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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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Beef with Harvest Sauce

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Translation: If you want to cook with a harvest sauce, prepare the meat like I told you. Put parsley roots,  (parsley) leaves and onions into it. After it’s cooked, add six or seven eggs, according to your needs. After you’re done, put the eggs into vinegar and start whipping it. Then pour the meat’s juices into it. Pour it onto the meat again, but don’t boil it; if you boil it, its size will suffer. [ The Science of Cooking ] Ingredients: Beef ( Bottom Roast) Salt ½ Parsley Root Parsnip diced ½ Yellow Onion diced Butter 3 Eggs 2 Tbsp White Wine Vinegar ¼ – ½ Cup Beef Broth (if needed) Interpretation: Salt the Beef. Roughly Dice Parsnip and Onion. Saute Parsnip and Onion until transluscent in a Dutch Oven. Add Beef. If you don’t think that the Beef will produce enough drippings, add Beef Broth. When Beef is done, remove the Beef and tent it. Separate the Onions and Parsnip from the Broth. Set up a Double Boiler with a Stockpot with Water in it and a Mixing Bowl on top and place ...
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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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