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

LARDY MILK. Take milk of cows or ewes and put to boil in the fire, and throw in bits of bacon and some saffron: and have eggs, that is both white and yolk, well-beaten and throw in all at once, without stirring, and make it all boil together, and then take it off the fire and leave it to turn; or without eggs, use verjuice to turn it. And when it is cool, tie it up stoutly in a piece of cloth or net and give it whatever shape you wish, flat or long, and weighted with a large rock let it cool on a side-board all night, and the next day release it and fry it alone without added grease, or with grease if you wish; and it is placed on plates or in bowls like slices of bacon and stuck with cloves and pignon nuts. And if you want to make it green, use turnsole.

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]

Lede lardes. Take eyren and swete mylke of a cow, Swyng hom togedur, as I byd now. Take larde of fresshe porke with alle, Sethe hit and schere hit on peses smalle. Cast þer in and boyle hit, þenne Styr hit wele, as I þe kenne, Tyl hit be gedered on crud harde. Leche hit, and rost hit afterwarde Apone a gredel, þen serve þou may Hit forthe, with spit, as I þe say. [Liber cure cocorum [Sloane MS 1986]]

To mak alayd mylk take cow mylk and sugur and put it in a pot and set it on the fyere and when it boilithe alay it up with yolks of eggs and let it be rynynge and not chargant then tak whit bred and cut it in thyn peces and lay them in a disshe and let the mylk be somewhat salt and serue it furthe. [A Noble Boke off Cookry]

Larded boiled meat. Take your meat (understand that it is my meat or my venison), lard it, put it to cook in water or wine, and add only some mace (with some saffron if you wish). [Le Viandier de Taillevent]

Larded milk. Take some [cow's] milk, boil it on the fire, lift it down from the fire, put it on a few coals, and thread in beaten egg yolks. If you wish it for a meat day, take lardons, cut them into two or three bits, and throw them into the milk to boil. If you wish it for a fish day, do not add lardons, but throw in some wine and verjuice to curdle it before you lift it down. Remove it from the fire, put it in a white cloth, let it drain, wrap it in 2 or 3 layers of the cloth, and press it until it is as firm as beef liver. Put it on a table, slice it into strips the size of a full palm or three fingers, button them with whole cloves, fry them until they are browned, set them out, and throw some sugar on top. [Le Viandier de Taillevent]

To mak ledlardes of one coloure tak eggs and cow mylk and swinge them to gedur then sethe it and hew it in small peces and boile it and stirre it till be ron upon a herd curde then lesshe it and rost it upon a gredirn and serue it [A Noble Boke off Cookry]

Letards. Recipe mylk & egges & swyng þam togyder, & take fresh pork sodyn wele & cut it on small pecis, & cast it þerin & set it on þe fyre, & let it boyle, & styre it wele till it wrap in a crud; þan lech it & lay it on a gyrdyron & roste it. But aftyr þe foresaide sethyng let it bole, & breke it as it is aforesaide, & sesyn it vp with sugur & serof it forth with þe frotows. [Thomas Awkbarow's Recipes (MS Harley 5401)]

Lete Lardes. XX.III. VIII. Take parsel and grynde with a Cowe mylk, medle it with ayrenn and lard ydyced take mylke after þat þou hast to done and myng þerwith. and make þerof dyuerse colours. If þou wolt have zelow, do þerto safroun and no parsel. If þou wolt have it white; nonþer parsel ne safroun but do þerto amydoun. If þou wilt have rede do þerto sandres. If þou wilt have pownas do þerto turnesole. If þou wilt have blak do þerto blode ysode and fryed. and set on the fyre in as many vessels as þou hast colours þerto and seeþ it wel and lay þise colours in a cloth first oon. and sithen anoþer upon him. and sithen the þridde and the ferthe. and presse it harde til it be all out clene. And whan it is al colde, lesh it thynne, put it in a panne and fry it wel. and serue it forth. [Forme of Cury]

.lxvij. Let lardes. Tak persel & grynd it up with a litul cow mylk, medle hit with ayroun & lard y dyced, take mylk aftur that thou hast to doue & mynge therwith & make therof dyverse colours, if thou wolt have yelow: do therto safroun & no persel, yf thou wold have hit white: nother persel ne safroun, but do therto amydoun, yf thou wolt have rede: do therto saundres, if thou wolt have pownasse: do therto turnesole, if thou wolt have blak: do therto blod y sode & fryed & set on the fyre in as meny vessels as thou hast colours to, & seeth hyt wel & lay thes colours in a cloth, furst one & sithen another uppon him & sithen the thrydde & the ferth, & persse hit harde til hit be al out clene, whan hit is al cold, lesche it thynne, put hit inne a panne & frye hit wel & serve hit forth. [Fourme of Curye [Rylands MS 7]]

Lete Lorre. Recipe egges & strene þam throgh a streneзour, & do þerto cow mylk & buttur & saferon, & seth it welle & mak it stondyng; & colour it with saferon, & serof it forth. [Thomas Awkbarow's Recipes (MS Harley 5401)]

Letelorye. XX.IIII. I. Take Ayrenn and wryng hem thurgh a styunour and do þerto cowe mylke with butter and safroun and salt and seeþ it wel. leshe it. and loke þat it be stondyng. and serue it forth. [Forme of Cury]

.lxxix. Lete lorye. Tak ayroun & wryne hem thurgh a straynour & do therto cowe mylke with butter & safroun & salt, seeth it wel, leshe it & loke that hit be stondyng and serve hit forth. [Fourme of Curye [Rylands MS 7]]

Lethe lory. Take mylke, and caste it in a potte, And caste there-to salt and saffron; and then take and hewe faire buttes of Calvis or porke al smalle and caste thereto. And take the white and yolkes of eyren, And drawe hem thorgh a streynour; And whan the licour is at the boyling, caste there-to the eyren, And a litull Ale, And styrre till hit crudde; And if thou wilt haue hit farced, take mylke, and make hit scalding hote, And cast there-to rawe yolkes of eyren, sugur, powder ginger, Peper, clowes, and maces, And lete hit not fully boyle; And then take a faire lynnen clothe, and presse the cruddes there-on, and then leche it; And ley the leches .ij. or iij. in a dissh, And cast saffron there-on in the dissh, And so serue hit forth al hote. [Two Fifteenth-Century Cookery-Books]

Letlardes. Take mylke scalding hote; And take eyren, the yolkes and the white, and drawe hem thorgh a streynour, and caste to the mylke; And then drawe the iuce of herbes, which that thou will, so that they ben goode, and drawe hem thorgh a streynour. And whan the mylke bigynneth to crudde, caste the Iuce thereto, if thou wilt haue it grene; And if thou wilt haue it rede, take Saundres, and cast to the mylke whan it croddeth, and leue the herbes; And if thou wilt haue hit yelowe, take Saffron, and caste to the mylke whan hit cruddeth, and leve the Saundres; And if thou wilt haue it of al thes colours, take a potte with mylke and Iuse of herbes, and another potte with mylke and saffron; And another potte with mylke and saundres, and put hem al in a lynnen clothe, and presse hem al togidur; And if thou wilt haue it of one colour, take but one cloth, (Note: Douce MS. of these) and streyne it in a cloth in the same maner, and bete on the clothe with a ladell or a Skymour, to make sad or (Note: Douce MS. and.) flatte; and leche it faire with a knyfe, and fry the leches in a pan with a litull fressh grece; And take a litull, and put hit in a dissh, and serue it forth. [Two Fifteenth-Century Cookery-Books]

lviij - Let lory. Take Mylke, an sette it ouer the fyre; take Salt and Safroun, an caste ther-to; take Eyroun, the 3olke an the Whyte y-strainyd a lyte, (Note: lyte = little.)and caste it ther-to; whan the Mylke his skaldyng hote, caste the stuf ther-to, an thenne stere yt tyll it crodde; and 3if thou wolt haue it a-forsyd with ly3t coste, Take Mylke, and make it skaldyng hote, and caste ther-to Raw 3olkes of Eyroun, Sugre, pouder Gyngere, Clowes, Maces, an let not fully boyle; and so hote, dresse it forth, an ley it on the crodde; and 3if thou wolt a-forse it in maner of charlet, do it in fastyng dayis, and serue it forth. [Two Fifteenth-Century Cookery-Books]

To make lyede milke. Take kow mylke and sugure and do them yn A pot set hit on the fyre and when hit boylls put þere to yowlkes of eggys loke that hit be rynnyng And not to charchant take white brede cut yn small soppys do them yn dyshes and powre hit there vpon. And serue hit furth. [Gentyll manly Cokere (MS Pepys 1047)]

viij - Lette lardes. Take kowe mylke, and do ther-to Eyroun y-swonge; than take ry3t fatte Porke y-sothe, and hew it smalle, and sethe it; take pouder Gyngere, Galyngale, or Pepir; caste ther-to, colour it wyth Safroun, and caste all these to-gederys, and boyle it, and gadre the croddes to hepe with-al; then take vppe the croddys to hepe with Ale, and presse hem on a clothe; than kerue ther-of lechys, and Roste it on a gredyre, and strawe Sugre y-now alle a-bowte; and 3if thou wolt make that on syde Rede, an that other 3elow, Take Pannes, and make as I haue sayd, and coloure that on panne with Saunderys, an that other with Saffroune, an ley on a clothe to-gederys, the Rede fyrste on the clothe, an latthe 3elow be abouyn the Rede, and presse hem to-gederys, and that on syde wol ben rede, and that other 3elow. An 3if thow wolt haue it Motley, take thre pottys, and make letlardys in eche, and coloure that on with Saunderys, and that other wyth Safroune, and the thrydde on a-nother degre, so that they ben dyuerse; an when they boyle, caste al to-gederys in-to on, an stere hem a-bowte with thin hond, and than presse hem, and he wol be Motley whan he ys lechyd. [Two Fifteenth-Century Cookery-Books]

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


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[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.
  <>. Accessed on July 8, 2020, 6:13 pm.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <>. Accessed on July 8, 2020, 6:13 pm.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <>. Accessed on July 8, 2020, 6:13 pm.

Searchable index of "Le Viandier de Taillevent". Medieval Cookery.
  <>. Accessed on July 8, 2020, 6:13 pm.

Searchable index of "Thomas Awkbarow's Recipes (MS Harley 5401)". Medieval Cookery.
  <>. Accessed on July 8, 2020, 6:13 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <>. Accessed on July 8, 2020, 6:13 pm.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <>. Accessed on July 8, 2020, 6:13 pm.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <>. Accessed on July 8, 2020, 6:13 pm.

Searchable index of "Gentyll manly Cokere (MS Pepys 1047)". Medieval Cookery.
  <>. Accessed on July 8, 2020, 6:13 pm.

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