Rice cooked with meat, or in a meat broth. Hartley 1954 reports that "East End women make a rice pudding using broth ... when cooked it is finished under the joint of Mutton." This is similar to the "Rice of Flesh" found in cookbooks throughout the medieval period from Cury 1390 onwards.
See: For similar grain-and-broth accompaniments, see: Frumenty, Oat Pudding and the pork-and-rice Sturmye
Original Receipt in 'The Forme of Cury' by the Chief Master-Cook of King Richard II, c1390 (Cury 1390)
RICE OF FLESH.
Take rice and wash them clean, and do them in earthen pot with good broth and let them seethe well. Afterward take almond milk and do thereto. And colour it with saffron and salt, and present forth.
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Beery Beef ● Horsham Gingerbread ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Monday 02 December 2019
BUILT WITH WHIMBERRY