Meatballs in Broth or “Another Sort Of Dressed veal”


So this recipe could be a meatball soup, given the amount of broth required to cover the meatballs is more than one would use as a sauce. It is strongly flavoured though, so I would serve it with sops (bread slices) if you were doing that. Otherwise it is a wonderful lemon bite around the delicately flavoured veal (*cough* bland *cough*).

My friend Diane would love this.

Veal was on sale so tomorrow I will be making a veal pie.


Another sort of dressed veal.
Take the meat so as to have made ham all as trimmed, & make round balls or strips like little sausages, & put them to stew in good broth, & a salted lemon cut in strips, mint, marjoram therein, a little verjuice or wine, & put them to stew well, & serve as such. (France, 1604 – Daniel Myers, trans. Ouverture de Cuisine)


  • 1lb ground veal
  • salt
  • 1.5 liters of bone broth
  • 1 salted lemon
  • 1 branch each mint, marjoram
  • 1/3 cup verjuice (or wine)


  1. Salt the veal to taste and then form into balls ~1 oz, you should get 15-16 balls from 1 lb of veal.
  2. Pour broth into a sauce pan and add the rest of the ingredients then bring to boil on high.
  3. Drop meatballs into boiling broth and then reduce heat to medium-low. Simmer balls for 7 minutes.
  4. Serve balls with broth (and sops). (My family added more salt)

Basil & Ginger Meringue or How to Make a White Roman Tart


This savory tart should be fluffy not dense. If a dense tart was wanted the cook would use:

  1. egg yolks not whites and
  2.  hard cheese not creamed

All ingredients should be room temperature (except the melted butter).

The recipe calls for adding foam and carefully not adding the liquid left after beating. This liquid is water. With the creamed cottage cheese being so wet, the pie would take longer to cook or become soggy if more liquid was added.

The rest of the redaction choices are easy–the cook gives very precise measurements.


To make a white Roman tart. Take a pound of white cheese of cream, then take the whites of six eggs, & beat then well until a foam forms on the surface like snow, & let a little stay in without beating, then take the foam from thereon, & cast it into the cheese, then beat the whites at the top until again foam forms on the surface like the first time, & cast onto the cheese, & make again two or three times as such, then take two ounces of melted butter, a little ginger, a little chopped basil, & make the tart, & cook like the others. Master Lancelot de Casteau, Ouverture de Cuisine (1604)


  1. 1 lb cottage cheese, creamed
  2. 2 branches basil, stems removed, chopped small
  3. 1 tsp ginger, grated
  4. 2 oz butter, melted
  5. 6 egg whiles from small eggs (1/2 cup), whipped
  6. 1 deep dish pie crust


  1. Pre-heat oven to 350
  2. Pour cheese into large bowl, then cover with basil, ginger, and butter but do not mix. Then cover with egg whites and gently fold ingredients together. The basil will be bright green and show if the batter has been mixed together.
  3. Slowly pour batter into pie shell. Its ok if the mixture is taller than the crust, it is more or less the final height on the tart.
  4. Bake for 40-50 minutes, or meringue is browned and doesn’t have a liquid-jiggle in the middle when pan is tapped.
  5. Serve hot or once cooled.

Modern: make it in little ramkin dishes as souffles because OMG adorable. 

Gluten Free Boiled Pudding or To Make a Dry Oatmeal Pudding


Yay a gluten-free pudding recipe! Well for those who are gluten-free and not also sensitive to oats.

Suet is the only ‘moisture’ in the recipe. It doesn’t even call to soak the dried fruit first. If it didn’t take 4 hours to cook it would be an incredibly simple recipe.

This is a heartier recipe than my other pudding recipe “Raspberry Steamed Pudding“. And made a lot less mess.

To make a dry Oatmeal Pudding. Take your Oatmeal well picked, and put into it a little salt, some Raisins and Currants, and some beaten spice, and good store of Beef Suet finely shred, so tie it up hard in a Cloth, and let your water boil when you put it in, and let it boil very well; if you would butter it, then leave out the Suet; and if you would leave out the Fruit, then put in sweet herbs good store. Hannah Woolley, The Queen-like Closet OR RICH CABINET Scored with all manner of RARE RECEIPTS FOR Preserving, Candying and Cookery (1670)


  • 3 cups large oat, wheat free, oatmeal
  • pinch salt
  • 3/4 cup of raisin
  • 3/4 cup currants
  • 1 cup suet (or butter)
  • A good book


  1. Fill two pots of water 3/4 full. Put pots of water on high to boil. (Or one large pot and a teakettle).
  2. Mix ingredients together, carefully making sure the fruit and suit are evenly distributed.
  3. Place oatmeal mixture on a piece of fabric large enough for the task and tie up the ends. Wrap a string around and tie several times, leave one end long. Tie the loose end on to the middle of a cooking spoon, this will support the ball that is the pudding.
  4. Once water is fully boiling slowly lower bag of oatmeal mixture to submerge. Turn heat down to medium-high. Rest spoon across the top of the pot to keep the pudding off the bottom (where it will burn). Set oven timer for 4 hours.
  5. Get out the good book because you can’t leave the pudding unattended.
  6. Every 30 minutes add more hot water from the second pot to the first, to insure that the bag of oats is always covered, and always floating off the bottom.
  7. After four hours set pudding aside in a bowl until its cool enough to touch.
  8. Untie pudding, and open the bag over the edges of the bowl. Place a plate over the opened pudding. Upend bowl with pudding in it onto the plate. Unwrap pudding.
  9. Serve warm or cool.

The pudding doesn’t call for a ‘sauce’ but butter and sugar sauce would probably suit this pudding. (Or ice cream….shhhhhh)

Raspberry Steamed Pudding


Since there are 100rd recipes on line for Cambridge pudding I decided to go a different steamed pudding route with this Raspberry Pudding.

I learned from a very unreliable source that Raspberries are an old world fruit that was cultivated in the new world. I’m going to have to dig out some more medieval or Tudor era recipes.

This recipe makes a firm custard not a rock hard cake.


To make a Rasberry Pudding. Take a Quart of Cream and boil it with whole Spice a while, then put in some grated Bread, and cover it off the Fire, that it may scald a little; then put in eight Eggs well beaten, and sweeten it with Sugar; then put in a Pint or more of whole Rasberries, and so boil it in a Cloth, and take heed you do not boil it too much, then serve it in with Wine, Butter and Sugar Hannah Woolley, The Queen-like Closet OR RICH CABINET Scored with all manner of RARE RECEIPTS FOR Preserving, Candying and Cookery (1670)


  • 4 cups of cream (half-and-half)
  • 1 cinnamon stick
  • 4 whole cloves
  • 1 small chunk of dried galingale
  • 4 cups bread crumbs (takes 8 slices of bread dehydrated to make crumbs)
  • 8 eggs, beaten with whisk
  • 1/2 cup raw cane sugar
  • 2 cups raspberries


  • 1 cup wine
  • 2 tbsp butter
  • 1/2 cup raw cane sugar


  1. Fill two pots of water 3/4 full. Put pots of water on high to boil. (Or one large pot and a teakettle).
  2. Put cream and spices into a sauce pan on medium high. Bring cream mixture up to close to a boil, until there are bubbles around the edge of the pot. Taste-test to make sure the cream has absorbed the spices.
  3. Using a slotted spoon fish the spices out of the cream.
  4. Turn off heat to the cream but leave pot on hot element.
  5. Dump the bread crumbs into the cream, and stir well. Let the bread soften and expand in the hot cream.
  6. Slowly pour the eggs into the cream mixture, stirring constantly as your pour. Add sugar and stir. Add raspberries and stir.
  7. Slowly pour pudding mixture into a cloth bag for the purpose and tie up the top. Wrap a string around and tie several times, leave one end long. Tie the loose end on to the middle of a cooking spoon, this will support the ball that is the pudding.
  8. Once water is fully boiling slowly lower bag of oatmeal mixture to submerge. Turn heat down to medium-high. Rest spoon across the top of the pot to keep the pudding off the bottom (where it will burn). Set oven timer for 4 hours.
  9. Get out a good book because you can’t leave the pudding unattended.
  10. Every 30 minutes add more hot water from the second pot to the first, to insure that the bag of custard is always covered, and always floating off the bottom.
  11. After four hours remove pudding from boiling water and hang until water stops running from it. Set it aside in a bowl until it is cool enough to touch.
  12. Mix wine, butter and sugar in a sauce pan and heat mixture on medium-low. Stirring often until sugar is melted.
  13. Untie pudding, and open the bag over the edges of the bowl. Place a plate over the opened pudding. Upend bowl with pudding in it onto the plate. Unwrap pudding.
  14. Serve when cool, with sauce.

Gooseberries (3 tarts)


Gooseberries (Ribes uva-crispa) are a small berry, a little smaller than a grape, with tiny little stripes similar to watermelon. Not to be confused with other fruit sold as gooseberries, especially those ‘gooseberries’ that are the size of yellow plums.

They are a little sour and are often cooked and sweetened before eating. They are sometimes swapped with grapes in recipes, especially with chicken. Thier high pectin level means they can be used in jelly and pies because they thicken themselves.

Gooseberry and Raisin Tart
Tartes of gooseberries. Lay your gooseberries in your crust, and put to them cinnamon and ginger, sugar and a few small raisins put among them, and cover them with a cover. A Book of Cookrye (1591)

* Pastry for top and bottom of pie
* 1 tsp of cinnamon, ground
* 1 tsp ginger, ground
* 1/2 cup raw cane sugar
* 3 cups gooseberries, cleaned and stems removed
* 1/3 cup raisin


  1. Preheat oven to 350
  2. Mix the sugar and spices together.
  3. Pour the gooseberries into your pie crust, cover with spice mixture, and then sprinkle raisins evenly on top. Seal on pie lid using water.
  4. Bake pie for 40 minutes, until pie is golden brown, and filling is bubbly. Serve once cooled.

Gooseberry and Ginger Tart
A Gooseberry Tart. Pick the stalks of your gooseberries, and the pips in the tops: put them in good paste, with a little green ginger, sliced in slices: cast on good store of sugar, and rosewater, and so close them. A New Book of Cookerie (1615)

* Pastry for top and bottom of pie
* 3 cups gooseberries, cleaned and stems removed
* 1 tsp fresh ginger, sliced
* 1/2 cup raw cane sugar
* 1 tsp rosewater


  1. Preheat oven to 350
  2. Mix gooseberries, sugar, and ginger together. Pour the gooseberries into your pie crust, sprinkle rosewater evenly on top. Seal on pie lid using water.
  3. Bake pie for 40 minutes, until pie is golden brown, and filling is bubbly. Serve once cooled.

Crustless Gooseberry Tart
To make a tart of gooseberries. Take gooseberries and parboil them in white wine, claret or ale, and boil with all a little white bread, then take them up, and draw them through a strainer as thick as you can with the yolks of six eggs, then season it up with sugar, half a dish of butter, so bake itA Proper newe Booke of Cokerye (1650)

* 4 cups of gooseberries, cleaned and stems removed
* 2 cups of dry white wine (or claret or ale)
* 1 cup of dry bread crumbs
* 6 egg yolks
* 1/3 cup raw cane sugar
* 1/3 cup butter, softened

1) Place gooseberries, wine and bread crumbs in a sauce pan, bring to boil and then reduce heat to simmer. Simmer fruit until it softens and bread breaks down, approximately 10 minutes. Let fruit mixture cool.

2) Preheat  oven to 350.

3) Stir egg yolks into the fruit mixture, mashing fruit apart as you work in eggs. Pour fruit mixture through a pasta strainer (this will remove a lot of the fruit skin, leave it behind).

4) Mix sugar and butter into pureed fruit. Pour the sweetened puree into a pie plate or a small cake pan. Bake for 45 minutes until top is golden, and middle of the tart is firm like a quiche instead of liquid.



Claret Wine


Claret wine is referred to in a few different cookbooks. Claret could be a French wine, from a specific region, it could be an old wine flavoured with spices, or simply a clarified wine. That it is a dry wine seems to be the only consistent agreement.

It doesn’t take a long time to ferment juices into wine, 10-15 days, with an additional week to clear. You can even make this useful liquid with yeasts in the air, very convenient, although this means the flavour is random, since the type of yeast used dictates much of the flavour.

In medieval times, mixing 1 to 3 red wine to water, a  level of purification was achieved. By adding alcohol to water it changes the ph of the liquid, killing off microbes that can make someone sick.

A fresh wine of 15 days isn’t the smoothest of refreshment but can be useful for cooking. the addition of wine gives a sour tag, that can be enjoyable. I doubt it was used for food preserving.

For recipes calling for Claret I use the cheapest boxed, dry, red wine from Vineyards.

A Quarter Tart of Pippins.
(England, 1615)
Quarter them, and lay them  between two sheets of Paste: put in a piece of whole cinnamon, two or three bruised cloves, a little sliced ginger, orrengado, or only the yellow outside of the orange, a bit of sweet Butter about the bigness of an egg, good store of Sugar: sprinkle on a little rosewater. Then close your tart, and bake it: ice it before it goes to the board, serve it hot. This tart you may make of any puft-paste, or short paste that will not hold the raising. If you bake it in any of these kinds of pastes, then you must first boil your pippins in claret wine and sugar, or else your apples will be hard, when your crust will be burnt and dried away. Besides, the wine gives them a pleasant colour, and a good taste also. Though you boil your pippins tender, take heed you break not the quarters, but bake them whole. A NEVV BOOKE of Cookerie

* 8 pippins, or other soft baking apple, peeled and quartered
* 1 litre of dry red wine
* 1/4 cup raw cane sugar + 1/2 cup raw cane sugar
* pastry for top and bottom of pie
*1/4 tsp cloves, ground
* 1 tsp ginger, grated
* 1 tbsp orange zest
* 1/4 cup unsalted butter, room temperature.
* 1/2 tsp rosewater
* 2 tbsp cane sugar

1. Place apple slices in a sauce pan with wine and 1/4 cup of sugar. Put pot on medium heat, and bring apples to boil. Remove from heat and drain.
2. Preheat oven to 350.
3. Gently place apples into pie shell. Cover apples with cinnamon, ginger, zest, butter, 1/2 cup sugar, and rose water, and then cover fruit with a pastry lid. Bake pie for 45 minutes, until crust is golden.
4. Cover lid of hot pie with 2 tbsp of cane sugar. Once sugar has melted a bit serve pie.

How To Make A Pudding in a Turnip Root.
(England, 1591)
Take your turnip root, and wash it fair in warm water, and scrape it faire and make it hollow as you do a carrot root, and make your stuffe of grated bread, and apples chop fine, then take currents, and hard eggs, and season it with sugar, cinnamon, and ginger, and yolks of hard eggs and so temper your stuff, and put it into the turnip, then take fair water, and set it on the fire, and let it boil or ever you put in your turnips, then put in a good piece of sweet butter, and claret wine, and a little vinegar, and rosemary, and whole mace, sugar, and currants, and dates quartered, and when they are boiled enough, then will they be tender, then serve it in. A Book of Cookrye

* 4 turnips, peeled
* 1 apple, peeled, shredded
* 1 tsp currants
* 4 egg yolks, hard boiled
* 1 tbsp raw cane sugar
* 1/2 tsp cinnamon, ground
* 1/2 tsp ginger, grated
* 1 cup bread crumbs, dry
* 1/4 cup unsalted butter
* 1 cup dry red wine
* 1 tbsp wine vinegar
* 1 branch rosemary
* 1 flake mace
* 1/4 cup raw cane sugar
* 1 tsp currants
* 4 dates, pits removed, quartered

1) Hollow out the turnips, via a narrow opening. Go slow so you don’t puncture the turnip.
2) Mix apples, 1 tsp currants, yolks, 1 tbsp cane sugar, cinnamon, and ginger. Slowly add bread crumbs by hand until a firm paste is formed.
3) Slowly pack the turnips with the apple stuffing mixture. Place turnips into a saucepan and cover with water and bring to boil. Reduce heat to low, and simmer.
4) Add butter, wine, rosemary, mace, 1/4 cup of sugar, 1 tsp currants, and dates to turnip pot. Simmer until turnips are tender when poked with a fork, approximately 30 minutes.

How To Bake Venison. 
(England, 1591)
When it is parboiled, season it with salt and pepper somewhat groce beaten, and a little ginger, and good store of sweet Butter, and when the venison is tender baked put to it half a dozen spoonfuls of claret wine and shake it well together. A Book of Cookrye

* 2 lbs wild deer roast
* 1 tbsp salt,
* 10 peppercorns, ground
* 1 tsp ginger, grated
* 1/2 cup unsalted butter
* 1/2 cup dry red wine

1) Cover roast with water in a saucepan and bring to boil. Remove from heat and drain.
2) Preheat oven to 350F.
3) Place roast into baking dish, cover with salt, spices and butter. Bake roast for 30 minutes or until meat reaches 145F for rare, or 160F medium.
4) Slice roast and toss with the red wine then serve.

Ye Olde Deviled Eggs


Stuffed eggs, are ancient treats. Possibly served in the best parties without pants in ancient Rome, as well as the best parties where finger foods are licked off of dainty fingers today.

Modern ‘Deviled Eggs’ are simple and bland compared to earlier versions. Here herbs and tang are combined, sometimes with dried fruit, for a flavorful morsel.

The herbs and oil in each of the 3 recipes take away the dry texture of the yolks and make this a simple dish fit for a King.

13th Century: Savoury Devilled

Take as many eggs as you like, and boil them whole in hot water; put them in cold water and split them in half with a thread. Take the yolks aside and pound cilantro and put in onion juice, peper and coriander, and beat all this together with Murri, and oil and salt until it forms a dough. Then stuff the whites with this and fasten it together, insert a small stick into each egg, and sprinkle them with pepper.” An Anonymous Andalusian cookbook of the 13th century, translated from the original Arabic by Charles Perry found in A Collection of Medieval and Renaissance Recipes edited by David Freeman and Elizabeth Cook.


  • 8 Eggs, hard boiled, shelled
  •  1 tsp cilantro,
  • 2 tsp onion juice, (one whole onion creamed in food processor than strained will give you about 2 tsp of onion juice)
  • 1 tsp fish sauce (murri),
  • 3 tsp olive oil,
  • 1/2 tsp salt
  • Dash of pepper

1. Cut each egg in half (thread works best for this job). Remove yolks, placing them in food processor. Set egg whites aside on a platter.

2. Add cilantro, onion juice, fish sauce, oli oil, and salt to eggs and blend well.

3. Put spoonfuls of egg yolk mixture into egg white halves, garnish with pepper.

15th Century: Cheese and Raisin stuffed eggs

Make fresh eggs hard by cooking for a long time. Then, when the shells are removed, cut the eggs through the middle so that the whole white is not damaged. When the yolks are removed, pound part with raisins and good cheese, some fresh, some aged. Reserve part to color the mixture, and also add a little finely cut parsley, marjoram, and mint. Some put in two or more egg whites with spices. When the whites of the eggs have been stuffed with this mixture and closed, fry them over a slow fire in oil. When they have been fried, add a sauce made from the rest of the egg yolks pounded with raisins and moistened with verijuice and must. Put in ginger cloves, and cinnamon and heat them a little while with the eggs themselves. This has more harm than good in it. “ Eggs stuffed with cheese, raisins, & herbs – Original recipes from De honesta voluptate:


  • 8 eggs, hard boiled, shells removed
  • 4 tbsp soft cheese
  • 2 tbsp small raisins or dried currants
  • 4 tbsp combination of sweet herbs like parsley, marjoram, and mint finely chopped
  • 1/2 tsp ginger
  • 1/2 tsp cinnamon

1) Cut each egg in half (A thread works best for this). Put yolks aside in a bowl. Arrange whites on a platter.

2) Add cheese, fruit, herbs and spices to yolk, combine until it makes a batter.

3) Put spoonfuls of yolk mixture to each egg white half to serve. The original calls for re-heating mixture and making a sauce. I think it makes the eggs rubbery, but please experiment.

17th Century: Farced Eggs

Eggs farced. Take sorrell, alone if you will, or with other herbs, was and swing them, then mince them very small, and put between two dishes with fresh butter or passe them in the panne; after they are passed, soak and season them; after your farce is sod, take some hard eggs, cut them into halfs, a crosse, or in length, and take out the yolks, and mince them with your farce, and after all is well mixed, stew them over the fire, and put to it a little nutmeg, and served garnished with the whites of your eggs which you may make brown in the pan with brown butter.” François Pierre La Varenne, Le Cuisinier françois (1651) at translation found


  • 8 hard-boiled eggs, shelled
  • 2 tablespoons of butter
  • 1/2 cup of fresh bitter herbs (i.e. green onion, sorrel, dandelion, savoury, chicory, borage, etc) chopped
  • Dash of nutmeg

1) Cut peeled eggs in half (cutting with a string works best), and place the yolks into a mixing bowl. Set aside the egg whites on a platter.

2) Heat pan on medium. Melt butter than sauté herbs until wilted.

3) Reduce heat on pan to low. Add the yolks, to the hot herb mixture stirring well, until mixture thickens and forms a dough like texture.

4) Spoon herb mixture into the egg white halves, and serve warm or cold.