Caboches in potage (recipe)

From Cunnan

Contents 1 Period Recipe 1.1 Notes 2 Modern Recipe 2.1 Ingredients 2.2 Method 3 Notes

Period Recipe

From the Forme of Cury

CABOCHES IN POTAGE. IIII.

Take Caboches and quarter hem and seeth hem in gode broth with Oynouns y mynced and the whyte of Lekes y slyt and corue smale and do þer to safroun an salt and force it with powdour douce.

Notes

• Caboches. Probably cabbages.
• corue smale. Cut small. V. i corue in Gloss.
• powdour douce. Sweet aromatic powder. V. Pref.

Modern Recipe

Ingredients

• 1/4 head of cabbage.
• beef stock .
• 3 small onions.
• 1 leek - white bit only.
• Powder douce - I've seen lots of variants - I used ginger, cinnamon, pepper, cloves - predominantly sweet (cinnamon) flavour.

Method

1. Roughly chop the cabbage. Mince the onions. Wash the leek and slice thinly. Add all of these in a large stock pot and cover with beef broth (stock cube is OK). Add a pinch of saffron.
2. Cook until soft (about 45 minutes). Adjust the salt if necessary (depends on the stock cube!).
3. When serving, sprinkle lightly with powdour douce.

Baroness Gwir.

Notes

The historical version of this recipe was taken from the Project Gutenberg e-text of the Forme of Cury.