Le Viandier de Taillevent - Translation - Foods for Invalids

FOODS FOR INVALIDS, SOUPS AND OTHER THINGS

87. Pullet mash.

Cook it in water until it is almost entirely pureed from the cooking. Crush it (including the bones) in a mortar, steep it in your broth, sieve it, and boil it. If you wish, add sugar powder on top. It should not be too thick.

88. Dew water from a capon or chicken.

Put your chicken or capon (completely dry) in a brand new earthenware pot that is enamelled and very clean, cover the pot well so that nothing can escape from it, put your pot in a pan of water, and boil it until your capon is cooked in the pot. Remove your capon, and remove from the pot the water that came from the completely dry (as was said) capon, and give this to the invalid because it is very good for fortifying, and all the body takes substance from it.

89. Flemish caudle.

Put a bit of water to boil. Take egg yolks beaten without the white, temper with white wine, thread into your water, and stir very well so that it does not curdle. Add some salt [and move it to] the back of the fire. Some add just a bit of verjuice.

90. Hulled barley gruel.

If it is not hulled, prepare it. Pound it well (like wheat) in a mortar, cook it, drain it, and boil it with almond milk, salt and sugar. Some crush and sieve it. It should not be too thick.

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91. Perch mash.

Cook it in water and keep the broth. Crush almonds with some perch, steep in broth, boil everything, sieve, and add some sugar. It should be thick and clearish. Add a bit of white wine if you wish.

92. Capon white dish for an invalid.

Cook it in water until it is well cooked. Crush well plenty of almonds with some capon dark meat, steep in your broth, strain everything through cheesecloth, boil until it is thick enough to slice, and pour into a bowl. Brown half a dozen peeled almonds [in lard] and sit them on end on half your plate, with some pomegranate seeds on the other half. Sugar them all over.

93. Fish cumin dish.

See Fish Cumin Dish among the thick pottages without meat.

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