Ballok broth (recipe): Difference between revisions
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:'''''BALLOC'' BROTH. C. IX.''' |
:'''''BALLOC'' BROTH. C. IX.''' |
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:Take Eelys and ''hilde'' hem and kerue hem to pecys and do hem to see |
:Take Eelys and ''hilde'' hem and kerue hem to pecys and do hem to seeþ in water and wyne so þat it be a litel ''ouer stepid''. do þerto sawge and ooþer erbis with ''few'' oynouns ymynced, whan the Eelis buth soden ynowz do hem in a vessel, take a pyke and kerue it to gobettes and seeþ hym in the same broth do þerto powdour gynger galyngale canel and peper, salt it and cast the Eelys þerto & messe it forth. |
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=== Notes === |
=== Notes === |
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* ''few'', i.e. a few. |
* ''few'', i.e. a few. |
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== Modern Recipe == |
== Modern Recipe == |
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Take Eels, skin them and cut the flesh into pieces. Put in a saucepan and just cover with water and wine. Add sage, other herbs and minced onions. When the eels are cooked through, take them out of the broth and put them in a bowl. Take a pike (the fish, not a weapon) cut it into pieces and put it in the broth along with ginger, galengal, cinnamon, pepper and salt. Cook it. When done, add the eel and serve. |
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VicCG Note: Not a recipe that we are likely to trial. |
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=== Ingredients === |
=== Ingredients === |
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* Item. |
* Item. |
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[[Category:Recipes]][[Category:Forme of Cury]] |
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[[Category:VicCG]] [[Category:VicCG-Raw]] |
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Latest revision as of 10:23, 14 October 2009
Period Recipe
From the Forme of Cury.
- BALLOC BROTH. C. IX.
- Take Eelys and hilde hem and kerue hem to pecys and do hem to seeþ in water and wyne so þat it be a litel ouer stepid. do þerto sawge and ooþer erbis with few oynouns ymynced, whan the Eelis buth soden ynowz do hem in a vessel, take a pyke and kerue it to gobettes and seeþ hym in the same broth do þerto powdour gynger galyngale canel and peper, salt it and cast the Eelys þerto & messe it forth.
Notes
- Balloc. Ballok, Contents.
- hilde. skin.
- on stepid. steeped therein. V. No. 110.
- few, i.e. a few.
Modern Recipe
Take Eels, skin them and cut the flesh into pieces. Put in a saucepan and just cover with water and wine. Add sage, other herbs and minced onions. When the eels are cooked through, take them out of the broth and put them in a bowl. Take a pike (the fish, not a weapon) cut it into pieces and put it in the broth along with ginger, galengal, cinnamon, pepper and salt. Cook it. When done, add the eel and serve.
VicCG Note: Not a recipe that we are likely to trial.
Ingredients
- Item.
- Item.
Method
- Do stuff.
- Do stuff.
Notes
The historical version of this recipe was taken from the Project Gutenberg e-text of the Forme of Cury.
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