Friday, March 2, 2012


Even in the modern Lenten tradition, Lent is still a fish day. So, tonight, I'm thinking about taking the salmon I have out and making this:

Take gode þikke mylke of Almaundys, & do it on a potte; & nyme þe Fleysshe of gode Crabbys, & gode Samoun, & bray it smal, & tempere yt vppe with þe forsayd mylke; boyle it, an lye it with floure of Rys or Amyndoun, an make it chargeaunt; when it ys y-boylid, do þer-to whyte Sugre, a gode quantyte of whyte Vernage Pime3 with þe wyne, Pome-garnade. Whan it is y-dressyd, straw a-boue þe grayne of Pome-garnade.

It's called Vyaunde de cyprys in Lente. Luckily, this time, there is a modern version here:

200g ground almonds
200g salmon steaks
2 tbsp rice flour
1 tbsp powder fort
2 tbsp sugar salt, to taste
a few drops of yellow food colouring

Vyannd Cypre of Samon Preparation:

Method: Preparation Combine the fish with 1l water and bring to a boil. Reduce to a simmer, cover and cook gently for about 15 minutes, or until the salmon is tender. Remove the fish from the pan and strain the liquid. Set the fish aside and when cool remove the bones then pound the flesh to a paste in a mortar. Heat together the ground almond and 600ml of the salmon cooking liquid in a pan. Simmer for 10 minutes then cool slightly and blitz in a blender until smooth. Return to the pan and stir in the pounded salmon meat. Cook for 5 minutes then work in the rice flour, whisking constantly. Cook for 5 minutes then stir in the powder fort, sugar and season with salt to taste. Continue cooking, again whisking constantly, until the mixture is stiff. Serve hot.

I'm going to make a few minor changes but at least this is something I can follow! Yay! I also need to go get more mushrooms. I'm all out! Ack!

Being that today is a fasting day in the medieval/renaissance world, I only had a cup of hot chocolate this morning. So far, so good!


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