New Peas for a Meat Day

PERIOD: France, 14th century | SOURCE: Le Ménagier de Paris | CLASS: Authentic

DESCRIPTION: A dish of peas cooked in broth

ORIGINAL RECEIPT:

As to new peas, sometimes they be cooked with sewe of meat and brayed parsley to make a green pottage and that is for a meat day; and on a fish day, they be cooked in milk with ginger and saffron therein.

- Power, Eileen. The Goodman of Paris (Le Ménagier de Paris). A Treatise on Moral and Domestic Economy by A Citizen of Paris (c. 1395). New York: Harcourt, Brace and Company, 1928.

MODERN RECIPE:

• 1 lb. peas
• 4 cups pork or beef broth or Gode Broth (made without bread crumbs)
• 2 bunches fresh parsley leaves, diced

My thanks to Cindy Renfrow & Nanna Rögnvaldardóttir for information from Le Ménagier de Paris. For Cindy's online Ménagier, see: Le Ménagier de Paris.