From nomad@castle.org Thu Mar 4 10:13:39 2004 Received: from mxu2.u.washington.edu (mxu2.u.washington.edu [140.142.33.7]) by lists.u.washington.edu (8.12.11+UW04.02/8.12.11+UW04.02) with ESMTP id i24IDd6i048388 for ; Thu, 4 Mar 2004 10:13:39 -0800 Received: from castle.org (castle.org [207.178.4.54]) by mxu2.u.washington.edu (8.12.11+UW04.02/8.12.11+UW04.02) with ESMTP id i24IDaKu020374 (version=TLSv1/SSLv3 cipher=EDH-RSA-DES-CBC3-SHA bits=168 verify=NO) for ; Thu, 4 Mar 2004 10:13:36 -0800 Received: from castle.org (localhost.castle.org [127.0.0.1]) by castle.org (8.12.11/8.12.11) with ESMTP id i24IDZYo003248; Thu, 4 Mar 2004 10:13:35 -0800 (PST) (envelope-from nomad@castle.org) Message-Id: <200403041813.i24IDZYo003248@castle.org> To: bunstable@u.washington.edu Cc: lmohr@verizon.net Subject: recipes from Tuesday night's cooking practicum (fwd) X-uri: Date: Thu, 04 Mar 2004 10:13:35 -0800 From: Lee Damon X-Spam-Status: No, hits=0.0 required=5.0 tests=none autolearn=no version=2.60 X-Spam-Checker-Version: SpamAssassin 2.60 (1.212-2003-09-23-exp) on castle.org X-Uwash-Spam: Gauge=IIIIIIII, Probability=8%, Report='__HAS_MSGID 0, __SANE_MSGID 0, __TO_MALFORMED_2 0' Some of the characters didn't translate directly. I've done what repair I could. I hope I got it right. (Mostly the 1/2s in there are mine because they came out as "=DB") CT/nomad ------- Forwarded Message Message-ID: <000c01c40201$806768a0$6c50fb43@mohr> From: "Lisa Mohr" To: "Lee Damon" Subject: Recipes Date: Thu, 4 Mar 2004 09:58:11 -0600 Here you go--I couldn't figure out how to attach them as text, so please = to find them below. Liz +++++++++++++++++++++ Tart for an Ember Day (Form of Cury 165) Take and parboile Onyons; presse out the water and hewe hem smale, take brede and bray it in a mortar and temper it up with ayren, do thereto butter, safron and salt, and raisons corans and a litel sugar with powdor douce and bake it in a trap and serve it forth. Take and parboil onions, press out the water and cut them small. Take bread and crush it in a mortar and mix it with eggs, add butter, saffron, salt and currants and a little sugar with powder douce, bake it in a trap and serve it forth. 3 medium onions, peeled, chopped and briefly parboiled, then drained 1/2 cup soft bread crumbs 5 eggs, beaten 3 T butter, melted 2 threads saffron 1/2 tsp salt 2 T currants 1 1/2 tsp powder douce 9" piecrust Melt butter in microwave, add saffron and allow it to dissolve. Beat eggs together with breadcrumbs and spices, add slightly cooled butter and currants. Fill piecrust with parboiled onions, pour egg mixture over the top. Bake at 350 about 30 minutes. +++++++++++++++++++++ One Herbolace Or Two of Eggs (Menagier de Paris, p. 274) Take of dittany two leaves only, and of rue less than the half or naught, for know that it is strong and bitter; of smallage, tansey, mint, and sage, of each some four leaves or less, for each is strong; marjoram a little more, fennel more, parsley more still, but of porray, beets, violet leaves, spinach, lettuces and clary, as much of the one as of the others, until you have two large handfuls. Pick them over and wash them in cold water, then dry them of all the water, and bray two heads of ginger, then put your herbs into the mortar two or three times and bray them with the ginger. And then have sixteen eggs well beaten together, yolks and whites, and bray and mix them in the mortar with the things abovesaid, then divide it in two and make two thick omelettes, which you shall fry as followeth. First you shall heat your frying pan very well with oil, butter or such other fat as you will, and when it is very hot all over and especially towards the handle, mingle and spread your eggs over the pan and turn them often over and over with a flat palette, then cast good grated cheese on the top, and know that it is so done, because if you grate cheese with the herbs and eggs, when you come to fry your omelette, the cheese at the bottom will stick to the pan, and thus it befals with an egg omelette if you mix the eggs with the cheese. Wherefore you should first put the eggs in the pan, and put the cheese on the top, and then cover the edges with eggs, and otherwise it will cling to the pan. And when your herbs be cooked in the pan, cut your herbolace into a round or square and eat it not too hot nor too cold. Two large handfuls of mixed salad greens, including borage, lovage, fennel, flat leaf parsley, sage and meslun were finely minced with a thumbnail-sized piece of fresh ginger. Six large eggs were beaten together and poured into a skillet in which about 2 tsp of olive oil had been heating. The greens were strewn on top of the egg mixture and the heat turned down to allow it to set. The herbolace was turned over, 1/2 cup of shredded colby jack cheese sprinkled over the top and the skillet covered briefly to allow the cheese to melt. Feel free to experiment with types of cheese and greens, depending on availability. +++++++++++++++++++++++++++++++ For to make Chireseye (Forme of Cury 18) Tak Chiryes at the Fest of Seynt John the Baptist and do away the stonys grynd hem in a morter and after frot them wel in a seve so that the jus be wel comyn owt and do than in a pot and do ther'in feyr gres or Boter and bred of wastrel ymyid and of suguar a god party and a porcion of wyn and wan it is wel ysodyn and ydressyd in Dyschis stik ther'in clows of Gilofr and strew ther'on sugur. Take cherries at the feast of St. John the Baptist and do away the stones, grind them in a morter and after in a sieve so that the juice be well come out and do them in a pot and do therein fair grease or butter and minced wastrel bread and of sugar a good part and a portion of wine and when it is well cooked and dressed in dishes stick therein cloves of gillyfloweres and strew thereon sugar. 2 cups or so of sour cherries, whizzed in food processor but not pureed 1/4 cup butter Add to pot and heat to melt butter. Add 1/4 cup sugar, 1/2 cup red wine and about 2 cups of soft wheat breadcrumbs (do not use sourdough) until desired consistency. Garnish with gillyflowers and crystallized sugar. ------- End of Forwarded Message .