Torta Bianca - written down by chef Maestro Martino Shortly before serving, stir in breadcrumbs to thicken if you so desire. Uncover and baste occasionally with the wine mixture. Cover the roasting pan with a lid or foil and cook for 35-40 mins until the meat is tender. Reduce the oven temperature to 180/350/gas 4. Pour off any excess fat in the pan and then pour the wine mixture over the meat and onions. While browning the meat, mix together the wine and vinegar and stir in the salt, sugar and spices. Add the chopped onions and the currants for the last few minutes and turn them in the fat. Or you could brown in a frying pan on top of the hob. Put the pan in the oven and sear the meat for 15 mins until well browned. Chop and set aside.Īrrange the joints in a roasting pan and smear with the lard. Bring to the boil on top of the stove and cook for 3-4 minutes. Peel the onions and put them in a pan of cold water. British Museum Press:Ħ wild rabbit joints - or chicken joints.ġ0 fluid oz/275ml/1 and 1/4 cups red wine The second is a form of medieval cheesecake that is rather yummy, especially when served with sharp flavoured mixed berries or cherries.Įgourdouce: Translated for the modern cook and to be found in the Medieval cookbook by Maggie Black. It's a variation on the sweet and sour theme. The first uses rabbit, but I've made it with chicken and it works very well. Today's research snippet: A couple of Medieval recipes today.

The Medieval Kitchen by Odile Redon