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Boiled meats from Markham
Sep. 10th, 2009 09:21 amFrom Markham's English Housewife, reformatted for my own convenience:
Michael Best translation, page 74.
So, we take our mutton or beef, cut up,
wash it,
put it in a pot with fair water, on the fire (possibly a new ceramic pot)
chop up our herbs
take half as much oatmeal as we have herbs
chop herbs and oatmeal together.
When the pot boils, skim off the scum
and then add the herb/oatmeal mixture
and boil until it is reduced by one-third and the herb/oatmeal mixture is porridgey.
Salt to taste.
Serve with sippets (toast triangle-like objects) or without, the pottage along with the meat.
Of boiled meats ordinary
It resteth now that we speak of boiled meats and broths, which, forasmuch as our housewife is intended to be general, one that can as well feed the poor as the rich, we will begin with those ordinary wholesome boiled meats, which are of use in every goodman's house: therefore to make the the best ordinary pottage; you sahll take a rack of mutton cut into pieces or a leg of mutton cut into pieces; for this meat and these joints are the best, although any other joint, or any fresh beef will likewise make good pottage:
and, having washed your meat well,
put it into a clean pot with fair water, set it on the fire;
then take
- violet leaves
- endive
- succory
- strawberry leaves
- spinach
- langdebeef
- marigold [calendula] flowers
- scallions
- and a little parsley
and chop them very small together;
then take half so much oatmeal well beaten as there is herbs, and mix it with the herbs
and chop all very well together:
then when the pot is ready to boil, scum it very well,
and then put your herbs,
and so let it boil with a quick fire, stirring the meat oft in the pot,
till the meat be boiled enough, and that the herbs and water are mixed together without any separation,
which will be after the consumption of more than a third part:
then season them with salt and serve them up with the meat either with sippets or without.
Michael Best translation, page 74.
So, we take our mutton or beef, cut up,
wash it,
put it in a pot with fair water, on the fire (possibly a new ceramic pot)
chop up our herbs
take half as much oatmeal as we have herbs
chop herbs and oatmeal together.
When the pot boils, skim off the scum
and then add the herb/oatmeal mixture
and boil until it is reduced by one-third and the herb/oatmeal mixture is porridgey.
Salt to taste.
Serve with sippets (toast triangle-like objects) or without, the pottage along with the meat.
