[OTHERS]
149. To make flans or tarts in Lent.
Take
tench, large pike, carp, almonds and some saffron (for colouring it a
bit), crush everything together, steep it in white wine, and fill your
flans and tarts. When they are cooked put some sugar on top.
150. Watercress greens.
Take
your watercress, boil it with a fistful of chards, chop it, brown it in
oil, and then (if you wish) boil it in [almond] milk. On meat days boil
it in meat stock, or with butter or cheese. If you wish, eat it raw
without anything else. It is good against gravel.
151. Of other small pottages.
Small
pottages such as greens of chard; cabbages; turnips; leeks; veal with
Yellow [Sauce]; pottages of scallions without anything else; peas;
milled, pounded or sieved beans with or without the pod; pork
intestine; soup with pork pluck (women are mistresses of it, and each
knows how to make it); and tripes – these I have not put in my viandier, for one knows well how they should be eaten.
45