xxxj - Herbelade
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Two Fifteenth-Century Cookery-Books (England, 1430), entitled "xxxj - Herbelade". [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:

xxxj - Herbelade. Take Buttes of Porke, and smyte hem in pecys, and sette it ouer the fyre; and sethe hem in fayre Watere; and whan it is y-sothe y-now, ley it on a fayre bord, and pyke owt alle the bonys, and hew it smal, and put it in a fayre bolle; than take ysope, Sawge, Percely a gode quantite, and hew it smal, and putte it on a fayre vesselle; than take a lytel of the brothe, that the porke was sothin in, and draw thorw a straynoure, and caste to the Erbys, and 3if it a boyle; thenne take owt the Erbys with a Skymoure fro the brothe, and caste hem to the Porke in the bolle; than mynce Datys smal, and caste hem ther-to, and Roysonys of Coraunce, and Pyne3, and drawe thorw a straynoure 3olkys of Eyroun ther-to, and Sugre, and pouder Gyngere, and Salt, and coloure it a lytel with Safroune; and toyle yt with thin hond al thes to-gederys; than make fayre round cofyns, and harde hem a lytel in the ovyn; than take hem owt, and wyth a dyssche in thin hond, fylle hem fulle of the Stuffe; than sette hem ther-in a-3en; and lat hem bake y-now, and serue 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]

ERBOLATES. XX.VIII. XII. Take parsel, myntes, sauerey, & sauge, tansey, veruayn, clarry, rewe, ditayn, fenel, southrenwode, hewe hem & grinde hem smale, medle hem up with Ayrenn. do butter in a trape. & do þe fars þerto. & bake it & messe it forth. [Forme of Cury]

.Clxx. Erbolate. Take persel. myntes, saveray & sauge. & tansay. ferbayne. clarry. rewe. dy tayn. fenel. southrenwode. hewe hem & grynd hem smale. medle hem hem up with ayroun. do butter in a traup & do the fars ther to. & bake hit and messe hit forth. [Fourme of Curye [Rylands MS 7]]

ERBOWLE. XX.IIII. XV. Take bolas and scald hem with wyne and drawe hem with a straynour do hem in a pot, clarify hony and do þerto with powdour fort. and flour of Rys. Salt it & florish it with whyte aneys. & serue it forth. [Forme of Cury]

.lxliij. Erboule. Tak bolas & scald hem with wyne & drawe hem with a straynour, do hem in a pot, claryfye hony & do therto with poudour fort & flour of rys, salt it & florysche it with white aneys & serve forth. [Fourme of Curye [Rylands MS 7]]

Hebolace. VII. Take Oynouns and erbes and hewe hem small and do þes to gode broth. and aray it as þou didest caboches. If þey be in fyssh day. make on the same maner with water and oyle. and if it be not in Lent alye it with zolkes of Eyren. and dresse it forth and cast þer to powdour douce. [Forme of Cury]

.vij. Chebolace. Take oynouns & erbes & hewe hem smale & do therto, & aray it as thou dost caboches, if hit be in fische day: make on the same maner with water & oyle, & if hit be not in lent alye hit with yolkes of ayroun and dresse hit forth and cast ther to poudour douce. [Fourme of Curye [Rylands MS 7]]

Herbe-blade. Take buttes of Porke, and smyte hem in peces, and sette hit on the fire, and seth it in faire water; And whan hit is soden y-nogh, take it oute, and baude hit, and pike oute the bones, and hewe it small, and putte hit in a faire boll. And take Isop, Sauge, and parcelly a goode quantite; pike hit, and hewe hit small, And put hit in faire vessellez; And take a litul of the broth that the porke was soden yn, and drawe hit thorgh a streynour, and caste to the erbeblade, and yef hit a boyle; then take oute the herbes with a Skymour fro the broth, And cast hem into the porke in the bolle; And then myce faire dates small, And caste hem there-to, And reysons of coraunce, and pynes; And draw rawe yolkes of egges thorgh a straynour, and caste thereto Sugur, powder of Ginger, salt; colour hit with a litull saffron; And trull hit with thi honde, al this togidur in the bolle; And then make faire rownde cofyns, and put hem in the oven, and hard hem a litull, and take hem oute ayen, and with a dissh in thi honde, fil hem full of the stuffe, and sette hem ayen in the oven al open, And let hem bake ynowe. And thenne serue hit forth. [Two Fifteenth-Century Cookery-Books]

lxxiiij - Arbolettys. Take Milke, Boter an Chese, and boyle in fere; then take eyroun, and cast ther-to; than take Percely and Sawge and hacke it smal, and take pouder Gyngere and Galyngale, and caste it ther-to, and than serue it forth. [Two Fifteenth-Century Cookery-Books]

XXXV - Herbetella, (herb omelet) etc. If you want to make herbatella cooked in a frying pan, take mint and sage, and parsley and marjoram and every good herb that you may have, pound everything together in a mortar, and bacon fat and temper with eggs, and thus in a frying pan with fat. [Libro di cucina / Libro per cuoco]

[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]

pork
bones
hyssop
sage
parsley
broth
herbs
dates
raisins
currants
pine_nuts
yolks
eggs
sugar
podour
ginger
salt
saffron
pie_crust


[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]

ysope:
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 "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:248>. Accessed on April 6, 2020, 1:34 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:171>. Accessed on April 6, 2020, 1:34 pm.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:171>. Accessed on April 6, 2020, 1:34 pm.

Searchable index of "Libro di cucina / Libro per cuoco". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libro:35>. Accessed on April 6, 2020, 1:34 pm.




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