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Boiled barley Grist


This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Boiled barley grist. Wash it in hot water, put it on the fire with some hot water, pour some vinegar with a spoon or half a spoon; once boiled, add some boiled capon or hen water, then cook it for twice as long as you'd cook big eggs. Add black pepper, saffron and parsley if you'd like, add some alkanet or yellow beetroot. It calms the nerves and makes one happier, ask the patient if he likes the green herb, then leave out the vinegar if that's the case. Do this: once the barley grist has been boiling for an hour, pass through a strainer the water, pour some boiled meat water, boil it and add some vinegar and the type of herb the patient likes. Put it into a plate, pour some water onto it, don't add too much salt, for dishes with too much salt are poison for the sick and makes them even more thirsty. But this depends on one's preferences, if a person is used to very salty dishes, you can add salt, too. In some cases, using vinegar and wine is bad, but the patient may wish to eat sour dishes. This is when you should have ether oil, add three drops to the food if the patient prefers sour dishes. This is very good for chills and for intestinal worms in children, what's more, it's basically good for every type if disturbance inside one's body, it just has to be prepared well. Depending on the weather, if you can buy gooseberries or sour grapes, buy one or two, grind it into the water and boil it. This is healthy and cools one's fever, and if the patient is picky and wants different kind of food, crush the gooseberries or the sorrel, squeeze out the broths and use it instead of vinegar.

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