For to make charmerchande PERIOD: England, 1500 | SOURCE: A noble boke of festes ryalle and Cokery | CLASS: Authentic DESCRIPTION: Lamb stewed with sage and parsley
ORIGINAL RECEIPT: For to make charmerchande. To make charmerchande: Take coastes of motton chopped and putte theym in a fayre potte and sette it upon the fyre with clene water and boyle it welle: and thanne take percely and sage and bete it in a morter with brede and drawe it uppe with the brothe and put it in the potte withe the fresshe flesshe and lette it boyle welle togyder: and salte it and serue it. - A noble boke of festes ryalle and Cokery. London: Richard Pynson, 1500.
GODE COOKERY TRANSLATION: For to make charmerchande. To make charmerchande: Take ribs of mutton chopped and put them in a fair pot and set it upon the fire with clean water and boil it well: and then take parsley and sage and beat it in a mortar with bread and draw it up with the broth and put it in the pot with the fresh flesh and let it boil well together: and salt it and serve it.
INGREDIENTS:
Place the ribs in a large soup pot and cover with water. Bring to a boil, then reduce heat and simmer until the ribs are fully cooked. Remove the ribs from the broth. In a food processor or blender, combine the bread crumbs, parsley, sage, & broth into a smooth, thick mixture. Return to the pot, add the ribs, & bring to a low boil. Simmer for several additional minutes, adding salt to taste. Serve. Coste, coest - [OF] A rib; the side of the body, flank. (From Middle English Dictionary. University of Michigan Press.) <http://ets.umdl.umich.edu/m/med/> |
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For to make charmerchande © 2003 James L. Matterer
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