- Ellebor The
Hellebore (Helleborus), used as a laxative and to purge "melancholy."
Also called Christe Herbe, it was once used to bless cattle and
keep them away from evil spells. In an old French Romance, a wizard,
passing through an enemy's camp, makes himself invisible by scattering
powdered Hellebore in the air.
"Or elles of ellebor, that groweth there" - The Nun's
- Entremes A
served between the courses of an elaborate meal. Spelled "entremets"
in most period cookbooks, this simple little filler presented between
larger courses of a meal started out as a pause where the diner's
could take a break from the rich and delightful foods had elsewhere in
the feast; however, this simplicity was lost as the entremet
evolved into the elaborate subtleties that Medieval cooks are
for, where foods are disguised and formed into fanciful shapes,
"This entremes is dressed for yow alle" - The Parlement
- Ey Egg.
then, as now, a vital staple of life. Medieval folk viewed the egg as
both nutritious and easily digestible, and their constant availability
made them relatively affordable. Every peasant owned chickens, and the
selling of eggs gave many individuals a steady income. Because of the
in keeping and storing, the frequency in which they are called for in
recipes indicates an active trade and commerce in providing fresh eggs
to the market and kitchen.
"Seynd bacoun, and sometyme an ey or tweye" - The Nun's
"Unslekked lym, chalk, and gleyre of an ey" - The Canon's
The "gleyre of an ey" is the white of an egg.
B C D
to A Chaucerian Cookery Part 3: Chaucer's Foods
© James L. Matterer
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