What We're Cooking: Egredouncye
Submittor: Lord Johan Gregor Wanderer
Source:
FIFTEENTH CENTURY COOKERY BOOK. I.
HARLEIAN MS. 279, ab. 1420 A.D.
THE RECIPE Unredeacted:
Take Porke or Beef, whe<thorn>er <thorn>e lykey, & leche it <thorn>inne <thorn>werte; <thorn>en broyle it broun? a litel, & <thorn>en mynce it lyke Venyson; choppe it in sewe, <thorn>en caste it in [leaf 24 bk.] a potte & do <thorn>er-to Freyssh brothe; take Erbis, Oynonys, Percely & Sawge, & o<thorn>er gode erbis, <thorn>en lye it vppe with Brede; take Pepir & Safroun, pouder Canel, Vynegre, or Eysel Wyne, Bro<thorn>e an Salt, & let et boyle to-gederys, tylle <thorn>ey ben y-now, & <thorn>an serue it forth rennyng.
INGREDIENTS:
  • 1/2 lb pork or beef
  • 1 1/2 c beef broth-conc. diluted
  • 1 small onion = 2 oz
  • 1 oz fresh parsley
  • 5 leaves fresh sage
  • 1/4 c bread crumbs
  • 1/8 t pepper
  • 6 threads saffron
  • 1/3 c more broth
  • 1/2 t salt
  • other herbs:
  • 1/2 t rosemary
  • 1/4 t oregano
  • 1/4 t cinnamon
  • 2 T wine vinegar
THE RECIPE Redeacted:
  1. Chop meat and then brown in a frying pan with chopped onions
  2. Put with herbs and broth and bring to a boil, adding bread crumbs as it comes to a boil
  3. Add remaining ingredients and simmer for about five minutes, then remove from heat.
  4. Good over rice.