| Grave or Seyme |
| Le Menagier de Paris Original Translation from: Redon, Odile, Sabban, Francoise, & Serventi, Silvano. The Medieval Kitchen. Receipes From France and Italy. The University of Chicago Press. 1998. |
| Grave ou seyme est potage d'hiver. Pelez oignons et les cuisiez tout hachies, puis les frisiez en un pot; or convient avoir vostre poulaille fendue sur le dos et hallee sur le grill au feu de charbon, ou se c'est veel, aussi; et qu'ils soient mis par morceaulx soit veel, on par quartiers se c'est poulaille, et les mettez avec les oignons dedans le pot, puis avoir clou, graine et poivre long, deffaire de verjus et de vin, sans couler, mettre d'une part: et boulir; puis drecier. |
|
Grave or seyme is a winter pottage. Peel onions and cook them all cut up, then fry them in a pot; now you should have your chicken split down the back and browned on the grill over a charcoal fire; and the same if it is veal; then you must cut them meat into pieces if it is veal, or in quarters if it is a chicken, and put it into the pot with the onions, then take white bread browned on the grill and soaked in broth made from other meat; then crush ginger, cloves, grains of paradise, and long pepper, moisten them with verjuice and wine without straining this, and set aside; then crush the bread and put it through a sieve, and add it to the brouet, strain everything, and boil; then serve. |
|
1 Tb
|
Oil |
|
2
|
Large Onions |
|
2
|
Chicken Breasts |
|
4
|
Chicken Thighs |
|
4
|
Chicken Legs |
|
4
|
Slices Bread (no crust) |
|
3 T
|
Water |
|
1
|
Juice of Lemon |
|
3 T
|
White Wine |
|
Sachet
|
2 Cloves, 1 Long Pepper (crushed) |
| ½ tsp Ground Ginger ¼ tsp Grains of Paradise (crushed) | |
| Beef Broth |
Brown bread and chicken on grill. Chop onions coarsely and sauté until tender. Mix Lemon, Water and Wine in a bowl - soak sachet in mixture. Soak bread in beef broth; remove bread from broth and mush through strainer into mixture bowl. Add chicken, mixture, and sachet into tender onions. Simmer for one hour.
