Month of May

Robert May, that is.

RobertMayTheAccomplishtCookFrontispieceI somehow thought that I could write about food and not write about the 17th century….not true. The 17th century kitchen spends too much time in my brain for me to ignore.

Since I spend many of my waking hours in 1627…..dressed in a burlap suit doing menial labor, as it were, and get paid to play with fire….Wednesdays will have a Wicked-WayBack feature. Take that Throwback Thursdays!

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Robert May’s bill of fare for the month of May:

A Bill of Fare for May.

1 Scotch Pottage or Skink.
2 Scotch collops of mutton
3 A Loin of Veal.
4 An oline, or a Pallat pye.
5 Three Capons, 1 larded.
6 Custards.

A Second Course.

1 Lamb.
2 A Tart Royal, or Quince Pye
3 A Gammon of Bacon Pie.
4 A Jole of Sturgeon.
5 Artichock Pie hot.
6 Bolonia Sausage.
Tansies.

To make a Tansie the best way.

Take twenty eggs, and take away five whites, strain them with a
quart of good thick sweet cream, and put to it grated nutmeg, a race
of ginger grated, as much cinamon beaten fine, and a penny white
loaf grated also, mix them all together with a little salt, then
stamp some green wheat with some tansie herbs, strain it into the
cream and eggs, and stir all together; then take a clean frying-pan,
and a quarter of a pound of butter, melt it, and put in the tansie,
and stir it continually over the fire with a slice, ladle, or
saucer, chop it, and break it as it thickens, and being well
incorporated put it out of the pan into a dish, and chop it very
fine; then make the frying pan very clean, and put in some more
butter, melt it, and fry it whole or in spoonfuls; being finely
fried on both sides, dish it up, and sprinkle it with rose-vinegar,
grape-verjuyce, elder-vinegar, couslip-vinegar, or the juyce of
three or four oranges, and strew on good store of fine sugar.

Otherways.

Take a little tansie, featherfew, parsley, and violets stamp and
strain them with eight or ten eggs and salt, fry them in sweet
butter, and serve them on a plate and dish with some sugar.

Tansy the best way is a whole lotta tansy…..but otherways, take 8 eggs, beat them;  a handful of parsley and put it in an old dishtowel and squeeze the juice out of it and add it to the eggs. Add some salt. Fry it up in butter. Slide it out onto a dish and flip it back in to cook both sides.

Sprinkle a little sugar on top and serve,either hot or at room temp.

17th century cooking ion a 21st century kitchen.

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Filed under Books, Influencers, The 17th century

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