I have a very understanding family:
A chicken mounted on a turkey in the French style. The shield and helmet are made of arepa (which is pre-columbian), the shield seared with a hot knife. The lance is a carrot.
From below as if the viewer were a foot soldier being trampled 'neath a heavy war turkey.
.”]To make various mixtures with which to stuff every sort of commonly eaten animal, quadraped and fowl. Get four pounds of pork fat that is not rancid and with knives beat it finely together with two pounds of liver of a goat kid…adding in beaten mint, sweet marjoran, burnet and parsley, four raw egg yolks, an ounce of pepper and cinnamon combined, half an ounce of ground cloves and nutmeg combined, half a pound of prunes, visciola cherries and morello cherries combined – in summer instead of those use gooseberries or verjuice grapes…[or grated cheese, garlic cloves, sautéed spring onions, raisins, parboiled artichoke hearts, field mushrooms]
![French-style sauce for partridge, hen, or other fowl: Pine nuts, almonds, crush with cinnamon, pepper, cloves, giner and saffron; thin with bitter wine or vinegar or bitter pomegranate juice and serve in bowls. [Shown with pomegranate].](http://www.cruditas.com/wp-content/uploads/2009/12/fowl_sauce-300x259.jpg "fowl_sauce")
French-style sauce for partridge, hen, or other fowl: Pine nutes, almonds, crush with cinnamon, pepper, cloves, giner and saffron; thin with bitter wine or vinegar or bitter pomegranate juice and serve in bowls. [Shown with pomegranate].
To prepare a tourte of domestic pumpkin. Scrape the domestic pumpkin, which should be tender and sweet. If it is big, take out the seeds; if small, there is no need to. Cook it in good fat broth. When it is done, take it out and squeeze the broth out of it. Then beat it with knives on a table that is not of walnut. For every pound of beaten pumpkin put in six ounces of grated creamy cheese, four ounces of fresh ricotta, three ounces of soft creamy cheese, eight eggs, six ounces of sugar and an ounce of pepper and cinnamon together. Mix everything together and with that filling make a tourte with a rather thick lower shell and an upper one make like shutter louvres. Make it in an oven or braise it. When it is almost done, give it a glazing with sugar and rosewater. When it is done, serve it hot.
Sour cherries, which are otherwise called morello cherries, that have been pitted are ground in a mortar. Blend with red roses, a little grated cheese, fresh and aged, a small amount of pepper, a little ginger, a little more sugar, and four beaten eggs. Put in a well greased pan with the pastry crust and cook over a slow flams. Sprinkle with sugar and rosewater.
Morello cherry tart from Platina - De honesta voluptate
To Make a tarte of Strawberries. Wash your strawberries, and put them into your Tarte, and season them with suger, cynamon and Ginger, and put in a littl red wine into them.
He probably needed a cape or something though.
This is hilarious! And absolutely marvelous
Thanks Krista – I was worried that the pictures didn’t convey how very funny it was!
[...] with wild boar, deer, goats and rabbits roasted and posed to resemble knights (we cooked a turkey last Thanksgiving – as a main course – in a similar vein) and peacocks were frequently skinned, roasted, [...]