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Hebolace or Herbelade
Minced meat, typically pork, broth with finely chopped herbs and whole egg, baked in a dish. Later versions have a pastry case (Cury 1390, Austin 1440, Gerard 1597)
This is found in the 'The Forme of Cury' by the Chief Master-Cook of King Richard II - Foods of England has the Full Text HERE...
Original Receipt in 'The Forme of Cury' by the Chief Master-Cook of King Richard II, c1390 (Cury 1390)
Take Oynouns and erbes and hewe hem small and do þes to gode broth. and aray it as þou didest caboches. If þey be in fyssh day. make  on the same maner  with water and oyle. and if it be not in Lent alye it with zolkes of Eyren. and dresse it forth and cast þer to powdour douce.
Take onions and herbs and cut them small and do these to good broth. and arrange it as thou did with cabbages. If it be a fish day, make it in the same manner with water and oil, and if it be not in Lent mix it with yolks of eggs and dress it forth with a dusting of spice powder.
Original Receipt in the 15th Century 'Austin Manuscripts' (Austin 1440)
xxxj. Herbelade - Take Buttes of Porke, & smyte hem in pecys, & sette it ouer þe fyre; & seþe hem in fayre Watere; & whan it is y-soþe y-now, ley it on a fayre bord, & pyke owt alle þe bonys, & hew it smal, & put it in a fayre bolle; þan take ysope, Sawge, Percely a gode quantite, & hew it smal, & putte it on a fayre vesselle; þan take a lytel of þe broþe, þat þe porke was soþin in, & draw þorw a straynoure, & caste to þe Erbys, & ?if it a boyle; þenne take owt þe Erbys with a Skymoure fro þe broþe, & caste hem to þe Porke in þe bolle; þan mynce Datys smal, & caste hem þer-to, & Roysonys of Coraunce, & Pyne?, & drawe þorw a straynoure ?olkys of Eyroun þer-to, & Sugre, & pouder Gyngere, & Salt, & coloure it a lytel with Safroune; & toyle yt with þin hond al þes to-gederys; þan make fayre round cofyns, & harde hem a lytel in þe ovyn; þan take hem owt, & wyth a [leaf 43.] dyssche in þin hond, fylle hem fulle of þe Stuffe; þan sette hem þer-in a-?en; & lat hem bake y-now, & serue forth.
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