Difference between revisions of "Hebolas (recipe)"

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m (Reverted edit of 195.92.67.66, changed back to last version by Conrad Leviston)
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== Modern Recipe ==
 
== Modern Recipe ==
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===Translation===
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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.
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=== Ingredients ===
 
=== Ingredients ===
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* 2 medium onions
* Item.
 
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* 2-3 cups of chopped fresh seasonal herbs (I used violet leaf, borrage leaf, parsley, rosemary, mint, thyme, sage)
* Item.
 
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* 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
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* powder douche to taste (I used cinnamon, ginger, nutmeg, cloves)
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* egg yolks (optional)
   
 
=== Method ===
 
=== Method ===
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# Chop up Onions and herbs.
# Do stuff.
 
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# 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.
# Do stuff.
 
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# Just prior to serving whisk in egg yolks (optional) and sprinkle spice mix on top
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===redaction notes===
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Array it as you did for caboches - [[Caboches in potage]] recepie given in Forme of Cury, and Cabbages appear to be cooked in a broth and served as a pottage (thusly do I read the recepie name). This makes unlikely options such as cooking the onions in broth and then draining them before serving. Mixing in egg yolks would be easier to a liquid dish too.
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Herbs chosen according to availability in garden in season. Parsley in seed so not very available, but other herbs more perennial. All herbs used were known from medieval recepies, and Im sure the recepie 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.
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Herbs in the rest of Forme of Cury:
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Eowtes of Flessh uses Borage and violet (leaves?) in a similar broth situation.
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Verde Sawse uses parsley, mint, wild thyme, sawge (sage),
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Erbolat parsley, mint, savory, sage, tansy, clarry(?), veruayn(?), rewe (rue), ditayn (dittany), fenel (roman fennel), southrenwode(?)
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Salat - persel, sawge (sage), borage, myntes, fenel, ton tressis (cresses), rew (rue), rosemarye, purslarye (purslane)
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Vegetarian dish Allthough Im 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 recepies. Vegetable stock would be a kind of halfway measure more flavoursome than the specified oil and water (more like using a good broth)
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Pouder douche I wasnt sure what recipe to use, forme of cury assumes it is so basic, it doesnt seem to give a recipe for it. Please use whatever spice mx you think to be most accurate.
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== Notes ==
 
== Notes ==
 
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]].
 
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Other redactions: http://www.kateryndedevelyn.org/eng1men4.htm
   
 
[[Category:Recipes]][[Category:Forme of Cury]]
 
[[Category:Recipes]][[Category:Forme of Cury]]

Revision as of 01:26, 30 December 2005