March 10 A.S. LII (2018)
326 E Dayton Yellow Springs Rd.
A Grand Sallet - Lettuce, Olives, Capers, Pickled Mushrooms, Raisins (or currents), Almonds, Figs, Peas, Aparagus and Artichoke Hearts drizzled with a dressing of olive oil & vinegar
A made dish of chicken, sausages, cabbages,
turnips, cauliflower and chestnuts.
To make a Peasecod Dish in puff Paste, two
ways.
Brawn with Mustard
To souce a Pig.
Take a pig being scalded, cut off the head, and part it
down the back, draw it and bone it, then the sides being well cleansed from the
blood, and soaked in several clean waters, take the pig and dry the sides,
season them with nutmeg, ginger, and salt, roul them and bind them up in clean
clouts as the pig brawn aforesaid, then have as much water as will cover it in
a boiling pan two inches over and two bottles of white-wine over and above;
first let the water boil, then put in the collars with salt, mace, slic’t
ginger, parsley-roots and fennil-roots scraped and picked; being half boiled
put in two quarts of white-wine, and when it is boil’d quite, put in slices of
lemon to it, and the whole peel of a lemon.
To garnish Brawn or Pig Brawn.
Leach your brawn, and dish it on a plate in a fair clean
dish, then put a rosemary branch on the top being first dipped in the white of
an egg well beaten to froth, or wet in water and sprinkled with flour, or a
sprig of rosemary gilt with gold; the brawn spotted also with gold and silver
leaves, or let your sprig be of a streight sprig of yew tree, or a streight
furz bush, and put about the brawn stuck round with bay-leaves three ranks
round, and spotted with red and yellow jelly about the dish sides, also the
same jelly and some of the brawn leached, jagged, or cut with tin moulds, and
carved lemons, oranges and barberries, bay-leaves gilt, red beets, pickled
barberries, pickled gooseberries, or pickled grapes.
Brawn With Mustard
1 ½ to 2 pounds pork (loin, or shoulder)
2 cups dry white wine
2 ½ cups water or broth
1 small piece ginger chopped
2 tsp. nutmeg
1 ½ tsp. salt
*opt. 1 parsley root (sub parsnips) and 1 fennel root
(sup 1 tsp. fennel), ginger, white wine and 1 whole lemon cut in slices
Brine Mixture: 1 Tbsp. Salt to 1 cup of water
Remove extra fat from the meat, season with nutmeg,
ginger and salt, and roll tightly. If
you need to, wrap in cheesecloth or tie.
Bring wine, water and to a boil, add the meat, making
sure that it is completely covered and cook on low until tender. If necessary, add additional broth, water or
wine.
Create your brine, and place the meat into it. Meat
should marinate at least 12 hours, but can be kept in the brine for several
days depending on weight. Add optional
seasonings (parsley root, fennel, ginger, mace). Additional wine and lemon slices can also be
added.
To serve, slice thinly and garnish with red and yellow
wine jellies, jagged lemons or oranges, red beets, pickled grapes, fresh
grapes, bay leaves, etc.
To Pickle Grapes
The whole Body of Cookery Dissected, William Rabisha
Let not your grapes be fully ripe; their pickle is white
wine and sugar
Pickled Grapes
2 pounds seedless grapes
1 1/f cups water
2 cups white wine
½ tsp salt
1 cup sugar (or to taste)
Make syrup by combining sugar and water together and
simmering until dissolved. Let cool.
Wash and dry the grapes, cutting into small bundles of
grapes and removing bad grapes. Place
grapes into sterilized jars filling them about ¾ full.
Add wine to syrup and fill each jar with liquid. Additional spices can be added at this
point. Leave to steep, shaking jars once
or twice a week.
To Make Mustard of Dijon
The Accomplisht Cook, Robert May
The seed being cleansed, stamp it in a mortar, with
vinegar and honey, then take eight ounces of seed, two ounces of cinnamon, two
of hone, and vinegar as much will serve, good mustard not too think, and keep
it close covered in little oyster barrels.
To Make Mustard
1 cup mustard seeds
1 ½ cups mustard powder
¼ cup cinnamon
¼ cup honey
½ cup vinegar
1 ½ cups water
Grind the mustard seeds for a few seconds in a spice or
coffee grinder, or by hand if you wish using a mortar and pestle just enough to
crack. Pour the seeds, mustard powder,
honey and cinnamon into a bowl and then add cold vinegar and water. Wait at least 12 hours before using.
Seeds can be a mix of brown, black, or white. Black seeds offer the most heat.
Note: I purchase whole grain and stone ground mustards
and mix together, adding cinnamon and honey.
To Make a Crystal Jelly
The Accomplisht Cook, Robert May
Take three pair of calves feet, and scald off the hair
very clean, knock off the claws, and take out the great bones & fat, &
cast them into fair water, shift them three or four times in a day and a night,
then boil them next morning in a glazed pipkin or clean pot, with six quarts of
fair spring water, boil it and scum it clean, boil away three quarts or more;
then strain it into a clean earthen pan or bason, & let it be cold: then
prepare the dross from the bottom, and take the fat of the top clean, put it in
a large pipkin of six quarts, and put into it two quarts of old clear
white-wine, the juyce of four lemons, three blades of mace, and two races of
ginger slic’t; then melt or dissolve it again into broth, and let it cool. Then
have four pound of hard sugar fine beaten, and mix it with twelve whites of
eggs in a great dish with your rouling pin, and put it into your pipkin to your
jelly, stir it together with a grain of musk and ambergriese, put it in a fine
linnen clout bound up, and a quarter of a pint of damask rose-water, set it a
stewing on a soft charcoal fire, before it boils put in a little ising glass,
and being boil’d up, take it, and let it cool a little, and run it.
Other Jelly for
Service of Several Colors
The Accomplisht Cook, Robert May
Take four pair of calves feet, a knuckle of veal, a good
fleshie capon, and prepare these things as is said in the crystal jelly: boil
them in three gallons of fair water, till six quarts be wasted, then strain it
in an earthen pan, let it cool, and being cold pare the bottom, and take off
the fat on the top also; then dissolve it again into broth, and divide it into
4 equal parts, put it into four several pipkins, as will contain five pints a
piece each pipkin, put a little saffron into one of them, into another 203
cutchenele beaten with allum, into another turnsole, and the other his own natural
white; also to every pipkin a quart of white-wine, and the juyce of two lemons.
Then also to the white jelly one race of ginger pare’d and slic’t & three
blades of large mace, to the red jelly 2 nutmegs, as much in quantity of
cinamon as nutmegs, also as much ginger; to the turnsole put also the same
quantity, with a few whole cloves; then to the amber or yellow color, the same
spices and quantity.
Then have eighteen whites of eggs, & beat them with
six pound of double refined sugar, beaten small and stirred together in a great
tray or bason with a rouling pin divide it into four parts in the four pipkins
& stir it to your jelly broth, spice, & wine, being well mixed together
with a little musk & ambergriese. Then have new bags, wash them first in
warm water, and then in cold, wring them dry, and being ready strung with
packthread on sticks, hang them on a spit by the fire from any dust, and set
new earthen pans under them being well seasoned with boiling liquor.
Then again set on your jelly on a fine charcoal fire, and
let it stew softly the space of almost an hour, then make it boil up a little,
and take it off, being somewhat cold run it through the bag twice or thrice, or
but once if it be very clear; and into the bags of colors put in a sprig of rosemary,
keep it for your use in those pans, dish it as you see good, or cast it into
what mould you please; as for example these.
To Make Clear Jelly
2 c. clear stock
1 cup white wine
1 cup water
Juice of ½ a lemon
½ tsp. ground mace
1-2 slices of fresh ginger
1 cup granulated sugar
1 tsp. rose water
4 packets unflavored gelatin
To Make Yellow Jelly
Add a pinch of saffron to the above
To Make Red Jelly
Substitute red wine for white
Add 2 tsp. ground nutmegs and 1 tsp. ground cinnamon or 1
cinnamon sticks to the above
Note: 2 packets unflavored gelatin + 2 cups liquid will
make about 20 1 ounce servings
Bloom the gelatin in the water. Heat the stock, wine,
lemon juice, spices and sugar until boiling and pour into a bowl, add the gelatin
and stir until completely dissolved. Add
the rosewater.Put into your mold or pan and allow setting.
Note: You may
need to strain the gelatin into your pan to remove undissolved gelatin and
spices.
To Make a Grand Sallet
The Accomplisht Cook, Robert May
....Lettice shred small (as the tongue), olives, capers,
mushrooms, pickled samphire, broom-buds, lemon or oranges, raisins, almonds,
blew figs, Virginia potato, caparones, or crucifix pease, currans, pickled
oysters, taragon.
How to Dish it up
The Accomplisht Cook, Robert May
Any of these being thin sliced (chicken or tongue), as is
shown above said, with a little minced taragon and onion amongst it; then have
lettice minced as small as the meat by it self, olives by themselves, capers by
themselves, samphire by it self, broom-buds by it self, pickled mushrooms by
themselves, or any of the materials abovesaid.
Garnish the dish with oranges and lemons in quarters or
slices, oyl and vinegar beaten together, and poured over all, &c.
A Grand Sallet
2 heads loose leaf lettuce shred small
2 tbsp. Olives
1 tsp. capers
1 tbsp. pickled mushrooms
2 tbsp. raisins
2 tbsp. almonds
2 black figs, cut in half
2 tbps. Peas boiled tender
4 tbsp. pickled asparagus (for samphire) – Note for feast
it was fresh boiled asparagus
4 tbs. artichoke hearts cut in half
Arrange the lettuce down the center of the plate. Place the remaining ingredients around the
outside of the lettuce in a pleasing pattern.
Garnish with oranges and lemons. Before serving dress with salad
dressing.
Dressing
¾ c. oil - Olive
2 tbsp. vinegar – Italian white wine vinegar with grape
must
Salt and pepper to taste
Mix together and pour over the salad prior to serving.
To Pickle Mushrooms
The whole Body of Cookery Dissected, William Rabisha
Take a bushel of mushrooms, blanch them over the crown,
barm them beneath; if they are new, they look read as a Cherry; if old, black;
this being done, throw them into a pan oif boyling water, then take them forth
and let them drain; when they are cold, put them up into your Pot or Glass, put
thereto Cloves, Mace, Ginger, Nutmeggs, whole Pepper; Then take white wine, a
little Vinegar, with a little quantity of salt, so pour the Liquor into your
Mushrooms, and stop them close for your use all the year.
To Pickle Mushrooms
1 pound small mushrooms
½ cup water
1 ½ to 2 tsp. salt
1 tsp. peppercorns
5 whole cloves
½ tsp. mace & nutmeg
1 ½ cups white wine
2 tbsp. vinegar
Note: Asparagus can be pickled in the same way
Clean the mushrooms and slice or quarter as you desire.
Place mushrooms in a pan and cover with the water. Add salt. Bring mushrooms to
a boil; boil for approximately two minutes and then drain. Place the mushrooms
in your jar, add remainder of spices, wine and vinegar. If you find that you do
not have enough liquid to cover the mushrooms, add more wine. Once a day invert
the jar.
A Hash of Beef, Otherways
The Accomplisht Cook, Robert May
Stew it in Beef gobbets, and cut some fat and lean
together as big as a good pullets egg, and put them into a pot or pipkin with
some Carrots cut in pieces as big as a walnut, some whole onions, some
parsnips, large mace, faggot of sweet herbs, salt, pepper, cloves, and as much
water and wine as will cover them, and stew it the space of three hours.
A Hash of Beef, Otherways
1 ½ to 2 pounds beef for stew cut into large chunks
1 onion, sliced (or you can use small onions while)
1 -2 carrots and parsnips chopped
½ tsp. each thyme, marjoram and savory
1 tbsp. parsley
1 cup red one
1 cup water or beef stock –or- additional cup red wine
¼ tsp. mace
Salt and pepper to taste
If you wish brown the beef in the pan with a little bit
of butter, otherwise, place all ingredients together into a pot and cook until
tender.
An Oatmeal Pudding, Otherways
The Accomplisht Cook, Robert May
Take good store of parsley, tyme, savory, four or five
onions, and sweet marjoram, chop them with some whole oatmeal, then add to them
pepper, and salt, and boil them in a napkin, being boil’d tender, butter it,
and serve it on sippets.
An Oatmeal Pudding
1 c. whole milk (or heavy cream, or a mix)
2 c. steel cut oats
¼ c. butter
1 onion chopped
1 tbsp. parsley
¾ tsp. each thyme, marjoram and savory
1 tsp. salt
¾ tsp. pepper
4 eggs
Note: While simple to prepare, boiled puddings take a lot
of time. Good news, they can be made
ahead of time. Better news—they taste
better the next day.
Day 1: Heat milk and butter together until warmed. Add oats and let soak overnight.
Day 2: Bring a large pot of water to boil and put into it
a large square of cloth to be your pudding bag.
I use white pillowcases that have been cut in half and are only used for
cooking purposes in my house.
Meanwhile, add remaining ingredients to your oats which
have soaked overnight. The consistency
should be very thick.
Remove the cloth from the boiling water and wring till
almost dry. BE CAREFUL!!
Make flour by grinding oatmeal in a blender and dust your
cloth with this flour. Place your dough
into the center of the cloth and fold the cloth around it; I use rubber bands
to tie the cloth in place. You want to be as close to the pudding as you can.
Place your pudding into the pot, lower the heat to medium
and cook pudding for four hours. You
will want to make sure that it is fully submerged (they float) and that they do
not touch the bottom of the sides of the pot (it dries that area out and it’s
unappetizing).
After four hours, carefully remove the pudding from the
boiling water and allow draining and cooling before untying.
Puddings can be served warm or cool. Slice and serve
Bonus Recipe: A
sweet version of this pudding can be made using dates, currants, pepper, clove,
mace and sugar. It is delicious for
breakfast and lasts up to a week if kept refrigerated. Just grab and go!
Eisands of Oatmeal Groats.
A Book of Cookrye, A.W.
Take a pint of cream and heat it, and when it is hot, put
thereto a pint of oatmeal groats, and let them soak in it all night, and put
thereto eight yolks of eggs, and a little pepper, cloves, mace, and saffron,
and a good deal of suet of beef, and small raisins and dates, and a little
sugar
For A Gusset that may be another Pottage
A Proper Newe Booke of Cookerye, Anonymous
Take the broathe of the Capons and put in a fayre chafer,
then take a dosen or syxtene egges and stere them all together whyte and all,
then grate a farthynge whyte loafe as smale as ye canne, and mynce it wyth the
egges all togeather, and putte thereto salte and a good quantite of safiron,
and or ye putte in youre egges, putte into youre brothe, tyme, sauerye,
margeron and parseley small choppd, and when ye are redye to your dynner, sette
the chafer upon the fyre wyth the brothe, and lette it boyle a lyttle and putte
in your egges and stere it up well for quaylinge the less. The less boylynge it
hathe the more tender it wyll be, and then serve it forthe two or three slyces
upon a dysshe.
Gusset Pottage
4 C clear chicken broth
1 tbsp. Minced parsley
1 tsp. Salt
Pinch of saffron
⅛ tsp. each marjoram, thyme, savory
2 eggs
2 tsp. bread crumbs
3 slices hot buttered toast
Add parsley, salt, saffron, marjoram, thyme, and savory
to chicken broth and simmer for 15 minutes.
Beat the eggs with the bread crumbs and stir them into the broth. Turn off the heat and let the broth simmer
for a minute or two, stirring constantly.
Divide the toast among individual soup bowls and pour the hot broth over
it immediately.
Note: Bone in,
skin on, chicken thighs and breasts were boiled in the gusset prior to adding
eggs (I forgot the bread crumbs for feast)
allowed to cool, cleaned and sliced/shredded prior to feast.
Sausages, Otherways
The Accomplisht Cook, Robert May
Mince pork with beef-suet, and mince some sage, and put
to it some pepper, salt, cloves, and mace; make it into balls, and keep it for
your use, or roll them into little sausages some four or five inches long as
big as your finger; fry six or seven of them, and serve them in a dish with
vinegar or juyce of orange.
Sausages
2 pounds ground pork for sausage
½ tsp. ground pepper mix
½ tsp. each sage, clove and mace
1 tsp. salt
Mix the meat with the spices, adding water if needed
until well blended. Cover and
refrigerate several hours or overnight. Form the sausage into small rolls,
about four inches long and 1 inch wide and pan fry over medium heat, turning
until sausages are browned on all sides.
Note: 1 tbsp.
makes a good sized meatball
To Make a Dish of Turneps
A Proper Newe Booke of Cookerye, Anonymous
Pare your turnips as you would pare a pippin, then cut
them into square pieces an inch and a half long and as thick as a Butcher’s
prick or skewet. Put them into a pipkin
with a pound of butter and three or foure spoonefuls of stron broath, and a
quarter of a pint of vineger seasoned with a little pepper, ginger, salt and
sugar, and let them stue very easily upon a soft fire, for the space of two
hours or more, now and then turning them with a spoone, as occasion shall serve
but by all meanes take heede you break them not, then dish them upon sippets and
serve them to the table hot.
To Make a Dish of Turneps
1 ½ pounds turnips
4 tbsp. butter
1 ½ cups broth
¼ cup white vinegar
¼ tsp. ginger
¼ tsp. salt
1 tbsp. sugar
1/8 tsp. salt
Peel your turnips and slice them crosswise ¼” thick. Bring the butter, broth, vinegar, and
seasonings to a boil in a saucepan and add your turnips. Lower the heat and simmer until the turnips
are almost tender, stirring them every 15 minutes.
Note: Turnips
are also used as garnish over stewed meats or poultry.
Note: For
feast, turnips were prepared as for the cauliflower and the cabbage below
Buttered Colliflowers
The Accomplisht Cook, Robert May
Have a skillet of fair water, and when it boils put in
the whole tops of the colliflowers, the root being cut away, put some salt to
it; and being fine and tender boiled dish it whole in a dish, with carved
sippets round about it, and serve it with beaten butter and water, or juyce of
orange and lemon.
Buttered Cauliflower
The Accomplisht Cook, Robert May
1 head of cauliflower cut into florets
2 tsp. salt
2 tbsp. unsalted butter
Bring a pot of water to a boil and season with salt. Add cauliflower and lower heat to a simmer.
Simmer until cauliflower is tender.
Drain the cauliflower and serve with butter.
Buttered Wortes (Cabbage)
Two Fifteenth Century Cookery Books, Thomas Austin
Take al manor of good herbes that thou may gete, and do
bi ham as is forsaid; putte hem on þe fire with faire water; put þer-to
clarefied buttur a grete quantite. Whan thei ben boyled ynough, salt hem; late
none otemele come ther-in. Dise brede small in disshes, and powre on þe wortes,
and serue hem forth.
head of cabbage
2 tsp. salt
2 tbsp. unsalted butter
Bring a pot of water to a boil and season with salt. Add cabbage and parboil five minutes, drain,
and then bring another pot of water to boil, add cabbage and lower heat to a
simmer. Simmer until cabbage is tender.
Drain the cauliflower and serve with butter.
To Make a Made Dish of Curds
The Accomplisht Cook, Robert May
Take some tender curds, wring the whey from them very
well, then put to them two raw eggs, currans, sweet butter, rose-water,
cinamon, sugar, and mingle all together, then make a fine paste with flour,
yolks of egs, rose-water, & other water, sugar, saffron, and butter,
wrought up cold, bake it either in this paste or in puff-paste, being baked ice
it with rose-water, sugar, and butter.
To Make a Made Dish of Curds
1 cup cream
1 ½ cups cottage cheese or fresh made cheese
2 eggs
½ cup sugar
1 tbsp. rosewater
1 tbsp. lemon juice
¼ tsp. cinnamon
½ tsp. salt
2 tbsp. currants
Beat eggs, sugar, rosewater, lemon juice, spices, salt
and cream together in a bowl. Add cheese
and currants and pour into your puff pastry shell. Bake 350 degrees until cooked through, and
serve.
Note: The
cheese served at feast was made that day.
To Make a Peasecod Dish in Puff Paste, Two Ways
The Accomplisht Cook, Robert May
Take a pound of almonds, and a quarter of a pound of
sugar, beat the almonds finely to a paste with some rose-water, then beat the
sugar amongst them, mingle some sweet butter with it, and make this stuff up in
puff paste like peasecods, bake them upon papers, and being baked, ice it with
rose-water, butter, and fine sugar.
In this fashion you may make peasecod stuff of preserved
quinces, pippins, pears, or preserved plums in puff paste.
For the Almond Filling
The Accomplisht Cook, Robert May
1 1/2 cups almond flour
1 1/2 cups powdered sugar
1 tsp. rosewater
1/4 cup butter
Mix together all the ingredients, cover and set aside
until needed. When ready to cook, place
filling into puff paste, shape like a peas cod and bake until browned.
For the Icing:
2 cups powdered sugar
2 tbsp. rosewater (or to taste)
1 tbsp. butter
Water
Mix together butter and sugar, add rosewater. Add additional water until you get the
desired consistency. Drizzle over
peascods or serve on the side.
To Make a Slice’t Tart of Quinces, Wardens, Pears,
Pippins in slices raw of Diverse Compounds
The Accomplisht Cook, Robert May
To make a slic’t Tart of Quinces, Wardens, Pears,
Pippins, in slices raw of divers Compounds.The foresaid fruits being finely
pared, and slic’t in very thine slices; season them with beaten cinamon, and
candied citron minced, candied orange, or both, or raw orange peel, raw lemon
peel, fennil-seed, or caraway-seed or without any of these compounds or spices,
but the fruits alone one amongst the other; put to ten pippins six quinces, six
wardens, eight pears, and two pound of sugar; close it up, bake it; and ice it
as the former tarts.
Thus you may also bake it in patty-pan, or dish, with
cold butter paste.
For the Fruit Filling
4 apples
3 quinces
3 cooking pears (wardens)
4 pears
2 cups of sugar
2 tsp. cinnamon
Opt. Candied citron or orange peel
Peel, core and slice your fruit thinly, mix it with the
sugar and spices (note you may want to add a tablespoonful of flour to the mixture to thicken it as it
cooks). Arrange the fruit in the pastry and close it. Bake at 375 degrees until fruit is tender and
crust is browned. Let cool before serving.
Puff Paste, the Third Way
The Accomplisht Cook, Robert May
Break two eggs into three pints of flour, make it with
cold water and roul it out pretty thick and square, then take so much butter as
paste, lay it in ranks, and divide your butter in five pieces, that you may lay
it on at five several times, roul your paste very broad, and stick one part of the
butter in little pieces all over your paste, then throw a handful of flour
slightly on, fold up your paste and beat it with a rowling-pin, so roul it out
again, thus do five times, and make it up.
Puff Paste
6 cups flour
2 eggs
1 pound of butter, frozen
1 tsp.
Ice Water
Put your flour and
salt into a bowl, and add eggs, add water until it becomes a dough. Roll your pastry dough out till it is about
¼” thick.
Grate 1 stick of butter and strew it over your
dough. Fold the dough into thirds and
roll it out again. You will need to work quickly so the dough does not get too
warm. Continue to do this until all of
the butter has been incorporated into the dough. Being sure to fold it and role it up at least
five times. Refrigerate overnight.
Vegetarian Options
To Marinate Salmon to Be Eaten Cold
The Accomplisht Cook, Robert May
Take a Salmon, cut it into joles and rands, & fry
them in good sweet sallet oyl or clarified butter, then set them by in a
charger, and have some white or claret-wine, & wine vinegar as much as will
cover it, put the wine & vinegar into a pipkin with all manner of sweet
herbs bound up in a bundle as rosemary, thyme, sweet marjoram, parsly
winter-savory, bay-leaves, sorrel, and sage, as much of one as the other, large
mace, slic’t ginger, gross pepper, slic’t nutmeg, whole cloves, and salt; being
well boil’d together, pour it on the fish, spices and all, being cold, then lay
on slic’t lemons, and lemon-peel, and cover it up close; so keep it for present
spending, and serve it hot or cold with the same liquor it is soust in, with
the spices, herbs, and lemons on it.
If to keep long, pack it up in a vessel that will but
just hold it, put to it no lemons nor herbs, only bay-leaves; if it be well
packed, it will keep as long as sturgeon, but then it must not be splatted, but
cut round ways through chine and all.
To Marinate Salmon to be Eaten Cold
1 ½ -2 pounds salmon
4 tbsp. butter or oil
¼ c minced parsley
1 tsp. fresh grated ginger
1 tsp. salt
½ tsp. peppercorns
4 cloves
1 bay leaf
½ nutme g broken up
1 large piece whole mace
¼ tsp . each thyme, rosemary, marjoram, savory and sage
6 tbsp. wine vinegar
1 ¼ cup wine
1 lemon sliced thin and seeded
Rinse the salmon
under cold water and pat dry with a towel. Cut into squares. Melt the butter in a pan, or heat the oil and
saute the fish until it is cooked.
Heat the herbs, spices, vinegar and wine in a pot until
it boils. Lower heat and cook for ten minutes.
Layer the salmon in a deep bowl and pour the hot marinade
over the salmon. Arrange the lemon
slices over the top, pushing a few down at the sides of the bowl. Cover and set aside until the marinade has
cooled.
Refridgerate until needed. Serve cold with some of the marinade poured
over it.
An Onion Pottage
The Accomplisht Cook, Robert May
Fry good store of slic’t onions, then have a pipkin of
boiling liquor over the fire, when the liquor bils put in the fryed onions,
butter and all, with pepper and salt: being well stewed together, serve in on
sops of French bread.
3 tbsp. olive oil
½ pound of onions peeled and sliced 1/4 “thick
4 cups vegetable stock
1 tsp. salt
1/8 tsp. pepper
Melt butter in a large skillet, add sliced onions and
sauté for about 10 minutes or until golden brown stirring occasionally. Bring
broth to boil, add onions and cook over medium heat for ten minutes. Season
with salt and pepper. Put toasted bread in individual bowls, pour broth over
the onions and serve immediately.
To Broil Bace
The Accomplisht Cook, Robert May
Take a bace, draw it and wash it clean, broil it with the
scales on, or without the scales, and lay it in a dish with some good sallet
oyl, wine-vinegar, salt, some sprigs of rosemary, tyme, and parsley, then heat
the gridiron and lay on the fish, broil it on a soft fire on the embers, and
baste it with the sauce it was steeped in, being broild serve it in a clean
warm dish with the sauce it was steeped in, and the herbs on it, and about the
dish, cast on salt, and so serve it with slices of orange, lemon , or
barberries.
Or broil it in butter and venegar with herbs as
above-said and make sauce with beaten butter and vinegar.
To Broil Bass
2 pound fresh water bass
½ cup white wine vinegar
1 tsp. salt
½ tsp thyme and rosemary
¼ c minced parsley
4 tbsp butter melted
½ lemon sliced thin
Make a marinade of the vinegar, salt, thyme, rosemary and
parsley. Place the fish in a shallow
baking dish and pour the marinade over
it. Marinate for at least half an
hour. Sprinkle half the butter over the
fish and bake at 350 degrees until cooked.
Garnish and serve.
To Stew Shrimp being Taken from their shells
The Accomplisht Cook, Robert May
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.
Stewed Shrimp
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.
Drinks
A syrupe to cool the stomach and to allay chollor
A Booke of diuers Medecines, Broothes, Salves, Waters,
Syroppes and Oyntementes of which many or the most part have been experienced
and tryed by the speciall practize of Mrs Corlyon.
Take the juyce of Oranges six spoonefulles*, the like
quantity of the juyce of Lemmons and so much of the juyce of Pomegranetts (if
you can goff it) putt to it so much redd Rose ayer as all those juyces doe
amounte unto, and putt likewise so much faire water as will equall the foresaid
juyces and Rose water. Then moasure all togoathor and to half pinte putt halfo
a pound of Sugar fynelye boaton and so boil altogoathor till it commoth to a
syrupe. Then putt it into a glasse and keepe it for your use. And when you will
use it take some borrage water or rose water or faire running water boiled,
mingle it with so much syrupe as you will take, so as you may drink it
Equal amounts of orange juice, lemon juice, pomegranate
juice, distilled water
1/2 pound of sugar per 1/2 pint of juice
*Opt. Rosewater
Place juices into a pan with sugar and boil until they
become a syrup (approximately ½ an hour) Dilute 1:4 syrup to water, or to
taste.
Syrup of Simple Sikanjabn
Fihrist of al-Nadim c10th c.
Take a ratl of strong vinegar and mix it with two ratls
of sugar, and cook all this until it takes the form of a syrup. Drink an qiya
of this with three of hot water when fasting: it is beneficial for fevers of
jaundice, and calms jaundice and cuts the thirst, since sikanjabn syrup is
beneficial in phlegmatic fevers: make it with six qiyas of sour vinegar for a
ratl of honey and it is admirable.
Syrup of Simple Sikanjabn
4 cups sugar
2 ½ cups water
1 cup wine vinegar
Handful of mint
Dissolve 4 cups sugar in 2 1/2 cups of water; when it
comes to a boil add 1 cup wine vinegar. Simmer 1/2 hour. Add a handful of mint,
remove from fire, let cool. Dilute the resulting syrup to taste with ice water
(5 to 10 parts water to 1 part syrup). The syrup stores without refrigeration.
Apple Drink with Sugar, Honey
The Closet of Sir Kenelm Digby Opened
A VERY pleasant drink is made of Apples, thus; Boil
sliced Apples in water, to make the water strong of Apples, as when you make to
drink it for coolness and pleasure. Sweeten it with Sugar to your tast, such a
quantity of sliced Apples, as would make so much water strong enough of Apples;
and then bottle it up close for three or four months. There will come a thick
mother at the top, which being taken off, all the rest will be very clear, and
quick and pleasant to the taste, beyond any Cider. It will be the better to
most taste, if you put a very little Rosemary into the liquor, when you boil
it, and a little Limon-peel into each bottle, when you bottle it up.
Makes 5 servings
1/4 cup sugar
5 cups water
1-2 sliced and peeled apples
Place peeled, cored and sliced apples into a pan and add
water. Bring to boil and reduce heat,
simmering until apples are mushy and water is strongly flavored. Drain the apples through a collander that has
been lined with coffee filters, stir in sugar and allow to cool before
drinking.
