The Bridge - Page 17

cookery

1 1/2 cups (10.5 oz/300 g) dried green split peas

3 1/2 oz (100 g) Dutch speklapjes (fresh sliced pork belly)

1 pork chop

1 stock cube

2 celery sticks

2-3 carrots, sliced

1 large potato, peeled and cubed

1 small onion, chopped

1 small leek, sliced

1/4 celeriac, cubed

Salt and pepper, to taste

To serve: a handful of chopped celery leaf and rookworst

or smoked soft metwurst or frankfurter/wiener sausages

ORIGINAL RECEIPT:

95. Makerouns. Take and make a thynne foyle of dowh, and kerue it on pieces, and cast hym on boiling water & seeþ it wele. Take chese and grate it, and butter imelte, cast bynethen and abouven as losyns; and serue forth.

- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.

GODE COOKERY TRANSLATION:

Macaroni. Take a piece of thin pastry dough and cut it in pieces, place in boiling water and cook. Take grated cheese, melted butter, and arrange in layers like lasagna; serve.

MODERN RECIPE:

3-4 lb. freshly home-made, undried noodles OR 1 lb. dried egg noodles*

1 tbs. oil

large pinch salt

2 cups grated cheese (see: How to Cook Medieval - Cheese)

1 stick butter

Boil noodles with oil & salt until al dente (tender-crisp). Drain well. In a serving bowl or platter place some melted butter and cheese. Lay noodles on top and add more butter and cheese. Serve as is or continue adding layers of butter, cheese, and noodles. Use extra cheese as necessary. Serve immediately, or place in a hot oven for several minutes and then serve. Serves 8.

Makerouns appears to be the ancestor of macaroni, and this dish may best be described as "medieval mac-n-cheese." The period receipt advises to prepare it like "losyns" (lasagna), with layers of noodles, butter, and cheese. I find Cheddar cheese the tastiest, but feel free to try other varieties. The dish is wonderful when prepared with undried freshly made noodles, but works with a dried purchased variety as well.

*The original recipe noodles are essentially boiled pastry dough; if you have a pasta maker, feel free to use it in making your makerouns, boiling them while still fresh and undried. Egg noodles are probably the best to use when purchasing a commercial brand. Keep in mind the difference in weight between dried and undried noodles.

To Celebrate the publiction of the Publication of the Boke of Gode Cookery , We are publishing one of our scru,ptious recipes from the court of King Edward VI in Hampton Court