Le Ménagier de Paris a été imprimé aux frais et par les soins de la Société des Bibliophiles françois. Il en a été tiré vingt-quatre exemplaires sur grand papier. The Good Wife’s Guide (Le Ménagier de Paris). ‘You said that you would not fail to improve yourself according to my teaching and correction, and you would do. Le Menagier de Paris. After these matters it is desirable to tell you of various general terms relating to cookery of any quality, and then you will be shown how to.
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Item, a “cretonnee” of new beans is made as you will find in the next chapter. Take a thigh of muttonand grease or marrow of beef or veal chopped small and onions chopped small, and set to boil and cook in a well-covered pot in a small amount of meat stock or other liquid, then put to boil in it spices, and a little vinegar to sharpen it, and arrange it in a dish.
And note that as soon as you see your soup is sticking, do not stir it at all but take it immediately off the fire and put in another pot. And when they have been well chosen and skinned, then cut them into square pieces, and put them on to parboil, then put into cold water: PERCH should be cooked in water without being scaled, and then skinned: As is common for cookbooks from early historical period authors, many of the recipes are provided as remedies for common complaints.
Cut up your poultry or other meat, then cook in water and add wine, and fry: Always, red gurnet, in summer, split along the back through the shoulders, are roasted on the grill and dowsed with butter and eaten with verjuice.
In September they begin to hunt the black beasts until Saint Martin’s day in winter. At the poulterer, roasts and game and venison as above.
Cook your meat, then fry it in fat, then grind grain, ginger, etc. The ‘bourbelier’ is the numble.
Fresh eels are skinned and cut in chunks, cooked in water with lots of parsley, then grated cheese added: You can tell beans from the marshes as they are flat, and those from the fields are round.
The work has a peculiar tone, bossy yet tender, even elegiac. And if you wish, do with them as with the peas. And when the bird is cooked, put bacon and parsley with the bread, and boil it all together and some croutons in it, and the bird in pieces; and it should be eaten with fine salt. And when it is cooked, it dd be reclothed in its skin, and let the neck be nice and straight or flat; and let it be eaten with yellow pepper .
Item, in Paris the goose-sellers fatten their geese on meenagier, not the finest flour nor bran, but that which falls between the two, namely fine or double-milled: Roast, freshwater fish, saltwater fish, a Savoy broth, a larded gruel of jellied eels.
In June and July, pieces of salted beef and mutton are good cooked in water and with scallions; salted from morning to evening or for a day or more. Again, the tongue of an old beef should be parboiled, skinned and cleaned: Good cheese has six conditions. Item, it is good in pie. Note that the parsley makes the soup green and the saffron makes it yellow, so that it ends up a bad color.
Le Menagier de Paris (c)Janet Hinson, translator
Item, when you kill it, you should split its head down to the shoulders. At the butcher, half a sheep to make the soup for the companions and a quarter of bacon for larding; the master bone of a leg of beef to cook with the capons so as to get broth to make the fricassee; a forequarter paros veal to serve in the fricassee. Venison, smothered rice, capon pies, cream flans, meat tarts, jellied eels, fruit, wafers, waffles and claret .
Verjuice and Poultry Soup.
Ménagier de Paris
At the butcher, three quarters of mutton to make the soups for the companions, a quarter of bacon for larding, a forequarter of veal for the fricassee; for the servants, venison. For chamber-spices [goodies served in the drawing-room or dressing-room JH ], that is to say, candied orange peel, one pound, ten sous. The larger is called plaice, and the small mfnagier, and it is speckled with red on its back; and they are good at March flood-tide, and better in the April flood-tide.
And the President, one squire, and was served alone but from uncovered dishes. And note, meenagier you wish to carry a live carp for a whole day, wrap it in damp hay and carry it belly up, without giving it any air, that is to say in a sack or a bag. Menahier that we say ‘sur-fry’ when it is in a pot, and ‘fry’ in an iron skillet. Anyway, if you add parsley, it does not have to be blanched.
Le Menagier de Paris: A Parisian Bourgeoisie Household in 1400
Geese are roasted with white garlic in summer, or served with yellow pepper. Take four egg-yolks and beat them, and rock and powdered sugar, and let menavier all be beaten together very pariz, then poured through a strainer, then fried on the iron skillet and after that cut in lozenges; then let these lozenges be put on a dish with another omelette of poached eggs and finely powdered spices sprinkled on top.
Carp, loach, sole, mullet, salmon, eels.