Ryse of flessh

PERIOD: England, 14th century | SOURCE: Forme of Cury | CLASS: Authentic

DESCRIPTION: Rice cooked in broth & Almond Milk

ORIGINAL RECEIPT:

11. Ryse of flessh. Take ryse and waisshe hem clene, and do hem in an erthen pot with gode broth and lat hem seeþ wel. Aftirward take almaund mylke and do þerto, and colour it wiþ safroun & salt, & messe forth.

- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.

GODE COOKERY TRANSLATION:

Rice Cooked in Meat Broth. Take rice, washed and drained, and place in an earthenware pot with good broth and bring to a boil, cooking until done. When done, add almond milk, saffron, & salt, and serve.

MODERN RECIPE:

• 1 cup rice
• 2 cups Gode Broth (made without bread crumbs)
• 1 cup Almond Milk
• ½ tsp. salt
• 1/8 tsp. saffron