Historická kuchařka

U každého receptu je uveden zdroj včetně čísla stránky. Zatím jsou zpracovány tyto zdroje:

FiMT - ADAMSON, Melitta Weiss. Food i Medieval Times.CiE - ALBALA, Ken. Cooking in Europe, 1250 - 1650.FaDiMP - DEMBIŃSKA, Maria. Food and Drink in Medieval Poland.DBvgS - LEONE, Michael de. Daz Buoch von guoter Spise.

Kniha Cooking in Europe, 1250 – 1650 nemá číslovány stránky, proto se čísla v odkazech vztahují ke stránkování v .pdf souboru v elektronické verzi.Tato kniha má část věnovanou receptům doby gotické, renesanční a barokní. Zatím jsem zpracoval jen část gotickou, přestože použitelné by byly i mnohé recepty z doby pozdější.

Obdobně v případě Daz Buoch von guoter Spise jsem vycházel z elektronické verze (český překlad Romana Vaverky na stránkách http://myschwerk.webzdarma.cz). Čísla v odkazech jsou čísla receptů, ne stránek.Recepty 56 a 57 jsem jako zcela nesrozumitelné vynechal.

Přejímal jsem jen recepty, nikoliv komentáře k nim. I ty ale často stojí za pozornost, proto v případě hlubšího zájmu o konkrétní recept doporučuji dohledat si ho v příslušné knize.

Recepty jsou řazeny do šesti kategorií: 1. předkrmy2. polévky3. hlavní jídla4. deserty5. omáčky, přílohy, přísady, dochucovadla 6. nápoje

Rozdělení do jednotlivých kategorií vychází ryze z mého subjektivního dojmu.

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ObsahHistorická kuchařka.................................................................................................................1

Obsah.....................................................................................................................................2Předkrmy...............................................................................................................................7

Blank Desure [Bílý pokrm ze Sýrie]..................................................................................7Stuer van Uccle te maken [Jak připravit jesetera z Uccle]..................................................7Blaunche Brawen (Bílé vepřové paté)................................................................................7Cold Flounder.....................................................................................................................7Gelatin of Every Meat.........................................................................................................8For Fraunche Mele (Bread Pudding).................................................................................8Green Broth of Eggs and Cheese........................................................................................8How to Roast Cheese..........................................................................................................8Malaches Whyte (Egg Tart)................................................................................................9Slices of Fresh Cheese........................................................................................................9Stuffed Eggs........................................................................................................................9Fish Aspic (Galareta z Ryby)..............................................................................................9Dobré jídlo ze slepice........................................................................................................10Rybí paštika......................................................................................................................10Vařená vepřová střeva a žaludek......................................................................................10Opečené mléko [tvaroh]....................................................................................................10Mihule...............................................................................................................................11Hovězí játra.......................................................................................................................11Chytré jídlo.......................................................................................................................11Dobré pečivo.....................................................................................................................11Zapečené pyré z ryb..........................................................................................................11Pyré s pórkem...................................................................................................................11Hovězí slanina...................................................................................................................12

Polévky.................................................................................................................................12Brouet Rousset (Russet Broth)..........................................................................................12Chicken Broth Variations.................................................................................................12For to Make Potage of Oysters.........................................................................................13Jacobin Soup.....................................................................................................................13Soup Which Is Called Pinyonada (Pine Nut Soup)..........................................................14Royal Fava Beans.............................................................................................................14Parlem de Fideus (Noodle Soup).....................................................................................14Beer Soup with Cheese and Eggs (Zupa Piwna z Bryndza, lub Caseata)........................15Millet Flour Soup (Zacierki).............................................................................................15Oat Flour Soup (Kucza)....................................................................................................16Fermented Barley Flour Soup (Kisiel)..............................................................................16

Hlavní jídla..........................................................................................................................17Diz ist ein guot spise von eime lahs [This Is a Good Salmon Dish].................................17Blank-Mang [White Dish]................................................................................................17Tourtes parmeriennes [Parmesan (Parma) Pies]..............................................................17Gratonata of chickens [Chicken with Verjuice]..............................................................18Ravieles [Ravioli].............................................................................................................18For to Make Pomes Dorryle and Other Things [To Make Golden Apples and Other Things]..............................................................................................................................18Raymonia [Pomegranate Dish].........................................................................................18Pex Frit Ab Escabeyg [Fried Fish with Escabèche].........................................................18Adafina [Stuffed Buried Jewish Dish]..............................................................................18

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Mig-raust ab let de melles [Mig-raust with Almond Milk].........................................19Panades de pols . . . ab aldem [Poultry Pie with Egg and Verjuice Sauce].....................19I gnocchi [Cheese Gnocchi]..............................................................................................19Torta d’anguille fresche [Eel Torta (Pie)]........................................................................19Von gefuelten hechden [About Stuffed Pike]....................................................................19Einen fladen [A Flat Cake]...............................................................................................19Der ain rech hawp machen will [If You Want to Prepare Roe’s Head]...........................20Cold Sage (Chicken Salad)...............................................................................................20Hericoc of Mutton.............................................................................................................20Venoison of Fresh Deer....................................................................................................20Roast Pork.........................................................................................................................20Lamb or Veal....................................................................................................................21For Powme Dorrys (Golden Apples of Pork)...................................................................21Stwed Beeff (Beef Stew)....................................................................................................21A Janet of Young Goat.....................................................................................................21A Dish of Roasted Cat......................................................................................................22To Stuff a Shoulder or Other Part (Mutton)......................................................................22Fowl..................................................................................................................................22Roast Chicken...................................................................................................................22Stuffed Goose Neck..........................................................................................................23Chykonys in Bruette (Chickens in Broth).........................................................................23Rose (Of Capon)...............................................................................................................23Obrněné kuře.....................................................................................................................23Fresh Salmon....................................................................................................................23Oysters..............................................................................................................................24Good Tuna Casserole........................................................................................................24Lamprays Bake (Lamprey Pie).........................................................................................24Fava Beans........................................................................................................................24Little Leaves......................................................................................................................25White Leeks......................................................................................................................25Caboges (Cabbage)...........................................................................................................25Tansy.................................................................................................................................25Tiny Leaves and Fennel....................................................................................................26Eggplant Casserole............................................................................................................26Gruyau (Barley Gruel)......................................................................................................26Furmente...........................................................................................................................26Farro of Spelt....................................................................................................................27Gruel of Mixed Grains (Kasza z Róznych Ziaren)............................................................27Courtier's Pottage (Strawa Dworzanina)..........................................................................28Compositum of Cabbage, Chard, Dill, and Mushrooms (Kompositum z Kapusty, Cwikly, Kopru i Grzybów).............................................................................................................28Stew of Parsnips, Leeks, and Alexanders (Duszony Por z Pasternak i Gier)..................29Cheese Dumplings (Kluski z Bryndza).............................................................................29Chicken Baked with Prunes (Kurczak Pieczony z Suszonymi Sliwkami).........................30Lentils and Skiiets with Bacon (Soczewica i Kruczmorka z Boczkiem)...........................30Game Stewed with Sauerkraut (Mizkulancja, lub Bigos).................................................31Hashmeat in the Cypriot Style (Zrazy po Cyprisku).........................................................31Pike in Polish Sauce (Szczupak w Polskim Sosie)............................................................32Ham Stewed with Cucumbers (Szynka Duszona z Ogorkami).........................................33Wroclaw Trencher Bread (Worcławski Chleb Żytni)........................................................33

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Turnip Kugel (Kugiel z Rzepki)........................................................................................34Tripe in Sauerkraut (Flaczki w Kiszonej Kapuście)..........................................................35Skirrets Stewed with Fish (Kruczmorka Duszona z Ryby)...............................................35Stewed Pig Tails with Buckwheat Gruel (Wieprzowe Ogony Duszone z Kaszą Gryczaną)...........................................................................................................................................36Hungarian-Style Spit-Roasted Shoulder of Venison (Mostek Jeleni z Rożna po Węgiersku)........................................................................................................................37Jelení játra.........................................................................................................................38Řecké kuře........................................................................................................................38Řecká rýže.........................................................................................................................38Pohanské koláče................................................................................................................38Pečený mozek...................................................................................................................38Pečené plněné sele............................................................................................................38Plněná štika.......................................................................................................................39Úhoř..................................................................................................................................39Dobré jídlo z lososa..........................................................................................................39Treska................................................................................................................................39Vařená vepřová střeva.......................................................................................................39Mrkve (šišky) ze slepičích prsíček....................................................................................40Husa..................................................................................................................................40Dobré obilí........................................................................................................................40Královská slepice..............................................................................................................40Slepice...............................................................................................................................40Pokrm ze zelených fazolí..................................................................................................40Štika..................................................................................................................................41Úhoř..................................................................................................................................41Sušená ryba (treska)..........................................................................................................41Laxis..................................................................................................................................41Malá přísada......................................................................................................................41Jídlo z husy.......................................................................................................................41Dobrý malý pokrm............................................................................................................42Pokrm z ryb.......................................................................................................................42Pokrm................................................................................................................................42O pečení [Rinkawská slepice]...........................................................................................42Dobré jídlo [Řecká slepice]..............................................................................................42Dobrá nádivka...................................................................................................................42Koláč z ryby......................................................................................................................42Koláč.................................................................................................................................43Postní kobliha....................................................................................................................43Masový koláč....................................................................................................................43Koláč z břicha a žebírek....................................................................................................43Koláč z masa a roštěnky...................................................................................................43Koláč připravený z roštěnky.............................................................................................43Koláč z telecích jater.........................................................................................................43Koláč z ledvinek...............................................................................................................44Koláč z plic.......................................................................................................................44Koláč z ledvinek...............................................................................................................44Dobrá nádivka...................................................................................................................44Pohanská hlava..................................................................................................................44

Deserty.................................................................................................................................45

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Crustade Lombarde [Lombardy Custard].........................................................................45Compost Good and Perfect...............................................................................................45Smažená jablka.................................................................................................................45On Lombard Compost.......................................................................................................45Rysshews of Fruyt.............................................................................................................46Strawberye........................................................................................................................46Good Codonyat (Quince)..................................................................................................46Crepes Large and Small....................................................................................................46Fygey.................................................................................................................................47To Candy Green Almonds, Unripe Peaches and Green Walnuts, Being Little Young Ones, Neither Too Hard or Soft, etc.................................................................................47To Make Nun's Bozolati....................................................................................................47Frytours (Lívance)............................................................................................................47Garbies a la Catalana.......................................................................................................48Pears Stewed with Cucumbers and Figs (Gruszki Duszone z Ogórkami i Fiami)............48Saffron Wafers (Opłatki Szafranowe)...............................................................................48Fast Day Pancakes (Naleśniki Postne)..............................................................................49Court Dish of Baked Fruit (Pieczone Owoce po Króewsku)............................................50Mísa...................................................................................................................................50Pudink...............................................................................................................................50Švestkové pyré..................................................................................................................50Jídlo z hrušek....................................................................................................................51Dobré jídlo z hrušek..........................................................................................................51Plněný koláč......................................................................................................................51Kalkus...............................................................................................................................51Dobrá nádivka...................................................................................................................51Postní kobliha....................................................................................................................52Postní kobliha....................................................................................................................52Postní kobliha....................................................................................................................52Dobré postní pyré..............................................................................................................52České fazole [boby?].........................................................................................................52Kolris.................................................................................................................................52Kolris.................................................................................................................................52Kolris.................................................................................................................................52Kdoulové pyré...................................................................................................................53Jablečné pyré.....................................................................................................................53Mandlové pyré..................................................................................................................53Cygern z mandlí................................................................................................................53Sýr z mandlí......................................................................................................................53Mandlová šiška.................................................................................................................53Mandlový koláč................................................................................................................53Dobrá vařená rýže.............................................................................................................53Rýžové pyré (nákyp).........................................................................................................54Pudink...............................................................................................................................54Pudink...............................................................................................................................54Ztužený pudink.................................................................................................................54Fialkové pyré....................................................................................................................54Mrkvové pyré....................................................................................................................54Ořechové pyré...................................................................................................................54Hruškové pyré...................................................................................................................54

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Třešňové pyré....................................................................................................................55Konkavelit z třešní............................................................................................................55Višňový kompot................................................................................................................55Višňový koláč...................................................................................................................55

Omáčky, přílohy, přísady, dochucovadla.........................................................................56Cameline Sauce.................................................................................................................56A Jaunette Sauce for Fish.................................................................................................56Mustard.............................................................................................................................56Pur Verde Sawce (Zelená omáčka)...................................................................................56Dobrá omáčka ke kuřeti....................................................................................................57Civet aneb Černá omáčka ke kanci...................................................................................57Vin Cocto (Cooked Wine).................................................................................................57Zelená omáčka z hořčice (Zielony Sos z Musztarda)........................................................57Prepared Fish Stock (Rosól z Ryby)..................................................................................58Lavender Vinegar (Ocet Lawendowy)..............................................................................58Thick Beer or Sourdough Starter (Gęstwina z drożdzy)...................................................58Polská omáčka pro postní dny a k dršťkám (Polski Sos na Dni Postne i Do Flaków).....58Cubeb Vinegar (Ocet Kubebowy).....................................................................................59Turnip Gruel (Kleik z Rzepy)............................................................................................59Ořechové kuře z Fríska.....................................................................................................59Játra [Játrová omáčka]......................................................................................................60Jídlo...................................................................................................................................60Agraz.................................................................................................................................60Přísada...............................................................................................................................60Omáčka.............................................................................................................................60Agraz.................................................................................................................................60Malá přísada......................................................................................................................60Dobrá omáčka...................................................................................................................60

Nápoje..................................................................................................................................61To Degrease All Wines.....................................................................................................61Wine Comments................................................................................................................61Polish Hydromel (Czemiga)..............................................................................................61Pomeranian Trójniak (Trójniak Pomorski).......................................................................62Medovina..........................................................................................................................62

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Předkrmy

Blank Desure [Bílý pokrm ze Sýrie]Vezmi žloutky z vařených vajec a smíchej je s kravským mlékem a přidej římský kmín, šafrán a rýžovou mouku nebo strouhanku z bílého chleba a utluč v hmoždíři [rozmixuj] a povař a přidej nadrobno nakrájené vaječné bílky a vezmi tučný sýr a nakrájej a přidej až se tekutina vyvaří a podávej.(FiMT 97)

Stuer van Uccle te maken [Jak připravit jesetera z Uccle]Vezmi vejce a uvař je natvrdo. Pak je oloupej a rozkroj podélně na stejné poloviny a dej je do mísy žloutky dolů. Pak vezmi máslo a rozehřej ho v pánvi. Až je roztavené, přidej hořčici a dobře promíchej. Pak nalij směs na vejce. A je to hotovo.(FiMT 144)

Blaunche Brawen (Bílé vepřové paté) Anglie, 15. st. (Harleian, 34) Vezmi čerstvé vepřové a nakrájej na drobno [pomel] a vezmi dobré husté mandlové mléko a dej to vše do hrnce s cukrem a nech společně povařit, až je to velmi tuhé. Pak vyjmi a dej do vědra se studenou vodou a nech stát, až to vychladne, pak krájej dva nebo tři plátky na jednu porci a podávej. (CiE 40-1)

Cold Flounder Spain—Aragonese-ruled Naples, 15th c. (Rupert of Nola, li) To prepare cold flounder. First take the flounder and scale it well, and then open it along the side, then when you want to fry it place on a bit of salt and heat the oil and when it is hot place in the flounder. And as it firms up you quickly turn it to the other side and press your hand on it so that it doesn't curl up while becoming firm. When it's well fried you want to eat it with pepper and lemon slices. And after take some of its oil and enough vinegar and place it on the flounder and place on the other things. And you know something, the flounder is a royal fish and is very good to eat cold as hot. (CiE 41)

Gelatin of Every Meat Italy, 14th c. (Anonimo Veneziano, 16) If you want to make a good gelatin of all meats: of wild pig's flesh, take ears and feet and every thing, and capons, partridges, thrushes, hares, roebuck and pheasants. Take these things and place them on the fire in part water and part vinegar. When it boils and is well skimmed, add spices — pepper, cinnamon, ginger and saffron, not pounded together, enough according to the quantity of meat. And whichever meat is cooked remove, but leave behind the ears and feet because they are of little substance. When everything has been removed, dust all the meat with spices and let your gelatin stay on the fire and take saffron and soak it in the gelatin and arrange the meat in a vessel that you want and line it with bay leaves and place over this gelatin strained with the saffron through a sieve. When it is strained over the meat, take sweet spices and moisten with the same gelatin, and cast it over, and you want it to be colored and deep red. And add salt while boiling, as much as is convenient, and it will be good and beautiful gelatin.(CiE 41)

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For Fraunche Mele (Bread Pudding) Northern England, 15th c. (Liber Cure Cocorum, 36)

Take beaten eggs in a clean basin, And cream of milk that is so shiny, And bread crumb, you put into, And ground pepper before you do more; Color it with saffron quickly, And anoint with sheep fat lastly, And fill the bag that is so good, And sew it tight, sir, by the cross; When it is boiled, you will slice it, And broil it on a griddle, as I teach you. (CiE 61-2)

Green Broth of Eggs and Cheese France, 14th c. (Viandier, 155) Take parsley and a bit of sage and also a bit of saffron in the greens, and bread soaked and broken up in pea puree or boiling water and then ginger mixed with wine and let it boil. Then put cheese in the eggs, when they have been poached in water, and it should be thick and green, and some don't add any bread but put in almond milk.(CiE 63)

How to Roast CheeseFrance?, 14th c. (Tractatus de modo preparandi et condiendi omnia cibaria, 393) Take a whole cheese, judged to be full fat, on a spit divided and formed in 4 parts and roast before the fire, always turning the spit. And when it is roasted, scrape a knife over a slice of toasted bread, and return to roasting.(CiE 63)

Malaches Whyte (Egg Tart) England, 14th c. (Forme of Cury, 133) Take eggs and wring them through a cloth. Take strong powdered spices, grated bread, and saffron and throw in a good quantity of butter with a little salt. Mix it all up. Make a leaf of pastry in a pan and bake it well therein, and serve it.(CiE 63)

Slices of Fresh Cheese Spain—Aragonese-ruled Naples, 15th c. (Rupert of Nola, xxxi) Take fresh cheese and cut it, each as big as a finger and make a dough that is well risen and made of beautiful flour and is fully mixed. Next take some egg yolks and mix it with the dough and the slices of cheese below and above. Then let them fry in a pan with fat that is good and turn them often so it doesn't burn. But if you make it boil in grease like doughnuts then it will be much better. And when they are cooked put on top sugar and eat them hot for any other way it is not at all a good dish.(CiE 64)

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Stuffed Eggs Italy, 15th c. (Anonimo Veneziano, 26) If you want to make stuffed eggs, take the eggs and place them to boil until they are completely hard and when they are cooked take them out and put them in cold water and shell them and cut them in half and pull out the yolks and take lean cheese as best you can find that is very sweet and herbs that you have cleaned well and washed and pounded in a mortar. When they are well beaten, take the egg yolks, the cheese and the spices and place in the mortar with the good herbs and pound well together into a paste, and moisten with raw egg or it will not be good, and place in a pan over the fire, and take the whites of egg that you have and fill with the mixture and let it cook. What they are cooked remove and powder above with sugar and bring hot to the table. And if you want to make them tasty, take, etc.(CiE 64)

Fish Aspic (Galareta z Ryby)2 buck shad, 4 small trout, or other freshwater fish equal to 2 pounds (1 kg) after gutting and scaling (heads and tails are not removed)1 medium onion, sliced6 cloves rocambole garlic, gently crushed8 fresh bay leaues, bruised2 cinnamon sticks about 4 inches (10 cm) in length1 tablespoon cubebs1 tablespoon shredded mace1cup (250 ml) lavender vinegar (see page 168)1 cup (250 ml) spring water1 quart (1 liter) prepared fish stock (see following recipe)4 envelopes unflavored gelatin (optional)1 teaspoon ground ginger1 teaspoon salt1/8 teaspoon ground saffron4 tablespoons (60 ml) honey or to taste

Place the cleaned fish in a shallow pan with the onion, garlic, bay leaves, cinnamon, cubebs, and mace. Combine the vinegar and spring water and pour this over the fish. Poach for about 20 minutes, or until the fish falls away from the bones. Remove the fish and separate theflesh from the bones. Reserve the flesh. Put the bones, skins, heads, talk, and fins in a small stock pot with the prepared fish stock. Strain the poaching liquid and add this to the pot. Cook the fish stock until reduced by one-third, then strain. Add the ginger, salt and saffron, and mix this with the reserved fish. Beat with a whisk so that the fish breaks down into very small pieces. Sweeten with honey and add more lavender vinegar if a sour flavor is preferred (about 3 tablespoons per 45 ml). Pour the mixture into a loaf-shaped pan for a standing aspic, onto tin sheets with raised edges for inlay work or ornamental figures, or fill halves of hard-cooked eggs as suggested above. Refrigerate to jell (at least 3 hours). Four envelopes of commercial unflavored gelatin can be dissolved into the strained stock to ensure a proper jell.To serve as a standing aspic, turn out the aspic and send to the table on a fine dish well ornamented with flower petals, buckler leaf sorrel, parsley, cooked crayfish, truffles, and other garnishes of this sort.(FaDiMP 166-7)

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Dobré jídlo ze slepiceRozkrájej pečenou slepici na malé kousky. Vezmi bílý chléb. Udělej řídké vaječné těsto. Roztluč šafrán a pepř a směs je spolu a smíchej to vše dobře v kádi a vezmi hmoždíř s čerstvým tukem a roztluč to všechno na moučku a srovnaj nahoře hladítkem. A přikryj to mísou a postav hmoždíř dnem do ohně, tak aby obsah měl rovnoměrné teplo a zůstával vláčným. Když začíná tvrdnout, vyklop slepici do mísy a podávej.(DBvgS 12)

Rybí paštikaChceš-li udělat paštiku z ryby. Tak oloupej rybu a odstraň kůži, když ji povaříš. A roztluč ji na malé kousky. Nasekej petržel a šalvěj. A přidej k tomu pepř a zázvor, skořici a šafrán. Zjemni to vše vínem a udělej řídké těsto a přidej do něj rybu a zalej vínem a přikryj řídkým těstem a udělej dokulata po celém obvodu. A nahoře udělej díru a nech se péci. Takto lze udělat taky slepici. Taky maso či zvěřinu nebo úhoře nebo ptáky.(DBvgS 16)

Vařená vepřová střeva a žaludekVezmi vařená vepřová střeva a žaludek. Rozřež vařená střeva na čtvrtky, velké a malé. Potom rozřež je na pružné řemínky. A také žaludek rozkrájej na kousy. A krájej je, oba žaludek i střevo, pak šikmo, tak jak si přeješ. Vezmi petržel, mátu, šalvěj, na tvrdo vařená vejce a většinou jemný kmínový chléb, a trochu pepře a vejce do mísy. Zdůrazni to octem a dobrým vývarem, aby se to nestalo příliš kyselým, a dej to na rozřezaná vepřová střeva a přidej k tomu tuk. Nechej ohřívat dokud to nazhoustne. Podávej a nepřesol.(DBvgS 22)

Opečené mléko [tvaroh]Chceš udělat opečené mléko. Tak vezmi je, netučné spíš řídké a sražené. Nakloň hrnec tak, aby to snadno sklouzlo do látkového pytlíku. Zavaž jej a vymáčkni tekutinu. Potom nechej odležet od rána do večera [v této fázi jsme získali tuhý netučný tvaroh]. Pak to tence nakrájej a pokládej na pekáč. Posol a dej na dřevěný rošt a nechej to dobře upéci. A přihoď na to trochu pepře a posyp máslem nebo tukem. Jestliže je masový den. A podávej.(DBvgS 26)

MihuleVezmi mihuli a nakrájej ji na šest kusů. Prostřední kus udělej menší než ostatní. A polož ji na dřevěný rošt. A dobře opeč. Vezmi prostřední kus, když je dobře opečen, a roztluč jej v hmoždíři. A přidej k tomu černou kůrku chleba. Vnitřek (chleba) dej do octa a přidej k tomu šáchor a pepř. A zázvor a kmín a muškátový květ a hřebíček. Jestliže chceš to uschovat, pak přiostři to octem a trochou medu. A vař a vlož dovnitř vychlazené. Takto uděláš pečenou niunaugen (devítiočko-asi nějaká ryba) nebo co chceš.(DBvgS 29)

Hovězí játraVezmi hovězí játra, která nejsou tvrdá a rozkrájej je na pět kusů. A polož je na rošt a opékej. Tak ony se pročistí. Pak oper je v teplé vodě neb ve vývaru, udělaném velmi tučně. Vař a nechej povařit dobře. A pak vyjmi je a nechej zchladnout. A nakrájej je dobře a vezmi pak polovinu kusu a roztluč v hmoždíři. A rozdrť k tomu kůrku z osmaženého chleba. Přidej k tomu pepř a zázvor, aby se to dostalo ostřejší chuť. A vezmi trochu anýzu. A dochuť octem a tekutým medem. A vař do té doby, než to zhoustne. A nechej zchladnout. A vlož tam játra jak

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chceš. A o svátcích udělej jelení játra. A játra z divočáka se dělají také. A takto lze připomenout si i další jídla.(DBvgS 31)

Chytré jídloChceš-li udělat chytré jídlo, uhněť řídké těsto z vajec a dobré mouky. Zahusti dobrým chlebem a nastrouhej. Oloupej kyselá jablka. Nakrájej je na větší (kousky) než tuk ze slepic. Smíchej dohromady. Vezmi lžíci a naplň těsto a rozděl je. A peč v tuku nebo na másle pokud není masný (postní) den. A podávej.[Nakolik receptu rozumím, jedná se o smažené koláčky z těsta z vajec, mouky a strouhanky plněné směsí krájených kyselých jablek a tuku ze slepic.](DBvgS 46)

Dobré pečivoNastrouhej sýr. Smíchej s vejci a kousky vařené slaniny. Udělej dobré těsto. A naplň je sýrem a vejci. A nadělej malé koláčky. A peč je na másle nebo na tuku. ... A podávej horké.(DBvgS 47)

Zapečené pyré z rybZapečené pyré z ryb. K tomu bys měl vzít okouna naloženého v octu. A pak jej vhoď do mléka. Které jsi z mandlí udělal. S rýžovou moukou dobře smíchej. A trochu tuku k tomu přidej. A svař. To je velmi dobré a nepřesol.(DBvgS 58)

Pyré s pórkemPyré s pórkem. Vezmi bílý pórek a nakrájej ho na malé (kousky) a dobře smíchej s dobrým mandlovým mlékem a rýžovou moukou a dobře povař a nepřesol.(DBvgS 67)

Hovězí slaninaHovězí slanina získaná z opečeného dobytčete a dobře uvařená. Nakrájená a stažená z kůže a zavinutá do šátku. Dobře okořeněná. A nechej ji dobře vychladnout. A tenké proužky uvařeného masa na prst silné namáčej v tekoucím rosolu. A nepřesol. A podávej.(DBvgS 101)

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Polévky

Brouet Rousset (Russet Broth) France, 14th c. (Viandier, 59)Take whatever meat you like, and onions sliced in rounds and parsley leaves and place them to fry in lard; and then sieve bread and livers with beef bouillon and wine and boil it with your meat and then finish off with ginger, cinnamon, cloves, grains of paradise, cassia buds, and temper with verjuice; and it will be reddish.(CiE 42)

Chicken Broth Variations Italy?, 14th c. (Liber de Coquina, 7) On Provincial broth: for an appetizing broth take chickens cut into quarters, fry with lard and onions. After add a little cold water, and then the liver. [Take] marjoram, rosemary, parsley, savory, saffron. Pound all these and moisten with the broth of the said flesh; and put it to boil with the flesh. After that take spices, cinnamon, cloves, nutmeg, fusticellos, cardamom, galangal, honey, ginger. After, pound its boiled liver with cooked egg yolks, enough to suffice. Moisten with the broth of flesh and make it boil. Then remove from the fire. On martin broth: for martin broth, take chickens and fry like above. And chop parsley with other aromatic herbs, add to the said flesh and a bit of cold water, mix with this. Then bread crumbs moistened with the aforesaid broth and likewise mixed. And let it boil a little and color it with saffron, and if you want add other spices. On Teutonic broth: for German broth, capons or fat chickens and boil well. Toss in parsley, mint, marjoram, rosemary, all beaten with saffron, and moisten with the broth, and let it boil a little. On Gallic Broth: For French broth, boil chicken. Then cleaned almonds well pounded with garlic, moistened with the lean chicken broth, place in another vessel. And when the chicken is cooked, mix the fat of the broth with the rest and boil. After, leave slices of bread in the broth to soak it up arranged in slices like a sunburst with spices sprinkled on top. And serve. On Sarracen Broth: for sarracen broth, take roasted capons and their liver with spices and toasted bread well pounded, moisten with good wine and verjuice. Then cut up the parts of the capons and with the aforementioned boil in a pot, add dates, dried Greek raisins, whole cleaned almonds and enough lard. Color it if you like. On Spanish Broth: for green Spanish broth, take chickens or whatever birds or meat and boil. Then pound well the liver with good spices and green herbs, add beaten eggs. And place in the broth to boil, but the broth should not boil too much. (CiE 42-3)

For to Make Potage of Oysters Northern England, 15th c. (Liber Cure Cocorum, 17)

Parboil your oysters and take them out; Keep well the broth, with out a doubt, And chop them on a board very small, And beat them in a mortar you shall; Add in their own broth for good, Add milk of almonds, I swear, And thicken it with starch, And fry small minced onion

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In oil, or boil them in milk you shall; Add powder therein of spices withal, And color it then with saffron good; It is considered restorative food. (CiE 43-4)

Jacobin Soup Savoy, modern-day border of Italy and France, 15th c. (Chiquart, 105) And to serve Jacobin Soup, you must have your beautiful capon, and according to the number at the feast, a hundred or two hundred capons that are very fat, and a great deal of other fowl to serve in default of these capons, and they should be roasted well and just right. And when the fat beef is being butchered, take the marrow bone and wash them well and right, then put them to boil in nice clean cauldrons along with good mutton. And then next take a quintal of very good cheese, Crampone and Brie, the finest that can be made and found, and cut these and clean well and just right, and then chop very minutely. And the cook who is appointed to make the said Jacobin soup will take two or three hundred breads and cut this bread into delicate slices and toast them very well, cleanly without burning, so they will be russet, and then place them in nice clean pots, and you should have two nice white clean tables to cut your toasted bread for the Jacobin soup. And then when you have your golden and silver platters lined up, in your platters place your bread nice and sweetly with the cheese on top. And take your capons and disjoint them, that is, remove the wings and legs and remove the back, and then take the white meat of the capon and cut it very finely, and this capon white meat sprinkle over your Jacobin soup. Then take the other parts of the capon, that is, the wings, legs and back and place neatly on top of your Jacobin soup. And take care with your bouillon of beef marrow and mutton that it's nice and sweet, and strain the soup into a big pot, nice and clean, and take a good bunch or bouquet of herbs like sage, parsley, marjoram and hyssop, they must be well cleaned and washed, and put it in your bouillon. And near the table where you will be serving the said soup Jacobin, have a good charcoal fire beneath your pots containing your bouillon so that it continues to boil. And with this bouillon cover your soup Jacobin. (CiE 44)

Soup Which Is Called Pinyonada (Pine Nut Soup) Spain—Aragonese-ruled Naples, 15th c. (Rupert of Nola, xv) Take a good quantity of pine nuts that are cleaned and add almonds and pound completely in a mortar. After they are pounded moisten it with chicken broth and pass it through a sieve. And when it is strained, place in a clean pot and let it boil and place in sugar, all the time stirring with a whisk. And when it is cooked remove from the fire and let it rest a while covered with a cloth and sprinkle sugar over the bowls. (CiE 45)

Royal Fava Beans Spain—Aragonese-ruled Naples, 15th c. (Rupert of Nola, liv) Take the whitest favas which have not been eaten by weevils. Then remove the skins so they are nice and white. And after boil them in clean water that is cold. And when they come to the boil remove them from the fire and pour off the water and drain them well in a manner that no water remains. Then take white almonds and clean and make milk of them but if you have goat's milk it will be better. Then put the favas in the pot to let them cook. Then put in the milk enough so that it will be soup and likewise add fine sugar and put it on the fire. And stir them in the manner of gourds and don't stop at all until they are cooked and test them for salt

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and all things, plus sugar and when it is well cooked place in pieces of sticks of cinnamon and let it cook well. And when it is cooked and soft enough lift it from the fire, and as you have added in the cinnamon, include a bit of rose water. And after plate it and sprinkle with fine sugar. And with such things you know that any vegetable that smells of smoke, you remove it with a bit of sour yeast in this manner. Take the yeast and put it in a cloth of linen that is white. And when the pot boils add this cloth with yeast in the pot and let it boil the whole time and it removes the smoke. Also if it is too salty take a white cloth of linen and bathe it in cold water and when it boils stir the cloth in the pot and put on the cover and place it on the coals and cover it very well while the cloth is in the pot and on the cover place a great amount of salt. And also under the pot, and then remove the cloth. Than take another cloth bathed in rose water and cover the pot with the cloth and place the cover over the cloth. And thus remove the salt in this manner from soups and the smoke and everything, it is a secret that no one sees at all.(CiE 59-60)

Parlem de Fideus (Noodle Soup) Spain—Aragonese-ruled Naples, 15th c. (Rupert of Nola, xx) Take the noodles and clean them of dirt. And when they are nice and clean take a pot that is clean and fill with good chicken broth or mutton that is very fatty and salted and place on the fire and when it begins to boil place the noodles in the broth with a pinch of sugar. And when the noodles are half cooked in the chicken or mutton broth, add in the pot goat's or sheep's milk. If perchance you can't find or don't have any, add that of almonds, for these should never be missing. And leave it so that everything cooks together. And when it is well cooked, lift the pot off the fire and let it rest a bit. And after take plates and sprinkle each with sugar and cinnamon.… Many prefer that things which are cooked in broth or meat should not have sugar or milk added. But all this is according to the appetite of the master and each person. And those noodles which are cooked in meat broth deserve good Aragonese cheese which is fine and well grated.(CiE 62)

Beer Soup with Cheese and Eggs (Zupa Piwna z Bryndza, lub Caseata)½ pound (250 g) leek greens3 cups (260 g) white cabbage, shredded as for sauerkraut1 cup (100 g) chopped chervil4 tablespoons (60 g) lightly salted butter4 tablespoons (30 g) speltflour2 cups (500 ml) Weissbier (wheat beer)4 egg yolks2 cups (500 ml) cold whole milk½ tablespoon caraway seed½ teaspoon ground ginger¼ teaspoon ground mace¼ teaspoon ground saffron1 tablespoon salt½ pound (250 gr) bryndza, farmer's cheese or any feta type cheese, cut into ½ inch dice

Put the leek greens in a stewing pan with 1 quart (1 liter) of water, cover, and stew over medium-low heat for 30 minutes. Strain the broth and discard the leek greens. Return the broth to the stewing pan and add the cabbage. Cover and stew over medium-low heat for

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30 minutes, then add the chervil and puree the hot mixture in a blender until it is smooth. Set aside.In a large stewpan or stock pot, melt the butter and brown the flour in it over medium-high heat until the roux turns a golden brown. Then add the reserved puree, 2 cups (500 ml) water, and the beer. Whisk the egg yolks into the milk, then add this to the soup mixture. Add the caraway seed, ginger, mace, saffron, and salt. Continue to cook the soup for 10 minutes, then add the cheese. Let the cheese heat in the soup for about 5 minutes, then serve immediately.(FaDiMP 159)

Millet Flour Soup (Zacierki)6 tahlespoons (90 g) lightly salted butter¼ cup (90 g) millet flour1/8 teaspoon ground saffron or to taste2 cups (500 ml) cold chicken stock4 egg yolks2 cups f 500 ml) cold whole milk3 tablespoons (45 ml) honey, or to taste2 teaspoons salt or to tastefreshly grated pepperlarge curd cottage cheesedried pot marigold (Calendula officinalis) petals (optional)

Melt the butter in a deep stewing pan or soup kettle. Add the millet flour and brown lightly over medium heat for 5 minutes. Stir the paste with a wooden spoon from time to time to prevent it from sticking. Dissolve the saffron in the chicken stock and combine with 2 cups(500 ml) of cold water. Pour this into the millet and whisk vigorously to remove any lumps. Cook over medium heat for about 10 minutes, letting the mixture come to a gentle boil to thicken. Beat the egg yolks until frothy, then combine with the milk. Reduce the heat underthe soup and add the egg mixture, whisking gently to keep it from curdling. Once the eggs have cooked and thickened the soup, add the honey, adjust seasonings, and serve immediately over bread torn into small pieces or with a spoonful or two of fresh curds. If served alone asa first course soup, garnish with dried marigold petals (use fresh when in season), pink radish flowers, or a mix of both.(FaDiMP 160)

Oat Flour Soup (Kucza)8 leek greens or 2 medium onions, chopped4 cloves garlic, cut in half lengthwise6 cups ( 1½ liters) capon stock or water1/8 teaspoon ground saffron3 tablespoons (45 ml) bacon drippings or lard4 tablespoons (30 g) fine oat bran4 tablespoons (30g) oat flour4 egg yolks¼ tablespoon ground ginger3 tablespoons (45 ml) Hungarian white wine vinegarsalt and pepper to taste

Put the leek greens, garlic, and capon stock in a heavy saucepan and cook over medium heat for 30 minutes. Strain the stock and discard the vegetables (medieval cooks would have tossed

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them into a slop pot for the chickens). Reserve 1 cup (250 ml) of the stock in a small bowl and dissolve the saffron in it. Heat the bacon drippings in a heavy saucepan. Mix the oat bran and flour together and add this to the drippings. Stir to form a paste, then brown it lightly over medium high heat for about 3 minutes, or until it begins to smell nutty. Add 5 cups (1¼ liters) of stock and whisk until smooth. Cook over medium-high heat for about 20 minutes, or until the liquid thickens, whisking it from time to time to keep it smooth.Beat the egg yolks into the saffron infusion and add the ginger. Pour this slowly into the soup, whisking vigorously. Let the soup cook until thick (about 10 minutes), then gradually add the vinegar, a little at a time, whisking it so that it does not curdle the eggs. Adjust seasonings and serve.(FaDiMP 161-2)

Fermented Barley Flour Soup (Kisiel)1 cup (250 ml) beer barm or 1 tablespoon active yeast in 1 cup (250 ml) lukewarmwater12 tablespoons (90 g) barley flour2 cups water1 cup (250 ml) thick beer (page 183)3 cups (750 ml) milk, or 2 cups (500 ml) milk plus 1 cup (250 ml) buttermilk, or 4 cups(750 ml) sheep's milk whey1 tablespoon salthoney to taste

Proof the beer barm or dry yeast. Put the barley flour in a deep work bowl and pour 2 cups (500 ml) of boiling water over it. Stir well with a whisk to remove lumps. When lukewarm, add the proofed yeast and the thick beer. Cover and let stand ovenight in a warm place to ferment or until desired sourness is achieved (2 to 5 days for a very sour soup). The flavor of this soup should be pleasantly tart, similar to yogurt. Fermentation time will vary greatly: during cool, dry weather more time is required.Once the ferment settles, strain off the water and pour the mixture into a large saucepan and bring to a gentle boil over medium heat. Add the milk and salt. When the mixture is scalded, it is ready to serve. Honey may be added to the soup before sewing or individuals may sweeten it to taste at the table. This dish was eaten with a wooden spoon or with sops in medieval times.(FaDiMP 164-5)

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Hlavní jídla

Diz ist ein guot spise von eime lahs [This Is a Good Salmon Dish]Take a salmon, scale it, split and cut the two halves in pieces. Chop parsley, sage, take ground ginger, pepper, anise, and salt to taste. Make a coarse dough according to the size of the pieces, sprinkle the pieces with the spices, and cover them completely with the dough. If you can fit them into a mould, then do so. In this way you can prepare pike, trout, bream, and bake each one in its own dough. If it is a meat-day, however, you can prepare chickens, partridges, pigeons, and pheasants, provided that you have the moulds, and fry them in lard or cook them in their moulds. Take chicken breast or other good meat. This will improve your art of cooking even more, and don’t oversalt.(FiMT 70)

Blank-Mang [White Dish]Take capons and cook them. Then remove them from the pot. Take blanched almonds. Grind them and mix them with the capon broth. Cast the [almond] milk in a pot. Wash rice and add it and let it cook. Then take flesh of capons, tear it small, and add it. Take white grease, sugar, and salt, and cast them in. Let it cook. Then divide it into portions and garnish it with red or white confectioned anise and with almonds fried in oil, and serve it forth.(FiMT 86)

Tourtes parmeriennes [Parmesan (Parma) Pies]Take mutton, veal or pork and chop it up sufficiently small; then boil poultry and quarter it—and the other meat must be cooked before being chopped up; then get fine powder and sprinkle it on the meat very sensibly, and fry your meat in bacon grease. Then get large open pastry shells—which should have higher sides than usual and should be of the size of small plates—and shape them with crenelations (square, saw-toothed indentations at the top); theyshould be of a strong dough in order to hold the meat. If you wish, you can mix pine-nut paste and currants among the meat, with granulated sugar on top; into each pasty put three or four chicken quarters in which to plant the banners of France and of the lords who will be present, and glaze them with moistened saffron to give them a better appearance. For anyone who does not want to go to such expense for poultry, all he has to do is make flat pieces of pork or mutton, either roasted or boiled. When the pies are filled with their meat, the meat on top should be glazed with a little beaten egg, both yolks and whites, so that this meat will hold together solidly enough to set the banners in it. And you should have gold-leaf or silver-leaf or tin-leaf to glaze the pies before setting the banners in them.(FiMT 87)

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Gratonata of chickens [Chicken with Verjuice]Cut up your chickens, fry them with pork fat and with onions; and while they are frying add a little water so that they cook nicely in the pan; and stir them often with a large spoon; add spices, saffron, and sour grape juice [verjuice], and boil; and for each chicken take four egg yolks, mix them with verjuice and boil this separately; and beat everything together in the pan, and boil everything together with the pieces of chicken; and when it boils remove it from the fire and eat it.(FiMT 89)

Ravieles [Ravioli]Take fine flour and sugar and make pasta dough; take good cheese and butter and cream them together; then take parsley, sage, and shallots, chop them finely, and put them in the filling. Put the boiled ravieles on a bed of grated cheese and cover them with more grated cheese, and then reheat them.(FiMT 98)

For to Make Pomes Dorryle and Other Things [To Make Golden Apples and Other Things]Take the flesh of raw pork and grind it small. Mix it up with strong powder, saffron, salt, and currants. Roll it into balls and wet it well in egg white and cook it in boiling water. Take them out and put them on a spit. Roast them well. Take ground parsley and press it together with eggs and plenty of flour and let the paste flow from above the spit. And if you wish, take saffron instead of parsley and serve it forth.(FiMT 100)

Raymonia [Pomegranate Dish]If you want to make a raymonia, take hens and cook them with salted meat. And take unblanched almonds, and wash them in lukewarm water, and grind them very strongly, and dilute with hen’s broth, and strain. Afterwards, take pomegranate verjuice or pomegranate wine and add it. Then boil it and add enough sugar.(FiMT 113-4)

Pex Frit Ab Escabeyg [Fried Fish with Escabèche]Take good fish and fry it. Then take finely chopped onion, and fry in oil. Then take roasted bread soaked in vinegar, and some of the flesh of the fish with spices, and grind all these with the fried onion. Then, when well ground, blend it with hot water, and turn it into the pan in which the onion cooked; and add a little vinegar for seasoning. And when it boils, pour it over the fish on a platter. And if you wish, add ground parboiled parsley; and hazelnuts as well.

Adafina [Stuffed Buried Jewish Dish]Meatballs flavored with cumin and other spices, rose water, and onion juice are cooked in a pot between two layers of cinnamon-flavored omelette and covered by a third omelette of egg combined with pounded meat, salt, pepper, cinnamon, and rose water. The dish is served

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garnished with pistachios, pine nuts, mint leaves, and a sprinkling of spices.(FiMT 120)

Mig-raust ab let de melles [Mig-raust with Almond Milk]If you want to make mig-raust with almond milk, do it this way: First roast some hens. Then take stock made from other hens, and make stock with the insides of the roasting hens, plus salted pork; and then take blanched almonds, and make milk with the stock. And take the livers and pound them well, and mix them with the said milk. And set this to boil with good spices: pepper, ginger, cloves, cinnamon, and then add a sour ingredient and white sugar. Andboil all this, until you know that it is cooked. Then serve it in bowls together with the hens; and if you wish, serve the hens on platters. . . . And if by chance you don’t want to add sugar, use good honey.(FiMT 121)

Panades de pols . . . ab aldem [Poultry Pie with Egg and Verjuice Sauce]Take parboiled hens, and put them in pastry with slices of salted pork; and make the sauce. Take eggs, beat them, and add as much verjuice as necessary. When the pie is cooked, pour the sauce in the pie, and return it to the oven briefly, so the sauce thickens. And if you don’t have verjuice for the sauce, use vinegar.(FiMT 121)

I gnocchi [Cheese Gnocchi]If you want some gnocchi, take some fresh cheese and mash it, then take some flour and mix with egg yolks as in making migliacci. Put a pot full of water on the fire and, when it begins to boil, put the mixture on a dish and drop it into the pot with a ladle. And when they are cooked, place them on dishes and sprinkle with plenty of grated cheese.(FiMT 127)

Torta d’anguille fresche [Eel Torta (Pie)]If you want to make a pie of fresh eels, take the eels, half-boil them, and cook with them parsley and mint and purslane [?], then cool and take them apart by hand. Discard the skin and the bones. Take good walnuts, skin them with boiling water, then crush them slightly. And take a libra [pound] of almonds, make them into milk, and cook it until it becomes very thick; and set it aside to cool; it will be a junket. Then put these things in a pan; make a crust; herbs should be chopped, and add strong spices, saffron, and twelve chopped dates. And when it is cooked, remove it; and if [the eels] were not fat, add good oil.(FiMT 129)

Von gefuelten hechden [About Stuffed Pike]Stuffed pike you prepare in the following way: you take suitable pike, scale them, and pull the intestines out through the gills. Take fish of any kind, boil them, and remove the bones. Grind them in a mortar, and add

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chopped sage, ground pepper, caraway, saffron, and salt to taste. With this you stuff the pike, and sprinkle them with salt on the outside. Roast it on a wooden grill and grill it nicely.(FiMT 138)

Einen fladen [A Flat Cake]If you want to make a flat cake of meat, take meat which comes from the loin or from the belly, and take marrow. See to it that it is boiled well, and chop it small. Grate half as much cheese, add it, mix it with eggs so that it thickens, season with pepper, and put it on a thin dough. Put it into an oven, and let it bake. Serve it hot.(FiMT 139)

Der ain rech hawp machen will [If You Want to Prepare Roe’s Head]Singe it first and (boil it) until the meat comes off so that you can cut it and remove the bones. Chop the meat and the skin finely, and prepare it with eggs, herbs, and wine. Then take the four bones and fill the top two with the brain, and chop the brain with hard grains, grapes, and herbs to taste. And make four good egg-crêpes for the four bones, make a good stuffing of meat, and put it on the crêpes. Wrap the crêpes around the bones so that the bones are stuffedwith the hash. Then it is ready.(FiMT 140)

Cold Sage (Chicken Salad) France, 14th c. (Viandier, 136) Take your poultry and put it to cook in water; then let it cool. And then pound ginger, cinnamon buds, grains of paradise and cloves, without straining them, then pound bread, parsley and sage and a bit of saffron with the greens, if you like, to make it bright green and pass it through a sieve; and some sieve hard boiled egg yolks moistened with vinegar. Cut up your poultry in half, quarters or in parts, and place it in a plate with the sauce on top, and on that have hard boiled eggs, cut into morsels with a knife and not crumbled by hand. (CiE 40)

Hericoc of Mutton France, 14th c. (Viandier, 40) Take your mutton and place it all raw to fry in lard, and cut it into small pieces, with onions finely chopped and moisten with beef bouillon, and add in wine and verjuice and mace, hyssop and sage and let it boil well together.(CiE 45)

Venoison of Fresh DeerFrance, 14th c. (Viandier, 43) Venoison of deer and fresh young wild goat. Parboil and lard all along, and with mace, and a great deal of wine, cook well and eat with cameline or place in a pastry shell parboiled and larded and eat with cameline.(CiE 45)

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Roast Pork France?, 14th c. (Tractatus de modo preparandi et condiendi omnia cibaria, 9) Roast pork flesh: Take (the part) around the kidneys with the loin or next to the spine on the back and if you like toss in wine for a day so that it whitens and becomes more tender and flavorful. And roast on a spit and place a pan underneath with wine and chopped onions to collect the dripping fat. After cut into bits and let it fry a bit with the aforementioned fat and fried onions and season with spices. Some roast more simply, they eat it without seasoning, but with green sauce and sprinkled with salt. There are even those who finely chop pork or beef flesh and place in a drink with a bit of wine or water, completely covered with its own broth or fat; they allow it to boil until fully decocted, often stirring. After they add onions, then season with spices.(CiE 46)

Lamb or Veal Italy?, 14th c. (Liber de Coquina, 406) A dish of lamb or veal. Take meat from lamb or veal and cut into fine strips the size of two fingers. Then place to cook in boiling water. And when it seems to be boiled, place in sugar, and some of the best wine. After, add in good spices pounded and moistened with the same broth. And when the meat is cooked remove the pot from the fire and put in eggs well beaten in a bowl with a bit of the broth cooled, heat gently and mix the said broth with a spoon.(CiE 46)

For Powme Dorrys (Golden Apples of Pork) Northern England, 15th c. (Liber Cure Cocorum, 37)

Take pork and grind it raw, I know Moisten it with beaten eggs; then Cast flour to make it in a ball; In simmering water you shall cast it To harden, then you take it up, Skewer it well for god's sake. Make it golden with egg yolks then With a feather at the fire, as I show you; Both green and red you may make it With juice of herbs I undertake; Hold under a dish that nothing be lost, More frugal it is as you well know. (CiE 46-7)

Stwed Beeff (Beef Stew) England, 15th c. (Harleian, 72) Take faire Ribbes of ffresh beef, And (if thou wilt) roste hit til hit be nygh ynowe; then put hit in a faire possenet; caste ther-to parcely and oynons minced, reysons of corauns, powder peper, canel, clowes, saundres, safferon, and salt; then caste there-to wyn and a litull vynegre; sette a lyd on the potte, and lete hit boile sokingly on a faire charcoal til hit be ynogh; then lay the fflessh, in dishes, and the sirippe there-uppon, And serve it forth.

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Take fair ribs of beef, and if you wish, roast it until it is nearly enough, then put it in a fair pot, cast therein parsley and minced onions, currants, ground pepper, cinnamon, cloves, sanders, saffron, and salt. Then add in wine and a little vinegar. Set a lid on the pot and let it boil gently on a fair charcoal (fire) until it is done. Then lay the flesh in dishes with the syrup thereon. And serve it forth. (CiE 47)

A Janet of Young Goat Spain—Aragonese-ruled Naples, 15th c. (Rupert of Nola, xii) Take the front thigh of a young goat and cook it in a pot. And when it is cooked remove from the pot and cut it into pieces as large as a nut. Then take good salt pork that is fatty and fry the kid with a bit of onion. Then take almonds that are toasted and pound in a mortar with a good piece of the goat's liver cooked on the coals along with the crumb of bread toasted and soaked in white vinegar. And all should be pounded together with a pair of egg yolks for each plate. And when it is all well pounded moisten it with good broth. And after pass it through a sieve and when it is sieved, place it in the pot where it should boil with all fine spices and add likewise the kid in the pot together with the sauce and let it cook. When it is cooked add a bit of chopped parsley in the pot and also sugar. And make it so that the sauce tastes a little of vinegar and place in the grease from the pot in which was first cooked the goat and put in a lot, and thus it is done. (CiE 48)

A Dish of Roasted Cat Spain—Aragonese-ruled Naples, 15th c. (Rupert of Nola, xxix) Take a fat cat and slit its throat. And when it is dead remove the head and be sure that no one eats it, for they might go mad. And after skin it well and cleanly open so that it is clean. And when it is clean, take it and place it in a cloth of clean linen and bury it in the earth where it should stay a day and a night. And after remove it from there and place it on a spit before the fire to cook. And while it is cooking baste it with good garlic and oil and when it is greased, beat it well with a rod and do this until it is cooked, greased and beaten. And when it's cooked take and carve it as you would a rabbit and place it on a big plate and take the garlic and oil that's been moistened with good broth so that it's clear, and pour it over the cat. And then eat it, truly a singular dish. (CiE 49)

To Stuff a Shoulder or Other Part (Mutton) Italy, 15th c. (Anonimo Toscano, 17) Take a shoulder of mutton and remove the meat from the bone, and take cured pork belly and chop everything together and beat it with a knife on the cutting board. Then take aromatic herbs in good quantity, pound with spices and saffron, and mix it in with the meat and pork. Add fresh cheese, well pounded with egg, in good quantity and moisten so that it will be not too firm or soft. Then take a caul from a pig or sheep and lay it on the table, and place in the center this meat and spread on the caul. Then take the bone from the shoulder and set it into the meat, then take the other half of the meat and place it over the bone on the other part, so the bone is in the middle, then cover everything with the caul. Then place on a grill of iron and roast until it is done, and serve it. Similarly you can make other parts.(CiE 49)

Fowl France, 14th c. (Viandier, 102)

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Peacock, roasted. Kill it like a goose and leave the head and the tail on. Lard it and put on a spit and roast golden and eat with fine salt. And it lasts a good month after it's cooked, and if it gets moldy on top, remove the mold, you'll find it white, good and fine underneath.(CiE 49)

Roast Chicken France?, 14th c. (Tractatus de modo preparandi et condiendi omnia cibaria, 384–5) There are those who in winter time prepare young chickens in this way: first they inflate so that the skin and flesh become separated, then they are placed in the skin of goose legs, then they fill the interior from all sides with these condiments: they take hyssop, parsley and sage, a little parboiled and chopped finely, and you take lean pork flesh and bacon and chicken livers and hard boiled eggs and especially veal; hack that on a board with two knives. Then they add to this mince spices with salt, namely white pepper, long and black, ginger, cinnamon, the which condiments are stuffed inside and outside the chicken and well sewed or tied. They roast it at a distance so that it doesn't rupture and the interior is neither raw not burnt. Roast chicken can be eaten with verjuice or white wine poured on, nor does it need another condiment for it will be flavorful enough.(CiE 50)

Stuffed Goose Neck France?, 14th c. (Tractatus de modo preparandi et condiendi omnia cibaria, 386) There are some who prepare the head and neck in this way: first remove the neck bone; then fill the skin like a sausage with these condiments: take blood with fat and egg yolks and cooked herbs, and they chop up well with a knife on a board, adding spice, with which they fill the neck, and tie the ends and cook in water, after roasting on a grill over the coals, and they eat it. I say the same can be done of the neck of swans or cranes.(CiE 50)

Chykonys in Bruette (Chickens in Broth) England, 15th c. (Harleian, 23) Take and boil chickens and cut them into mouth-size pieces, then take pepper, ginger, and bread crumbs and moisten it with broth and with ale and color it with saffron and serve it up. (CiE 50-1)

Rose (Of Capon) Northern England, 15th c. (Liber Cure Cocorum, 13) Take rice flour as white as silk, And pour in almond milk; Boil it till it is thick, then Take flesh of capon or else of hen; Look you grind it wonderfully small, And then you add in to it all; Color with alkanet, sandalwood, or else with blood, Stuff in cloves and mace good; Season it with sugar great plenty, This is a rose, as cooks tell me.(CiE 51)

Obrněné kuřeSpain—Aragonese-ruled Naples, 15th c. (Rupert of Nola, xiv)

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Vezmi kuře a umísti je na rožeň před oheň a když je zpola upečené, potři je tukem. Pak vezmi dobře ušlehané vaječné žloutky a po slabých vrstvách je postupně natírej na kuře. Pak vezmi mouku a zlehka ji nasyp na kuře přes žloutky. Po celou dobu kuře otáčej a krusta bude ještě lepší než kuře. A toto je způsob, jak vyrobit obrněné kuře. (CiE 51-2)

Fresh SalmonFrance, 14th c. (Viandier, 194) Lard it, and keep the backbone in for roasting, then cut it into pieces and cook in water, wine and salt, and eat it with a janet pepper sauce or cameline. Some put it on the grill to eat, and in a pastry, if you like, powdered with spices and eaten with cameline. If it is salted, it should be cooked in water without salt and eaten with wine and chopped chives. (CiE 52)

Oysters France?, 14th c. (Tractatus de modo preparandi et condiendi omnia cibaria, 389) Cook oyster fish, that is oysters, for a small part of an hour in pure water. Then add cinnamon, ginger, pepper, cumin and crush well with saffron, and moisten with wine or almond milk and a bit of water and let it boil in a pan with onions fried in oil. When it begins to boil, place the boiling water with the oysters. And serve. (CiE 52)

Good Tuna Casserole Spain—Aragonese-ruled Naples, 15th c. (Rupert of Nola, xlvii) First take the tuna and if you like for your master, take the eyes of the tuna and place them in a casserole and likewise take the belly and paunch with almonds, pine nuts and place all together with the eyes in the casserole with a bit of oil and juice of oranges. And after take all the spices and all the herbs like parsley and mint and pound all so that it is well crushed and place this in the casserole with the said spices, and the said almonds being blanched and place in the oven to cook. And a royal sauce you make with garlic and oil.(CiE 52-3)

Lamprays Bake (Lamprey Pie) Take and make fair round pastry crusts of fine dough, and take fresh lampreys and let him bleed three fingers from the end of the tail, and let him bleed in a vessel, and let him die in the same vessel in the same blood. Then take brown bread and cut it and soak it in vinegar and draw through a strainer, then take the same blood, powdered cinnamon, and add it in until it's brown. Then add in ground pepper, salt, and a little wine, so the vinegar isn't too strong. Then scald the lamprey, cut off the skin, and lay him in the crust until it is covered. Then cover it with a lid, except for a little hole in the middle, and at that hole, blow into the pie with your mouth, a good blast of air. Then quickly close the hole in the middle so the air stays inside, and keeps up the upper crust so it doesn't fall down. When it is hardened in the oven a little, poke the pie with a pin fastened to the end of a stick, so you can break the pie [later]. Then let it bake and serve it cold. When the lamprey is taken out of the pie and eaten, take the juice in the pie and put it in a pan and add wine, powdered ginger and let it boil on the fire. Then take

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light bread moistened in wine and lay these sops in the pie of the lamprey and pour the juice above it, and eat it hot, for it is food fit for a Lord. (CiE 53)

Fava Beans France?, 14th c. (Tractatus de modo preparandi et condiendi omnia cibaria, 394) New fava beans or peas or grains of new wheat, they are able to make in this way.… [Boil] first in water, then they are cooked sufficiently. Next, pound in a mortar pepper, ginger, saffron, cumin and cinnamon, then distemper with almond milk or sheep's and egg yolks, hard or soft, and make it boil with some of the newly cooked favas, always stirring with a spoon. Then remove from the fire and add in other new favas, and serve. (CiE54)

Little Leaves Italy?, 14th c. (Liber de Coquina, 2–3) To make little leaves, take parsley, fennel, dill and onions, chop them thoroughly with a knife on a board and fry well with oil, and using other little leaves, fry like these except they should be well pounded first … and with them add in a little water. You can even add fresh fish, raw without bones, with marjoram and rosemary, parsley and good spices mixed with cloves and pounded well in a mortar with the aforementioned fish. Make from this little tomacella sausages or meatballs like little acorns, and you can put it in with the aforementioned vegetables. And to these vegetables you add pepper agreeably, and if the said vegetables you want to chop, do it with a knife. Moisten however with meat broth and then let it boil. And if you want with the same vegetables some sausages or other salted meat or meatballs. The tomacella mentioned before that was made of fish, you can also make with pork loin, and you add in some spices. For fasting days: Thus you can make the best leaves on fasting days, take parsley, dill, marjoram, fennel, onions, spices and saffron. Pound everything in a mortar. Then cook with oil and serve. (CiE 55)

White Leeks Savoy, modern-day border of Italy and France 15th c. (Chiquart, in Flandrin and Lambert, Fêtes Gourmandes, 69) To make white leeks, have the person who is appointed take the leeks and chop them up very fine and wash them well and place to boil. And then take a good piece of salted pork chine and clean it very well and place to boil with it, and when they are well boiled, remove them to nice clean tables and save the water in which they have boiled. Take a good mortar of blanched almonds, and then take the bouillon in which the said leeks have been boiled and pound the almonds, and if you don't have enough bouillon then use beef broth or mutton—and be careful that it's not too salty. Then place your broth to boil in a nice clean pot. And then take two nice clean knives and chop your leeks, and then pound them in the mortar. And being pounded, add in your bouillon of almonds and the boiling water. And being boiled, when you want to dress it, put your meat in beautiful platters and the leek bouillon put on top. (CiE 55-6)

Caboges (Cabbage) England, 15th c. (Harleian, 6)

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Take fair cabbages and cut them, and pick them clean and wash them. Then parboil them in fair water and then press them on a fair board. And then chop them and cast them in a fair pot with good fresh broth and with marrow bones and let it boil. Then grate fair bread and cast therein, and cast therein saffron and salt or else take good gruel made of fresh flesh, draw through a strainer and cast therein. And when you serve it up, knock out the marrow from the bones and lay two or three mouthfuls in a dish as seems best and serve forth.(CiE 56)

Tansy England, 15th c. (Harleian, 86) Take fair tansy and grind it in a mortar. Take egg yolks and whites and draw them through a strainer and strain the juice of the tansy through a strainer and mix the eggs and the juice together. Then take fair grease and cast it in a pan and set over the fire till it melts and cast the stuff thereon and gather it together with a saucer or a dish as you like, more or less, and turn it in the pan once or twice. And so serve it hot, sliced.(CiE 56)

Tiny Leaves and Fennel Italy, 15th c. (Anonimo Toscano, 2) Take spinach, orache, clean well and boil them. Then remove and beat well with a knife. Then take parsley, fennel, anise, with onions and pound and chop with a knife, and fry in good oil. Then take other tiny herbs and fry them together, and add a bit of water and let it boil, and place in pepper and spices, and serve it. Another way, you can add in beaten eggs, fish meat without bones, meat of mutton or pork, or salted meat. Diversify it according to the discretion of the good cook. Or using rosemary, parsley with good fish or pounded meat, country folk make mortadella and comandella and many other things. In this way you can use domestic herbs or wild if you can't get them from the garden. (CiE 57)

Eggplant Casserole Spain—Aragonese-ruled Naples, 15th c. (Rupert of Nola, xviii) Take eggplants and clean them of the skin and cut each in three or four slices and place them to them to cook in good mutton broth with an equal amount of onions and cook until they are well done. Being cooked remove them from the pot or casserole and press them well with a board. And when they are well flattened add in good Aragonese cheese which is grated and egg yolks and after flatten everything as if it were a stuffing of kid. Then place on fine sauce. To make the sauce place in the casserole ginger, mace, nutmeg, as well as fresh cilantro and parsley all mixed together. Then place the casserole in the oven and when it is cooked sprinkle on sugar and cinnamon and serve it forth.(CiE 58)

Gruyau (Barley Gruel) France, 14th c. (Viandier, 163) A gruyau of cleaned barley. If it is not cleaned, prepare it by pounding well like wheat in a mortar and then cook it and crush it and let it boil with almond milk, and put in salt and sugar. Some pound and sieve, but it should not be too thick. (CiE 60)

Furmente Northern England, 15th c. (Liber Cure Cocorum, 7)

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Take wheat and pick it fair [and clean] And put it in a shiny mortar; Pound it a little, sprinkle with water Till it hulls, no lying. Then undo it well, need you must; Wash it fair, put it in pot; Boil it till it bursts, then Lay it aside, as I know. Take now milk, and heat it up Till it be thickened to sop. Add in yolks of egg, And keep it well, lest it burn. Color it with saffron and salt it well, And serve it forth, Sir, at the meal; With sugar candy, you may sweeten it, If it be served in a great Lord's house. Take black sugar for lower men; Be careful with it, for it will burn. (CiE 60-1)

Farro of Spelt Italy, 15th c. (Anonimo Toscano, 23) Take faro of spelt clean and cracked, and let it boil a bit, and toss away the water, wash the said faro well and return to cook in goat or sheep's milk, or almond until it is well cooked. Chop some fresh cheese and mix with egg white and place in the boiling faro, and boil a bit. Then add flesh of a young hen or chicken, as with blancmanche, and on top place pork fat; and if you want to make it yellow, color it with saffron and egg yolks, and sprinkle with sugar. The texture of this dish is similar to a risotto, though this was probably the original ingredient used before rice became popular in the Middle Ages. The dish is called farro, though today farro and spelt designate the name of the grain itself, an ancient ancestor to modern wheat. Whole farro can be found in Italian specialty shops and can also be soaked overnight before cooking, much like beans. (CiE 62)

Gruel of Mixed Grains (Kasza z Róznych Ziaren)1 pound (500g) wheat groah coarsely broaken (see note)2 quarts (2 Iiters) strained ham or meat stock6 ounces (171 g) Wroclaw trencher bread (page 180) or any dense rye bread that is not flavored with caraway6 ounces (175 g) Good-King-Henry (Chenopodium bonus-henricusi) small leaves and tender shoots1 cup ( 100 g) chopped small-age leaves (leaves of soup celery)½ cup (50 g) minced parsley½ cup (I00 g) coarsely chopped onion1 teaspoon minced rocambole garlic

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1½ cups (265 g) millet kasha2 tablespoons (30 ml) apple cider vinegarcoarsely ground pepper and salt to taste

Put the groats in a deep bowl and cover with boiling water. Soak 2 to 3 hours or until the grains begin to swell. Drain the groats and put them in a deep stewing pan with 2 cups (500 ml) of ham stock and 2 cups (500 ml) of water. Bring to a gentle boil and cook uncovered over medium heat for about 1 hour, or until tender.While the groats are cooking, put the bread in a bowl and cover with 2 cups (500 ml) of boiling ham stock. Let the bread soak until soft (about 30 minutes).Put the Good-King-Henry, small-age, parsley, onion, and garlic in a stewing pan with 3 cups (750 ml) of ham stock, cover, and cook for 15 minutes over medium heat. Combine the vegetables and their liquid with the bread and its liquid, and puree to as fine a consistency as possible. Add this to the pot with the cooked groats, then add the millet and any remaining ham stock (about 1 cup1250 ml).Continue cooking for 20 to 25 minutes or until the millet is tender and the gruel is thick. Stir often to keep the mixture from scorching on the bottom. Additional ham stock or water may be added. When the millet is thoroughly cooked, add the vinegar and pepper. Be generous with the pepper. Season with salt.Note: For authenticity's sake, Polish wheat (Triticum polonicum) - a good boiling groat - or poulard wheat (Triticum turgidum) can be used. The latter is very small-grained and resemblesrice when cooked. These old wheats were used by both the peasants and the rural nobility mostly as groats or grits or for pasta flour. To create the broken texture, mash the groats in a mortar so that large portions of the berries are broken in half or into small bits. The texture need not be even.(FaDiMP 147-8)

Courtier's Pottage (Strawa Dworzanina)1 cup (200 g) small, dry field peas4 cups (700 g) millet kasha8 ounces (250g) streaky bacon, diced small½ cup (100 g) coarsely chopped onion2 tablespoons (30 ml) vinegar1 cup (100 g) minced parsleysalt and black pepper to taste

Cover the peas with boiling water and let stand overnight. The next day, drain and cook in salted water until tender (about 25 to 30 minutes). While the peas are cooking, put the millet in a deep stewing pan and pour 5 cups (1.25 liters) of boiling water over it. Cook over medium heat and stir from time to time to keep the millet from sticking to the bottom. Add more water if necessary, and beat vigorously to create a smooth texture. The millet should become very thick (like polenta) after about 40 minutes total cooking time.After the peas have boiled, drain and add them to the millet. Clean the pan in which the peas were cooked and add the bacon. Brown the bacon lightly for 5 minutes, then add the onion and cover.After the onion is tender (about 3 minutes), add this to the millet, including all the drippings from the bacon. Add the vinegar and parsley, and season to taste. Pour the pottage into a large, shallow serving dish. Guests serve themselves at the table from the common bowl.(FaDiMP 149)

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Compositum of Cabbage, Chard, Dill, and Mushrooms (Kompositum z Kapusty, Cwikly, Kopru i Grzybów)1 medium onion cut in half lengthwise, then cut info thin slicer8 cups (680 g) white cabbage shredded as for sauerkraut4 cups (200 g) chard shredded as for sauerkraut½ cup (25g) finely minced lovage1 cup (100 g) chopped dill4 ounces (125 g) mixed wild mushrooms, coarsely chopped½ cup (60 ml) garlic-flavored vinegar4 tablespoons (60 g) lightly salted buttersalt and pepper to taste

Preheat the oven to 375°F (190°C). Scatter half of the onion over the bottom of a heavy, 4-quart (4-liter) baking pot, preferably earthenware. Scatter one-third of the cabbage over this, then one-third of the chard. Sprinkle half of the lovage and dill over this, then cover the mixture with the mushrooms. Scatter the remaining onions over this, another one-third of the cabbage, and all the remaining chard, lovage, and dill. Cover with the rest of the cabbage, and add 1 cup (250 ml) of water and the vinegar. Cut the butter into thin pieces and dot the top of the cabbage with them. Cover the pot with a tight lid and bake in the oven for 45 minutes. Then stir the mixture and serveimmediately.(FaDiMP 150)

Stew of Parsnips, Leeks, and Alexanders (Duszony Por z Pasternak i Gier)4 pounds (2 kg) leek greens (use the leafy part that is normally discarded)3 pounds (1.5 kg) small parsnips, trimmed, pared, and sliced on a slant to resemble thick potato chips2 cups (175 g) sliced leek, white part only2 cups (175 g) white cabbage shredded as for sauerkraut1 cup (200 g) coarsely chopped onion4 cloves rocambole garlic sliced in half lengthwise6 tablespoons (90 ml) honey1/8 teaspoon ground saffron½ teaspoon ground cinnamon½ teaspoon ground cumin1 tablespoon salt2 tablespoons (30 ml) Hungarian white wine vinegar1 cup (100 g) coarsely chopped alexanders (leaves and small stems only)

Boil the leek greens in 1 gallon (4 liters) of water until soft and until the stock is reduced by one-fourth (about 1 hour). Strain and reserve the liquid, discarding the leek greens. Put the stock in a stewing pot with the parsnips, sliced leeks, cabbage, onion, and garlic. Cover and stew 45 minutes, or until the parsnips are tender, then add the honey, saffron, cinnamon, cumin, salt, and vinegar. Stew 15 minutes, then add the alexanders. Let the alexanders cook for about 5 minutes, then serve immediately over pieces of stale manchet bread or cheese dumplings (see following recipe).(FaDiMP 151)

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Cheese Dumplings (Kluski z Bryndza)1 cup (125 g) breadcrumbs1 cup (125 g) barley flour1 teaspoon gtound mace4 tablespoons (60 g) lightly salted butter2 pounds (1 kg) bryndza farmer's cheese or any feta type cheese8 chicken egg yolks or 4 goose egg yolks

Mix the bread crumbs, flour, and mace in a large work bowl. Melt the butter and combine with the crumbs, mixing thoroughly until the mixture is loose. Grate the cheese on the small holes of a vegetable grater and add this to the crumbs. Beat the yolks until frothy, then combine with the mixture. Work this with the hands into a soft paste. Mold the dumplings so that each weighs about 2 ounces (60 g) and resembles a long potato or gefilte fish. Set the dumplings on a bakingsheet or large plate to dry for about 20 minutes.While the dumplings are drying, bring 1 gallon (4 liters) of salted water to a rolling boil in a large stewpan or soup kettle. Turn back the heat to medium-low so that the water is barely quivering.Add the dumplings. When they rise to the surface (in about 15 minutes), they are done. For each individual, place 2 or 3 dumplings in a bowl and serve the parsnip stew over them. These dumplings should be served immediately; once they are cold, they become tough and heavy.(FaDiMP 152)

Chicken Baked with Prunes (Kurczak Pieczony z Suszonymi Sliwkami)1 medium onion, cut in half lengthwise and sliced thin3 cups (260g) white cabbage, shredded as for sauerkraut1 pound (500 g) large prunes with pits (pits add flavor)1½ cups (150 g) chopped parsley30 juniper berries5 pound (2.5 kg) roasting chichen, gutted and cleaned (the head and feet were not removed in the Middle Ages)8 bay leaves, bruised4 ounces (125g) streaky slab bacon thinly sliced¾ teaspoon ground ginger½ teaspoon ground cinnamon2 cups (500 ml) red Hungarian wine1/2 teaspoon dill seed

Preheat the oven to 375°F (190°C). Spread the onion over the bottom of a large earthenware baking pan, then cover this with the cabbage, prunes, 1 cup (100 g) of parsley, and the juniper berries, taking care to distribute the ingredients evenly. Cut the chicken in half and spread the two halves butterfly fashion and cavity side down on top of vegetables and prunes. Tuck the bay leaves into spaces around the chicken. Place strips of bacon on top of the chicken. Mix the ginger and cinnamon with the wine and pour this over the bird. Scatter the remaining parsley over the top and then scatter the dill seed over this. Cover with a tight-fitting lid and bake 1 hour.Serve hot with the chicken on a platter and the vegetables and fruit in a shallow basin. Boiled millet refried in oil or butter may be served as a side dish to be eaten like rice. The chicken may be accompanied by a green mustard sauce (see following recipe).(FaDiMP 154-5)

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Lentils and Skiiets with Bacon (Soczewica i Kruczmorka z Boczkiem)4-ounce (125g) piece of streaky slab baconhearts and giblets of a chicken (or discarded bones and carcass from a previous meal)8 leaves of rocambole garlic, or small leek leaves1 pound (500 g) green or brown lentils3 teaspoons salt½ teaspoon ground ginger1 cup (100 g) skirrets, cut on a slant into thin slices¼ cup (25 g) chopped parsley½ cup (50 g) chopped spring onion (green part only)¼ cup (25 g) choppeddill

Put the bacon, chicken giblets, and garlic leaves in a stewing pan with 1 quart (1 liter) of water and cook 30 minutes, skimming often. Strain and reserve the bacon and giblets. Put the stock in a clean stewing pan with 3 cups (750 ml) of water. Add the lentils, salt, and ginger.Chop the giblets and add this to the pot. Chop part of the bacon, enough to yield half a cup (50 g), and add this to the lentil mixture. Cook 20 minutes over medium heat, then add the skirrets. Continue cooking until the skirrets are tender (about 15 minutes), then add the parsley, spring onion, and dill. Serve immediately in a bowl with the remaining piece of boiled bacon on top.(FaDiMP 157-8)

Game Stewed with Sauerkraut (Mizkulancja, lub Bigos)2 pounds (1 kg) sauerkraut1 pound (500 g) white cabbage, shredded as for sauerkraut8 ounces (250 g) streaky country bacon cut info 4 pieces3 cups (750 ml) well-flavored ham stock or game stock3 ounces (90 g) dried mushrooms1 cup (200 g) coarsely chopped onion6 ounces (185 g) pitted prunes or a mix of prunes, dried cherries, and dried pears, coarsely chopped8 ounces (250 g) spit-roasted elk (łoś) or bison (żubr) cut into ½ inch (1 cm) dice4 ounces (125 g) spit-roasted rump of wild boar (dzik), cut into ½ inch (1 cm) dice4 ounces (125 g) spit-roasted pheasant or peahen, cut into ½ inch (1 cm) dice4 ounces (125 g) spit-masted ham, cut into ½ inch (1 cm) dice4 ounces (125 g) veal sausage, cut in half lengthwire and sliced4 ounces (I25 g) smoked sausage, cut in half lengthwise and sliced2 cups (500 ml) red wine1 teaspoon ground cubebs½ teaspoon ground cinnamon1 teaspoon ground cumin1 tablespoon (15 ml) honey (optional)

Combine the sauerkraut and cabbage in a deep baking dish or heavy stewpan. Add the bacon and stock. Cover and braise 40 minutes or stew over medium heat so that most of the liquid cooks out. While braising, pour 3 cups (750 ml) boiling water over the mushrooms and infuse until soft. Remove the mushrooms and cut into shreds, reserving 2 cups (500 ml) of the strained liquid.

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Remove the bacon from the cabbage mixture and coarsely chop it into small bits. Put the bacon in a skillet and brown lightly over medium-high heat. Add the chopped onion and brown lightly for 3 minutes, then cover and sweat over low heat for 10 minutes, or until the onion becomes yellow. If too dry, add excess mushroom stock to moisten.After the onions are cooked, add the bacon and onion mixture to the cabbage, along with the mushroom infusion and the mushrooms. Stir well so that the cabbage turns light brown, then add the meats, wine, and spices. Stew over medium heat for 15 minutes, stirring often so that most of the liquid is cooked out. Remove from the heat, cover, and set aside to cool. Store in a cold place at least one day before reheating to serve. Best if made several days in advance.(FaDiMP 169-70)

Hashmeat in the Cypriot Style (Zrazy po Cyprisku)1¼ cups (175 g) ground cooked ham1¼ cups (175 g) ground cooked beef2½ cups (315 g) white bread crumbs1 teaspoon freshly grated pepper1 teaspoon salt½ teaspoon ground cinnamon½ teaspoon ground cumin½ teaspoon ground ginger½ cup (75 g) chopped raisins1 tablespoon minced garlic¼ cup (25 g) minced parsley3 tablespoons (45 ml) Cypriot olive oil1½ cups (375 g) puree d´onion¼ cup (60 ml) cubeb vinegar (page 199)2 eggs2½ cups (625 ml) ham stock (see note)

Preheat the oven to 400°F (200°C). Combine the meat, bread crumbs, pepper, salt, cinnamon, cumin, ginger, raisins, garlic, and parsley in a deep work bowl. Heat the olive oil in a saute pan or skillet and add the onion. Cover and sweat over medium heat for 5 minutes, then addthe vinegar and combine this with the meat mixture. Beat the eggs until frothy, then combine with the ham stock. Pour this into the meat mixture and stir thoroughly to form a thick batter. Pour the batter into greased, shallow 4-inch (10 cm) earthenware tart dishes and bake 20 minutes or until set. Note: When using this as a stuffing or pie filling, reduce the ham stock by one-fourth to one-half, depending on how moist a filling is wanted. Red Cypriot wines are perfect with this and may be used as the basis of a sauce to serve over the patties or for dipping if the patties are served medieval-style as finger food.(FaDiMP 171-2)

Pike in Polish Sauce (Szczupak w Polskim Sosie)¼ cup (60 ml) poppy seed oil2 cups (200 g) coarsely chopped onion1 cup (100 g) chopped parsley1 cup (100 g) chopped dill1 cup (125 g) pea flour½ cup (65 g) millet flour1½ cups (375 ml) fish stock

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1½ cups (375 ml) Weissbier (wheat beer)½ teaspoon ground mace½ teaspoon ground ginger1 tablespoon (15 ml) lavender vinegar, or to taste1 tablespoon (15 ml) honey, or to taste4 pounds (2 kg) pike cut into steaks at least 1 inch (2½ cm) thickred peppercorns for garnishminced dill for garnish

Heat the oil in a broad, shallow stewing pan and add the onion. Cover and sweat over medium heat for 5 minutes, then add the parsley and chopped dill. Combine the pea and millet flour with the fish stock and add this to the herb mixture. Add the beer, mace, and ginger. Stew for about 20 minutes, or until thick. Then add the vinegar and honey. Lay the fish in the sauce and continue stewing until the fish is cooked (about 20 minutes). Serve immediately garnished with red peppercorns and minced dill. Salt is added to taste after each portion is served.(FaDiMP 175-6)

Ham Stewed with Cucumbers (Szynka Duszona z Ogorkami)4 tablespoons (60 g) lightly salted butter1 cup (100 g) chopped leek or onion1 cup (125 g) finely diced white carrot or the root of Hamburg parsley4 pounds (2 kg) country barn cut into 1-inch (2.5 cm) cubes1 tablespoon minced rocambole garlic1 cup (45 g) cbopped parsley1 quart (1 liter) Weissbier (wbeat beer)1 quart (1 liter) ham stock (ham trimming, cooked witb leek tops and bay leaves)½ cup (75 g) dried żurawina (European cranberries), substitute American dried cranberries½ cup (75 g) raisins4 cups (500g) diced cucumber (seeds removed)4 tublespoons (60 ml) honey2 tablespoons (30 ml) cubeb vinegar (page 199)sour cream (śmietaną) to tastefreshly grated pepperrose petals

Heat the butter in a large, heavy stewing pan and add the leek and carrot. Cover and sweat over low heat for 10 minutes. Add the ham, garlic, and parsley. Stir to coat the ham with all the ingredients, then cover and cook over medium heat for 10 minutes. Add the beer, hamstock, dried cranberries, and raisins. Stew uncovered for 35 minutes or until the liquid is reduced by one third. Add the cucumber, honey, and vinegar. Cook an additional 15 minutes, then serve with sour cream. The sour cream may be added directly to the stew to thicken it, oreach person may add it to individual taste. Season with pepper. Garnish with rose petals and serve over pieces of manchet rolls or bread.Note: It was also customary to thicken stews of this sort with flour. If a very thick gravy is preferred, dust the ham with spelt or whole wheat flour before adding it to the vegetables. Polish sour cream (śmietaną) is thinner than American sour cream and therefore more of it is required for thickening.(FaDiMP 179)

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Wroclaw Trencher Bread (Worcławski Chleb Żytni)8 cups (1 kg) stone ground rye flour7 cups (875 g) stone ground spelt or whole club wheat flour2 cups (500 ml) thick beer (see page 183)1 cup (210 ml) active beerbarm or ½ ounce (14 g) active dry yeast proofed in 1 cup (250 ml) lukewarm water4 cups (1 liter) water at room temperature2 tablespoons salt

Combine the flours in a mixing bowl. Measure out 7½ cups (950 g) and put this in a large work bowl or bread trough. Combine the thick beer, yeast, and water. Add this to the flour and stir to create a slurry. Cover and let stand overnight until foamy. Combine the salt with the remaining flour, and stir down the slurry. Add the salted flour to the slurry and knead this into a ball of dough on a well-floured work surface. Knead for at least 20 minutes, vigorously striking the dough from time to time with a bat or long rolling pin to break down the gluten.Set aside, cover, and let the dough rise until doubled in bulk. When it is fully risen, knock down and knead again, breaking it with a bat or rolling pin as before. When the dough is soft and spongy, mold it out into 9 or 10 round loaves (each about 12 ounces or 375 g to allow forwater loss during baking). Cover and let the loaves rise in a warm place until they are roughly 6 inches (15 cm) in diameter. While the loaves are rising, preheat the oven to 400°F (205°C). When the loaves are fully risen, set them on greased pizza sheets and cut a small sign of the cross or some other preferred pattern into the top of each loaf (see note). Set the loaves in the oven and bake for 15 minutes. Then reduce the temperature to 375°F (190°C) and continue baking for another 15 minutes. Last, reduce the temperature to 350°F (175°C) and finish baking the bread for 10 to 20 minutes or until it sounds hollow when tapped on the bottom. Cool on a rack. Do not cut the bread until it is room temperature.Note: Some bakeries impressed pictorial images into the bread, including cyphers or initials of the baker, the arms of the bakers' guild, the arms of the city of Wroctaw, or in the case of the royal bakery, the coat of arms of the king. These bread stamps were generally lozenge-shaped and carved of wood in a design similar to the signet ring on page 117.(FaDiMP 180-2)

Turnip Kugel (Kugiel z Rzepki)½ cup (125 ml) poppyseed oil or ½ cup (125 g) chicken or goose fat1½ cup (225 g) buckwheat grits (see note)3 cups (460 g) turnip pared and shredded on the large holes of a vegetable grater1 cup (150 g) cooked lentils1 cup (100 g) chopped orache (Atriplex hortensis)½ cup (50 g) minced parsley1 cup (100 g) chopped leek or onion6 tablespoons (90 g) poppy seeds1½ teaspoons ground anise seed1 teaspoon ground ginger1 cup (250 ml) chicken stock4 eggs, separatedmatzo crumbs (about 1 tablespoon)

Heat 4 tablespoons (60 ml) of oil or fat in a skillet. Add the buckwheat grits and stir over high heat for 3 minutes so that the grits acquire a toasted, nutty flavor. Add 3 cups (750 ml) water,

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then cover, and reduce the heat to low. Simmer gently for 5 minutes or until the grits are tender and all the liquid is absorbed. Pour this into a large work bowl and allow to cool. While the grits are cooling, preheat the oven to 375°F (190°C). When the grits are room temperature, stir with a fork to loosen, or rub the grits through the large holes of a vegetable grater so that the mixture is loose. Add the turnip, lentils, orache, parsley, leek, 4 tablespoons (60 g) of poppy seeds, anise, ginger, and remaining oil or fat. Beat the egg yolks until frothy, then combine with the stock. Add this to the turnip mixture. Beat the egg whites until stiff peaks form and fold this into the turnip mixture. Pour into a greased round 2-quart (2-liter) casserole or gratin dish dusted with matzo crumbs. Bake for 40 minutes or until set. Remove from the oven and scatter the remaining poppy seeds over the top. Note: Buckwheat grits are not the same as American kasha. The whole seeds or groats are called kasha in the United States, but these must be broken down in a mortar or hand mill to resemble coarse oatmeal. This is not sifted. All of the particles, including the flour, are used. In addition to cooking more quickly, it creates a thick, pudding-like consistency.(FaDiMP 184-6)

Tripe in Sauerkraut (Flaczki w Kiszonej Kapuście)1pound (500 g) cleaned tripe (see note)3 pounds (1½ kg) sauerkraut2 cups (500 ml) veal reduction stock or 2 envelopes unflavored gelatin dissolved in boiling water2 cups (500 ml) Weissbier (wheat beer)1 cup (200 g) chopped onion1 tablespoon minced fresh horseradish2 teaspoons ground mustard2 cinnamon sticks measuring 4 inches (10 on) each1 tablespoon dill reed, or more to taste2 tablespoons (30 ml) dill-flavored vinegar or a mixture of chopped dill and 2 tablespoons(30 ml) vinegar2 tablespoons (30 ml) honey

Soak the tripe overnight in salted water, then drain and rinse. Cut the tripe into ½-inch (1 cm) squares. Bring 2 quarts (2 liters) of salted water to a rolling boil, then reduce the heat so that the water is barely quivering. Add the tripe and poach gently for 2 hours or until tender. Drain and combine with the sauerkraut.Put the sauerkraut-tripe mixture in a deep stewing pan with the stock, beer, onion, horseradish, mustard, cinnamon sticks, and dill seed. Cover and cook slowly over medium-low heat for 2 hours, then add the vinegar and honey. Pour this into a scalded stoneware crockor glass container and let cool. In medieval times, the top was sealed with fat and the crock then stored in a cool cellar until needed.The sauce could be served cold with blood sausage or reheated and served with additional ingredients as the situation demanded. It was commonly eaten hot over binawice (rusks) or over bread broken into coarse pieces. If meatballs were part of the meal, they would be made separately, browned on a skewer, then added to the hot sauerkraut mixture shortly before serving.Note: Pre-cooked tripe is sometimes sold in butcher shops, normally in 1-pound (500 g) blocks. This will eliminate the preparation step.(FaDiMP 187-9)

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Skirrets Stewed with Fish (Kruczmorka Duszona z Ryby)1 cup (85 g) white cabbage, finely shredded as for sauerkraut1 cup (45 g) finely chopped rocket1 cup (45 g) finely chopped sorrel (preferably the bucklerleaf type)1 cup (100 g) chopped leek (white part only)½ cup (50g) finely chopped chervil3 fresh bay leaves, bruised2 quarts (2 liters) strained fish stock (see page 168)6 tablespoons (90 g) lightly salted butter6 tablespoons (45 g) pea flour3 cups (300g) skirrets, cut into thin, diagonal slices2 pounds (1 kg) filleted wels (European catfish) cut into bite-sized chunks4 egg yolks1 cup (250 ml) milk or cream1/8 teaspoon ground cinnamon1/8 teaspoon ground cumin3 tablespoons (45 ml) cubeb vinegar (page 199)salt and ground pepper to tastechopped hard-cooked egg whites (optional)

Put the cabbage, rocket, sorrel, leek, chervil, and bay leaves in a large saucepan with the fish stock. Cover and boil gently over medium heat for 30 minutes. Remove the bay leaves and puree the vegetables and liquid so that all the ingredients are broken down into tiny flecks of green.In a clean stock pot, heat the butter and pea flour. Cook the flour until it begins to bubble, then add the vegetable-fish stock and skirret. Cook the skirret until tender (15 to 20 minutes), then add the fish. Heat the fish for 10 minutes in the stock. While the fish is cooking, beat the egg yolks together with the milk and add the cinnamon and cumin. Whisk this into the stew and cook for about 10 minutes, or until thick. Add the vinegar, a little at a time to keep the eggs from curdling. Serve immediately with salt and pepper to taste. Finely chopped hard-cooked egg white can also be sprinkled over the top.(FaDiMP 192-3)

Stewed Pig Tails with Buckwheat Gruel (Wieprzowe Ogony Duszone z Kaszą Gryczaną)Stewed Pig Tails2 pounds (1 kg) pig tails (about 4), ringed and cleaned2 ounces (60 g) salt pork, diced2 ounces (60 g) slab bacon, diced3 cups (750 ml) beer (optional)1 tablespoon peppercorns or juniper berries3 tablespoons (45 g) lard4 medium onions (about 14 ounces / 445 g), cut in half and sliced very thin1 tablespoon (15 ml) honey1 tablespoon ground mustardsalt to taste

Cut the tails into 2-inch (5-cm) segments, or smaller toward the thick end. Heat the salt pork and bacon in a deep stewing pan, add the tail pieces, and brown over medium-high heat for 5 minutes. Add 3 cups (750 ml) water or beer (optional) and the peppercorns. Cover and

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simmer over medium-low heat for 1 hour or until the tails are tender but not falling apart. Remove the tails with a slotted spoon and set aside, but keep warm. Strain and reduce the broth to 1 cup (250 ml).In a separate pan, heat the lard and add the onion. Cook over medium heat for 3 minutes or until wilted. Add the honey and mustard and continue cooking for another 3 minutes, but do not scorch the mixture. Add the strained tail stock and boil up so that it thickens. Pour this into the "valley" in the buckwheat gruel and serve the reserved pig tails as directed below.

Buckwheat Gruel2 ounces (60 g) saltpork, coarsely chopped8 ounces (500 g) parched or toasted buckwheat groats½ cup (100 g) coarsely chopped onion5 cups (1¼ liter) ham or pork stock2 teaspoons dried savory or thyme rubbed to a powder1 to 2 teaspoons salt or to tastefreshly grated pepperchopped parsleycaraway seeds

Put the salt pork in a skillet and brown lightly over medium-high heat. As soon as the pork begins to dissolve, add the buckwheat and onions. Stir to coat the ingredients with the drippings, then add the stock. Cover and simmer 30 minutes over medium-low heat or untilthe buckwheat is completely soft. Puree the mixture to the consistency of smooth mashed potatoes, then add the herbs, salt, and pepper.Put the gruel in a large serving dish, shaping it into a low circular "ridge" with the center area open like a valley. Fill this with the stewed onions from the pig tails, then lay the cooked tails on top of the onions. Scatter parsley and caraway seed over the top and serve.(FaDiMP 194-5)

Hungarian-Style Spit-Roasted Shoulder of Venison (Mostek Jeleni z Rożna po Węgiersku)1 shoulder of venison weighing 8 to 10 pounds (4 to 5 kg)4 cups (1 liter) cubeb vinegar or balsamic vinegar8 cups (2 liters) spring water1 tablespoon coarsely ground caraway seed1 tablespoon coarsely ground dill seed¼ cup (25 g) chopped fresh savory¼ cup (25 g) chopped fresh tarragon2 tablespoons long pepper (Piper longum), or to taste8 to 10 cloves rocambole garlic, gently crushed4 ounces (125 g) lightly salted butter, meltedsliced crustless manchet rolls (bulki), optional

Score the meat with an extremely sharp knife and set it in a deep, non-reactive vessel, ideally 1 gallon (4 liter) in size. Cover the meat with the vinegar and water, then add the herbs, pepper, and garlic. Cover with a lid and marinate overnight in a cool place. The next day, remove the meat from the liquid and reserve half the marinade for basting. (The rest of the marinade would have been reused for other recipes in medieval times.)After budding the fire and creating sufficient hot coals, run the spit through the meat, following the bone. Cut a delicate hatch pattern in the surface of the meat, then insert the

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skewers, using half an onion on each skewer handle and tip to keep the skewer from baking into the meat and pulling off a piece of the roast when removed. The skewers pass through the meat entirely as well as through the holes in the spit made for this purpose. Otherwise, if the spit lacks holes, the skewers must pass tightly against the spit to lock the meat in place. In this case, string may be tied from one skewer to the next in a criss-cross fashion (handle to tip) so that everything is held firmly in place, a precaution that is recommended in any case when a roast is heavy.Set the spit on the spit hooks. The firedogs should be about 18 inches (45 cm) from the heat source, a little farther away if there is a fireback (firebacks reflect a more intense heat). Set the trivet and dripping pan beneath the roast. Put bread in the bottom of the pan if a thick sauce is wanted.Put the reserved marinade and the melted butter in separate pans (or pots) and set near the roast. Turn the meat often and baste alternately with the marinade and butter. Stick the roast from time to time with a flesh fork so char juice drips from the meat. The accumulateddrippings in the pan are skimmed of grease and cooked in a pipkin with additional marinade, then bound with drawn butter as a liaison (vinaigrette style), or thickened with the bread worked to a smooth puree. Indeed, three sauces can be made: a clear one, one with butter and fresh herbs (the same used in the marinade), and a very thick one made with bread. When the roast is finished cooking (after about 4 hours), remove it from the skewers and spit and set it on a hot serving latter. The sauces would be sent up to the banquet separately in covered bowls. The meat would be carried into the great hall with considerable fanfare and then carved.(FaDiMP 197-8)

Jelení játraJelení játra se opečou na roštu, který chce dlouho držet. A nakrájí se na plátky. A vezmi čistý tekutý med a vař ho. A pak vezmi zázvor a šáchor a hřebíček. Roztluč je společně a vhoď do toho. A pak vezmi nádobu neb džbán, v kterém chceš toto jídlo podávat. A umyj tu nádobu velmi pečlivě. A nalij hotový med do ní. A pak vlož hotová játra a také do více (vrstev). A aby ležela na sobě a ozdob to.(DBvgS 2)

Řecké kuřeToto se nazývá řecké kuře. Upeče se kuře. A maso z vepře, které se vaří dokud nezměkne, a nakrájí se společně. A vezmi čtvrt funtu (125 g) růží k tomu a vezmi zázvor a pepř a víno neb ocet a cukr neb med a vař to společně a rozděl a nepřesol.(DBvgS 4)

Řecká rýžeToto se nazývá řecká rýže. Vezme se rýže a vaří se ve vodě dokud není z půlky hotová. Pak vylej vodu a vař rýži v čistém tuku a pak vylej tuk a nepřesol.(DBvgS 5)

Pohanské koláčeToto se nazývá pohanské koláče. Vezme se těsto a tence se rozprostře a vezme se vařené maso a nakrájená tučná slanina a jablka a pepř a vejce přidej do toho a peč to a rozděl a nepotrhej.(DBvgS 6)

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Pečený mozekToto je chytré jídlo. Vezme se mozek a mouka a jablka a vejce a smíchá se to s kořeními a nabodne na rožeň a opéká se to pěkně a rozdělí. Toto nazývá se pečené mozky. Stejně tak lze učinit s vařenými plícemi.(DBvgS 7)

Pečené plněné seleUděláme rovněž pečené plněné sele. Vezmi sele tři týdny staré a namoč je do studené vody a v tom vyvař chlupy a něčím promíchávej. Tak měla by se odstranit kůže, začni okolo břicha a uvolní maso a kosti a všechno, co má v těle a paznehty, které velmi často mívá na nohách. A vezmi maso, které vytažené z břicha ven, právě tak jako dvě vejce a vař to chvíli, než se připraví, a pak vezmi to a tuk a rozsekej to. Přidej k tomu syrová vejce a krajíc chleba a petrželovou nať a sůl a naplň tím sele, ne příliš plně, a před tlamu a polož sele jemně do hrnce. Nechej je zvolna vařit, dokud se nezačne oddělovat maso. Pak jej vezmi a polož na dřevěné ohniště a zlehka opékej. Když je pak dobře opečeno, tak vezmi prkénko a polož je na mísu. Udělej na tom prkénku čtyři úchyty a polož na něj vaječnou omeletu a na to postav to sele.(DBvgS 9)

Plněná štikaKterak se též připraví plněná štika. Vezme se celá štika a oškrábe se a rozřízne od řiti k uším. Vezmi rybu, kteréhokoliv druhu ona je, a vař ji a vyndej vnitřnosti. Roztluč ji v hmoždíři. Nasekej tam šalvěj, pepř, kmín a mletý šafrán. Osol tu hmotu. S ní naplň štiku. A posypej solí. Peč na dřevěném grilu a opékej velmi zvolna. Rovněž můžeš použít vajec.(DBvgS 18)

ÚhořVezmi čerstvého úhoře a umyj jej, sliz odstraň studeným popelem. Nakroj kůži u hlavy a pokračuj dolů k ocasu. Nakrájej šalvěj a petržel. A umel zázvor, pepř, anýz. A posol bohatě úhoře. A kůži znovu natáhni. Posyp úhoře navrch solí. A opékej jej na dřevěném grilu a podávej.(DBvgS 19)

Dobré jídlo z lososaVezmi lososa. Oškrábej šupiny. Roztrhni jej a nakrájej na kusy. Nařež petržel a šalvěj. Vezmi mletý zázvor, pepř, anýz. Vše osol. Udělej těsto podle velikosti lososa. A na kusy přihoď byliny. A obal v těstě. Můžeš vložit do formy. Tak můžeš udělat štiku i pstruha. A peč jednotlivě v těstě. Nicméně, jestliže je masový den, pak můžeš udělat slepici, koroptev, holuba i bažanta. Jestliže máš formy peč v tuku nebo vař ve formě. Vezmi prsa ze slepice nebo jiného dobrého masa. Tak bude dílo lepší a nepřesol.(DBvgS 20)

TreskaVezmi tresku, který nemá žádné shnilé maso. Stáhni kůži. Namoč ji přes noc do studené vody. A pak vyndej ji a mačkej octě, aby zůstala celá. Svaž dvě formy a polož je na dřevěný gril. Nahrň oheň ze všem stran, aby se ohřály. Posyp je dobře máslem. Potom udělej jemné těstíčko z bílé mouky a vajec. Krom toho přidej mletý pepř nebo zázvor a trochu šafránu. Posol rybu. Když je ryba velmi horká, natři na ní těstíčko. Dej pod ní silné uhlíky, aby zčervenala. Tak udělá se rychleji. Odstav a posyp bohatě máslem a podávej.

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(DBvgS 21)

Vařená vepřová střevaVezmi tři vařená střeva z malých prasat. Přidej k tomu tuk z ledvin. Zatímco ty jsou nevařené, vezmi tuk podle délky a šířky střev. Nakrájej to společně. Rozbij do toho dvě vejce a vezmi trochu dobrého chleba a pepř a sůl a smíchej. V koření vař střeva a napěchuj je náplní a vlož je do velkého střeva. Zasyp kořením. Vlož to do dalšího velkého střeva. A svázej obě - vnitřní a velké střevo na obou koncích. Posyp stejným kořením jako uvnitř. Dobře povař a podávej horké.(DBvgS 23)

Mrkve (šišky) ze slepičích prsíčekVezmi slepičí prsíčka. A nakrájej je na malé (kousky). A roztluč v hmoždíři. A přidej k nim trochu mouky a velký chléb. Pepř nebo zázvor. Osol. Jedno nebo dvě vejce před promícháním. Společně vše dobře osmaž. Uřež dva klacíky tak na délku prstu a jako předloketní kost vpředu ploché. A vezmi vařené směsi tolik jako je velká mrkev. Vyválej do toho tvaru a utlač. Pokládej na pánev. Nech vařit s klacíkem. Než se první uvaří, vyrob další klacík. Vyjmi první várku a vlož další. Tak hustě jak se ti zlíbí. Když se to dobře uvaří, vyjmi a přimíchej sekané pyré s máslem. Naplň jím mrkve a pokládej na pekáč. Zahřej to a posyp máslem a podávej. Rovněž můžeš udělat mrkve z štiky a lososa a vůbec z čeho chceš.(DBvgS 24)

HusaNabodni husu na rožeň a uvař střevo. Vezmi čtyři natvrdo vařená vejce. A k tomu vezmi střídku jemného chleba a kmín k tomu a trochu pepře a šafránu. A vezmi tři uvařená kuřecí játra. Umel je spolu s octem a s kuřecím vývarem v kyselou hmotu. A oloupej cibule a tence je nakrájej a pak je dej do hrnce. Dej k nim tuk nebo vodu a nechej vařit, aby zbělely. A vezmi pak kyselá jablka. Vykroj jadřince. Když jsou cibule hotové, přihoď k nim jablka tak, aby zůstala bílá. A udělej pak barvu a jablka a cibule vše na pánvi. A když je husa upečená, naporcuj ji. Polož na pěknou mísu. A posyp kořením a podávej.(DBvgS 27)

Dobré obilíVezmi opečená vejce a syrová kyselá jablka a vezmi vařené velmi mladého maso. A vezmi pepř a šafrán. Společně je roztluč a přidej bílek ze syrových vajec. Tak udělej omeletu a rozkouskuj. Naplň je stejně hmotou. Pak placku svaž a namoč do vaječného těsta a polož na tuk a prudce opeč. Pak nabodni na rožeň a vlož do ohně. A potři to, jednou vejci a jednou tukem. S dvojím obalem, tak dlouho, než se to začne připalovat a červenat a podávej.(DBvgS 28)

Královská slepiceToto se nazývá královská slepice. Vezmi mladou upečenou slepici. Nakrájej ji na malé kousky. Vezmi čerstvá vejce a rozbij je. Přimíchej k nim roztlučený zázvor a trochu anýzu. Vlij to do pevného hrnce, který se rozpálí. Stejnými bylinami, jaké jsi přidal k vejcím, posyp slepici a vlož slepici do hrnce. A přidej k tomu šafrán a posol. A dej to na oheň a nechej péci v rovnoměrném teple s trochou tuku. Podávej vcelku. Toto se nazývá královská slepice.(DBvgS 30)

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SlepiceVezmi slepici. Opeč ji, ne příliš mnoho. Natrhej na kousky a nech vařit pouze v tuku a vodě. A vezmi chlebovou kůrku a zázvor a trochu pepře a anýz. Smíchej s octem. A se stejnou ... . A vezmi čtyři pečené kdoule. A přidej do toho. Slepici. Nech dobře povařit. Dokud to nezhoustne. Nemáš-li kdoule, tak vezmi pečené hrušky a udělej to s nimi. A podávej a nepřesol.(DBvgS 32)

Pokrm ze zelených fazolíVař zelené fazole, dokud nezměknou. Tak vezmi pak pěkný chléb a trochu pepře. Třikrát tolik kmínu s octem a pivem. Smíchej dohromady a přidej do toho šafrán. A sceď šťávu. A vlij ... . A hmotu osol. A nechej vařit v přísadách a podávej.(DBvgS 33)

ŠtikaVezmi čerstvou štiku. A stáhni ji celou z kůže. A dobře povař. A vykosti. Vezmi bylinky a roztluč je s rybou. Přidej syrová vejce a šafrán. A naplň tím štičinu kůži. A trochu opeč a podávej.(DBvgS 39)

ÚhořVezmi čerstvého úhoře. Odstraň kůži. A odřízni hlavu. Nech dobře povařit a odstraň kosti. Roztuč bylinky, vejce a dobrý chléb. A to vše obal v šalvěji. Naplň tím kůži a opeč. A připevni k tomu všemu hlavu. Obal (tence/řídkým ?) těstíčkem a vaječnou plackou. A ... . Opeč a podávej.(DBvgS 40)

Sušená ryba (treska)Vezmi sušenou rybu, která není shnilá. A stáhni kůži. Namoč ji přes noc do studené vody. Mačkej ji v octě tak, aby zůstala celá. ... A polož na dřevěný rošt. Ohřej a posyp solí. Máslem. Připrav těsto z mouky a vajec. Přidej drcený pepř a šafrán a sůl. Když je ryba dost horká. Plácni na ni těsto. Rodělej pod ní mírný oheň. Nech ji zčervenat. Pak ji sundej, ne dříve. Potři tuhým máslem a podávej.(DBvgS 41)

LaxisVezmi slepičí žaludek a játra. Odřízni srdce. Pak odřízni dobré [? daz gute – nejsou myšlena střeva?]. Udělej dobře na tuku. Rozbij vejce a přidej do toho pepř a kmín. Osol to. Rozpal pánev a tuk. A lze péci jako koláč. Přihoď do toho vejce a játra. Smíchej dohromady. Aby to zůstalo měkké. Tak sundej pánev. Rozetři dobře špachtličkou. Drž opět nad ohněm a omasti. A dej celé pyré na pánev. Dobře vytlač tak, aby to zůstalo v jednom kuse. A nech péci. Až se dobře upeče. Tak podávej. A jmenuje se to laxis. Můžeš to udělat mladou slepici z jehněčího masa. Nakrájeného na malé (kousky).(DBvgS 43)

Malá přísadaVezmi maso jak první příjde. Povař. Dobře osol. Vezmi šalotku a nasekej ji tam. Vezmi dostatečně koření. Nechej to dobře povařit v bujónu. A ochuť jak chceš. A podávej.(DBvgS 44)

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Jídlo z husyVezmi husu, jež není stará. Vyjmi vnitřnosti. Odřízni křídla a pařáty. Vlož ji do úzkého hliněného hrnce. Zalij vodou tak, aby byla zakrytá. Postav na trojnožku, dole otevřenou. Hrnec přikryj, aby pára mohla unikat. Odděleně vař vniřnosti. A osol husu. A vař husu v bujónu, dokud nezačne vysychat a není dobře uvařená. A pak vezmi sladké mléko a šest žloutků a dvě velké hlavičky česneku. A oloupej je dobře a utři s trochou soli. A rozmíchej v mléce. A se žloutky. A přidej k tomu šafrán. A naplň touto přísadou husu. Nechej dodělat a podávej.(DBvgS 45)

Dobrý malý pokrmVezmi vařené fazole a přepasíruj je přes síto. A rozbij do toho tolik vajec, kolik je fazolí. A vař v másle nepříliš tučném. Nechej vychladnout. Nakrájej na kousky. A polož je na rošt. Dobře upeč. A obal je vejci a kořením. [To bych udělal před pečením na roštu.] A podávej.(DBvgS 48)

Pokrm z rybVezmi čerstvou štiku. Stáhni ji z kůže. Dobře povař. Vykosti. A vezmi koření a posyp jím rybu. Přidej syrová vejce a šafrán. A opět naplň štičinu kůži. Trochu osmaž hlavu. A podávej.(DBvgS 49)

PokrmVezmi čerstvá mandlová jádra a vyběl je [oloupej. A zřejmě z nich připrav mandlové mléko, protože jinak by ve směsi nebyla žádná tekutina]. A kroupy z prosa [jáhly] a vařená vejce a trochu dobrého chleba a koření. Smíchej to dohromady. Můžeš zahustit. A vlož na pánev. A nechej vařit, dokud nezhoustne. A pozlať to šafránem. A omasti máslem. A nechej vychladnout. A nakrájej to na kusy. A polož na rošt. Nechej opéci. A obal vejci a dobrým kořením. A podávej k pečenému mléku.(DBvgS 50)

O pečení [Rinkawská slepice]Upeče se slepice. A opraž kulaté krajíčky bílého chleba. A peč na tuku dočervena. A nakrájej nadrobno jako do chlebového pyré. Přidej slepici na malé (kousky). A opeč šest hrušek. Udělej přísadu z vína a z medu. Okořeň papřem a anýzem. A udělej plát z pěti vajec. Dej na pánev. A pak pokládej na ni každou samostatně. A pak spoj plát dohromady. A přiklop mísou. A pak obrať okolo pánve. Shora plát rozkroj. A vlož tam přísadu. A nespojuj (opět) lívanec. Toto se jmenuje "Rinkawská slepice". A podávej.(DBvgS 53)

Dobré jídlo [Řecká slepice]Upeče se slepice špikovaná slaninou. A pak ukroj osm "armeritlerů" [krajíček chleba namočený v mléce, obalený ve vejcích a ve strouhance a opečený na tuku]. A peč je na tuku, ne ať vyschnou. A oloupej kyselá jablka. Nakrájej je na plátky. Jadřince vyloupej. Trochu opeč na tuku. Tak udělej velký lívanec z vajec. Který pokryje celou pánev. A přidej koření. Tak polož první vrstvu jablek. Na to pak "armeritlery". Pak slepici. Která by měla být na malé (kousky) natrhaná. Dej na každou vrstvu trochu koření. A udělej přísadu z vína a medu a koření. Ne příliš horkou. Polož společně na lívanec. A překlop to do mísy. A obrať okolo pánve. Nahoře do toho vykroj okno. A do něj vlož přísadu. A podávej. Toto se jmenuje řecká slepice.(DBvgS 54)

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Dobrá nádivkaKdo chce udělat dobré kuchařské dílo. Ten naseká petržel a šalvěj. Docela hodně. A opeče je na másle a jemně rozbije vejce. A smíchá to dohromady. A nastrouhá do toho sýr a chléb. A udělá lívanec z vajec. A máslo vleje do něj. .. A nech péci. Toto je špinavý (?) koláč.(DBvgS 55)

Koláč z rybyKoláč udělaný z ryby. Jakákoliv je. Štika nebo okoun, vhozená do hustého mandlového mléka. A dobře smíchána s rýžovou moukou. A k tomu jablko nakrájené na kostky. A trochu tuku k tomu. A trochu koření nasypáno na plát udělaný z těsta. A šoupni to do pece a nech péci.(DBvgS 59)

KoláčChceš-li udělat koláč pro přípravu k půstu. Tak vezmi rybu a upeč ji v tuku. A přelij ji hustým mandlovým mlékem dobře smíchaným s rýžovou moukou. A přidej trochu tuku. A dobře smíchej s kořením. A polož na plát těsta. A nech péci. A nepřesol.(DBvgS 60)

Postní koblihaChceš-li udělat postní koblihu z štičích vnitřností. Vezmi dobré mandlové mléko. A přidej rovněž tolik jablek, kolik je ryby. A nakrájej je tam. A smíchej s trochou rýžové mouky. Tím je dobré naplnit koblihu.(DBvgS 61)

Masový koláčKdo chce udělat masový koláč. Ten vezme maso. Které pochází z roštěnky nebo z břicha. A vezme žebírka a dobře je uvaří. A nakrájí na malé (kousky). A nastrouhá do toho o polovinu sýra. A smíchá s vejci. Tím to zahustí. A okoření pepřem. A dá to na plát udělaný z těsta a šoupne do pece. A nechá péci. A podává rovněž horké.(DBvgS 91)

Koláč z břicha a žebírekAle koláč z dobře uvařeného břicha a žebírek. A nastrouhej do toho ale stejné (množství) sýra. Jak mnoho je masa. A svař dobře. A smíchej s vejci. A zasyp to o čtvrtkou víc slepice. Vařenou nebo pečenou. Pak dej vše na plát z těsta. A šoupni to do pece a nech péci. A podávej horké svým pánům. A nepřesol. To je taky dobré.(DBvgS 92)

Koláč z masa a roštěnkyAle koláč připravený z masa a roštěnky. Nastrouhej do toho o čtvrt dílu více sýra. A smíchej dobře s vejci. A přidej do toho koření. A rozetři to na plát z dobře udělaného těsta. (Udělej) mnoho děr do placky. Rozbij na to vejce a podávej horké.(DBvgS 93)

Koláč připravený z roštěnkyKoláč připravený z roštěnky. A nastrouhej do toho napřed čtvrtku sýra. A přidej dostatek vajec. A dobře omasti tučným špekem. A dej to na plát těsta. A prasečí paznehty nebo telecí

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nožičky do toho (rozpusť ?). A doprostřed toho vlož nádivku. A toto se jmenuje dobře udělaná paštika ze slepice. [???](DBvgS 94)

Koláč z telecích jaterChceš-li udělat dobrý koláč z telecích jater. Tak vezmi talecí játra a nakrájej je nadrobno. Jakož do toho i tučnou slaninu. A rovněž koření dosti přidej. Udělej do toho díru. Dobře na dva prsty širokou. A naplň ji dobrou nádivkou. Posyp koláč. A dobře upeč. A podávej horké.(DBvgS 95)

Koláč z ledvinekKdo hodlá připravit koláč z ledvinek. Tak přidá k nim čtvrtku sýra. A do toho rozbije vejce. A přidej k tomu taky slepičí játra a žaludek. A nakrájej hrušky nadél. A přihoď je do toho. A udělej z toho plát. A nech péci a podávej.(DBvgS 96)

Koláč z plicKterak udělat koláč z plic. Povař je dobře a nasekej na drobné kousky. A nastrouhej na to dost sýra. A rozbij do toho také dost vajec. A okořeň to dobře. A rozprostři to na plát z těsta. Tři rohy z placky jako štít na koláči. A naplň kuřetem. A nepřesol. A podávej.(DBvgS 97)

Koláč z ledvinekChceš-li udělat koláč z ledvinek. Tak povař je dobře a nasekej na drobné kousky. A jakékoliv ořechy rozčtvrť pod ně. A koření dosti a zadělej v tom tučnou slaninu a vejce. A rozprostři to na široký plát připravený z těsta. Pět jemných paštiček z kuřete. Jednu dej doprostřed koláče, čtyři na konce, jako je pětka kostce. A upeč to a když je to horké vyndej.(DBvgS 98)

Dobrá nádivkaPřipraví se volavka na podnosu. Koláč z pečeně předem dobře nasekaná na kousky. Do toho nastrouhaná čtvrtka sýra. A dobře smícháno s kořením. A rovněž smícháno s vejci a dosti hojně se slaninou. A do toho přidej čtvrtku kuřete. A dobře upeč v peci. A pak polož na podnos. A zasaď do toho čtyři rožně na prst silné a loket dlouhé. ... Dvanáct půlek chleba, na tentýž rožeň koláček. A pak vařené mléko s vejci a dobře obarvené šafránem. A vlij do šátku a lisuj mezi kameny dokud nevyschne. A nakrájej na tloušťku prstu. A píď (dlaň ?) dlouhé. A nabodni na malý rožeň. Rozmísti lehce placky do kulata jako objímku s pečenými koláčky. Věnec z listů rozlož okolo. A vsaď do toho pečeného ptáka a podávej svému pánu.(DBvgS 99)

Pohanská hlavaPohanská hlava je dobrý masový koláč udělaný ze čtvrtky kuřete dobře rozestřeného. Přihoď do toho jablka. A dostatečně koření. A smíchej to s vejci. A vsaď to do pece a pak upeč. A polož na podložku. Na prst silný rožeň tím prostrč. Paštikovou hlavu dobře naplň kuřetem. Vařenou telecí hlavu nabodni celou na rožeň, dobře potři vejci. Dobré to bude s šafránem. Dej to na koláč a s vtlačenými tvrdými vaječnými žloutky. V jeho ústech květiny vyřezané z bílků, dobře umístěných v hlavě. Koláčky pečenými na rožni okolo pěkně obloženo.(DBvgS 100)

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Deserty

Crustade Lombarde [Lombardy Custard]Take good cream and leaves of parsley and eggs, the yolks and the whites, and break them into the cream. Beat the mixture until it is so stiff that it will stand by itself. Then take fresh marrow and dates cut into two or three, and prunes, and put the dates and the prunes and the marrow into a fair coffin (pastry crust for pies) made of fair paste, and put the coffin into the oven until it is a little hard. Then draw it out of the oven. Take the liquid and put it into the coffin and fill it up and cast enough sugar on. If it is Lent, leave the eggs and marrow out, and then serve it forth.(FiMT 97-8)

Compost Good and PerfectItaly, 15th c. (Anonimo Veneziano, 12) If you want to make good compost take sumac or dried grapes and anise, fennel and coriander and dragée candies and a bit of juniper and vinegar and mix everything together and put in enough saffron. Then take turnips or pears and herbs, nice parsnips and boil them together a bit and then throw the sauce over. (CiE 58)

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Smažená jablkaFrancie?, 14. st. (Tractatus de modo preparandi et condiendi omnia cibaria, 395) Dej jablka nakrájená na tenké plátky do masového vývaru a nech chvíli povařit, pak odstraň slupku. A pokud chceš, stluč koření a šafrán a trochu mouky [a obal v nich jablka] a smaž. Použij tuk, jaký máš rád, nebo máslo.(CiE 66)

On Lombard Compost Italy?, 14th c. (Liber de Coquina, 419) To the Lombard Compost take finely chopped saffron, anise seeds and fennel. Take to cook in must and cook until reduced by half. With this must moisten mustard. Then take little turnips and parsnips, figs, apples divided into fours, and pears divided in half, whole carrots, radishes, parsley, white fennel, and place to cook the above figs, apples, pears and radishes in water. When they are cooked, compose them nicely in a clean vase, putting over them the moistened mustard and seeds above mentioned. If you wish you can add honey. And you can make it with sumac and canella moistened. And with the said must, to redden, add mulberries which are found way up in trees. And you can make it with raspberries that you find in the fields. And you can balance it with sugar and vinegar.(CiE 67)

Rysshews of Fruyt Anglie, 15. st. (Forme of Cury, 141) Vezmi fíky a rozinky, očisti je a omyj [nech nasáknout] ve víně. Umel je s oloupanými a očištěnými jablky a hruškami. Přidej koření pomleté na prášek i vcelku, utvoř kuličky a smaž je na oleji. Podávej. (CiE 68)

Strawberye England, 15th c. (Harleian, 29) Take strawberries in season and soak them in good red wine. Then strain through a cloth and cook them in a pot with almond milk, add in wheat starch or rice starch and let it boil until thick. And add in currants, saffron, pepper, a great deal of sugar, ground ginger, cinnamon, galingale. Perk it up with vinegar and a little lard added in. Color it with alkanet sprinkled about and stick in pomegranate seeds and then serve it.(CiE 68)

Good Codonyat (Quince)Spain—Aragonese-ruled Naples, 15th c. (Rupert of Nola, xxxvi) Take as many quinces as you have guests, in the quantity that you wish to make, and quarter them and remove the core and then pare away the peel and when they are well cleaned soak in tepid water. Next remove from this water and place them to boil in cold water and when they begin to be soft, remove them, they will be cooked. Being removed from the cauldron, pound them well in a mortar. Then moisten them with a bit of their water and pass through a sieve. Next take seven pounds of almonds and wash them without peeling in cold water, or tepid which is better, and pound them well in a mortar and when they are well pounded pass through a sieve moistened with tepid water. If it is a meat day moisten with meat broth and add in milk to the quinces. Next add in all manner of fine spices such as good ginger and good cinnamon and

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saffron, grains of paradise and nutmeg, and mace. And if it is a meat day add in egg yolks for each plate. And if it is a fish day don't. When it becomes well thickened put it in plates and sprinkle on sugar and cinnamon. (CiE 68-9)

Crepes Large and SmallFrance, 14th c. (Viandier, 256) For the large ones use a syrup pot or brass basin and for the small use an iron pan. Make them with egg yolks and flour beaten together, have a wooden bowl and hot fat, and place the batter in the aforementioned bowl, it should not be too thick. Dip your hand into the pan above the hot fat and keep them from browning too much. For little crepes you can beat egg whites and yolks in with the flour, so that they will be a little thicker than for big crepes. You need a little fire but enough so the fire is hot, and take a wooden bowl pierced at the bottom and put in the batter and then when everything is ready, let it pour out, and make them like a little buckle or bigger, and across the buckle a kind of fastener also of dough; and let it cook in the fat until they are puffy. (CiE 69)

Fygey England, 14th c. (Forme of Cury, 118) Take blanched almonds, grind them, remove and mix with water, wine, quartered figs, whole raisins. Add in powdered ginger, clarified honey, boil it well and salt it, and serve.(CiE 69)

To Candy Green Almonds, Unripe Peaches and Green Walnuts, Being Little Young Ones, Neither Too Hard or Soft, etc. Italy, 15th c. (Anonimo Veneziano, 67) Take the said almonds clean and perforate them, the walnuts with six holes, the peaches with six, the almonds with four. They should be soaked in water and every day the water changed many times until they are sweet, then boil them in water; the walnuts boil half an hour, the peaches and almonds when they begin to soften boil half a quarter of an hour, then put them to dry in the shade and in the wind in a basket or on a rack for three days, the peaches and almonds for two. Then fill the holes with cloves, cinnamon and ginger. Next boil them in honey for the space of 6 paternosters, then remove from the honey and boil in another honey until the honey is cooked. Then over the honey put fine spices and put in a jar in the sun for the space of fifteen days well sealed. The peaches should be made in the same way except that they want to be boiled in the first honey until they are cooked, they don't need to be changed. Keep in mind that the almonds should not be used past mid April in hot places, because their shell will be too hard. (CiE 70)

To Make Nun's Bozolati Italy, 15th c. (Anonimo Veneziano, 68) Take eggs beaten very well and a bit of salt, as many eggs as you want with the fine flour that you want to make the aforementioned. Make the dough with the beaten eggs without any water. If you want honey, for every ten eggs you want a good kitchen spoon of honey, if you want them with sugar for every 10 eggs you want an ounce of sugar. You want it to be soaked and formed quickly and have in mind that they must be cooked at once, so that they don't catch a breeze nor the sun, which will quickly spoil them. They should be cooked in a testa

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that doesn't burn the bozolati. Thus when you go to cook them, one by one, make sure that the earthenware has not been greased, clean it well if it was greased.(CiE 70)

Frytours (Lívance) Anglie, 15. st. (Harleian, 73) Vezmi vaječné žloutky, přeceď je přes síto, přidej jemnou [hladkou] mouku, kvasnice a pivo a míchej, až vznikne hustší těsto. Vezmi plátky z jablek, nakrájej je jako oplatky (hostie), obal je v těstíčku a smaž v dobrém tuku nebo másle, dokud nejsou zlatohnědé, pak je dej do mísy a posyp dostatkem cukru. A podávej.(CiE 71)

Garbies a la Catalana Spain—Aragonese-ruled Naples, 15th c. (Rupert of Nola, xxxiv–xxxv) Take borage and wheatgrass and clean them and after let them boil in salted water and when cooked drain off the water in which they were cooked and place between two cutting boards so that you can press out all the water. Next take good fresh cheese and all the good fine spices. Next take a bit of fine wheat flour. Then take fresh lard that has not been salted. Make a dough with this flour and the lard and a bit of tepid water. Then take the borage and wheatgrass and the cheese and spices and chop everything together well. Next take many egg yolks that have been hard boiled and return to chopping everything together. Next make the dough very thin and take the fresh cheese and mix it with the other chopped things. Then make with this dough a disk like your hand and place the mixture in the disk and cover gently. Then take a pan of tinned copper and heat the fresh lard or butter and when it is hot, place the coquettes in and cook. Then place in a plate and put on rosewater and honey or if you want eat them with sugar and cinnamon. (CiE 71-2)

Pears Stewed with Cucumbers and Figs (Gruszki Duszone z Ogórkami i Fiami)4 cups (500 g) cucumbers, pared, seeded, and diced1 cup (175 g) dried figs, chopped1 cup (250 ml) honey1/8 teaspoon ground cloves½ teaspoon ground cinnamon4 cups (750 g) under-ripe pears, pared, cored, and diced1 tablespoon (15 ml) rosewaterfresh cream (optional)

Put the cucumbers, figs, honey, cloves, cinnamon and 1 cup (250 ml) of water in a stewpan. Cover and cook gently over medium-low heat until the cucumbers are tender (about 20 minutes). Add the pears and cover. Continue to cook the mixture for 5 minutes, or until the pears are hot, then remove from heat. The cucumbers and pears should have a similar texture. Let the compote cool to room temperature, then add the rosewater. Serve at room temperature either as a side dish for a banquet or as a dessert with fresh cream. At the medieval Polish table the cream would have been served from a small ewer.(FaDiMP 153)

Saffron Wafers (Opłatki Szafranowe)1 cup (250 g) double sifted pastry flour

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1 cup (250 g) superfine sugar (white sugar ground to a fine powder, called bar sugar in the United States)¼ teaspoon finely ground saffron4 egg whites2 to 3 tablespoons (30 to 45 ml) rosewaterpoppy seed oil

Before assembling the ingredients, which should be at room temperature, light a charcoal grill or old-style charcoal stove so that the coals have a good 30 minutes to heat and reduce to embers. Do not use selflighting charcoal, since this will give the wafers a burned petroleumflavor.Sift together the flour, sugar and saffron three tlmes. Whisk the egg whites until they are stiff and form peaks, then fold them into the dry ingredients. Moisten with rose water so that it forms a thick batter.Heat both sides of the wafer iron (or a pizzelle iron) over the charcoal stove or grill. When evenly hot on both sides, open the iron and grease it liberally. Put some of the batter on one side and let it spread. Slowly close up the iron but do not press hard, just enough to force the batter out to the edges. Turn the iron over the coals often until the batter begins to bubble around the edges, then press tightly and hold it firmly together, turning the iron several times (this will caramelize the sugar and cause the wafer to stiffen). Batter that has run out of the edges can now be trimmed off neatly with a very sharp knife. Once the wafer tests done, the iron can be opened and the wafer removed with the help of a knife. Repeat until all the batter is used. Perfectly made wafers will bake paper-thin and turn out a golden fawn color. Once cool, they can be stored several months in airtight containers.(FaDiMP 173-4)

Fast Day Pancakes (Naleśniki Postne)Filling1 cup (125 g) finely chopped hazelnuts3 tablespoons poppy seeds½ teaspoon ground cardamom, or to taste6 ounces (185 g) bryndza farmer's grated cheese, or any feta-type cheese drained of whey

Combine the nuts, poppy seeds, and cardamom in a deep work bowl then gently stir in the cheese with a fork, taking care that it does not form lumps. Set aside and prepare the pancake batter. The texture of the filling should be fine and loose, thus the cheese should be grated on the small holes of a vegetable grater: More cardamom may be added if desired.

Pancake Batter4 whole eggs3 egg yolks1 cup (250 ml) cream1 cup (250 rnl) sour cream (śmietaną)½ teaspoon salt7 tablespoons (50 g) barley flour5 tablespoons (30g) spelt or club wheat flourpoppy seed oil or haselnut oilhoneypoppy seeds

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Beat the eggs and yolks until lemon color, add the cream, then add the sour cream. Sift together the salt and flours, then fold into the egg mixture to form a thick, ropy batter. Heat a little oil in an omelet pan, and pour in about ½ cup (125 ml) of the batter for a large-sized pancake. Let this brown on one side, then flip it over to brown on the other side. When it is done, spread some of the nut mixture (about 2 tablespoons) over the middle and fold the pancake over or roll it up into a tube. Let the filling heat only enough to melt the cheese slightly, then move the pancake to a hot dish. Brush the pancake with honey and scatter poppy seeds over it. Serve immediately while hot. Repeat until all the batter and filling is used. (FaDiMP 177-8)

Court Dish of Baked Fruit (Pieczone Owoce po Króewsku)½ pound (250 g) apples, pared, cored, and chopped½ pound (250 g) pears, pared, cored, and chopped½ cup (75 g) chopped raisins, dried cherries, or figs (or a mix of all three)½ cup (60 g) slivered almondsjuice and grated zest of 1 lemon¾ cup (185 g) sugar1½ teaspoon ground cinnamon8 ounces (250 g) lightly salted butter2 cups (250 g) fine white bread crumbs1 quart (1 liter) boiling milk4 eggs, separateddried or candied fruit for ornamentation

Combine the fruit, almonds, lemon, sugar, and cinnamon in a deep work bowl. Cover and let stand 2 hours. Preheat the oven to 425°F (220°C). Cream the butter until fluffy, then add the crumbs. Put this in a deep stewing pan over medium heat and stir until the crumbs are hot. Add the boiling milk and beat vigorously to form a thick porridge. Cook the mixture for about 5 minutes or until thick, then set aside to cool.Beat the egg yolks until frothy and combine with the porridge. Whisk the egg whites until stiff and forming peaks. Grease an earthenware baking dish measuring 9 by 14 inches (23 cm by 35 cm) and dust it with bread crumbs. Fold the egg whites into the batter and pour half of this into the baking dish. Spread the fruit mixture over this and then add the rest of the batter to form a top layer. Bake in the preheated oven for 15 minutes, then turn back the heat to 350°F (175°C) and continue baking for 35 to 40 minutes or until the mixture sets in the center and forms a nice crust. Remove from the oven and serve hot or at room temperature, ornamented with driedfruit cut and arranged into patterns. This dish was probably eaten in a bowl with milk or cream, or perhaps even a sweet wine poured over it.(FaDiMP 191)

MísaKterak připravit mísu. Vezmi funt (500 g) mandlí a rozdrť je s vínem v mléce [na mléko]. A funt (500 g) třešní protlač skrze cedník a přidej je do mléka. Pak vezmi čtvrtku (130 g) rýže. Roztluč na mouku a přidej do mléka. Pak čisté sádlo nebo tuk ze slaniny rozpusť na pánvi. Pak přidej půl unce (15 g) bílého cukru. A nepřesol. A rozdávej.(DBvgS 1)

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PudinkKterak udělat pudink. Vezme se kozí mléko a půl funtu (250 g) mandlí. Roztluč čtvrt funtu (125 g) rýže na mouku. A vlož to do studeného mléka. A vezmi slepičí prsa, který bys měl nadrobno rozkouskovat. A vmíchej je do toho. A přidej čistý tuk do toho. A mělo by se to vařit dostatečný čas a pak odstaví se to a vezmi rozdrcené fialky a vhoď je tam. A čtvrt funtu (125 g) cukr. Přidej to tam a podávej. Též v postních dnech lze připravit puding z štiky.(DBvgS 3)

Švestkové pyréVezmou se švestky, když jsou zralé a dají se do čistého hrnce a zalijí se vínem nebo vodou tak, aby se dobře rozevřely a nechají se vařit. A pak tluč je tak, bys je odpeckoval a propasíruj přes sítko. A přidej krajíc jemného chleba a med a nechej to odstát a dej to tam a víno neb vodu se sušenými rozdrcenými bylinkami nalij na pyré. Rovněž můžeš udělat třešňové pyré nebo také pyré ze slív.(DBvgS 10)

Jídlo z hrušekVezmi pečené hrušky a kyselá jablka a rozsekej je na malé kousky. A přidej k tomu pepř a anýz a syrová vejce. Ukroj dva krajíčky lehkého chleba. Náplň toto mezi ně, ne moc vrchovatě, tak na tloušťku prstu. Udělej tenkou vaječnou omeletu a zabal to do ní a peč s máslem na pánvi dokud nezačne červenat a podávej.(DBvgS 11)

Dobré jídlo z hrušekKterak udělat jídlo. Okrájej pěkné hrušky a rozděl je na čtvrtky. A polož je do hrnce a zakryj hrnec a obal jej těstem tak, aby pára mohla unikat. Pak zakryj hrnec širokou poklicí a vlož do žhavých uhlíků a nechej zvolna péci. Pak vyjmi hrušky z ohně a přidej čistý med podle množství hrušek a vař společně, až to zhoustne a podávej. Toto můžeš udělat také z jablek a z kdoulí, ale k tomu by se mělo přidat dosti pepře.(DBvgS 13)

Plněný koláčPro plněný koláč vezmi dobriz [kompot z jablek vařených ve vodě s medem] a smíchej jej s vejci a přidej k tomu trochu chleba neb vařenou rybu nebo husté mandlové mléko. Zde lze dále udělat s dobrými bylinkami koláče nebo co lze učinit z pyré.[Pozn. Zjevně se jedná o recept jen na náplň do koláče.](DBvgS 14)

KalkusVezmi mandlová jádra. Oloupej je ve vroucí vodě. Roztluč je a protlač přes látku nebo je rozemel. Vezmi jemný vypečený chléb. Okrájej svrchní kůrku jemně a tence. Pak nakrájej na krajíčky, nejtenčí jaké svedeš. Začni pod svrchní kůrkou. Každý krajíc by měl být kulatý. Spoj čtyři krajíčky a nakrájej je společně na malé proužky a pak napříč, tak uděláš malé kostičky. Podrž mandlové mléko nad ohněm, aby se zahřálo. Vhoď do něj chléb, aby se zahustilo. Drž to nad ohněm. Nechej povařit a dej to do misek a posyp cukrem. Toto jmenuje se kalkus a podávej. Také udělej další [jiné] mléko, jestli chceš do toho přidat vaječné žloutky.(DBvgS 25)

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Dobrá nádivkaVezmi mandlová jádra. Udělej je pěknými ve vroucí vodě [oloupej]. A vhoď do studené vody. Odstraň zkažená a roztluč je nejlépe v moždíři. Když začne olejnatět, tak přilej do toho studenou vodu. A silně roztluč a míchej se studenou vodou do husta. A promáčkni skrz dobrý šátek. A opět udělej na drť v hmoždíři. Roztluč a protlač. Celé nalej na pánev. A drž nad ohněm. A přidej do toho vaječnou skořápku plnou vína. A rozmíchej pořádně a tak to vař. Bezmi pěkný ubrousek a polož jej na čistou slámu. A nalej do něj mléko. Dokud dobře kape na něj. Které pak v šátku zůstane. Udělej z toho sýr. Chceš-li z toho udělat máslo. Tak nech to svařit s trochou šafránu. A podávej jako máslo nebo sýr.[Soudím, že pokrm je vhodný k podávání jak jako desert, tak jako předkrm.](DBvgS 42)

Postní koblihaTak chceš-li udělat postní koblihu. Tak vezmi ořechy a roztluč je v hmoždíři. A vezmi jablka, také mnoho a nakrájej je k tomu a smíchej s kořením, jakékoliv je a naplň tím koblihu a nech péci. Toto je ale dobrá náplň a nepřesol.(DBvgS 62)

Postní koblihaTak chceš-li pak udělat postní koblihu. Tak vezmi italské hrozny a vezmi také mnoho jablek do toho a roztluč je na malé (kousky) a přidej k tomu koření a naplň tím koblihu. A nech péci. To je ale dobrá náplň a nepřesol.(DBvgS 63)

Postní koblihaTak chceš-li udělat postní koblihu z ořechů s celými jádry. A vezmi rovněž mnoho jablek do toho a nakrájej je na kostky velikosi ořechů a opraž (opeč) je s trochou medu a smíchej s kořením a dej je na placičku, z niž uděláš koblihu a necháš j péci a nepřesol.(DBvgS 64)

Dobré postní pyréTak chceš-li udělat dobré postní pyré. Tak vezmi k tomu ... [bersige – v receptu 59 přeloženo jako okoun] a husté mandlové mléko a povař dobře v mandlovém mléce a přidej do toho cukr. Pyré by se mělo nazývat jeruzalemské a jí se studené nebo horké.(DBvgS 65)

České fazole [boby?]Chceš-li udělat české fazole. Tak vezmi mandlová jádra a roztluč je na velmi malé (kousky). A přimíchej rovněž o třetinu více medu. A dobré koření dobře smíchané. Tak je to naprosto nejlepší. Chutná studené nebo horké. (DBvgS 66)

KolrisPečený kolris. A udělej z vajec tenký plátek a nakrájej ho na malé (kousky). A ty naházej do sladkého mléka. A vezmi jemný bílý chléb. A nakrájej ho na kostky k tomu. A smíchej se žloutky. A dobře povař. A přidej nahoru tuk a nepřesol.(DBvgS 68)

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KolrisAle kolris. Vezmi vejce a smíchej je s mletou strouhankou. A uhněť tenké koláče naházené v mléce. A dobře míchej dokud se nevaří. A smíchej s vaječnými žloutky. A přidej k tomu tuk. A podávej.(DBvgS 69)

KolrisAle kolris. Vezmi tenké koláče upečené z vajec. A nakrájej je na kostky. A nakrájej rovněž mnoho jemného bílého chleba k tomu na kostky. A přidej to do mléka. A vezmi jablko a nakrájej je k tomu na kostky. A zahusti to dobře vaječnými žloutky. A nech dobře povařit. A podávej.(DBvgS 70)

Kdoulové pyréChceš-li udělat kdoulové pyré. Tak vezmi kdoulí kolik chceš. A velmi důkladně je povař. A pak vezmi hmoždíř a roztluč je v něm na malé (kousky). A přepasíruj je přes šátek. A vezmi k tomu vaječné žloutky a vař a přidej cukr a nepřesol.(DBvgS 71)

Jablečné pyréChceš-li udělat jablečné pyré. Tak vezmi pěkná jablka a oloupej je. A nakrájej je do studené vody. A vař je v hrnci. A smíchej je s vínem a s tukem a rozbij vejce s bílkem a se vším. A přidej to tam. A toto je dobrá náplň. A nepřesol.(DBvgS 72)

Mandlové pyréChceš-li udělat mandlové pyré. Vezmi mandlové mléko a jemný bílý chléb a nakrájej ho na kostky a přidej do mandlového mléka a rozvař a vezmi jablko a nakrájej ho na kostky a pak opeč na tuku a přidej do mandlového pyré a podávej.(DBvgS 73)

Cygern z mandlíChceš-li udělat cygern z mandlí. Vezmi mandlová jádra. A roztluč je v hmoždíři. A vař v mandlovém mléce a přepasíruj přes šátek. ... A nech schladnout. A vlož do mísy. A rozdrť do toho mandlová jádra. A posyp cukrem a podávej.(DBvgS 74)

Sýr z mandlíChceš-li ale udělat sýr z mandlí. Tak vezmi mandlová jádra a roztluč je. A vezmi mléko a rozbij do něj vejce. A vlij dobré mléko do toho. A rozvař. A vlij do šátku. Nech vychladnout. A vlož do sýrovníku. A udělej (vytvaruj) jej. A pak jej polož na talíř. Posyp cukrem. Toto se jmenuje mandlový sýr.(DBvgS 75)

Mandlová šiškaTak chceš-li pak udělat mandlovou šišku. Tak vezmi ale mandlová jádra roztlučená do mléka. A vař je. A vlij je do šátku. A nech vychladnout. A udělej jakoby šišku másla. A vlož do mísy. A okolo nalij mandlové mléko. A posyp cukrem a podávej.(DBvgS 76)

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Mandlový koláčTak chceš-li udělat mandlový koláč. Tak udělej z mandlových jader dobré mléko. A povař ho. A vmíchej doň cukr. A vlij do šátku. A ... . A udělej těsto z mleté strouhanky. A rozválej to. A dej do toho vařené mandle. A rozkrájej. A peč na pánvi v tuku. Toto se jmenuje mandlový koláč.(DBvgS 77)

Dobrá vařená rýžeKdo chce udělat dobrou vařenou rýži. Ten vybere dobrou. A dobře ji opere. A vloží do hrnce. A neosolí příliš. A vaří, dokud nezačne vysoušet. A smíchá ji s mandlovým mlékem. A trochu míchá. Dokud se ale vaří. A zhoustne. A podává s cukrem. To je rovněž dobré.(DBvgS 78)

Rýžové pyré (nákyp)Kdo chce udělat rýžové pyré. Ten ale vezme roztlučené (?) mandlové mléko a smíchá jej s rýžovou moukou. A dobře povaří. A vezme jablko a nakrájí ho na kostky. A opeče na tuku. A nasype ho do pyré a podává.(DBvgS 79)

PudinkKdo chce udělat pudink. Ten vezme husté mandlové mléko a obraná slepičí prsíčka a přidá je do mandlového mléka a vmíchá rýžovou mouku a dostatečně tuku a cukru přidá do toho dostatečně. Toto je pudink.(DBvgS 80)

PudinkPudink udělán z slepic obraných na prsou. A udělej dobré mandlové mléko. Vmíchej slepice. Do mandlového mléka s rýžovou moukou. Otrhej květy fialek. A tuku tam dej dosti. A dobře povař. A dosti cukru k tomu. Toto se rovněž jmenuje pudink.(DBvgS 81)

Ztužený pudinkZtužený pudink udělán z ještě hustšího mandlového mléka. Ober slepičí prsíčka. A vhoď je do mléka. A rozvař je. A vmíchej rýžovou mouku. A vaječné žloutky. A tuku dej dosti. A posyp dostatečně cukrem. Toto se jmenuje ztužený pudink.(DBvgS 82)

Fialkové pyréKdo chce udělat fialkové pyré. Ten vezme husté mandlové mléko, dobře smíchá s rýžovou moukou a přidá dostatečně omastku. A dobře obarví fialkovými květy. to je celé fialkové pyré.(DBvgS 83)

Mrkvové pyréKdo chce udělat mrkvové pyré. Ten vezme mrkve. A povaří je ve víru. A oškrábe je ve studené vodě. A naseká nadrobno. A dá je do hustého mandlového mléka. A s vínem dobře udělá mandlové mléko. A mrkve v tom povaří. A přidá k tomu dosti bylinek. A obarví fialkovými květy a podává.(DBvgS 84)

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Ořechové pyréChceš-li udělat ořechové pyré. Tak vezmi ořechová jádra. A roztluč je nadrobno a přepasíruj přes šátek se sladkým mlékem. A se střídkou housky. Dobře povař v hrnci. A děj do toho dosti omastku. A zahusti dobře vaječnými žloutky. A obarvi dobře šafránem.(DBvgS 85)

Hruškové pyréChceš-li udělat hruškové pyré, vezmi hrušky a dobře je pokrájej. A vař je v hrnci s vínem a se (sádlem?) a propasíruj přes šátek a kdo chce s vaječnými žloutky. To dělej velmi důkladně.(DBvgS 86)

Třešňové pyréKdo chce udělat třešňové pyré, odláme stopky. A vaří je s trochou vína. A přepasíruje přes šátek střídkou housky. Dobře vař v hrnci. A přidej dosti omastku. A pak zahusti vaječnými žloutky. A posyp kořením. Tak se to připraví.(DBvgS 87)

Konkavelit z třešníKonkavelit se dělá z třešní. Z kyselých třešní. To jsou višně. Měly by se vzít. A udělat dobré mléko z mandlových jader. A vařit dobře třešně ve víně. A s vlastní šťávou. A přepasírovat přes šátek. A pak nalít do mandlového mléka. A dobře vařit v hrnci. A zahusti dobře rýžovou moukou. A omasti dosti. A rovněž dosti koření a cukru přidej. A nepřesol.(DBvgS 88)

Višňový kompotKdo chce udělat kompot z višní, ten vezme kyselé višně a odláme stopky. A vaří je v hrnci s jejich vlastní šťávou. A když se uvaří, tak je vyleje a nechá zchladnout. A přepasíruje přes šátek. A pak to vleje do vysmoleného hrnce. A vleje dovnitř třešně a smíchá je s medem a posype ... kořením. Kdo chce jíst rukama, ten koření nepřidá.(DBvgS 89)

Višňový koláčKdo chce udělat koláč z višní. Ten je vezme a odláme stopky. A vloží je do hrnce. Až oschnou, vaří ve vlastní šťávě. A pak je vyleje a nechá vychladnout. A propasíruje přes šátek. A vál dobře potře medem. A vleje na něj třešně. A dá dřevěný vál na vzduch. Až začnou osychat. Vzduch nezahřívej. Pak dej na studený dvůr. A nakostkuj. A nakrájej a posyp kořením. A jez jako medicínu.(DBvgS 90)

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Omáčky, přílohy, přísady, dochucovadla

Cameline SauceThe cameline sauce called for was standard and consists of ginger, cinnamon, cloves, grains of paradise, mastic, and long pepper, mixed with bread soaked in vinegar. The whole is then strained and seasoned with salt. Mastic is a resin from a tree that grows on the Greek island of Chios and can be bought at Greek grocery stores. It was also used as chewing gum, and we get the word masticate (to chew) from this resin. It was one of the most highly prized spices and in fact Christopher Columbus traded mastic early in his career. (CiE 45-6)

A Jaunette Sauce for Fish France, 14th c. (Viandier, 156) A yellow sauce for fried fish. Fry in oil without flour. Pound almonds, moisten mostly with wine, and verjuice, and strain it and let it boil. Then pound ginger, cloves, grains of paradise, and a bit of saffron, and moisten with your bouillon, and add it in to boil well, and add sugar, it should be thick.(CiE 64)

Mustard France?, 14th c. (Tractatus de modo preparandi et condiendi omnia cibaria, 395) Mustard you can make with grains either of mustard or of arugula. And you can season it along with honey or boiled grape must. Otherwise, even with cooked egg yolks and sugar. If you make it for fish moisten with vinegar; for meat with verjuice. And it is better. A mustard confection: take anise and a little more of cumin, and crush in a mortar. Then add more of cinnamon than of sugar, moistened with vinegar, and add bread crumb. Crush pepper

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in a mortar with toasted bread and moisten with meat broth and wine or vinegar. Then in a little pot or pan let it boil and stir well.(CiE 65)

Pur Verde Sawce (Zelená omáčka) Severní Anglie, 15. st. (Liber Cure Cocorum, 27) Take parsley and an ounce of pellitory and grind Take white bread crumb by kind Moisten all with vinegar or wine, Stuff it with powder of pepper fine.

Vezmi petržel a unci (28 g) drnavce a umel,přidej strouhanku z bílého pečiva,nařeď octem nebo vínema dobře okořeň mletým pepřem.(CiE 65)

Dobrá omáčka ke kuřetiItálie, 15. st. (Anonimo Veneziano, 5) Abys vyrobil dobrou omáčku ke kuřeti, vezmi granátové jablko a vymačkej z něj šťávu, přidej dobrá sladká koření a pokud je to příliš silné, dej tam tlučený anýz nebo růžovou vodu. Někteří používají šťávu z kyselého granátového jablka a šťávu z dobrých sladkých hroznů, smíchají tyto dvě šťávy a přidají dostatek sladkých koření. pokud nemáš hrozny, dej tam trochu medu a nech povařit. Koření by mělo být surové (?). Nenechej to stát, ať se to nezkazí. (CiE 65)

Civet aneb Černá omáčka ke kanci Itálie, 15. st. (Anonimo Veneziano, 8) Pokud chceš vyrobit černou omáčku k divokému praseti, vezmi dobře uvařené maso a dobře ho utluč v hmoždíři [umel]. Vezmi střídku z chleba [resp. strouhanku] a opeč ji dotmava, nech nasáknout octem, až změkne, propasíruj a dobře promíchej s mletým masem. Přidej dlouhý pepř, rajská zrna [nevím, jestli to má nějaký český ekvivalent; má to být koření, které se vozilo z východní Afriky] a zázvor, utluč je v hmoždíři a přidej je do omáčky spolu s octem a slabým masovým vývarem a nech povařit. Omáčka by měla být tmavá, silně kořeněná a kyselá od octa. (CiE 66)

Vin Cocto (Cooked Wine) Italy, 15th c. (Anonimo Veneziano, 64) To make cooked wine, take dark red wine, the finest you can get and good honey; Place them to boil together with cinnamon flowers, and boil until reduced to one third and for every four cups of wine there should be one full of honey. Vin cocto was not used as a beverage, but rather a cooking ingredient, to lend sweetness and depth to a dish. It is essentially a reduced wine syrup. Similar to this is mosto cotto or cooked grape must, i.e., juice, which was also used. Defrutum was another version, and some authors differentiated these by specifying how far they should be reduced, by a third or a quarter. Passum was another relative, made with raisins, so the flavor would be even sweeter and richer.

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(CiE 73)

Zelená omáčka z hořčice (Zielony Sos z Musztarda)½ šálku (125 ml) hořčice Dijonského stylu (typ s celými zrny)¼ šálku (60 ml) medu¼ šálku (60 ml) červeného uherského vína2 polévkové lžíce olivového oleje½ kávové lžičky anýzu umletého na prášek½ kávové lžičky soli2 šálky (200 g) sekané petržele1 kávová lžička nahrubo mletého pepře

Smíchej v míse hořčici, med, víno a olivový olej. Přidej anýz a sůl, potom petržel. Šlehej, až bude mít omáčka hustotu jako pesto. (Dříve se petržel nejprve podrtila v hmoždíři a až pak přidala k ostatním surovinám). Nalij do mísy, přidej pepř a podávej při pokojové teplotě. Tato omáčka by se měla podávat ten den, kdy byla připravena.(FaDiMP 156)

Prepared Fish Stock (Rosól z Ryby)6 cups (1½ liters) unflavored strained fish stock4 bruised bay leaves4 cloves rocambole garlic, gently crushed1 cinnamon stick, about 4 inches (10 cm) long2 tablespoons celery seed

Put the stock, bay leaves, garlic, cinnamon, and celery seed in a stock pot and boil over medium heat until reduced to 4 cups (1 liter), about 40 minutes. Strain and use as directed above for making the aspic.(FaDiMP 168)

Lavender Vinegar (Ocet Lawendowy)15 sprigs of fresh lavender1 sterilized wine bottle (750 ml) 3 cups (750 ml) Hungarian white wine vinegar

Put the flowers in the wine bottle and add the vinegar. Cork tight and set in a dark, cool closet. Allow to infuse at least 3 weeks before using.(FaDiMP 168)

Thick Beer or Sourdough Starter (Gęstwina z drożdzy)20 dry hops blossoms2 cups (250 ml) Weissbier (wheat beer)1 cup (125 g) barley flour1 cup (125 g) spelt or whole wheatflour

Pour 2 cups (250 ml) of boiling water over the hops and infuse 20 minutes. When the tea is lukewarm, combine it with the beer and pour this over the barley and spelt flours in a large, wide-mouthed jar. Stir to form a slurry. Let this stand uncovered for 3 to 5 days or until foamy (this will depend on the weather and room temperature). It should smell like sour milk. Once active, use as needed. The starter can be revived and continued by adding more flour and liquid as the old is used up.

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(FaDiMP 183)

Polská omáčka pro postní dny a k dršťkám (Polski Sos na Dni Postne i Do Flaków)4 unce (125 g) bílého chleba nebo housek (bulki), kůrky odstraněny1½ šálku (375 ml) Weissbier (pšeničné pivo)1 šálek (100 g) sekaného kopru1 šálek (100 g) sekané petržele4 polévkové lžíce (75 g) čerstvě strouhaného křenu½ šálku (125 ml) makového oleje½ kávové lžičky soli nebo podle chuti1 polévková lžíce (15 ml) medupepř dle chuti

Namoč chlebovou střídku do piva, až je úplně měkká (alespoň 4 hodiny). Přidej kopr, petržel, křen, makový olej, sůl a med a šlehej, až vznikne husté, hladké pyré (ve středověku se omáčka stloukala v hmoždíři a pak pasírovala přes síto z žíní). Ohřej směs v hrnci a vař na mírném ohni než zhoustne (asi 5 minut). Pokud ji chceš mít řidší, přidej pivo. Dochuť pepřem dle chuti.(FaDiMP 190)

Cubeb Vinegar (Ocet Kubebowy)1 tablespoon cumin seed1 tablespoon cubebs1 clove of garlic2 cups (500 ml) sherry vinegar or vino cotta vinegar

Put the cumin, cubebs, and garlic in a sterilized wine bottle. Add the vinegar and cork it tight. Shake well, then let the spices infuse for 3 months before using. When this vinegar ages (over 5 years), it tastes similar to balsamic vinegar.(FaDiMP 199)

Turnip Gruel (Kleik z Rzepy)2 ounces (60 g) bread1½ cups (375 ml) Weissbier (wheat beer)2 pounds (1 kg) turnips, pared and cubed2 medium onions (100 g), chopped1 quart (1 liter) beef stock2 cups (200 g) chopped parsley2 ounces (60 g) lightly salted butter1 tablespoon (15 ml) honey3 tablerpoons (45ml) cider vinegar¼ teaspoon ground anisesalt to taste

Soak the bread in the beer for at least 2 hours or until soft. Put the turnips, onion, and beef stock in a deep saucepan with the beer and bread and cook over medium heat for 20 minutes. Add the parsley and cook an additional 10 minutes. Puree the mixture in a food processor

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until thick and batterlike (the medieval method was to pound it in a mortar). Return this to the pan and add the butter, honey, cider, and anise. Cook over medium heat until thoroughly heated, then season and serve immediately.(FaDiMP 200)

Ořechové kuře z FrískaPřipravíme také ořechové kuře z Fríska. Vezme se vratič a petržel a šalvěj společně. A malý třený chléb k tomu a koření a vejce a tře se to s vínem a vaří se to spolu dobře a podává.[Pozn. Výsledkem receptu je zjevně omáčka, která se zřejmě může podávat ke kuřeti, které kromě nadpisu není v receptu zmíněno.](DBvgS 8)

Játra [Játrová omáčka]Vezmou se játra a tvrdá vejce. Roztlučou se v hmoždíři. Smísí se s alkoholem nebo s vínem nebo s octem a rozemelou v mlýnku a vezme se cibule, kterou bys měl vařit s tukem neb s olejem. Nalije se to na rybu nebo na zvěřinu. Stejně tak můžeš připravit mnoho dalších věcí.(DBvgS 17)

JídloRozetři česnek se solí. Hlavičku (stroužek ?) dobře oloupej. A přimíchej k tomu šest vajec. Bez bílku a vezmi ocet a trochu vody k tomu, ne příliš kyselé. A nechej vařit, dokud nezhoustne. V tom lze připravit pečené slepičí šišky nebo ... nebo co chceš.(DBvgS 34)

AgrazChceš-li udělat agraz. Vezmi vinné hrozny a roztluč kyselá jablka. Dej to dohromady. Smíchej s vínem. A vymačkej. Tato omáčka (šťáva) je dobrá k pečené ovci a slepici. A k rybě. A nazývá se agraz.(DBvgS 35)

PřísadaVezmi šalotku a oloupej ji a potři solí. Smíchej s vínem nebo octem a vymačkej. Tato omáčka (šťáva) je dobrá k pečenému masu.(DBvgS 36)

OmáčkaVezmi kyselý hrozen. A přidej šalvěj a dvě hlavičky (nebo spíš stroužky ?) česneku a slaninu. A společně je roztluč. Vymačkej a podávej jako dobrou omáčku.(DBvgS 37)

AgrazVezmi dřevěná (?) jablka a petržel a tuřín. A společně je roztluč a vymačkej. Toto nazývá se taky agraz.(DBvgS 38)

Malá přísadaOkořeň kmínem a anýzem s pepřem a octem a medem. A pozlať šafránem. A přidej hořčici. V této příloze můžeš udělat ... petržel, ... a kompotík nebo ..., co chceš.(DBvgS 51)

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Dobrá omáčkaVezmi víno a med. Dej to na oheň a nechej vařit. A přidej do toho drcený zázvor, víc než pepře. Rozetři česnek, ale ne mnoho a dej tomu říz. A dolaď bílky. Nechej vařit dokud to nezačne hnědnout. Jí se v chladném počasí a nazývá se to "Swallenbergská omáčka".(DBvgS 52)

NápojeTo Degrease All Wines France, 14th c. (Viandier, 235) Take a bowl of seeds from red wine only, dried and pounded, and a full bowl of the grease of the same kind and color of wine and a denier of bread yeast and half a pound of alum and two knobs of ginger and a bit of burnt wine lees, all these things well crushed and beaten, place in the vessel then stir well with a short stick split at the end into fours, until the scum rises, and the stick should go only a foot into the vessel; then you can decant it. (CiE 72)

Wine Comments France?, 14th c. (Tractatus de modo preparandi et condiendi omnia cibaria, 381) Our talk takes its start with wine, since this is the universally preferred drink and among other drinks so much better and more dignified. The spirit and body it invigorates, digests food, corrects bad complexion, drives away sadness and cares, and makes man cheerful and jolly. I say this if it is good and not corrupt, and drunk in moderation. Corrupt wine causes the opposite, it impedes digestion, corrupts foods, generates bad blood, and makes men sad, sluggish and ponderous. As elsewhere described, the best and most praise-worthy is a matter to some extent of conserving its goodness, so it does not corrupt, or equally if already corrupt, bringing it back to its pristine state. And thus of wine, since it is a more worthy drink than others, labor ever more diligently in this regard so that its goodness is conserved, and even if on account of negligence it becomes corrupt, you can apply remedies so that it is brought back to its original state. First its conservation must be shown. So that wine does not corrupt, take good reddish honey, and cook it, skimming it a bit till it firms, then in a bit of good wine infuse Italian crocus, then this mixture place in a barrel of wine, it preserves wine and gives it color and good flavor.(CiE 72)

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Polish Hydromel (Czemiga)3 cups (750 ml) spring water3 tablespoons fennel seed½ teaspoon ground casia or 1 tablespoon bruised cassia buds1 cup (250 ml) honey

Bring the water to a boil and pour it over the fennel and cassia in a large jar. Cover and infuse until the liquid is room temperature. Strain through a filter or fine sieve. Dissolve the honey in the clear liquid. Store in a stoneware jug or wine bottle in the refrigerator until needed.(FaDiMP 163)

Pomeranian Trójniak (Trójniak Pomorski) 2 tablespoons bruised juniper berries1 tablespoon ground ginger2 teaspoons ground cardamom1 cup (250 ml) honey3 cups (750 ml) Weissbier (wheat beer) or to taste

Pour 2 cups (500 ml) boiling spring water over the juniper berries and spices in a large jar or jug. Cover and infuse until the mixture is room temperature. Strain through a jelly bag, then dissolve the honey in it. Pour the beer into a large stoneware pitcher and add the sweetenedinfusion. Serve immediately.(FaDiMP 196)

MedovinaKdo chce udělat dobrou medovinu, ten ohřeje čistou vodu tak, aby do ní mohl právě ponořit ruku. A vezme dva mázy (3 l) vody a jeden (1,5 l) medu. Promísí je tyčí a nechá chvíli odstát a pak scedí přes čistou látku nebo přes vlasové síto do čisté nádoby. A pak vaří po dobu coby jeden akr tam a zpět přešel a odstraní pěnu z mladiny mísou s dírami. Pěna zůstává v míse a nikoliv na mladině. Dále slije medovinu do čistého soudku a zakryje jej tak, aby výpary nemohly unikat, do té doby, než bude moci do toho ponořit ruku. Pak vezme půlmázový hrnec a naplní jej do půlky chmelem a hrstí šalvěje a vaří to s mladinou po dobu, co by míli ušel, a vezme půl ořechu čerstvých kvasnic a dá to tam a zamíchá, aby to kvasilo. Tak přikryje to rovněž tak, aby výpary mohly odcházet na den a noc. Pak scedí medovinu přes čistou látku nebo přes síto z vlasů a slije do čistého soudku a ponechá tři dny a tři noci kvasit a doplňuje každý večer. Tam pak nechá to usadit se a stará se o doplňování kvasnic. A nechá to odležet osm dnů, aby se vyčistilo a doplňuje každý večer. Nechá to usadit se v pryskyřičném soudku a celých osm dní nechá odležet a napije se poprvé po šesti až osmi týdnech. Tehdy je ostatně nejlepší.(DBvgS 15)

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