July 2011


Yet again another recipe Elzebeth and I tried last spring. Very tasty little pasties filled with dried fruits and spices. It is quite time consuming to make them but the result was good and worth it. As the book suggests this one might be good dish served with other sweetmeats.

Ryschewys closed (serves 4)

Laud MS. 553, Volume I

Take flour and eggs & knead together / take figs, raisins & dates & put out the stones & blanched almonds & good powder & bray together / make coffins of the length of a span / put thy stuffing therein, in every cake his portion/ fold them & boil them in water & afterward roast them on a griddle & give forth.

Filling:

1 dl figs

1 dl raisins

1 dl dates

1 dl ground almonds

Good powder: 1 teaspoon cinnamon, ½ teaspoon cloves, 1 teaspoon ginger, pinch of nutmeg

Dough:

3 eggs

4 dl flour

Chop dried fruits and add spices and ground almonds to the fruits. Make coarse paste. Mix together the eggs and the flour for the dough and place in refrigerator for a while. Roll out the dough and cut out squares or circles. Add to the dough pieces one teaspoon of filling and close the dumplings. Boil the dumplings about 3-5 minutes, until they are tender. Allow to dry for a moment and fry in oil until the dumplings are brownish in both sides.

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Chykonys in bruette (serves 4)

Harleian MS. 279, Volume I

Take and Seethe Chickens, & smite them to gobbets; then take Pepper, Ginger, and Bread ground & mix it up with the same broth, and with Ale; and color it with Saffron, and seethe and serve forth.

4 chicken legs (1 chicken leg per person)

1-2 ale

water to cover the legs

1 teaspoon pepper

2 tespoons ginger

1 pinch of saffron

½ dl bread crumbs

salt

Put the chicken legs into a large pot and pour over them ale, and water so much that the chicken legs are covered. Add spices and cook for about 30 minutes until the chicken legs are properly cooked. Remove the chicken legs and take off the foam from the broth. Cut the legs and remove the bones. Add the breadcrumbs to the broth and cook it for a while, until the broth is somewhat thickened. Pour the broth to a sieve and crush bread crumbs through the sieve back to the broth. Taste and add more spices if necessary, and salt. Put the chicken pieces to the serving dish and pour the hot broth on top and serve.

Comments:

You can use the whole chicken with giblets if you desire. If you do so, chop the chicken into quarter. About 400 g chicken with the bones should be enough per person. I used legs because they are cheap and easy to get.