cury
Ancient pasta month continues with ravioli [and rauioles and rafioules]
Ravioli appears to pre-date most of its close relatives – the dumplings, perogis and other stuffed pastas that are found all over Europe. This delicious morsel makes a somewhat surprising early appearance in the late 14th century English cookbook, Forme of Cury, written by “the chief Master Cooks of King Richard II”. Although channels were [...]
Mortreux and a Pie
Originally published for “Eating Chaucer”, Mortreux is a definite one-off dish: Amusing, charming in its way, but not exactly screaming to be revisited. The pie, on the other hand, is genius and worthy of a place in any pie repertoire. Mortreux, as expected, was somewhat simpler to make than blank manger but more of a [...]
Blank maunger
Blancmange (no one knows how to spell it) is one of the rare medieval recipes that has survived to the present day, though not without some major revisions. What was once a chicken and rice suspension sweetened with sugar and flavored with cinnamon, anise, and almonds, is now a gelatin aided frequently almond custard. I [...]
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