Re: October's Recipe - Montrellus/Montrews
- OK, hopefully I got this about right.
I'm also thinking that by adding prunes and raisins, it could be
close to a mincemeat mixture. MMMmmmm.
I'm going to try this out this week. I'll let you know how it turns
Cora's Redacted version:
Chicken and pork, cut into small cubes. Sauté until browned. Add
breadcrumbs and broth. Add egg yolks and all spice. Bring to a boil
and add powdered ginger, sugar, saffron and salt. Allow sauce to
thicken. Sprinkle with more ginger when serving.
--- In email@example.com, maulkin1@c... wrote:
> October's Recipe
> This, I believe, is two versions of the same recipe. Choose one to
> try. Both from the book Curye on Inglysch.
> From Diuersa Servicia
> Mortrellus blanc. Nym pyggus and hennys & oþer maner fresch flesch
> & hew yt in morselys & seth yt in whyt wyn, & nym gyngyuer &
> galingale & gelofre & canel, & bray yt wel & kest þerto. & alye yt
> wyþ amydoun oþer wyþ flowr of rys.
> From Forme of Cury
> Montrews. Take hennes and pork and seeþ hem togyder. Take the lyre
> of hennes and of þe pork and hew it small, and grinde it al to
> doust; take brede ygrated and do þerto, and temper it with the
> self broth, and alye it with yolkes of ayren; and cast þeron
> fort. Boile it and do þerin powdour of gynger, sugur, safroun and
> salt, and loke þat it be stondyng; and flour it with powdour
> Short cheater's glossary:
> gelofre cloves
> canel cinnamon
> bray "pound in a mortar"
> alye Not sure - I think it means mix or toss
> amydoun "wheat starch"
> lyre of hennes no idea
> ayren - eggs
> powdour fort "strong mixture of ground spices, generally
> including pepper and/or cloves"
> loke þat it be stondyng see that it is very thick.
> This one should be pretty good for a fall dish.