PERIOD: England, 14th century | SOURCE: Forme of Cury | CLASS: Authentic
DESCRIPTION: Leek and Tripe Soup
Take the whyte of lekes; slytte hem and shrede hem small. Take noumbles of swyne and perboyle hem in broth and wyne. Take hym vp and dresse hym, and do the leke in the broth; seeth and do the noumbles therto. Make a lyour of brede, blode, and vynegere and do therto powdour fort. Seeth oynouns, mynce hem and do therto. The self wise make of porpeys.
- 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.
2. In a large pot, over medium heat, combine stock and wine. Add minced tripe or gizzards. Bring to a boil, reduce heat, and simmer for forty-five minutes or until the tripe or gizzards are thoroughly cooked.
3. Mince the leeks and onions, and add them to the pot. Continue simmering until the leeks and onions are done.
4. In a saucepan, bring water to a boil, and add the minced liver. Reduce heat, and simmer for ten minutes or until the liver is tender.
5. Drain the cooked liver, put it into a bowl, and mash it into paste.
6. Add the mashed liver, bread crumbs, vinegar and spices to the pot. Simmer for another ten minutes. Serve in individual bowls.
Serves four to six.
Notes on the Recipe:
A dish of something-or-other in brewes or in bruette was boiled in a broth or a sauce. Tripe is a good, modern substitute for pig intestines. Chicken gizzards, as tough, internal organs, are another good substitute.
I substitute liver for blood, which gives a similar flavor and color.
Bruce is featured in In Festo Sancte Trinitatis in Cena
A Boke of Gode CookeryRecipes from A Newe Boke of Olde Cokery
Bruce © 2000 Rudd Rayfield | This page © 2000 James L. Matterer
Newe Boke of Olde Cokery
ALL GODE COOKERY RECIPES
Please visit The Gode Cookery Bookshop | This site hosted by Visual Presence