.lxlviij. Compast.
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Fourme of Curye [Rylands MS 7] (England, 1390), entitled ".lxlviij. Compast.". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

.lxlviij. Compast. Tak rote of persel, pasternak, of rafens, schrape hem & waische hem clene, take rapes & caboches y pared & y corve, take an erthen panne with clene water & set it on the fyre, cast alle these therinne, & whan they buth y boyled cast ther to perus & perboyle hem wel, tak alle thes thinges up & lat hit kele on a fayre cloth, do therto salt whan hit is cold in a vessel take vyneger & powdour & safroun & do therto & lete alle thes lye therinne al a nyght other al day, tak wyne qeke & hony claryfied to gyder, take lumbard mustard & raysouns coraunce al hole & grynde poudour of canelle poudour douce, aneys hole & fenel seed, tak alle thes thynges & cast to gyder in a pot of erth, & tak ther of whan thou wolt & serve hit forth.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

For to make a compost. Take þo chekyns and hew hom for þo seke, All but þe hede and þe legges eke. Take a handfulle of herb lovache, And anoþer of persely, als Of sage þat never was founde fals, And noþer of lekes and alle hom wasshe Þose herbes in water, þat rennes so rasshe. Breke þorowghe þy honde, bothe herbe and leke, With a pynt of hony enbeny hom eke, Summe of þese herbes þou shalle laye In þe pottus bothun , as I þe say. Summe of þe chekyns þou put þerto, And þen of þe herb3 do to also. So of þo ton so of þat oþer, Þo herb3 on þe last my dere brother. Above þese herbus a lytul larde Smalle myncyd, haldand togeder warde. Take powder of gynger and canel god wone, Cast on þese oþer thynges everychon. Be sle3e and powre in water þenne To myd þo pot, as I the kenne. Opone þo bruys poure hit withinne, And cover hit þat no hete oute wynne, And tendurly seyth hit þou do may, Salt hit, serve hit, as I þe say. [Liber cure cocorum [Sloane MS 1986]]

COMPOST. C. Take rote of parsel. pasternak of rasenns. scrape hem waisthe hem clene. take rapes & caboches ypared and icorne. take an erthen panne with clene water & set it on the fire. cast all þise þerinne. whan þey buth boiled cast þerto peeres & parboile hem wel. take þise thynges up & lat it kele on a fair cloth, do þerto salt whan it is colde in a vessel take vineger & powdour & safroun & do þerto. & lat alle þise thinges lye þerin al nyzt oþer al day, take wyne greke and hony clarified togider lumbarde mustard & raisouns corance al hool. & grynde powdour of canel powdour douce. & aneys hole. & fenell seed. take alle þise thynges & cast togyder in a pot of erthe. and take þerof whan þou wilt & serue forth. [Forme of Cury]

THIS IS THE WAY TO MAKE COMPOTE. Note that you must start by St. John's Day which is the twenty-fourth day of June. [Le Menagier de Paris]

To mak composte tak chekins and halve them then tak saige parsly lekes and other good erbes and chop them small then tak a pint of hony and som of the erbes and lay in the botom of the pot and som of the chekyn then tak lard of pork smale mynced and lay it on and cast ther to pouder of guingere and canelle and boille it and serue it. [A Noble Boke off Cookry]

XXI - Compost (pickle) good and perfect. If you want to make good compost, take sumac or currants and aniseed and fennel and coriander and tear in a little ginger and vinegar and mix every thing together and add enough saffron, then take turnip or pears and herbs and stamp gently, and put it to boil a little, then pour that relish over (the dish). [Libro di cucina / Libro per cuoco]

Peris in compost. Take Wyne, canell, And a grete dele of white Sugur, And sette hit ouer the fire, And hete hit but a litull, and no3t boyle; And drawe hit thorgh a streynour; And then take faire dates, and y-take oute the stones, and leche hem in faire gobettes al thyn, and cast there-to; And then take pere Wardones, and pare hem, And seth hem, And leche hem in faire gobettes, and pike oute the core, and cast hem to the Syryppe; And take a litull Saundres, and caste there-to in the boylyng, And loke that hit stonde well, with Gynger, Sugur, And well aley hit with canell, and cast salt thereto, and lete boyle; And then caste it oute in a treyn (Note: treyne is treen, wooden) vesse [correction; sic = MS. vesselle vesselle] ll, And lete kele; And then pare clene rasinges (Note: shavings, parings) of ginger, and temper hem ij. or iij. daies, in wyne, And after, ley hem in clarefied hony colde, all a day or a night; And then take the rasons4 oute of the hony, And caste hem to the peres in composte; And then serue hit forth with sirippe, all colde, And nought hote. [Two Fifteenth-Century Cookery-Books]

To mak composte tak chekins and halve them then tak saige parsly lekes and other good erbes and chop them small then tak a pint of hony and som of the erbes and lay in the botom of the pot and som of the chekyn then tak lard of pork smale mynced and lay it on and cast ther to pouder of guingere and canelle and boille it and serue it. [A Noble Boke off Cookry]

COMPOST. C. Take rote of parsel. pasternak of rasenns. scrape hem waisthe hem clene. take rapes & caboches ypared and icorne. take an erthen panne with clene water & set it on the fire. cast all þise þerinne. whan þey buth boiled cast þerto peeres & parboile hem wel. take þise thynges up & lat it kele on a fair cloth, do þerto salt whan it is colde in a vessel take vineger & powdour & safroun & do þerto. & lat alle þise thinges lye þerin al nyzt oþer al day, take wyne greke and hony clarified togider lumbarde mustard & raisouns corance al hool. & grynde powdour of canel powdour douce. & aneys hole. & fenell seed. take alle þise thynges & cast togyder in a pot of erthe. and take þerof whan þou wilt & serue forth. [Forme of Cury]

For to make a compost. Take þo chekyns and hew hom for þo seke, All but þe hede and þe legges eke. Take a handfulle of herb lovache, And anoþer of persely, als Of sage þat never was founde fals, And noþer of lekes and alle hom wasshe Þose herbes in water, þat rennes so rasshe. Breke þorowghe þy honde, bothe herbe and leke, With a pynt of hony enbeny hom eke, Summe of þese herbes þou shalle laye In þe pottus bothun , as I þe say. Summe of þe chekyns þou put þerto, And þen of þe herb3 do to also. So of þo ton so of þat oþer, Þo herb3 on þe last my dere brother. Above þese herbus a lytul larde Smalle myncyd, haldand togeder warde. Take powder of gynger and canel god wone, Cast on þese oþer thynges everychon. Be sle3e and powre in water þenne To myd þo pot, as I the kenne. Opone þo bruys poure hit withinne, And cover hit þat no hete oute wynne, And tendurly seyth hit þou do may, Salt hit, serve hit, as I þe say. [Liber cure cocorum [Sloane MS 1986]]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

pasternak
turnip
cabbage
vinegar
wine
raisin
currant
cinnamon
anise
fennel


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

caboches: Cabbage.
coraunce: Raisins made from corinth grapes (a.k.a currants).


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:99>. Accessed on August 18, 2018, 1:16 pm.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:36>. Accessed on August 18, 2018, 1:16 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:99>. Accessed on August 18, 2018, 1:16 pm.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:524>. Accessed on August 18, 2018, 1:16 pm.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:213>. Accessed on August 18, 2018, 1:16 pm.

Searchable index of "Libro di cucina / Libro per cuoco". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libro:21>. Accessed on August 18, 2018, 1:16 pm.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:355>. Accessed on August 18, 2018, 1:16 pm.




Home : Recipes : Menus : Search : Books : FAQ : Contact