GOURDS
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Le Menagier de Paris (France, 1393 - Janet Hinson, trans.), entitled "GOURDS". [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:

GOURDS. Let the rind be peeled, for that is best: and always if you want the insides, let the seeds be removed, though it is said that the rind is worth more, then cut up the rind in pieces, then parboil, then chop lengthways, then put to cook in beef fat: almost at the end yellow it with saffron or throw saffron thread by thread, one here, another there; this is what cooks call 'fringed with saffron'.



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]

56. GOURDS IN ANOTHER WAY. Take the most tender gourds that you can get, and clean them so that they become very white, and cut them into slices which are very thin, and fry them gently with good fatty bacon; and when they are gently fried, cast upon them good mutton broth which is very fatty, in which has been cooked a loin of a good fat cow; and with this broth, cook them very well, and when they are cooked, cast almond milk or goat milk upon them; and finish cooking them with the milk, and turn them a great deal with your tornillo or haravillo in such a manner that not a lump remains; and this is a good style of gourds, in which there is no cheese in them, nor eggs, nor onions; however, while cooking, you must cast in a little verjuice, because otherwise they aren't worth much. [Libre del Coch]

CXXI - Gourds. To make good gourds, take the dried meat and let it boil well in oil not too much; take peeled almonds and grind (make almond milk) and put into the gourds and make it white, or if you want yellow and put in currants [Libro di cucina / Libro per cuoco]

242. GROATS. You must take the wheat, the whitest and the most select that you can find, and washed with cold water and then crush it in a thick cloth with a pestle of a mortar. And give it vigorous blows upon a wooden bench, or if not, in a mortar. And if you want to make it more quickly, cast in a little salt in grains, because the salt will flay it, and peel off the skin. And when you see that it is well-cleaned of the bran, wash it very well; and put it in a pot in cold water to cook on the fire. And if it lacks water, always add it; but it is better not to add it, but to cast it in all at once, and not too much, if that can be. And all this must be done the night before. And when you know that it is cooked, remove it from the fire and put the pot inside a basket of bran; and cover it with a cloth; and then in the morning take blanched almonds and extract the milk from them; and if you can have goat milk it will be better; and then take the groats and remove that wheat which was on top. And then cast in the milk, and set it on the fire to cook; and watch that it does not burn; and let it cook in this way very well; and if you want to make a separate dish for your lord, take only the liquor that is on top of the pot, because that is the best; and upon the dish cast sugar and cinnamon. [Libre del Coch]

[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]

gourds
suet
beef
saffron


[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]


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 "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:238>. Accessed on November 17, 2019, 3:49 am.

Searchable index of "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:56>. Accessed on November 17, 2019, 3:49 am.

Searchable index of "Libro di cucina / Libro per cuoco". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libro:121>. Accessed on November 17, 2019, 3:49 am.




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