Difference between revisions of "Vyne grace (recipe)"

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:'''''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 erto gode poudours an salt, an serue it forth.
+
: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 ===
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* 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).
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* 75m [[vinegar]] (I used [[apple]] [[cider]] vinegar).
 
* 1/2 tsp [[salt]].
 
* 1/2 tsp [[salt]].
 
* 1/2 tsp [[cinnamon]].
 
* 1/2 tsp [[cinnamon]].
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=== Method ===
 
=== Method ===
# Drizzle olive oil over fillets. Roast fillets at 200C for 45 minutes.
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# 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
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# Add red wine, vinegar and spices. [[Simmer]] on stovetop for approx 30 minutes
   
 
YiS,<br>
 
YiS,<br>

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

Vyne grace

Ingredients

Method

  1. Drizzle olive oil over fillets. Roast fillets at 200C for 45 minutes.
  2. Dice fillets and fry with onions in sauces.
  3. 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.