April 25, 2014 by phicks2012
I’ve been intending to do more of these, but recently I’ve been trying out a low-carbohydrate diet, and most of the period recipes I’ve found are not all that compatible with what I currently can eat. Even the meat dishes seem to call for honey or pastry to be used in the recipes, so I found myself skipping over those even though one would think they’d be the most obvious choices. However, this vegetable recipe isn’t (under the circumstances) too bad.
“NEW PEAS FOR A MEAT DAY”
Source: A Boke of Gode Cookery
PERIOD: France, 14th century | SOURCE: Le Ménagier de Paris | CLASS: Authentic
DESCRIPTION: A dish of peas cooked in broth
As to new peas, sometimes they be cooked with sewe of meat and brayed parsley to make a green pottage and that is for a meat day; and on a fish day, they be cooked in milk with ginger and saffron therein.
– Power, Eileen. The Goodman of Paris (Le Ménagier de Paris). A Treatise on Moral and Domestic Economy by A Citizen of Paris (c. 1395). New York: Harcourt, Brace and Company, 1928.
1 lb. peas
4 cups pork or beef broth or Gode Broth (made without bread crumbs)
2 bunches fresh parsley leaves, diced
Bring peas and broth to a boil; add parsley, reduce heat and simmer until tender. The peas may then be drained or left in all or some of the broth for serving. Serves 6.
I used commercially available beef broth, parsley from my garden, and fresh peas from the produce department.
This was, obviously, a very simple dish to make. However, no mention was made in the recipe about whether or not the peas needed to be shelled of used whole in the pods. I opted for the latter, but selected peas I knew could be used that way.
The finished dish did not have an unusual or exotic flavor, but it was quite nice.