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Gharneye


This is an excerpt from Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
The original source can be found at Willy Van Cammeren's website

To make gharneye. Take wheat and take off the husks with a pestle in a mortar and let them soften and boil them until they burst. When they are burst, so put them in a strainer; let them cool therein. Then take milk which is milked on the same day and boil it. When it boils and one sees that it does not curdle, then take egg yolks, saffron, and meal sugar, and put them therein, but see that you put each thing in separately and let it boil so that it binds. When it boils so set it on warm ashes/embers. Then it is ready. One may serve this for venison or beef that is dry [i.e. has no sauce], be it salted or fresh.

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