How do they DO that?
David and Michael Rossi working together
Recipe to make Mead (13th Century A.D.)
//ffor to make mede
Tak .1. galoun of fyne hony and to þat .4. galouns
of water and hete þat water til it be as lengh þanne
dissolue þe hony in þe water. thanne set hem ouer
þe fier & let hem boyle and ever scomme it as longe as any
filthe rysith þer on. and þanne tak it doun of þe
fier and let it kole in oþer vesselle til it be as kold as
melk whan it komith from þe koow. than tak drestis of þe fynest ale or
elles berme and kast in to þe water & þe hony. and stere
al wel to gedre but ferst loke er þu put þy berme in. that þe water
with þe hony be put in a fayr stonde & þanne put in þy berme or
elles þi drestis for þat is best & stere wel to gedre/ and ley
straw or elles clothis a bowte þe vessel & a boue gif þe wedir be
kolde and so let it stande .3. dayes & .3. nygthis gif þe wedir
be kold And gif it be hoot wedir .1. day and .1. nyght is a nogh at þe
fulle But ever after .i. hour or .2. at þe moste a say þer
of and gif þu wilt have it swete tak it þe sonere from þe
drestis & gif þu wilt have it scharpe let it stand
þe lenger þer with. Thanne draw it from þe drestis as cler
as þu may in to an oþer vessel clene & let it stonde .1.
nyght or .2. & þanne draw it in to an oþer clene vessel &
serve it forth // And gif þu wilt make mede eglyn. tak sauge .ysope.
rosmaryne. Egremoyne./ saxefrage. betayne./ centorye. lunarie/
hert-is tonge./ Tyme./ marubium album. herbe jon./ of eche
of an handful gif þu make .12. galouns and gif þu
mak lesse tak þe less of herbis. and to .4. galouns of þi mater
.i. galoun of drestis.
If you don't speak Middle English, the note that the character "þ"
s pronounced like "th". Therefore, "þe" would be the same as "the".
Made from honey, a food dating back 14 million years by some accounts,
it seems very appropriate that Meads origins, shrouded by eons of
history and mystery, are uncovered in virtually every level of the
development of civilization. Considering the possibility that a crude
form of the drink could easily have spontaneously occurred through
ingress of water and naturally occurring yeast, it could be the first
alcoholic beverage to pass the lips of man.
Known by many names and as different as individual snowflakes, Mead is a
global beverage. Predating both grape wine and beer, it's known in
various forms on every continent on Earth. Mead is perhaps best known as
the preferred drink of Vikings and Celts, beloved by re-enactors
everywhere as the authentic drink of the medieval times.
Aunt Lillian's Artichoke Dip
Bresaola with Arugula Salad in
Herb Roasted Cheese Spread
of Lobster and Salmon
Sauces and Relishes
Aunt Edith's Cranberry
Green Bean Casserole
Rice with Mushrooms
Pizza Dough (DOC)
Texas Caviar with
Gold Potato Gnocchi with "Truffles of the Sea" Clam Ragu and Watercress
Tagliorini (Angel Hair) with Dungeness Crab Essence
Another kind of Belgium Waffle
Marinated Ahi Tuna
Parmesan Chicken and Mushroom Risotto
Sage Roasted Veal Chop on
Chestnut and Parsnip Stew with Porcini Mushrooms
Salmon on a Cedar Plank with White Asparagus and Blood Orange
Aspic of Wild Berries in
Pear and Chocolate
with Amaretti Cookies
Zabaglione with Fresh Strawberries
A set of directions with a list of ingredients for making or preparing
something, especially food.
A formula for or means to a desired end: a recipe for success.
A medical prescription.
[Latin, sing. imperative of recipere, to take, receive.]
To dress Macaroni with Parmesan Cheese
Boil four ounces of macaroni till it be quite tender and lay it on a sieve
to drain. Then put it in a tossing pan with about a gill of good cream, a
lump of butter rolled in flour, boil it five minutes. Pour it on a plate,
lay all over it parmesan cheese toasted. Send to to the table on a water
plate, for it soon goes cold."
---The Experience English Housekeeper, Elizabeth Raffald, introduction by
Roy Shipperbottom [Southover Press:East Sussex] 1997 (p. 144)
Take some flour of good quality, and mix it [with water] , and prepare a
dough slightly thicker than the one for lasagne, and wrap it around a stick.
Then pull out the stick and cut the dough in pieces as long as a small
finger, and it will take the shape of tubes. Cook them in fat broth or in
water, according to the time available, and the broth or the water should be
boiling when you put them in. And if you cook them in water add some fresh
butter and a little salt. As soon as they are ready pour them into the
dishes with good cheese and butter and plenty of sweet spices.
Source: Italian Cookbook from early 1500's
First Page of Cookbook