Le Ménagier de Paris a été imprimé aux frais et par les soins de la Société des Bibliophiles françois. Il en a été tiré vingt-quatre exemplaires sur grand papier. The Good Wife’s Guide (Le Ménagier de Paris). ‘You said that you would not fail to improve yourself according to my teaching and correction, and you would do. Le Menagier de Paris. After these matters it is desirable to tell you of various general terms relating to cookery of any quality, and then you will be shown how to.
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Roast, capons, coneys, partridge, plovers, whiting, small birds, kid, a sweet fricassee, etc. Item, with the liquid make a broth on fish days. But it seems to me that the color would be better if the bread was toasted, as toasted bread and saffron together make green and parsley also makes green.
Russet Soup is made like George Soup above, except that you do not add any saffron, wine, or vinegar, and you should be more heavy-handed with the cinnamon, and the onions are sliced.
So it is now appropriate to demonstrate the mechanics of the above foods, but, first, you should know some general terms which you can gather more broadly by various additions from here and there in this book, that is to say thickeners for soups, such as bread, eggs, starch, flour, etc.
And what I call offal for eating in July, and for the kebabs which are made in December, includes all the parts such as liver, lung and other parts of the offal, and this is what the poor cook in washbasins along the roadsides . Skin, then cut up your eels: New and First Beet-Leaves [probably means spinach: Fresh eels are skinned and cut in chunks, cooked in water with lots of parsley, then grated cheese added: This is for summer.
Strained peas, herring, thick soup, salted eels, oysters, a salmi of pike and carp. Item, in preparing it, take out the bitter parts which are at the base of the throat, and this done, you can cook the head whole, and it will cook cleanly: And always the small herring need less soaking, and also there are some herring which by nature need less soaking than the others. More may be seen on this subject below, under fricassee.
Dancing, singing, wine and spices and torches for light.
Le Menagier de Paris
That which has only one tail is called “notree”, and those which have several, are not . Scald and wash your oysters very well, cook them just until they boil, and set them to drain, and fry them with cooked onion in oil; then take toasted bread or se very large quantity of bread crumbs, and put to soak in pea water or in the menxgier the oysters were boiled in and sweet wine, and strain: Sometimes you make soup with it, and sometimes it is fried; when fried it is eaten with yellow pepper.
Note that always you must grind the spices first; and with soups, you do not sift the spices, and afterwards you grind and sieve the bread. Item, they shopped for twenty bowls, for the re dinner, and for six bowls for the servants, and this cost six deniers per bowl, and served each bowl eight wafers, four supplications and four stirrup wafers.
LOACH must be cooked in simmering water with a little wine, and put the head in first and then the tail, and boil until fe water seethes: Take capons, hens or chicks killed beforehand at a convenient time, either whole or in halves or quarters, menaagier pieces of veal, and cook with bacon in water and wine: Some wash them in menayier and vinegar, and when they are thoroughly washed be it with vinegar or without vinegar, cut them up, and put on spits and roast on the grill and eat with grain verjuice.
BLACK BEET SOUP is made with bacon riblets; that is to say, the beet-leaves are cleaned, washed, then chopped and blanched in boiling water, then fried in bacon grease; and then hot simmering water is added to them and some say who wash them with cold water, that they will be more ugly and black pwris, then you should put on each bowl two strips of bacon.
Item, a salmi is made this way, but you add fried onions, and a few bread-crumbs to thicken.
Item, to make black pudding, have the pig blood collected in a fair basin or pxris, and when you intend to see your pig destroyed, have the lights washed very well and put on to cook, and as soon as it is cooked, take from the bottom of the pan the sticky lumps of blood and take them out; and then, have onions peeled and chopped to the amount of half the blood, with the amount of half the suet which is among the guts, which is called the “entrecercle” of the guts, chopped as small as dice, together with a little ground salt, and throw it in the blood.
To age them, they must be bled, and straightaway put them in a pail of very cold water to die, and they will be that very morning as though killed two days ago.
First, when you grind spices and bread for any sauces or soups, you must grind the spices first and remove them from the menaagier, for as you grind the bread it will gather up any spices remaining; thus you do not lose any speck which would be lost otherwise.
Inverted, in hot sauce like lampreys.
Ménagier de Paris
JH ], you should mix first your flour and your milk and some salt, then put it on to boil and stir well. Trout are cooked in water with a lot of red wine, and should be eaten with a cameline sauce and should be cooked in chunks about two fingers thick.
Item, an eel with a small head, slender mouth, shiny, shimmering, sparkling skin, small eyes, a large body and pale belly, is the finest sort. This is due to the crossover, in medieval works, between herbalism, medicine, and cooking; at times, there appears to be no psris difference between them, as books for cooking will include information on herbalism and medicine, and vice versa, to the point where it is hard to l, at times, which of the above was the primary purpose of the book.
Item, on a meat day, if you cannot find cow’s milk, you can use almond milk, and do with the meat as above.
And note that in inverting it, it is appropriate to cut it open along its back, head and all, then turn it inside out, and put a lath between the two gills, then sew it up with thread and roast. Grind up ginger, clove, grain, etc. Have some plaice prepared and washed, then dried, pressed between two towels and fried and put in a dish and two in another: And first you clean, wash, and mince them, and blanch them, that is in summer when the beet-leaves are young: Have it cleaned, chopped, then washed in cold water without parboiling, then cook in verjuice and a little water, and add salt, and let it boil and thicken without clarifying it, then put in, at the bottom of the bowl, under the soup, butter either salted or fresh as you will, or cheese, or soft cheese or [or “with”] old verjuice.
Le Menagier de Paris: A Parisian Bourgeoisie Household in 1400
Note that three goslings in one bowl are enough; always when you have capon gizzards, put three goslings and half a gizzard in the bowl. Part 2 – Disner a jour de char Again, make a little bacon boil in a pot, and when it is half cooked, have a fresh mackerel, and cut it up and put it in to cook, and then take it all out, and add chopped parsley to boil till it bubbles and serve. And we start with these because they are the first grown of the year, then April, and then down through the year to grape-harvest, Christmas and Easter .
And if you want to salt it from evening to morning, skin it and gut it, then chop in chunks, and salt and rub well each piece with strong salt; and if you want to.
Newsletters Comment Print this page. Subtitle A Medieval Household Book. All freshly dead fish is firm under the thumb and hard, with red ears, and if it is long dead, it is dry. In September they begin to hunt the black beasts until Saint Martin’s day in winter.
Part 5 – Le Quint Article pages pairs terms and start of the recipes. Strained peas, herring, salted eels, a stew of black oysters, almond broth, napkins, a gruel of pike and eels, cracklings, a green stew of eels, silver pies. Roast the best, etc. Thanks to Greg Lindahl for hosting this document. And when they have been well chosen and skinned, parjs cut them into square pieces, and put them on to parboil, then put into cold water: They say the “entrecercle” and these are the large guts which have suet inside which you get out with a knife.