Mawmenee (recipe) - Revision history

HenryMaldon: /* Notes */ corrected substitution for whole spice

2008-12-06T06:19:28Z

Notes: corrected substitution for whole spice

← Older revision		Revision as of 16:19, 6 December 2008
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	Some variations:<br>		Some variations:<br>
	*Omit whole cloves and cassia buds, increasing the amount of ground cloves.<br>		*Omit whole cloves and cassia buds, slightly increasing the amount of ground cloves and cinnamon.<br>
	*Reduce or omit saunders if satisfied with the color.		*Reduce or omit saunders if satisfied with the color.

HenryMaldon: /* Method */ misc. little changes

2008-12-06T06:16:47Z

Method: misc. little changes

← Older revision		Revision as of 16:16, 6 December 2008
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	=== Method ===		=== Method ===
	# Simmer meat in salted water to cover, until done. Let cool until slightly hot, drain meat (reserving broth for other uses), and shred by pulling into strips and tearing the strips into bite-sized (or smaller) chunks. Remove any tough connective tissue.		# Simmer meat in salted water to cover, until done. Let cool until slightly hot, drain meat (reserving broth for other uses), and shred by pulling into strips and tearing the strips into bite-sized (or smaller) chunks. Remove any tough connective tissue.
	# If ~~the~~ dates are very dry, plump them a bit, using no more hot water than they can absorb while still remaining firm. Stir as needed to mix the dates ~~into~~ the water.		# Check to see how dry your dates are; if they are very dry, plump them a bit, using no more hot water than they can absorb while still remaining firm. Stir as needed to mix the dates with the water.
	# Heat fat over medium high heat, then add pine nuts and stir, then add dates and fry briefly, stirring frequently, until nuts are lightly browned. Do not let the nuts cook dark brown. (If you want to be careful, use medium heat.)		# Heat fat over medium high heat, then add pine nuts and stir, then add dates and fry briefly, stirring frequently, until nuts are lightly browned. Do not let the nuts cook dark brown. (If you want to be careful, use medium heat.)
	# Mix sugar and rice flour in a saucepan. Pour in about a quarter of the wine, stir, then add the rest. Heat to a slow boil, stirring occasionally, then ~~immediately~~ add the nuts and dates with the fat, and the whole spices. Return to a boil, then add all remaining ingredients ~~including~~ the shredded meat, and simmer for a few minutes, stirring frequently as needed to prevent sticking on the bottom. If it thickens to where it stands rather than mounding, add more wine.		# Mix sugar and rice flour in a saucepan. Pour in about a quarter of the wine, stir, then add the rest. Heat to a slow boil, stirring occasionally, then add the nuts and dates with the fat, and the whole spices. Return to a boil, then add all remaining ingredients except the shredded meat, and simmer for a few minutes, stirring frequently as needed to prevent sticking on the bottom. If it thickens to where it stands rather than mounding, add more wine. Add the meat and simmer for a few more minutes.
	# Plate it while hot, ~~spread~~ it flat in the plate, ~~then~~ smooth the top by patting it down with a saucer or broad spoon dipped in wine, dipping it repeatedly in the wine so it doesn't start sticking. Serve it forth to [[pottage]] at the beginning of a [[course]].		# Plate it while hot, spreading it flat in the plate. Optionally, smooth the top by patting it down with a saucer or broad spoon dipped in wine, dipping it repeatedly in the wine so it doesn't start sticking. Serve it forth to [[pottage]] at the beginning of a [[course]].

	=== Notes ===		=== Notes ===

HenryMaldon: /* Notes */ more explanation about flour of canel

2008-09-18T19:02:19Z

Notes: more explanation about flour of canel

← Older revision		Revision as of 05:02, 19 September 2008
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	* ''Mawmenee''. Vide No. 194, where it is called ''Mawmenny''.		* ''Mawmenee''. Vide No. 194, where it is called ''Mawmenny''.
	* ''pottel''. Half gallon		* ''pottel''. Half gallon
	* ''Flour of Canell''. Cassia buds. The transcription in <I>Curye on Inglysch</I> Part IV no. 22 ~~makes it clear~~ that in its first appearance in this version of the recipe it ~~took~~ the place of "flour of rys" (rice flour).		* ''Flour of Canell''. Cassia buds. The transcription and notes in <I>Curye on Inglysch</I> Part IV no. 22 show that in its first appearance in this version of the recipe it usurped the place of "flour of rys" (rice flour), so rather than cassia buds twice, these ingredients should be rice flour and then cassia buds.
	* ''medle''. Mix.		* ''medle''. Mix.
	* ''pynes''. [[Pine nut]]s		* ''pynes''. [[Pine nut]]s

HenryMaldon: /* Note */ variations

2008-05-22T03:25:14Z

Note: variations

← Older revision		Revision as of 13:25, 22 May 2008
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	# Plate it while hot, spread it flat in the plate, then smooth the top by patting it down with a saucer or broad spoon dipped in wine, dipping it repeatedly in the wine so it doesn't start sticking. Serve it forth to [[pottage]] at the beginning of a [[course]].		# Plate it while hot, spread it flat in the plate, then smooth the top by patting it down with a saucer or broad spoon dipped in wine, dipping it repeatedly in the wine so it doesn't start sticking. Serve it forth to [[pottage]] at the beginning of a [[course]].

	=== ~~Note~~ ===		=== Notes ===
	To convert this to the scale of the <I>Forme of Cury</I> recipe, multiply by 8.		To convert this to the scale of the <I>Forme of Cury</I> recipe, multiply by 8.

			Some variations:<br>
			*Omit whole cloves and cassia buds, increasing the amount of ground cloves.<br>
			*Reduce or omit saunders if satisfied with the color.

	== Modern Recipe 2 ==		== Modern Recipe 2 ==

HenryMaldon: /* Modern Recipe 1 */ added image

2008-05-22T03:17:04Z

Modern Recipe 1: added image

← Older revision		Revision as of 13:17, 22 May 2008
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	== Modern Recipe 1 ==		== Modern Recipe 1 ==
	Serves about 4 people as part of an ordinary meal, many more as part of a full feast~~<br>~~		[[Image:mawmenee1.jpg]]<br>Serves about 4 people as part of an ordinary meal, many more as part of a full feast
	=== Ingredients ===		=== Ingredients ===
	* 1/2 lb. boneless [[capon]] breast (or [[chicken]] or [[pheasant]])		* 1/2 lb. boneless [[capon]] breast (or [[chicken]] or [[pheasant]])

HenryMaldon: /* Ingredients */ lk

2008-05-22T01:41:37Z

Ingredients: lk

← Older revision		Revision as of 11:41, 22 May 2008
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	* 1 c. sweet, tasty red [[wine]]		* 1 c. sweet, tasty red [[wine]]
	* 6-8 small whole [[clove]]s		* 6-8 small whole [[clove]]s
	* 6-8 [[cassia]] buds (use up to a dozen cloves if you have no cassia buds)		* 6-8 [[cinnamon\|cassia]] buds (use up to a dozen cloves if you have no cassia buds)
	* 1/2 tsp. ground [[cinnamon]] (cassia)		* 1/2 tsp. ground [[cinnamon]] (cassia)
	* 1/2 tsp. ground [[ginger]]		* 1/2 tsp. ground [[ginger]]

HenryMaldon: additional modern recipe

2008-05-22T00:49:51Z

additional modern recipe

@@ Line 19: / Line 19: @@
 == Modern Recipe 1 ==
 [[Image:Mawmenee.jpg]] Serves about 6 people<br>
 === Ingredients ===
@@ Line 41: / Line 71: @@
 ''Gwir verch Madog''
-==Modern recipe 2==
+==Modern recipe 3==
 == Notes ==
 *I've made this several times, most recently for a large dinner party, and have a few notes to give.
@@ Line 53: / Line 83: @@
 ''Brochfael the Anglespurian''
-On the contrary, there is no need for this potage to contain a large amount of flesh. It is the above note about using extra chicken that is "slanted". In period menus, mawmenny would have come at the beginning of a course containing several roasts or other such foods that are mostly flesh.
+**On the contrary, there is no need for this potage to contain a large amount of flesh. It is the above note about using extra chicken that is "slanted". In period menus, mawmenny would have come at the beginning of a course containing several roasts or other such foods that are mostly flesh.
 == Notes ==

HenryMaldon: /* Period Recipe */ marked "pottel" for note

2008-05-22T00:14:59Z

Period Recipe: marked "pottel" for note

← Older revision		Revision as of 10:14, 22 May 2008
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	:'''''Mawmenee''. XX.'''		:'''''Mawmenee''. XX.'''

	:Take a pottel of wyne greke. and ii. pounde of sugur take and clarifye the sugur with a qantite of wyne an drawe it thurgh a straynour in to a pot of erthe take ''flour of Canell''. and ''medle'' with sum of the wyne an cast to gydre. take ''pynes'' with Dates and frye hem a litell in grece o�er in oyle and cast hem to gydre. take ''clowes'' an flour of canel ''hool'' and cast �erto. take powdour gyngur. canel. clower, colour it with saundres a lytel yf hit be nede cast salt �erto. and lat it see�; ''warly'' with a slowe fyre and ''not to thyk'', take ''brawn'' of Capouns ''yteysed''. o�er of Fesauntes teysed small and cast �erto.		:Take a ''pottel'' of wyne greke. and ii. pounde of sugur take and clarifye the sugur with a qantite of wyne an drawe it thurgh a straynour in to a pot of erthe take ''flour of Canell''. and ''medle'' with sum of the wyne an cast to gydre. take ''pynes'' with Dates and frye hem a litell in grece o�er in oyle and cast hem to gydre. take ''clowes'' an flour of canel ''hool'' and cast �erto. take powdour gyngur. canel. clower, colour it with saundres a lytel yf hit be nede cast salt �erto. and lat it see�; ''warly'' with a slowe fyre and ''not to thyk'', take ''brawn'' of Capouns ''yteysed''. o�er of Fesauntes teysed small and cast �erto.

	=== Notes ===		=== Notes ===

HenryMaldon: /* Notes */ Many corrections and additions

2008-05-22T00:13:05Z

Notes: Many corrections and additions

← Older revision		Revision as of 10:13, 22 May 2008
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	=== Notes ===		=== Notes ===
	* ''Mawmenee''. Vide No. 194, where it is called ''Mawmenny''.		* ''Mawmenee''. Vide No. 194, where it is called ''Mawmenny''.
	* ''~~Flour of Canell~~''. ~~Powder~~ ~~of Cinamon.~~		* ''pottel''. Half gallon
			* ''Flour of Canell''. Cassia buds. The transcription in <I>Curye on Inglysch</I> Part IV no. 22 makes it clear that in its first appearance in this version of the recipe it took the place of "flour of rys" (rice flour).
	* ''medle''. Mix.		* ''medle''. Mix.
	* ''pynes''. A nut~~, or fruit. Vide Gloss.~~		* ''pynes''. [[Pine nut]]s
	* ''clowes''. Cloves.		* ''clowes''. Cloves.
	* ''hool''. Whole. ~~How~~ ~~can~~ it be the ~~flour,~~ or ~~powder,~~ if ~~whole?~~ ~~Qu�re,~~ ~~''flower''~~ ~~of cand for~~ ~~''mace''~~.		* ''hool''. Whole. This seems to support the above gloss of <I>flour</I> as meaning <I>flowers</I> or <I>buds</I>.
	* ''warly''. Warily, gently.		* ''warly''. Warily, gently.
	* ''not to thyk''. So as to be too thick; or perhaps, ''not to thicken''.		* ''not to thyk''. So as to be not too thick; or perhaps, ''not to thicken''.
	* ''brawn''. ~~Fleshy~~ ~~part~~. Few Capons are cut now except about Darking in Surry; they have been excluded by the turkey, a more magnificent, but perhaps not a better fowl.		* ''brawn''. Breast meat. Few Capons are cut now except about Darking in Surry; they have been excluded by the turkey, a more magnificent, but perhaps not a better fowl.
	* ''yteysed'', or ''teysed'', as afterwards. Pulled in pieces by the fingers, called ''teezing'' No. 36. This is done now with flesh of turkeys, and thought better than mincing. Vide Junius, voce ''Tease''.		* ''yteysed'', or ''teysed'', as afterwards. Pulled in pieces by the fingers, called ''teezing'' No. 36. This is done now with flesh of turkeys, and thought better than mincing. Vide Junius, voce ''Tease''.
	* ''pottel''. Half gallon

	== Modern Recipe 1 ==		== Modern Recipe 1 ==

HenryMaldon: /* Notes */ correction: course, not remove; note about amount of flesh

2008-05-21T23:50:15Z

Notes: correction: course, not remove; note about amount of flesh

← Older revision		Revision as of 09:50, 22 May 2008
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	**The redaction doesn't have enough sugar, the recipe calls for 2 pounds of sugar to 1/2 gallon of wine. The quart of wine used should be coupled with 2 to 2 1/4 cups of sugar (16oz or 450g by weight).		**The redaction doesn't have enough sugar, the recipe calls for 2 pounds of sugar to 1/2 gallon of wine. The quart of wine used should be coupled with 2 to 2 1/4 cups of sugar (16oz or 450g by weight).
	**The recipe above seems slanted in favor of a lot of sauce per quantity of meat. When you add the meat to the sauce, if you stir it and let it simmer for a few minutes to mingle, it works just fine with a much smaller proportion of sauce to chicken.		**The recipe above seems slanted in favor of a lot of sauce per quantity of meat. When you add the meat to the sauce, if you stir it and let it simmer for a few minutes to mingle, it works just fine with a much smaller proportion of sauce to chicken.
	**Two roaster chickens, 500ml (about 2 cups) of wine and 1 cup of sugar will serve 16 if it isn't the only thing on the table. At home I serve this over rice. At a feast, served over some sort of grain you'll easily get one table of 8 to 10 per chicken, provided you're having more than one ~~remove~~. The full original recipe can make 8 chickens worth of meat, serving 80 people, and is very economical.		**Two roaster chickens, 500ml (about 2 cups) of wine and 1 cup of sugar will serve 16 if it isn't the only thing on the table. At home I serve this over rice. At a feast, served over some sort of grain you'll easily get one table of 8 to 10 per chicken, provided you're having more than one course. The full original recipe can make 8 chickens worth of meat, serving 80 people, and is very economical.
	**This dish can also be made early in the day and set in a warm (170-180 degree) oven in a deep tray, covered, to keep warm until feast.		**This dish can also be made early in the day and set in a warm (170-180 degree) oven in a deep tray, covered, to keep warm until feast.
	**The amount of pine nuts and dates (and all spices, for that matter) are to your taste. I use two to three times as many pine nuts and half as many dates as the recipe above.		**The amount of pine nuts and dates (and all spices, for that matter) are to your taste. I use two to three times as many pine nuts and half as many dates as the recipe above.

	''Brochfael the Anglespurian''		''Brochfael the Anglespurian''

			On the contrary, there is no need for this potage to contain a large amount of flesh. It is the above note about using extra chicken that is "slanted". In period menus, mawmenny would have come at the beginning of a course containing several roasts or other such foods that are mostly flesh.

	== Notes ==		== Notes ==