Vyne grace (recipe): Difference between revisions
From Cunnan
Jump to navigationJump to search
m (category) |
m (wikified) |
||
| (2 intermediate revisions by one other user not shown) | |||
| Line 3: | Line 3: | ||
:'''''VYNE GRACE''. XX.III. I.''' |
:'''''VYNE GRACE''. XX.III. I.''' |
||
:Take smale fylettes of Pork and rost hem half and smyte hem to gobettes and do hem in wyne an Vynegur and Oynouns ymynced and stewe it yfere do |
:Take smale fylettes of Pork and rost hem half and smyte hem to gobettes and do hem in wyne an Vynegur and Oynouns ymynced and stewe it yfere do �erto gode poudours an salt, an serue it forth. |
||
=== Notes === |
=== Notes === |
||
| Line 9: | Line 9: | ||
== Modern Recipe == |
== Modern Recipe == |
||
[[Image:Vyne grace.jpg]] |
[[Image:Vyne grace.jpg|Vyne grace]] |
||
=== Ingredients === |
=== Ingredients === |
||
* 750 g loin [[pork]] fillet. |
* 750 g loin [[pork]] fillet. |
||
* 1/2 large [[onion]], finely chopped. |
* 1/2 large [[onion]], finely chopped. |
||
* 1 cup [[red wine]]. |
* 1 cup [[red wine]]. |
||
* 75m [[vinegar]] (I used apple cider vinegar). |
* 75m [[vinegar]] (I used [[apple]] [[cider]] vinegar). |
||
* 1/2 tsp [[salt]]. |
* 1/2 tsp [[salt]]. |
||
* 1/2 tsp [[cinnamon]]. |
* 1/2 tsp [[cinnamon]]. |
||
| Line 20: | Line 20: | ||
=== Method === |
=== Method === |
||
# Drizzle olive oil over fillets. Roast fillets at 200C for 45 minutes. |
# Drizzle [[olive oil]] over fillets. [[Roast]] fillets at 200C for 45 minutes. |
||
# Dice fillets and fry with onions in sauces. |
# Dice fillets and fry with onions in sauces. |
||
# Add red wine, vinegar and spices. Simmer on stovetop for approx 30 minutes |
# Add red wine, vinegar and spices. [[Simmer]] on stovetop for approx 30 minutes |
||
YiS,<br> |
YiS,<br> |
||
| Line 30: | Line 30: | ||
The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]]. |
The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]]. |
||
[[Category:Forme of Cury]][[Category:recipes]] |
[[Category:Forme of Cury]][[Category:recipes]][[Category:VicCG]][[Category:VicCG-Gwynfor]] |
||
Latest revision as of 05:10, 11 July 2007
Period Recipe
From the Forme of Cury.
- VYNE GRACE. XX.III. I.
- Take smale fylettes of Pork and rost hem half and smyte hem to gobettes and do hem in wyne an Vynegur and Oynouns ymynced and stewe it yfere do �erto gode poudours an salt, an serue it forth.
Notes
- Vyne Grace. Named probably from grees, wild swine, and the mode of dressing in wine. V. Gloss. voce Vyne grace.
Modern Recipe
Ingredients
- 750 g loin pork fillet.
- 1/2 large onion, finely chopped.
- 1 cup red wine.
- 75m vinegar (I used apple cider vinegar).
- 1/2 tsp salt.
- 1/2 tsp cinnamon.
- 1/2 tsp galingal.
Method
- Drizzle olive oil over fillets. Roast fillets at 200C for 45 minutes.
- Dice fillets and fry with onions in sauces.
- Add red wine, vinegar and spices. Simmer on stovetop for approx 30 minutes
YiS,
Gwynfor
Notes
The historical version of this recipe was taken from the Project Gutenberg e-text of the Forme of Cury.
