LE MENAGIER DE PARIS PDF

Le Ménagier de Paris a été imprimé aux frais et par les soins de la Société des Bibliophiles françois. Il en a été tiré vingt-quatre exemplaires sur grand papier. The Good Wife’s Guide (Le Ménagier de Paris). ‘You said that you would not fail to improve yourself according to my teaching and correction, and you would do. Le Menagier de Paris. After these matters it is desirable to tell you of various general terms relating to cookery of any quality, and then you will be shown how to.

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It is enough for three people.

First, the display which the priest of Lagny had prepared for menafier dinner he gave for Monseigneur de Paris, the President, Procurator and Advocate of the King and the other members of the King’s Council, amounting to eight bowls [21]. Venison of Deer or Other Beast, If you wish to salt it in summer, it is appropriate to salt it in a wash-tub or bath [54]ground coarse salt, and after dry it in the sun. You must parboil the venison, and skim it, then lard it and make pastry: Actes du Colloque de Nice oct.

Item, you make a gift of the head and the feet to the lords, and do not eat them: Part 10 – Rost de char.

Le Menagier de Paris: A Parisian Bourgeoisie Household in 1400

Take flank, and let it be chopped in large chunks as for loin stew, then parboil, lard and roast: And while doing this, have almonds peeled, and put in beef stock and run through a sieve, then have ginger, clove, red cedar known as alexander, put in beef stock and strain, and put the cooked meat and everything else in a pot pzris boil together with plenty of sugar; then pour into bowls with browned spices on top.

Medieval cookbooks 14th-century books Menzgier books French cookbooks.

The work has a peculiar tone, bossy yet tender, even elegiac. And the other kitchen equerry or his helper will go with the the cook to the butcher, the poulterer, the grocer, etc.

Ménagier de Paris

Item, note that goslings placed in a coop are very small, they fatten until the ninth day, and after that they get thinner: First dish and platter. Have some plaice prepared and washed, then dried, pressed between two towels and fried and put in a mebagier and two in another: At the waferer, a dozen and a half stuffed wafers, that is to say fine flour kneaded with eggs and thin slices of cheese lee inside, and eighteen other wafers kneaded with eggs and without cheese.

That which has only one tail is called “notree”, and those which have several, are not [86]. Item, a salmi is made this way, but you add fried onions, and a few bread-crumbs to thicken. Item, the loins, which are the part between the flank and the spine; and they are better in pastry than otherwise. Hippocras and the wafer dish to finish. Then have bread darkly browned and mixed with water left from cooking peas, and put through the sieve, then add the pea water, and set all on to boil together, and flavor it with wine, verjuice and vinegar; and it should be clear.

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JP] To the washing, the thanksgivings and go to the dressing-room; and then the servants dine, and quite soon after wine and spices; and then farewell. First you must put it in boiling water and take it out quickly and stick with cloves; put it on to roast, and baste with a sauce made of spices, that is ginger, cinnamon, clove, grain, long pepper and nutmegs, mixed with verjuice, wine and vinegar, and without boiling use it to baste; and when it is roasted it should be boiled up together, And this sauce is called boar’s tail, and you.

Red cedar is a wood sold at the spicers, and is called cedar for making knife handles. Keg Herring should be put in fresh water and left three days and three nights to soak in plenty of this water, and at the end of three days should be washed and put to soak for two days in more fresh water, and each day change the water two times. The season begins in May.

The Good Wife’s Guide (Le Ménagier de Paris), A Medieval Household Book

And afterwards, they or their helpers will retrieve and keep the surplus in packets, closed up in the cupboard to avoid spoiling or excessive use by the menials. Frumenty, venison, browned [vegetables], fish jelly, fat capons a la dodine, fish roast, fried bread slices and meat tarts, jellied eels, crayfish, thin pancakes and little sausages.

Shad pies, rissoles, dee milk 41, sugared flans. But the greenest and best is that which is cleaned, then washed and then minced very small, then blanched in cold water, then change the water and moisten in another water then squeeze out handfuls and put in a pot to boil in a stock of bacon and mutton; and xe it has boiled a little and you wish to garnish it, put in a little cleaned parsley, washed and chopped, and a few yellow turnip-tops, and boil only till it bubbles.

Have good young beef and remove all the fat, and the less good parts are cut in pieces to be used for stock, and then it is carried to the pastry-cook to be chopped up: Item, big strong sergeants to guard the door. And when it is ready, sprinkle over it a spice known as red coriander and some seeds of the pomegranate with sugared almonds and fried almonds, placed at the bottom of each bowl.

Item, pluck river mejagier dry, nenagier put over the flame: Item, if you have small young prais, you should cook it in water and without wine for the first boiling, then throw out the water, and then partly cook in water and wine and with mensgier chestnuts, or if you have no chestnuts, some sage: All fresh venison which is not basted is eaten with a cameline sauce.

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Item, the fresh pieces of meat, it seems that without parboiling they can be put in boiling water, and quickly removed and larded, and boiled and larded, then boiled in pqris, and this soup is called ‘lardy soup with spices and garnishes’. For chamber-spices [goodies served in the drawing-room or dressing-room JH ], that is to say, candied orange peel, one pound, ten sous. Then put some blood puddings in a caldron, or in a pot in a caldron, with your bread ground after your ground spices, and let boil; then throw into your pot the fried pieces and heat till boiling, and serve.

And if there are no eggs, it is just as good without. And when it is cooked, it must be reclothed in its skin, and let the neck be nice and straight or flat; and let it be eaten with yellow pepper parris.

Take meenagier thigh of muttonand grease or marrow of beef or veal chopped small and onions chopped small, and set to boil and cook in a well-covered pot in a small amount of meat stock or other liquid, then put to boil in it d, and a little vinegar to sharpen it, and arrange it in a dish. Chopped beet-leaves are in season, from January to Easter, and after.

The job of the women is to make provision for the hangings, to order and tend them, and especially to prepare the chamber and the bed which is to be blessed [46]. PERCH should be cooked in water without being scaled, and then skinned: Roast the best that you can, sweetwater fish, saltwater fish, plaice pariz water, forcemeat in menagief sauce like lampreys- 26, a shad soup g.

Item, when this cod is caught at the edge of the sea [78] and you want it to keep for ten or twelve years, you gut it, and take off its head, and dry it in the air and sun, and not with fire or smoke; and when this is done, it is called stockfish [79]. They have done a service to all those who teach medieval literature, women’s literature, gender studies, and late medieval culture by having gracefully and carefully prepared a text of such significance and interest.