The Cook-A-Long is a virtual kitchen for Medieval and Renaissance Cooking enthusiasts in the SCA. Each month a period recipe will be posted in the original language (when available) and a translation. All cooks are encouraged to try their hand at redacting and preparing the monthly dish and post his/ her results to the blog. If you are interested in becoming a participant in this cook a long, or would like to submit a dish for the month please send an e-mail to valkyr8 (at) yahoo (dot) com.

Tuesday, November 6, 2007

November recipe: Gourdes in Pottage

Original recipe: English, 14th c. Forme of Cury
Squash Cooked in Broth

10. Gourdes in Potage. Take young Gowrdes; pare hem and kerue hem on pecys. Cast hem in gode broth, and do þerto a gode pertye of oynouns mynced. Take pork soden; grynde it and alye it þerwith and wiþ yolkes of ayren. Do þerto safroun and salt, and messe it forth with powdour douce.

- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.

Stewed Gourds. Take young gourds; pare them and cut them in pieces. Put in good broth, and add a large amount of minced onions. Take boiled pork; grind it and add it along with egg yolks. Add saffron and salt, and serve it with powder douce.

I hope this recipe will be fun. It is rather simple, but I thought it could be a clever addition to the Thanksgiving meal.

Start thinking about December's recipe/ or January since some might want to take December off, and you are always welcome to try a recipe in your repertoire and post your redactions on the list.



Rae said...

there is a fairly similar recipe in de nola, actually, which we did last june with zucchini. it was delicious. i think it also included cheese, and maybe no onions (or fewer onions).

Liz said...

That would be an interesting dish.

The simplicity of the recipe suggests to me that it is a fairly common dish so that is not surprising that other incarnations would be found all over.

Alinore said...

I liked the idea on Gode Cookery to make the dish vegetarian friendly by substituting nuts for the pork. I think I may try something along those lines for my version of this dish.

Liz said...

The nuts could also help to add some binding, which would be nice for people who needed to avoid eggs. Neat!