View source for Hebolas (recipe)

== Period Recipe ==
From the [[Forme of Cury]]
:'''''HEBOLACE''. VII.'''

:Take Oynouns and erbes and hewe hem small and do �es to gode broth. and ''aray'' it as �ou didest caboches. If �ey be in fyssh day. ''make'' on the same ''maner'' with water and oyle. and if it be not in Lent ''alye'' it with zolkes of ''Eyren''. and dresse it forth and cast �er to powdour douce.

=== Notes ===
* ''Hebolace''. Contents, Hebolas; for ''Herbolas'', from the herbs used; or, if the first letter be omitted (see the Contents), ''Chebolas'', from the Chibols employed.
* ''aray''. Dress, set it out.
* ''make''. Dress. Vide Gloss.
* ''maner''. manner.
* ''alye''. Mix. V. Gloss.
* ''Eyren''. Eggs. V. Gloss.


== Modern Recipe ==
===Translation===
Take [[Onions]] and [[herbs]] and cut them up small and add to a good [[broth]] and arrange it as you did for [[caboches]].  If it is a [[fish day]] dress it in the same manner with water and oil.  And if it is not during [[Lent]] mix it with egg yolks and dress it and sprinkle powder douce on top.

=== Ingredients ===
* 2 medium onions
* 2-3 cups of chopped fresh seasonal herbs (I used violet leaf, borrage leaf, parsley, rosemary, mint, thyme, sage)
* about 4 cups fresh broth or approx 2 cups stock + 2 cups water.  Use vegetable or meat stock as suitable for your audience, or simply oil and water
* powder douche to taste (I used cinnamon, ginger, nutmeg, cloves)
* egg yolks (optional)

=== Method ===
# Chop up Onions and herbs.
# Add to a pot of warm stock  - meat stock, or vegetable stock or a mix of water and oil for a vegetarian (fish day) option.
# Just prior to serving whisk in egg yolks (optional) and sprinkle spice mix on top 

===redaction notes===
Array it as you did for caboches - [[Caboches in potage]] � recipe given in Forme of Cury, and Cabbages appear to be cooked in a broth and served as a pottage (as the recipe name suggests).  Options such as cooking the onions in broth and then draining them before serving seem unlikely.  Mixing in egg yolks would be easier to a liquid dish too.

Herbs chosen � according to seasonal availability.  Parsley in seed wasn't very available, but other herbs are more perennial.  All herbs used are known from medieval recipes, and I�m sure the recipe does not specify the herbs because it was aware that season and availability were more important than a fixed recipe.   I decided not to use tansy (although available) for health reasons.
Herbs in the rest of Forme of Cury:
�	Eowtes of Flessh uses Borage and violet (leaves?) in a similar broth situation.
�	Verde Sawse uses parsley, mint, wild thyme, sawge (sage), 
�	Erbolat � parsley, mint, savory, sage, tansy, clarry(?), veruayn(?), rewe (rue), ditayn (dittany), fenel (roman fennel), southrenwode(?)
�	Salat - persel, sawge (sage), borage, myntes, fenel, ton tressis (cresses), rew (rue), rosemarye, purslarye (purslane)

Vegetarian dish � Allthough I�m sure medieval folks would refer to a meat containing stock as a good stock and prefer to use one such, since a fish day option was offered, I decided to redact this as a vegetarian dish, as there are too few such recipes.  Vegetable stock would be a kind of halfway measure � more flavoursome than the specified oil and water (more like using a �good broth�) 

Pouder douche � I wasn�t sure what recipe to use. [Forme of Cury] assumes it is so basic, it doesn�t seem to give a recipe for it.  Please use whatever spice mix you think to be most accurate.


''Teffania''

== Notes ==
The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]]. 

Other redactions: http://www.kateryndedevelyn.org/eng1men4.htm

[[Category:Recipes]][[Category:Forme of Cury]]
[[Category:VicCG]][[Category:VicCG-Teffania]]