testers said that this dish reminded him of a pie...and it did.

I would serve this dish again at a feast, or for an everyday meal. It's quick to put together, economical and very tasty.

Kitchen Adventures – Oil Sops - Onion Soup (Harleian MS 279 Oyle Soppys)

Oil Sops

Two recipes caught my eye when researching pottages, Soupes Dorroy, and Oyle Soppys.  Both recipes start with onions, but each produces a very different dish.  The recipes for both of these items can be found at "Two fifteenth-century cookery-books. Harleian ms. 279 (ab. 1430), & Harl. ms. 4016 (ab. 1450), with extracts from Ashmole ms. 1429, Laud ms. 553, & Douce ms. 55" Thomas Austin

One of the differences between Soupes Dorroy and Oyle Soppys is the broth.  Soupes dorroy uses wine and almond milk to create the broth. However, Oyle soppys uses a broth made from beer, specifically "stale ale" or, in my assumption, ale that has lost its fizz, not necessarily ale that has gone bad...ewww!

Beer is one of the oldest beverages, and it is believed that with the invention of beer and bread, came the building blocks of civilization.  Yay yeast! One of the oldest beer recipes is "The Hymn to Ninkasi", a Sumerian recipe for how to make beer from the 19th century BC--that's 3900 years old. There is some speculation that the recipe advises that soaked grains are mixed with bread and water, allowed to ferment and that this is what creates the beer. Also note--there are no hops used to brew this beer!

Yeast is important to the process of making beer and leavened breads.   Earliest breads were very simply dishes made from ground cereal grains and water.  The earliest evidence of flour dates to approximately 30,000 years ago, where cereal grains and animal proteins and fats constituted a majority of the diet. The earliest domesticated grans were wheat and barley.  Leavened breads may have existed in prehistoric times, as wild yeast would have been present on cereal grains, and any dough that would have been left would have risen naturally.  However, the earliest confirmed evidence of yeast, being used as both a leavening agent and in brewing ale dates to Egypt about 4000 B. C. Beer was introduced into Europe approximately 55 B.C. by the Roman legions.

Bread and beer were two staples of the Middle ages and were considered important enough to be regulated.  "The Assize of Bread and Ale  (Assisa panis et cervissuae)" was the first law to regulate the production and sale of food.  It dates back to approximately 1266-1267. Regulations included the grades of flour, purity of flour (bran content and grain mix), weight of loaves by measurement of silver currency (pound, shilling, pence, half and quarter-pence loaves), adulteration of bread with inedible substances (sawdust or hemp) and the punishments for lawbreakers. Similarly, Ale was regulated by price of the gallon, price of the wheat, barley and oats.

"Assisa Panis (Assize of Bread): When a Quarter of Wheat is sold for 12d., then Wastel Bread of a farthing shall weigh £6 and 16s. But Bread Cocket of a farthing of the same grain and bultel, shall weigh more than Wastel by 2s. And Cocket Bread made of grain of lower price, shall weigh more than Wastel by 5s. Bread made into a Simnel shall weigh 2s. less than Wastel. Bread made of the whole Wheat shall weigh a Cocket and a half, so that a Cocket shall weigh more than a Wastel by 5s. Bread of Treet shall weigh 2 wastels. And bread of common wheat shall weigh two great cockets."

I have to admit, I was confused by reading this.  However, a little more research and my concerns were addressed. The weight of each loaf of bread is estimated not in "pounds and ounces" but in the number of shillings and pence it would take to balance the scales. The weight of the bread varied with the cost of the wheat. The bread referred to above, should weigh approximately 17 ounces (not 6 pounds). However, in May of 1555, when the cost of the wheat per quarter was 18d, the weight of the bread was 10 ounces.

.xxxiij. Oyle Soppys. — Take a gode quantyte of Oynonys, an mynse hem not to smale, an sethe in fayre Water : J'an take hem vp, an take a gode quantite of Stale Ale, as .iij. galouns, an J'er-to take a pynte of Oyle fryid, an caste J^e Oynonys J'er-to, an let boyle alle to-gederys a gode whyle ; then caste J'er-to Safroune, powder Pepyr, Sugre, an Salt, an serue forth alle bote as tostips, 'as in J'e same maner for a Mawlard & of a capon, & hoc qiicsre^

33 Oil Sops - Take a good quantity of onions, an mince them not to small, an boil in fair water: Than take them up and take a good quantity of Stale Ale, as 3 gallons, and there-to take a pint of oil **cold, an cast the onions there-to, an let boil all together a good while: then caste there-to saffron, powder pepper, sugar, an salt, an serve forth all about as toast tips, as in the same manner for a mallard & a capon, and see this.

**Note: I have chose to use the interpretation of cold for the word fryid, which is similar in spelling to fride in the recipe Harleian MS 279 xij - Fride Creme of Almaundys.  The word is similar to Froid, in French, which means cold.

Interpreted Recipe                                                                 

1 C. sliced onions
1 C. beer
2 tsp. oil (I used olive oil)
Pinch of sugar and saffron
Salt and Pepper to taste
2 Slices of bread cut into rounds

Boil the onions in the water until tender.  While the onions or boiling heat the beer, saffron, salt, pepper and onion.  Drain the onions and add them to the beer. Let these cook together approximately ten minutes or so.  Meanwhile, toast the bread, put one full slice of bread into your bowl. Pour your soup over the bread, and garnish with the second round, cut into triangles.

I *liked* this soup, although I found it a bit bland.  My teenage non-SCA taste testers also enjoyed it, and as I am typing this up they are finishing it. The one thing I would do differently is to cook the onions in the beer directly and skip the boiling in the water first, but I like the taste of onions, and I missed that.

This would be a very economical dish to serve at an event.

Kitchen Adventures – Harleian MS 279 Whyte wortes (~1430) White Wortes- Greens Creamed with Almond Milk

Whyte Wortes

Whyte Wortes is the last in the series of vegetable pottages that do not include additional meat. I did not use the plethora of herbs for iij. Joutes which the recipe refers to, but instead chose to use the common greens referred to in .j. Lange Wortys de chare. Once again, we are instructed to boil the greens before adding them to the broth component, in this case, almond milk thickened with rice. Boiling the greens before adding them to the broth removes the bitter properties and makes it very easy for the pottage to come together after they have been drained.

My teen age non SCA taste testers were unsure if they wanted to try this dish. Many of them expressed a dislike of cabbage and kale.  However, after coaxing them into taste testing a spoonful I received comments such as "This is GOOD!" and "I wish my mom would cook cabbage like this". When asked if they would eat it again, there was a resounding "yes". This definitely goes to my list of "things to make at a future feast" for the SCA.

Recipe retreived from "Two fifteenth-century cookery-books. Harleian ms. 279 (ab. 1430), & Harl. ms. 4016 (ab. 1450), with extracts from Ashmole ms. 1429, Laud ms. 553, & Douce ms. 55" Thomas Austin

.v. Whyte wortes.—Take of þe erbys lyke as þou dede for jouutes, and sethe hem in [supplied by ed.] water tyl þey ben neyshe; þanne take hem vp, an bryse hem fayre on a bord, as drye as þow may; þan choppe hem smale, an caste hem on a potte, an ley hem with flowre of Rys; take mylke of almaundys, an cast þer-to, & hony, nowt to moche, þat it be nowt to swete, an safron & salt; an serue it forth ynne, ryȝth for a good potage.

5. White wortes --Take of the herbs like as thou did for Joutes, and boil them in water till they be soft; then take them up, an bruise them fair on a board, as dry as you may; than chop them small, an cast them on a pot, an lay them with flour of Rice; take milk of almonds, an caste there-to, and honey, not too much, that it be not too sweet, an saffron & salt; an serve it forth in, right for a good pottage.


Interpreted Recipe                                                             Serves One as a Main, 2-3 as a Side

Handful of herbs and greens per iij. Joutes or .j. Lange Wortys de chare (I used cabbage and kale)

Rice flour, Almond milk, Cabbage, Kale.
Not Pictured: Salt, Saffron, Honey  

1 cup Almond Milk
2-3 Tbsp. Rice flour (I like my pottages a bit thicker)                

1/2 tsp. Honey
Pinch of Saffron
Salt to taste

Wash, pick, dry and chop your greens into bite sized pieces. Boil them in water until tender (approximately ten minutes), then drain and press them in a dry towel until dry.  Greens tend to act like little sponges, so do not be surprised at the amount of water that will be released.  

While the greens are cooking in the plain water, heat the almond milk on medium heat, add saffron, salt, honey and rice flour.  Thicken to taste.  Add drained greens to almond milk, cook for a few more minutes and serve. 

Whyte Wortes

Kitchen Adventures – Lange Wortes de pesoun - Braised Greens with Peas (Harleian MS. 279 (ab 1430))

Lange Wortes de pesoun - Braised Greens with Peas

The first recipe found in Harleian MS 279 is for a simple dish of greens cooked in broth called Lange Wortys de chare. The second recipe includes the addition of green peas that have been cooked till they turn to mush and onions. This recipe was the most favored of the green recipes that have been cooked by my non-SCA teen guinea pigs. I have to admit, the broth is a very odd shade of muddy olive green, which is a little bit off-putting, let's be honest...mud colored anything is scary when you are putting it in your mouth (anybody else remember being force fed mud pies as a youth?).

Peas are among the oldest cultivated crops that we have.  Apicius published no less than nine recipes for dried peas in his cookbook. It is estimated that peas were known in France around 800 and that Charlemagne had them planted throughout his domain.  By the 1200's this member of the legume family was such a popular item vendors would call out in the streets "I have fresh peas in the pod!" Before the end of the 16th century, there were many different varieties of peas; short, tall, white, yellow, green, smooth, wrinkled and pitted. 

I find this recipe another example of medieval ingenuity--take a little bit of this, a little bit of that, till it is "enough".  "Enough" has such a delicious connotation, doesn't it? It means ample to satisfy the desire, adequate to fulfill the need.  We don't need to measure in cups, or tablespoons, pinches or ounces when interpreting medieval recipes, do we? They encourage us to be "enough".  I think I am going to make that my new motto. Out with simplify--in with enough...but I digress

Legumes and pulses are two terms that you will see when referring to the family of plants that includes any of its fruits enclosed in a pod. This includes lupins, peas, lentils and beans. When fresh they are legumes, and when dried, called pulses. I was surprised to discover that Legumes are the third largest flowering plant group! The word "legume" is derived from the Latin "legere"  meaning "to gather". 

For reference, when referring to "green" peas, it is most likely freshly shelled peas that are being referred to, and not the color of the pea being used. With that thought in mind, this dish would most likely have been served in spring. However I would not let that stop me from serving it in fall or winter, using dried peas instead of fresh.  The cooking directions would need to be adjusted for the additional time needed to cook the dried product to mush.

The recipe that I used can be located at "Two fifteenth-century cookery-books. Harleian ms. 279 (ab. 1430), & Harl. ms. 4016 (ab. 1450), with extracts from Ashmole ms. 1429, Laud ms. 553, & Douce ms. 55" Thomas Austin

.ij. Lange Wortes de pesoun.—Take grene pesyn, an washe hem clene an caste hem on a potte, an boyle hem tyl þey breste, an þanne take hem vppe of þe potte, an put hem with brothe yn a-noþer potte, and lete hem kele; þan draw hem þorw a straynowre in-to a fayre potte, an þan take oynonys, and screde hem in to or þre, an take hole wortys and boyle hem in fayre water: and take hem vppe, an ley hem on a fayre bord, an cytte on .iij. or iiij., an ley hem to þe oynonys in þe potte, to þe drawyd pesyn; an let hem boyle tyl þey ben tendyr; an þanne tak fayre oyle and frye hem, or ellys sum fresche broþe of sum maner fresche fysshe, an caste þer-to, an Safron, an salt a quantyte, and serue it forth.

2. Long Wortes (Greens) of Peas-Take green peas an wash them clean an caste them on a pot, an boil them till they burst, an than take them up of the pot, an put themwith broth in another pot, an let them cool; then draw them through a strainer into a a fair pot, an than take onions, and shred them in two or three, an take whole wortys (members of the brassica family, example kale, collards, or cabbage) and boil them in fair water, and take them up, an lay them on a fair board, an cut in three or four, an lay them to the onions in the pot, to the drawn peas; an let them boil till they be tender, an than take fair oil and fry them, or else, some fresh broth of sum manner fresh fish, an caste there-to, an saffron an salt a quantity, and serve it forth.

Interpreted Recipe                                                                               Serves 1 as a main, 2 as a side

1 cup frozen peas

1 handful of mixed greens (kale, chard, collards, mustard, spinach), cleaned and chopped

1/8th of an onion cut in long shreds

1 cup homemade beef stock 

Pinch of saffron

Salt to taste

You could follow the package directions for your frozen peas and then follow the directions above to continue to boil them until they burst--or you can cheat and bless modern technology.  I cheated.

I heated my peas for approximately five minutes and then threw those bad boys into a blender and blended them to a pulp. I did strain them through a strainer to remove any large bits that might have been left. 

I boiled my greens in the water until they were tender and then pressed them dry in a towel. By the way, I noted *at this point* that the liquid is very green, and could possibly be used as a food coloring! Next adventure please.....

I then brought the broth, saffron and the onion to a boil and added the greens back in, cooking till the onion was tender.  It was at this point I stirred the pea puree back into the broth.  I let cook about five minutes longer and then served. 

The peas add a sweetness to what would otherwise be a savory dish and do balance the flavors very well. This is definitely on my list of things to possibly serve at a luncheon or a feast. It is another very economical and budget friendly dish.

Kitchen Adventures – Braised Greens in Beef Broth (Harleian MS 279 (ab 1430) Lange Wortys de chare)

Much like the Caboges recipe, this dish of mixed greens braised in beef stock, fortified with marrow, thickened with bread and scented with saffron is much better than you would think upon first reading the recipe.

A simple dish of greens? No. Once again you are instructed to cook your greens twice.  Members of the brassica family are treasures because of the inherent bitterness that they have. There are some individuals who would prefer not to eat bitter food and don't care for them.

Medieval cooks cooked the greens twice. Once to remove the bitterness, and secondly to bring them flavor. This is another humble dish and one that is still eaten today.  I used a mixed of kale and collards to make the green dishes. These green leafy vegetables were both known to the Greeks and the Romans and at the time, no distinction between the two plants was made.  Can you imagine?

Recipes may refer to "coles" or "coleworts". Once again, I refer you to the Greeks and the Romans who referred to the entire family of cabbage related plants as "Koles" or "Caulis".  Another interesting tidbit of information I came across while researching--the first mention of coleworts in use in America, referred to Kale in approximately 1669.

The weed-like herb pictured below can be found growing on the limestone cliffs of the Mediterrenean region. It is the parent of one of the widest varieties of domesticated plants today.  Weeds are our friends! Through the process of artificial, not natural selection, farmers have been able to breed for specific traits, changing the weedy looking parent plant into the variety of plants that we know today.

Image taken from The magical Brassica oleracea plant  SEP 11

 The recipe below is  retreived from "Two fifteenth-century cookery-books. Harleian ms. 279 (ab. 1430), & Harl. ms. 4016 (ab. 1450), with extracts from Ashmole ms. 1429, Laud ms. 553, & Douce ms. 55" Thomas Austin


.j. Lange Wortys de chare.—Take beeff and merybonys, and boyle yt in fayre water; þan take fayre wortys and wassche hem clene in water, and parboyle hem in clene water; þan take hem vp of þe water after þe fyrst boylyng, an cut þe leuys a-to or a-þre, and caste hem in-to þe beff, and boyle to gederys: þan take a lof of whyte brede and grate yt, an caste it on þe pot, an safron & salt, & let it boyle y-now, and serue forth.

1. Long Wortys of Flesh--Take beef and marrowbones, and boil it in fair water, than take fayre wortys and wash them clean in water, and parboil them in clean water; then take them up of the water after the first boiling, an cut the leaves in two or three, and caste them into the beef and boil together; then take a loaf of white bread and grate it, an caste it on the pot, an saffron & salt, and let it boil enough, and serve forth.

Interpreted Recipe                                                                     Serves 1 as a main dish, 2 as a side

1-2 handfuls of greens (I used collards and kales), cleaned and chopped
1 cup homemade beef stock
2-3 tbsp. breadcrumbs
Pinch of Saffron
salt to taste
Marrow (opt.)

Following the directions above boil your greens in water until they become tender. This took approximately ten minutes.  Strain your greens  and dry them in a towel.  You will notice that the large handful of greens that you have cooked have wilted into a little bit of nothing.  That's what greens do. You will also be surprised how much water they hold!

Meanwhile slowly heat your broth with the saffron.  When the broth has heated and colored to your desire, return your greens to it, and let it cook until desired tenderness.  This time will vary because it depends on how you like your greens. I like a bit of a bite, so I only boiled it for about five more minutes.

Once the greens have reached your desired tenderness preference, slowly add the breadcrumbs a tablespoon at a time.  Allow the crumbs to dissolve into the broth before adding the next bit. Otherwise the crumbs clump together and instead of smooth gravy it will be chunky--ewww!

The broth will thicken as the bread crumbs dissolve into gravy.  Once it has thickened you can remove it and place it into a bowl.  If you are using the marrow, you can add it at this time, the broth is boiling hot, so the marrow will heat through.  You want to see it on the top of the dish.

What I like most about this recipe is that it can be as broth-y or as stew-y as the person cooking it will like. It can also be light or heavy on the greens as well.  Greens are very inexpensive, along with homemade stock.  This would be an excellent dish to add to any SCA feast.  I paid $4.00 for the marrowbones, $2.00 for the beef (it was marked down), used garden grown onions, carrots and celery to flavor the stock.  The stock made approximately 2 liters.  I then paid $.89 for the collards and the Kale, and if I *had* to buy bread crumbs (I made my own Rastons, which cost about $.25 per loaf to make), that might cost $2.00 for 15 ounces. This is a very budget friendly dish.

Remember, that there are a lot of wild greens growing that can be foraged to supplement any of the greens that you would buy.  Keep in mind the rules for foraging wild food-know what you are picking, make sure it is in an area that has not been sprayed by herbicides or other poisons, and forage responsibly. Please click this link for more information: Foraging Wild Edible Guidelines.

Related Recipe: .ij Lange Wortes de Pesoun  —Take grene pesyn, an washe hem clene an caste hem on a potte, an boyle hem tyl þey breste, an þanne take hem vppe of þe potte, an put hem with brothe yn a-noþer potte, and lete hem kele; þan draw hem þorw a straynowre in-to a fayre potte, an þan take oynonys, and screde hem in to or þre, an take hole wortys and boyle hem in fayre water: and take hem vppe, an ley hem on a fayre bord, an cytte on .iij. or iiij., an ley hem to þe oynonys in þe potte, to þe drawyd pesyn; an let hem boyle tyl þey ben tendyr; an þanne tak fayre oyle and frye hem, or ellys sum fresche broþe of sum maner fresche fysshe, an caste þer-to, an Safron, an salt a quantyte, and serue it forth.

Kitchen Adventures – Braised Cabbage (Harleian MS. 279 (ab 1430) .iiij. Caboges)

Braised Cabbage and Rastons

A humble dish of cabbage.  I was surprised by this recipe for "caboges"--who could have expected tender bits of cabbage, braised in flavorful gravy thickened with breadcrumbs and scented with saffron to be noble. The method of first boiling the cabbage to remove it's bitter properties, and then cooking it again in the broth made with marrowbones may seem to a bit redundant, but I urge you to try it.  Sworn cabbage haters tried it, and wanted more.  Success!

This is one of the first several recipes from Harleian MS 279, all of which feature "wortys" I tried this recipe first.  It is inexpensive to make.  I did take the extra step of making my own stock using roasted marrow bones. The well written and easy to follow instructions can be found at "The Cooking Geek" blog. I have to confess, I had my doubts when I smelled the bones cooking. It is not the most pleasant scent to me.  I almost wimped out when it came to eating a bit of the boiled marrow once the stock was completed.  I'm so glad I did.  Imagine, a succulent steak set before you, with crispy fat around the edge that has been chargrilled.  That is what the marrow tasted like...it's the food worlds best kept secret. Shhhhhhh! 

The recipe below has been retrieved from  "Two fifteenth-century cookery-books. Harleian ms. 279 (ab. 1430), & Harl. ms. 4016 (ab. 1450), with extracts from Ashmole ms. 1429, Laud ms. 553, & Douce ms. 55" Thomas Austin

.iiij. Caboges.—Take fayre caboges, an cutte hem, an pike hem clene and clene washe hem, an parboyle hem in fayre water, an þanne presse hem on a fayre bord; an þan choppe hem, and caste hem in a faire pot with goode freysshe broth, an wyth mery-bonys, and let it boyle: þanne grate fayre brede and caste þer-to, an caste þer-to Safron an salt; or ellys take gode grwel y-mad of freys flesshe, y-draw þorw a straynour, and caste þer-to. An whan þou seruyst yt inne, knocke owt þe marw of þe bonys, an ley þe marwe .ij. gobettys or .iij. in a dysshe, as þe semyth best, & serue forth.

3. Cabbages - Take fair cabbages, an cut them, an pick them clean, and clean wash them, an parboil them in fair water, an than press them on a fair board, an than chop them, and cast them in a fair pot with good fresh broth, an with marrowbones, and let it boil; then take grated fair bread and caste there-to, an caste there-to saffron and salt; or else take good gruel made of fresh flesh, draw through a strainer, and caste there-to. An when you serve it in, knock out the marrow of the bones, and lay the marrow, two pieces, or three, in a dish as it seem best, and serve forth.

Interpreted Recipe

Humble ingredients = Noble soup

Serves 1 as a main dish, 2 if you are using it as a side              

1/8th green cabbage cut into chunks

1 cup beef broth

Marrow saved from making stock (to say this is an option is a crime...if you made the stock...use the marrow...trust me on this!)

3 tbs. grated bread (I grated Rastons that I made and divided into quarter, which made a roll the size of a hamburger bun) 

Salt to taste

Pinch of Saffron (opt.)

Following the directions above boil your cabbage in water until it starts to become tender.  This allows the cabbage to release any bitterness it might have.  This took approximately ten minutes.  Strain the cabbage, and dry it with a towel (you don't want to water down your stock do you?).  You will be surprised how much water it holds!

Meanwhile slowly heat your broth with the saffron.  When the broth has heated and colored to your desire,  return your cabbage to it, and let it cook until desired tenderness.  This time will vary because it depends on how you like your cabbage. I like a bit of a bite, so I only boiled it for about five more minutes.  

Broth thickened with bread crumbs

Once the cabbage has reached your preference, slowly add the breadcrumbs a tablespoon at a time.  Allow the crumbs to dissolve into the broth before adding the next bit. Otherwise the crumbs clump together and instead of smooth gravy it will be chunky and no amount of boiling will remove the chunks.  Trust me. 

The broth will thicken into gravy.  Once it has thickened you can remove it and place it into a bowl.  If you are using the marrow, you can add it at this time, the broth is boiling hot, so the marrow will heat through.  You want to see it on the top of the dish. 

If you are wondering, I did take the extra step to render the fat that I skimmed off the stock into tallow, another treasure shared on "The Cooking Geek" blog.