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Tartez of Flesch

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  • _wombat_girl_
    (sounds nasty, eh?) This is that second left-over pork recipe for Maud. Tartez of Flesch (From an Ordinance of Pottage by Constance Heitt adapting MS Beinecke
    Message 1 of 1 , Mar 1, 2002
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      (sounds nasty, eh?) This is that second left-over pork recipe for
      Maud.

      Tartez of Flesch (From an Ordinance of Pottage by Constance Heitt
      adapting MS Beinecke - middle english recipes)

      Rough Translation:

      Take boiled pork, remove all bones and grind it small. Boil figs in
      prok broth, wine, or ale. Cut them, and grind them with eggs. Cut
      tender cheese; grind it together with the pork so that there is more
      pork mix than cheese. (Or I think that's what it says, the actual
      text is: grynd hit togedyr that the most perte stond by the flesch &
      the lest by the chese). Take pine nuts and raisins and fry in fresh
      grease with pepper, a lot of cinnamon, ginger, sugar or honey,
      saffron and salt. Mix it well while the grease is still hot. Then
      make coffins with low edges. You can add cloves or minces dates,
      whether you want to mix them with the other stuff or strew them on
      top. (Or they were talking about cloved cheese? This one is a
      little wierd.) You can close the coffins or not, or cover them with
      a coating of almond milk and saffron to make them yellow, or with
      light work.
      Bake them.

      Quick Instructions (choosing what I like best from the options)

      Take small bits of pork, and mix them with eggs and cheese. Take
      pine nuts and raisins and fry them in grease with the spices and
      sugar. Mix everything together while the grease is hot. Then put
      the glop into a low pie crust, and strew with minced dates. Cover
      with another layer of pastry crust, and bake until done.

      -Gwen
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