Mawmoune (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.

FOR TO MAKE MAWMENNY. XX.IX. XIIII.

Take þe chese and of flessh of capouns. or of hennes & hakke smale and grynde hem smale in a morter. take mylke of almandes with þe broth of freissh beef, oþer freissh flessh. & put the flessh in þe mylke oþer in the broth and set hem to þe fyre. & alye hem with flour of ryse. or gastbon. or amydoun. as chargeant as þe blanke desire. & with È?olkes of ayren and safroun for to make it È?elow. and when it is dressit in disshes with blank desire styk above clowes de gilofre. & strawe powdour of galyngale above. and serue it forth.

Notes

• Mawmenny. Mawmoune, Contents. Maumene MS. Ed. 29. 30. vide No. 193. See Preface for a fac-simile of this Recipe.
• chese. "þyys" (thighs), according to the other version of this recipe, in MS Douce 257 (transcribed in Curye on Inglysch Part II).
• gastbon. "wastelys" in MS Douce 257.
• amydoun. A thickener made from wheat, often used interchangeably with rice flour, as it is here.
• galyngale "galentyn" in MS Douce 257.

Modern Recipe

Ingredients

• 1 c Beef broth
• 1 c Almond milk
• 400 g Chicken, minced and then ground (it grinds more easily if well simmered first)
• Optional: 100g Vintage Chedder cheese or raw milk Lancashire cheese
• 1/4 c rice flour (or similar amount of amydoun)
• 2 egg yolks
• about 10 threads Saffron, ground
• whole Cloves
• Galingale, Cinnamon, Ginger to taste, mixed

Method

1. Mix beef broth, almond milk, and ground chicken (and optionally cheese), and begin simmering.
2. Add rice flour or amydoun to thicken (rice flour may be added at the beginning).
3. Temper the egg yolks with a bit of the hot mixture and add them, stirring constantly and thoroughly to mix them in.
4. Add saffron and simmer for a little while, stirring as needed to prevent sticking at the bottom.
5. Plate, and then stick with a few cloves and sprinkle with spices.

Notes

The historical version of this recipe was taken from the Project Gutenberg e-text of the Forme of Cury. It has been proofread by comparison with the facsimile referenced in the note to the transcription.