Class Handouts

 Class Handouts are located on Google Drive

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Chike Endored

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Chike Endored Chike Endored (Roast Chicken with Glaze) 15th Century England Original: Take a chike, and drawe him, and roste him, And lete the fete be on, and take away the hede; then make batur of yolkes of eyroun and floure, and caste there-to pouder of ginger, and peper, saffron and salt, and pouder hit faire til hit be rosted ynogh. [Two Fifteenth Century Cookery Books] Translation: Take a chicken, and roast it, And let the feet be on, and take away the head; then make a batter of yolks of eggs and flour, and caste into it Ginger Powder, and Pepper, Saffron and Salt and cover (?) it faire until roasted enough. Ingredients: 1 Whole Chicken or Chicken pieces (4 Chicken Thighs used) 3 Egg Yolks 1 Tbsp Flour 1/8 tsp Powdered Ginger 1/8 tsp Pepper ½ tsp Saffron ½ tsp Turmeric 1/8 tsp Salt The Paste: Egg Yolks, Flour, and spices Redaction: Roast Chicken. Beat together the Egg Yolks and Flour until it forms a paste then add in the rest ...
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Sauce Madame

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Original: Take sawge. persel. ysope. and saueray. quinces. and peeres, garlek and Grapes. and fylle the gees þerwith. and sowe the hole þat no grece come out. and roost hem wel. and kepe the grece þat fallith þerof. take galytyne and grece and do in a possynet, whan the gees buth rosted ynowh; take an smyte hem on pecys. and þat tat is withinne and do it in a possynet and put þerinne wyne if it be to thyk. do þerto powdour of galyngale. powdour douce and salt and boyle the sawse and dresse þe Gees in disshes and lay þe sowe onoward. [Forme of Cury] Translation: Take Sage, Parsley, Hyssop, and Savory. Quinces and Pears, Garlic, and Grapes and fill the Geese with these, and sew the hole up so that no fat comes out, and roast them well. Keep any grease that comes out, take the mix and the grease and cook it in a small pot, and put in Wine if it is too thick. Add to it Powdered Galangal, Sweet Spice Powders and Salt, and boil the Sauce. Dress the Geese is dishes and lay the Sauce over. [Fo...
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Rindfleisch Knödel (Meatballs with Pepper, Greens, and Raisins)

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Original: Knödel zu kochen auff ein andere manier von Rindtfleisch.  Nim~ Rindtfleisch/ schneidt es klein/ vn~ klaub das Fett darvon/ hack es klein durcheinder/ nim~ ein wenig gestossen Pfeffer/ gerieben Saffran/ vnd ein wenig Saltz/ auch drey oder vier Eyer/ weich ein beschnitte~ Weck oder Sem~el eyn/ druck sie wol mit den Händen auß/ vnd hacks vnter das Fleisch/ thu saubere groß vnd kleine schwartze Rosein darvnter/ mach runde oder lenglichte Knödel darauß/ wie es dir wirt gefallen/ mach Butter heiß/ vnd rößt die Knödel darinnen fein langsam/ daß sie fein braun/ vnd nicht schwartz werden.  Vnd wenn du sie hast außgerößt/ so thu sie in einen gekochten Pfeffer/ der wol [Ein New Kochbuch, Beef #67, Marx Rumpolt] Translation: Meatballs of beef to cook in another manner. Take beef/ and cut it small/ and trim the fat away/ hack (mix) it small and together/ take a little pounded pepper/ rubbed saffron/ and a little salat/ also three or four eggs/ soak a trimmed loaf or roll/ press ...
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