To Broil Bace, The Accomplisht Cook, Robert May

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 make a Peasecod Dish, in a Puff Paste, Two Ways, The Accomplisht Cook, Robert May

To Make a Peasecod Dish in Puff Paste, Two Ways

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

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.

For the fruit filling:

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

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 roll it up at least five times. Refrigerate overnight.

To Make a Made Dish of Curds, The Accomplisht Cook, Robert May

To Make a Made Dish of Curds

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.

Interpreted Recipe

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.

Soops of Turnips, Buttered Colliflowers, Buttered Wortes (Cabbage), The Accomplisht Cook

Soops or butter’d Meats of Spinage.

Take fine young spinage, pick and wash it clean; then have a skillet or pan of fair liquor on the fire, and when it boils, put in the spinage, give it a warm or two, and take it out into a cullender, let it drain, then mince it small, and put it in a pipkin with some slic’t dates, butter, white-wine, beaten cinamon, salt, sugar, and some boil’d currans; stew them well together, and dish them on sippets finely carved, and about it hard eggs in halves or quarters, not too hard boil’d, and scrape on sugar. 

Soops of Carrots

Being boil’d, cleanse, stamp, and season them in all points as before (soops of butter'd Meats of Spinage; dates, butter, white wine, cinnamon, salt, sugar, and currants); thus also potatoes, skirrets, parsnips, turnips, Virginia artichocks, onions, or beets, or fry any of the foresaid roots being boil’d and cleansed, or peeled, and floured, and serve them with beaten butter and sugar.

Interpreted Recipe

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.

Buttered Colliflowers

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.

Interpreted Recipe

1 pound  cabbage, turnips or cauliflower, cleaned and cut into bite sized pieces

Water

1 pound butter cut into pieces

Sugar to taste

Place turnips (or cauliflower) into a large saucepan and cover with water. On medium-high heat, bring turnips to a boil. Lower heat, cover, and simmer about 30 minutes or until tender. Drain into a colander and set aside.

Bring 4 tbsp. water to a boil, immediately reduce the heat to low and whisk in the butter, one tablespoon at a time. Butter and water mixture will start to emulsify. Once the sauce has emulsified, you can continue to add remaining butter until all butter has been added to the mixture.

To serve: Pour butter over boiled vegetables, sprinkle with sugar to taste.

Note: Sauce may break if allowed to get too warm.

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.

Interpreted Recipe

1 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 and serve with butter.