Medieval Cookery

Recipe by Daniel Myers

This is another version of the boiled salad recipe I've done before. There are a surprising number of possibilities packed into this one medieval recipe, and they result in wildly different dishes.

Here, I tried for something quick and easy that would better appeal to the modern palate, but would still have the medieval flavor.

1/2 pound fresh spinach
1 leek (about 1 cup chopped)
1/2 medium onion (about 1/2 cup chopped)
1/4 cup currants
2 Tbsp. butter, melted
1/2 tsp. powder douce

Wash spinach and set aside. Put leeks, onions, and currants into a large pot of boiling water. Allow to cook until onions are tender. Add spinach and cook very briefly - just until spinach is wilted. Drain and add remaining ingredients. Serve hot.

[an error occurred while processing this directive] Diuers Sallets boyled. Parboyle Spinage, and chop it fine, with the edges of two hard Trenchers vpon a boord, or the backe of two chopping Kniues: then set them on a Chafingdish of coales with Butter and Uinegar. Season it with Sinamon, Ginger, Sugar, and a few parboyld Currins. Then cut hard Egges into quarters to garnish it withall, and serue it vpon sippets. So may you serue Burrage, Buglosse, Endiffe, Suckory, Coleflowers, Sorrel, Marigold leaues, water Cresses, Leekes boyled, Onions, Sparragus, Rocket, Alexanders. Parboyle them, and season them all alike: whether it be with Oyle and Uinegar, or Butter and Uinegar, Sinamon, Ginger, Sugar, and Butter: Egges are necessary, or at least very good for all boyld Sallets.

Published: August 27, 2008