Monday, March 16, 2009


"Cury" R 20 Mawmenee

Original Recipe

Take a pottel of wyne greke. And ii. Pounde of sugur take and clarifye the sugur with a qantite of wyne and drawe it thurgh a straynour in to a pot of erthe take flour of Canell and medle with sum of the wyne an caste to gydre. Take pynes with dates and frye hem a litell in grece other on oyle and cast hem to gydre. take clowes an flour of canel hool and cast thereto. take powdour gyngur. canel. clower, colour it with saundres a lytel yf hit be nede cast salt thereto. and lat it seeth; warly with a slow fyre and not to thyk, take brawn of capouns yteysed other of Fesauntes teysed small and cast thereto,

4 cups wine

1.5 cups sugar

1 tsp cinnmon

2 cups dates

70 grams pine nuts

4 TBs butter

0.4 tsp mace

0.5 tsp cloves

0.5 tsp galingale

1 whole cooked chicken


Hm, I did this one rather a while ago and my notes are just listing the ingredients. I basically followed the steps - a pottel is a measurement, wyne greke is ecipe calls for "wyne greke" or Greek Wine, which the glossary in Curye on Inglysch defines as "...a sweet type of wine which actually came from Italy..." . I used a fulsome bodied (cask) red wine (given that it's with a stronger flavoured meat - ie, pheasant /capon. We don't need to clarify the sugar, as modern sugar is highly processed; but I dissolved the sugar in the wine, added cinnamon. Chop the dates, add the pine nuts and fry in butter until the dates soften slightly. Add this mixture to the sweetened wine and add the remaining (ground) spices. You could read this take whole cloves and flour of canel (ie ground cinnamon) which makes more sense than flour of canel hool. Simmer this for a while, the dates do dissolve and get fairly thick, hence the warning not to let it thicken too mcuh. What the recipe doesn't say is that the chicken or pheasant shoudl be cooked, but in general, the yteysed is used in conjunction with already cooked meat - and means to pull in pieces by the fingers, which is more difficult to do with raw meat. I also opted for cooked meat as you add the meat and it's a 'cast thereto' with no further instructions to seeth, so the assumption is that the meat is mixed together with the wine and spices, picking up that flavour, and being served thereafter.

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