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Rice


This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

RICE, Another Way. Pick it over and wash in two or three changes of hot water until the water is clear, then do as above until half cooked, then puree it and put on trenchers in dishes to drain and dry in front of the fire: then cook it thick with the fatty liquid from beef and with saffron, if this is a meat day: and if it is a fish day, do not add meat juice, but in its place add almonds well-ground and not sieved; then sweeten and do not use saffron.

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Other versions of this recipe:

Rice in a good manner (Libro di cucina / Libro per cuoco)

Rys (Two Fifteenth-Century Cookery-Books)

RICE (Le Menagier de Paris)

Ryse (Liber cure cocorum [Sloane MS 1986])

Ryse (A Noble Boke off Cookry)

Ryse (A Noble Boke off Cookry)

Decorated rice for a meat day (Le Viandier de Taillevent)

To make a rice tart (Das Kuchbuch der Sabina Welserin)

To make rice tarts (Ouverture de Cuisine)


Recipes with similar titles:

rose (A Noble Boke off Cookry)

Rosee (Forme of Cury)

XLI - For to make Rosee (Forme of Cury)

lj Rosee (Fourme of Curye [Rylands MS 7])

Rose (Liber cure cocorum [Sloane MS 1986])

Rosee (MS Royal 12.C.xii)

Rosee (Recipes from John Crophill's Commonplace Book)

Rosee (Recipes from John Crophill's Commonplace Book)

Rosee (MS Douce 257)




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