A Fryed Meate (Pancakes) in Haste for the Second Course (The Whole Body of Cookery Dissected, 1682)

A Fryed Meate in Haste for the Second Course

A Fryed Meate (Pancakes) in Haste for the Second Course (The Whole Body of Cookery Dissected, 1682) Take a pint of curds made tender of morning milk, pressed clean from the Whey, put to them one handful of flour, six eggs, casting away three whites, a little rosewater, sack, cinnamon, nutmeg, sugar, salt, and two pippins minced small, beat this all together into a thick batter, so that it may not run abroad; if you want wherewith to temper it add cream; when they are fried fryed, scrape on sugar and send them up; if this curd be made with sack, as it may as well as with rennet, you may make a pudding with the whey thereof.

1 cup creamed cottage cheese drained and slightly pressed
1 large, tart cooking apple
3 egg yolks
1 egg white
2 tbsp. brown sugar
1 tsp. white wine
1 tsp. rosewater
1/8 tsp. each salt, nutmeg, cinnamon
¼ cup flour
Butter to fry in
Additional sugar to sprinkle on

Drain the liquid from the cheese and press it through a sieve, quarter, core, and peel the apple, then mince or grate it through the large holes of a grater. Beat together all the ingredients except the butter into a thick batter.

Heat a large skillet or griddle until a drop of water sizzles when dropped on it, and then melt the butter on it. Drop spoonful's of the batter onto the griddle, forming oval shaped pancakes about four inches long. Cook over medium heat until brown on the underside, then turn the pancakes carefully – they break easily—and brown the other side.

As they are baked, transfer the pancakes to a warmed serving dish to keep warm. Sprinkle brown sugar over them and then serve immediately.

Chawatteys (Harlieian MS 279, c. 1430)

Chawatteys (Harlieian MS 279, c. 1430)

Chawatteys (Harlieian MS 279, c. 1430) Take buttys of Vele, and mynce hem smal, or Porke, and put on a potte; take Wyne, and caste + er-to pouder of Gyngere, Pepir, and Safroun, and Salt, and a lytel verjus, and do hem in a cofyn with yolks of Eyroun, and kutte Datys and Roysonys of Coraunce, Clowys, Maces, and + en ceuere + in cofyn, and lat it bake tyl it be y-now.

3 cups chopped pork or veal (about 18 oz)
3/4 c red wine
5 threads saffron
3/4 t ginger
3/4 t pepper
3/4 t salt
1 t wine vinegar
9 egg yolks
3/8 c dates
3/8 c currants
1/4 t cloves
1/2 t mace
double 9" pie crust

Cut the meat up fine (1/2" cubes or so). Simmer it in a cup and a half of water for about 20 minutes. Make pie crust, fill with meat, chopped dates and currents. Mix spices, wine, vinegar and egg yolks and pour over. Put on a top crust. Bake in a 350deg. oven for 50 minutes, then 400deg. for 20 minutes or until the crust looks done.

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

To Stew Shrimps being taken out of their shells (The Accomplisht Cook, c. 1660)

To Stew Shrimps being taken out of their shells

To Stew Shrimps being taken out of their shells (The Accomplisht Cook, c. 1660) (To stew Cockles being taken out of the shells.)

Wash them well with vinegar, broil or broth them before you take them out of the shells, then put them in a dish with a little claret, vinegar, a handful of capers, mace, pepper, a little grated bread, minced tyme, salt, and the yolks of two or three hard eggs minced, stew all together till you think them enough; then put in a good piece of butter, shake them well together, heat the dish, rub it with a clove of garlick, and put two or three toasts of white bread in the bottom, laying the meat on them. Craw-fish, prawns, or shrimps, are excellent good the same way being taken out of their shells, and make variety of garnish with the shells.

2 pounds of shrimp
¼ cup white wine
1 tbsp. wine vinegar
1-2 sprigs of fresh thyme
3 tbsp. bread crumbs
2-3 egg yolks
¼ cup butter
1 tbsp. capers
¼ tsp. mace
1-2 cloves garlic minced

Place all ingredients into a pot and stew until shrimps are cooked.

This is a very simple recipe that is absolutely delicious and very pretty to look at. Pictured here the shrimp is sitting on a toasted round. It reminds me a little bit of shrimp scampi. I used raw peel and eat shrimp to make this dish.  You might if you are planning on cooking for a crowd use shrimp that has already been removed from it's shell.  It was very well received at Curia as well as with the taste testers. I would definately serve this again.