Vyaund Leche

Take Eggs, the white & the yolk and cast them in a mortar, and break them well; then take cow’s milk & cast thereto, & mix well together; then put all in a pan & let boil & with ale make it into a posset; then hang the curds on a pin & let it run over; mix curds with honey; then take the blades of Barley, or of Parsley & stamp them &wring through a cloth & so all the green, mix it among the curds; then take the curds that come from the dairymaid, mix them together, press them & serve them forth; and the colour will be then Motley.

3 big eggs

2,5 dl milk (fattest as possible)

1,5 dl ale (or lambic)

1 tablespoon honey

0,5 dl fresh chopped parsley

200g cottage cheese

Ground the parsley in mortar. Put milk and eggs into a bowl and mix them well. Then put milk and eggs in a pot and bring it over to medium heat. Remember to stir all the time. When the mixture boil add ale at once. Remove from heat and pour the mixture to the strainer lined with cheesecloth and allow it to drip. Press out the remind liquids and pour the dish to the bowl. Add parsley and honey and stir. Then add cottage cheese and carefully mix it together so the dish looks parti-coloured. Pour the dish into a cheese press and put a lid on the cheese press (or something that will continue pressing the dish a little bit). Put it into a fridge and serve next day.

Comments: You can of course serve the dish at the same day you have made it, but I bet it will be better if it can rest one night

In the book Take a thousand eggs or more, there are interesting facts about medieval English cheese from the 15th century. The book says that each little farm or village that produced sufficient milk put up its own form of cheese. Excess cheese was of course sold etc. Most popular English cheese that have survived to our day are Cheddar, Gloucester, Cheshire and Wensleydale.

(Take a thousand eggs or more, I Volume, Harleian MS. 279, c. 1420)

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