templarback

To prepare a pig head (Just cut off from the animal…)
We need to burn the hair with a red iron, then burn it using straw or some wood shaving, then thoroughly clean it (the head), then we’ll soak it in cold water, that water needs to be changed a few times, then after 24 hours, get the head out of the water and let it drain for 24 hours, then put a little of salt and pepper and a little bit of “Salpetre” (it is Potassium Nitrate  (NaCi + Na NO2)) and juniper berry we’ll leave it for 6 days in the salt we’ll make sure that nothing gets infected by turning the head from time to time and by spraying it with salt where needed, before putting it in water we need to remove the brain,
We’ll remove the head from the salt after 6 days to cook it, adding aromatic herbs from the garden, when half cooked we’ll add a jar of good vinegar, when it is cooked we’ll leave it cool down in its broth until the next day, we need to wrap it in a cloth to cook it.

How to pickle green plums (Variety is Mirabelle)
We need to pick them 15 days before they are eatable, clean them and stab them with a small needle, put them in cold water on the fire (in a saucepan), when they have boiled that they are boiling, we take 1 pound of plums 3 cartons of white sugar (I find a bit strange they had that in the medieval age) we put them in porcelain dish for 3 days, we reheat the juice and we put them in a jar.

Omelet or “carpes” (could be some kind of flowers they are talking about later) with eggs
Take 12 eggs, mix them together, then you take half a glass of water and half a spoon of flowers that you put together before throwing the whole thing into the eggs with a pinch of salt, when your omelet is cooked you’ll fold it in 2 or 3.

For the sauce
We take some butter some vinegar and some water according on how you want it sour, nutmeg, salt, pepper, shallots, and when it comes to the boil, we’ll add 2 or 3 egg yolks then stir while simmering

“Fricadelles” of Kidneys (Interresting… fricadelle is a recipe name form Nothern France, but I could not link anything to the Medieval age)
Take the veal kidneys and as much of the veal blade , if it has a lot of fat, you chop the whole thing very fine, then you put the shallots, parsley, pepper, salt, nutmeg, bread crumbs, 3 or 4 eggs put everything together then you make some flat paties (fricadelles) fry them in a pan with some brown butter

Potatoes “Fricadelles”
You will boil the potatoes without peeling them, the you’ll peel them then you put them through a strainer, you’ll put chopped parsley, oregano?, thyme, a little branch of ham herb, salt, pepper, a bit of onion, 3 or 4 shallots the whole thing very fine chopped, you’ll beat 2 or 3 eggs that you’ll throw in the mix and you’ll mix everything well, you’ll add some bread (the soft white inside of the bread = mie) until your patty is thick enough to make the “fricadelles”, you’ll fry them as above.

For the sauce
You take butter and vinegar according to how you want it a little sour you put some chopped shallots, salt, pepper, nutmeg and a little bit of flour to thicken it.

Oublie pastry dough (this one is very interesting, the name seems to come from the medieval age only, in France anyway)
Take 8 spoons of milk, 4 spoons of flour, a bit of cinnamon, rose water or grated lemon a bit of sugar that you mix together, then take 3 eggs in which 1 of them you remove the white, beat them one by one, then throw them in your dish?, then mix everything together, if you don’t have milk use water, if you don’t have flour use bread mie (the inside, not the crust), from this dough you can do apple beignets and pastries anyway