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Take the noumbles of calf, swyne, or of shepe; perboile hem and kerue hem to dyce. Cast hem in gode broth and
do erto erbes, grene chybolles smale yhewe; see it tendre, and lye with yolkes of eyren. Do erto verious,
safroun, powdour douce and salt, and serue it forth.
1 lb calf heart 6 oz scallions powder douce: 2 t sugar
1 10 oz can conc. beef broth + 1 can water 8 egg yolks 2 t cinnamon
herbs : 4 oz spinach 1/4 c verjuice 1/2 t ginger
4 oz turnip greens 12 threads saffron 1 t salt
Parboil heart in 4 c water: bring water to boil, add heart, bring back to boil, total time about 4
minutes. Drain. Cut heart in 1/2"-1" cubes. Put with broth and chopped washed greens, simmer
about 20 minutes. Stir in beaten egg yolks, turn off heat. Add verjuice, saffron (crushed into
water), spices, salt, and serve it forth.
Numbles means innards. We suspect the title of the recipe is derived from the French word for
heart and therefore use heart, but it is also good made with kidney.
Page 93
Meat, Cheese and Egg Pies
Tart on Ember Day
Ancient Cookery p. 448/38 (Good)
Parboil onions, and sage, and parsley and hew them small, then take good fat cheese, and bray it, and do
thereto eggs, and temper it up therewith, and do thereto butter and sugar, and raisyngs of corince, and powder
of ginger, and of canel, medel all this well together, and do it in a coffin, and bake it uncovered, and serve it
forth.
7 oz cheese 3 T butter 1/4 t ginger
4 medium onions = 1 lb 4 eggs 4 T currants
1/3 c parsley 1 T sugar 9 " pie crust
2 T fresh sage or 1 1/2 t dried 1 t cinnamon
Chop the onions and boil 10 minutes, drain. Grate cheese. Mix everything and put in pie crust.
We used Meunster; a more strongly flavored cheese might be better.
Pork Doucetty
Two Fifteenth Century p. 55/64 (GOOD)
Take pork, and hack it small, and eyroun y-mellyd together, and a little milk, and melle him together with
honey and pepper, and bake him in a coffin, and serve forth.
1/2 to 2/3 lb of pork chops 3 T milk pinch of pepper
6 eggs 2 t honey 1 9" pie crust
Cook pork in the oven or boil it about 20 minutes. Make a pie crust, prick it, and put it in a 400°
degree oven for about 10 minutes. Mix remaining ingredients. Cut pork into small pieces and add
to mixture. Put it in the pie crust and bake at 350° for about 40 minutes.
Koken van Honer
Grewe 13th century
One should make a pastry shell of dough, and cut up into it a chicken, and add bacon (speck), cut as peas,
pepper and cumin and egg yolks well beaten with saffron, and take the shell and bake it in an oven. It is called
koken van honer.
1/2 chicken: 1 1/2 lb or 3/4 lb boned 4 threads saffron 1/8 pepper
3 pieces of bacon 1/4 t cumin 9" pie shell
6 egg yolks
Bone and cut up chicken, put in pie shell; add bacon cut small; sprinkle on spices. Beat egg yolks
with saffron and pour over. Bake 45 minutes at 350°.
Page 94
Herbelade
Two Fifteenth Century p. 54/64 (GOOD)
Take Buttes of Porke, and smyte hem in pecys, and sette it ouer the fyre; and sethe hem in fayre Watere; and
whan it is y-sothe y-now, ley it on a fayre bord, and pyke owt alle the bonys, and hew it smal, and put it in a
fayre bolle; than take ysope, Sawge, Percely a gode quantite, and hew it smal, and putte it in a fayre vesselle;
than take a lytel of the brothe, that the porke was sothin in, and draw thorw a straynoure, and caste to the
Erbys, and gif it a boyle; thenne take owt the Erbys with a Skymoure fro the brothe, and caste hem to the
porke in the bolle; than mynce Datys smal, and caste hem ther-to, and Roysonys of Coraunce, and pynes, and
drawe thorw a straynoure yolkes of Eyroun ther-to, and Sugre, and pouder Gyngere, and Salt, and coloure it a
lytel with Safroune; and toyle yt with thin hond al thes to-gederys; than make fayre round cofyns, and harde
hem a lytel in the ovyn; than take hem owt, and with a dysshe in thin hond, fylle hem fulle of the Stuffe; than
sette hem ther-in a-gen; and lat hem bake y-now, and serue forth.
3 pork chops 1/2 c chopped dates 1/2 t salt
3 c chopped fresh parsley 1/2 c currants 1 T sugar
1 t dried leaf sage 1/3 c pine nuts 5 egg yolks
2 T hyssop 1/2 t powdered ginger 1 9" pastry shell
Boil pork chops until cooked (about 20 minutes), take out, remove the bones and cut up the meat.
Boil herbs in the pork broth. Mix pork, cooked herbs, and remaining ingredients in bowl. Make
pie crust and bake 10 minutes to harden. Put filling in the pie crust. Bake 30 minutes at 375°.
Crustade
Two Fifteenth Century p. 50/63 (GOOD)
Take veal, and smite in little pieces into a pot, and wash it fair; then take fair water, and let it boil together
with parsley, sage, savory, and hyssop small enough and hew; and when it is on boiling, take powder pepper,
canel, cloves, maces, saffron, and let them boil together, and a good deal of wine therewith. When the flesh is
y-boiled, take it from the broth all clean, and let the broth cool; and when it is cold, take eyroun, the white and
the yolks, and cast through a strainer, and put them into the broth, so many that the broth be stiff enough;
then make fair coffins, and couch 3 pieces or 4 of the flesh in a coffin; then take dates, and cut them, and cast
thereto; then take powder ginger, and a little verjuice, and put into the broth and salt; and than put the broth
on the coffins, bake a little with the flesh ere thou put thyne liquor thereon, and let all bake together till it be
enough; then take it out, and serve them forth.
2 lb veal 1/2 t mace eggs
1 T parsley (or more) 1 T cinnamon 1 lb of dates
1/2 t sage 1/2 t cloves about 1 T verjuice or dilute vinegar
1/2 t hyssop a pinch of saffron about 1/2 t salt
1/2 t savory 1/2 c wine 2 9" pie crusts
1/2 t pepper
Boil veal and herbs for 1 to 1 1/2 hours. Boil spices with wine. Let the veal broth cool; separate it
from the meat. Add beaten eggs to about 1 c of the broth to stiffen it. Make two pie crusts. Put in
meat. Cut up dates and put them in. Add ginger and verjuice to broth, also salt. Bake until it
hardens. Add wine with spices and eggs. Bake about 30 minutes at 325°.
Page 95
Flampoyntes Bake
Two Fifteenth Century p. 53
Take fayre Buttes of Porke, and se e hem in fayre Watere, and clene pyke a-way e bonys and e Synewes, and
hew hem and grynd hem in a mortere, and temper with e Whyte of Eyroun, and Sugre, and pouder of Pepir,
and Gyngere, and Salt; an take neyssche Cruddis [soft curds], grynd hem, and draw orw a straynoure; and
caste er-to Aneys, Salt, pouder Gyngere, Sugre; and an take e Stuffe of e Porke, and putte it on euelong
cofyn of fayre past; and take a fe er, and endore e Stuffe in e cofyn with e cruddys; and whan it is bake,
take Pynes, and clowys, and plante e cofyn a-boue, a rew of on, and rew of a-nother; and an serue forth.
2 lbs pork chops (weight w/ bone) 3/8 t salt 1 1/2 t sugar
7 egg whites 1 c cottage cheese 1 9" pie crust
4 t sugar 1/2 t anise seed 2 T pine nuts (for top)
1/4 t pepper 1/8 t salt 1 T whole cloves (for top)
3/4-1 t ginger 1/4 t ginger
Bring one quart water to a boil, add meat, boil 15 minutes covered. Drain and let meat cool. Cut
the meat up, removing bones and fat. Chop fine and grind in food processor. Add egg whites,
sugar, pepper, ginger, salt, mix well. Blend cheese in food processor and put into separate bowl;
grind anise seed in mortar and add anise, salt, ginger and sugar to cheese. Put meat in unbaked
pie crust, spread cheese mixture above it. Decorate with cloves and pine nuts. Bake at 350° 50
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