Medieval Combat Society

Vegetable Dishes

Vegetable Dishes (4)

Thursday, 11 May 2017 19:05

Blanch Porre (Stewed Leeks and Onions)

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Illuminated B Smalllanch Porre

1lb of the white part of leeks, finely chopped

1 large onion, finely chopped

1 pint vegetable stock

Pinch of saffron

½ tsp sugar and cinnamon mixed

Take the qwyte of lekes and parboyle hom, and hew hom fmalll, and take onyons and mynfe gom therewith, and do hom in a pot, and put thereto gode broth, and let hit boyle, and do therto fmale briddes, and feth hom therewyth , and colour hit wyth faffron, and do therto pouder marchant, and ferve hit forthe.

Simmer the leaks and onions in the stock for some 15 minutes until tender; add the saffron, stirring for a few minutes to dissolve its colour.

Pour into a dish, sprinkle with sugar and cinnamon and serve.

The original recipes all parboil the leeks before adding the onions but todays leeks do not require this preparation.

Thursday, 11 May 2017 20:05

Blanch Porre (Stewed Leeks and Onions)

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Illuminated B Smalllanch Porre

1lb of the white part of leeks, finely chopped

1 large onion, finely chopped

1 pint vegetable stock

Pinch of saffron

½ tsp sugar and cinnamon mixed

Take the qwyte of lekes and parboyle hom, and hew hom fmalll, and take onyons and mynfe gom therewith, and do hom in a pot, and put thereto gode broth, and let hit boyle, and do therto fmale briddes, and feth hom therewyth , and colour hit wyth faffron, and do therto pouder marchant, and ferve hit forthe.

Simmer the leaks and onions in the stock for some 15 minutes until tender; add the saffron, stirring for a few minutes to dissolve its colour.

Pour into a dish, sprinkle with sugar and cinnamon and serve.

The original recipes all parboil the leeks before adding the onions but todays leeks do not require this preparation.

Thursday, 11 May 2017 19:56

Caboches (Cabbage cooked in stock)

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Illuminated C Smallaboches

1½ lb spring greens

1 pint beef stock

1 tsp salt

3oz breadcrumbs

Pinch of saffron

Take caboches, and waflie hom in clene water, and boyle hom wel, and at the feconde boyle, take hom doun oft the fyre, and preffe hom wel tyl the water be clene oute, and then cutte hom in grete peces, and cafte hom in the broth of beef, and feth hem up with maribones, and colour hom then with faffrone, and thikke hit with grated bred; but for a lorde hit fchal be thikked with yolkes of eyren beten, and thenne let hit ones boyle, and ferve hit forthe.

Remove the coarser outer leaves, enclose in a linen bag if possible, plunge into boiling water, and simmer for some 45 minutes, then drain, press dry, chop in pieces, and discard any tough stems.

Bring the beef stock, salt and saffron to the boil, add the spring greens and cook for a further 5-10 minutes until tender, then thicken with breadcrumbs before serving.

For a lord, replace the breadcrumbs with 4 beaten egg yolks scalded with some of the stock and returned to the pan.

Medieval cabbages appear to have had a much stronger flavour than those of today and lacked the large compact hearts of more recent varieties. Spring Greens is the nearest modern equivalent.

Thursday, 11 May 2017 21:34

Funges (Stewed Mushrooms)

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Illuminated F Smallunges

8oz mushrooms cleaned and chopped

4oz leeks, very finely chopped

½ pint vegetable stock

Pinch of ground pepper and clove

Pinch of saffron

Take Funges and pare hem clene and dyce hem.

Take leke and fhred hym small and do hy to seep in gode broth.

Colo it with fafron and do y inne powdo fort.

Stew all ingredients together low on the fire / over a high heat for 10 minutes Drain and serve.
Probably the simplest medieval recipe I’ve come across so far.

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