Frytour of Erbes
Forme of Cury 156 Frytour of Erbes : Take gode erbys. grynde hem and medle
hem wit flour and water & a
lytel zest and salt, and frye hem in oyle. and ete hem wit clere hony.
Take good herbs. Grind them and mix them with flour and water and a little
yeast and salt, and fry them in oil.
Eat them with clear honey.
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2 Tbs fresh parsley
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2 Tbs fresh rosemary
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2 Tbs fresh marjoram
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2 Tbs fresh sage
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2 Tbs fresh thyme
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2 cup flour
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2 cups warm water
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1 Tbs active dry yeast
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oil for frying
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honey for drizzling
*Take the fresh herbs and mince them up.
*Disolve the yeast in a little bit of the warm water to activate.
*Mix the herbs, flour, and salt.
*Add the yeast and 1 1/2 cups of the water. Mix
*Add a little more water at a time while mixing until you get a smooth, thick
batter. Should be a little thicker than
pancake batter.
*Cover and let rise until doubled.
*Heat the oil.
*Drop batter (a spoon full at a time) into oil and fry until light golden
brown.
*Drizzle with honey and serve warm.
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Funges
Forme of Cury 12 Funges: Take funges and pare hem clene and dyce
hem. take leke and shred hym small
and do hym to seeÞ in gode broth. colour it with safron and do Þer
inne powdour fort.
Mushrooms: Take mushrooms and wash them clean and dice them. Take leeks
and shred them small and do them to
boil in good broth. Color it with saffron and do therein strong powder.
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2 cups Gode Broth (here is my
Gode
Broth recipe)
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12 oz mushooms, diced (about 3 cups)
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1 leek, washed and diced (mostly the white part, but a little of the green)
(or you can use a large onion)
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1/4 tsp pepper
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1/4 tsp cloves
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3 threads saffron
1)In a pot, simmer the mushroom, leeks, and broth.
2)While cooking, add the spices.
3)Cook until tender.
4)Serve hot (with or without the broth).
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Flaumpeyns
Forme of Cury 193 Flumpeyns: Take fat Pork ysode. pyke it clene. grynde
it smale. grynde Chese & do Þerto
wiÞ sugur and gode powdours. make a coffin of an ynche depe and do
Þis fars Þerin. make a thynne foil of
gode past & kerue out Þeroff smale poynte. frye hem & put hem
in fars & bake it up & c..
Take fat pork boiled. Pick it clean. Grind it small. Grind cheese and
do thereto with sugar and good powders.
Make a pastry shell that is an inch deep and to this filling therein.
Make a thin sheet of good pastry and carve out
small points. fry them and put them in filling and bake it up and serve.
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4 lbs fatty pork roast, boiled and cut small
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2 cups white cheese (I used 1 1/2 cups shredded mozerella & 1/2 cup cream
cheese)
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sugar (no more than 1/3 cup)
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2 tsp ginger
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1 tsp cinnamon
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1 tsp cloves
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5 nine-inch pie shells (one to cut the points out of)
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2 Tbs oil for frying
(if you use a leaner cut of pork, save some of the broth to moisten
the filling with)
*Pre-bake the pie shells
*Grind the pork and mix with the cheese, sugar, and spices. (add
some broth if the filling is not moist)
*Cut one of the shells into little triangles, and fry them.
*Put filling into pie shells, decorate the tops
with the little dough triangles, and bake for
approximately 20 minutes
in a 375 degree oven. Filling should set (cheese melts), and the pastry
should be lightly browned.
*Serve warm.
I didn't do the little points, as I pre-baked the pies & re-heated them.
The points would have probably have burnt,
ruining the effect. I therefore decided to sacrifice them for the sake of
my sanity... ;) |
Lesshes fryed in Lentoun
Forme of Cury 166 Lesshes fryed in Lentoun: Drawe a thick almaunde mylke
wiÞ water. take dates and pyke
hem clene with apples and peeres & mynce hem wit purnes damysyns.
take out Þe stones out of Þe purnes
& kerue the purnes a two. do Þerto Raisouns sugur. flour of
canel. hoole maces and clowes. gode powdours
& salt. colour hem up wit snundres. meng Þise with oile,
make coffyn as Þou didest bifour & do Þis
Fars Þerin. and bake it wel and suere it forth.
Milk Pie in Lent: Draw a thick almond milk with water. Take dates and
pick them clean with apples and pears &
mince them with plum prunes. Take out the stones out of the
prunes and carve the prunes in two. Do thereto raisins
and sugar, ground cinnamon, mace, cloves, good powder and salt. Color
them up with sandlewood. Mix this with
oil, make pastry shells as you did before and put the filling therein.
Bake it well and serve it forth.
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2 cups extra thick Almond Milk (here is my
Almond
Milk recipe)
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1/2 cup chopped dates
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1 cup diced apples
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1 cup diced pears
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1/2 cup chopped prunes
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1/2 cup raisins
-
sugar to taste (no more than 1/3 cup)
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1/2 tsp cinnamon
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1/2 tsp mace
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1/2 tsp cloves
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1/2 tsp ginger
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1/4 tsp salt
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2-5 drops red food coloring
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1 Tbs olive oil
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2-4 nine-inch pie shells
*Mix in a large bowl the dates, apples, pears, prunes, and raisins.
*In a different bowl, mix the almond milk, sugar, spices, food coloring,
and oil.
*Add liquid to fruit and mix well.
*Pour the filling into the shells and bake at 375 degrees
for about 30 minutes.
*Allow to completely cool before serving. You can serve as
slices of pie or by scooping the filling out of the "coffin".
(If you're not really careful, sandlewood can make things very bitter. I
didn't want to chance ruining the mixture, so
I used red food coloring as suggested by the Boke of Gode Cookery.)
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