Le Viandier de Taillevent - Translation - Others

[OTHERS]

149. To make flans or tarts in Lent.

Take tench, large pike, carp, almonds and some saffron (for colouring it a bit), crush everything together, steep it in white wine, and fill your flans and tarts. When they are cooked put some sugar on top.

150. Watercress greens.

Take your watercress, boil it with a fistful of chards, chop it, brown it in oil, and then (if you wish) boil it in [almond] milk. On meat days boil it in meat stock, or with butter or cheese. If you wish, eat it raw without anything else. It is good against gravel.

151. Of other small pottages.

Small pottages such as greens of chard; cabbages; turnips; leeks; veal with Yellow [Sauce]; pottages of scallions without anything else; peas; milled, pounded or sieved beans with or without the pod; pork intestine; soup with pork pluck (women are mistresses of it, and each knows how to make it); and tripes – these I have not put in my viandier, for one knows well how they should be eaten.

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