Pill garlec and cast it in a pot with water and oile. and seeþ it, do þerto safroun, salt, and powdour fort and dresse it forth hool. The Forme of Cury 77.
Peel garlic and cast it in a pot with water and oil and seethe it, do thereto saffron, salt, and powder forte and dress it forth whole.
The text of the original recipe comes from Curye on Inglysch, edited by Constance Hieatt and Sharon Butler.
Garlic as a side dish! Foods such as garlic were regarded primarily as peasant food, however the presence of oil (presumably olive oil), saffron and the spice mixture powder fort makes this super luxurious garlic. You might be concerned about eating whole garlic, however boiling the garlic removes the enzymes that give it the sharp taste and cause the garlic breath. It becomes very soft and quite sweet.
|2 whole garlic bulbs||1/2 tsp ground black pepper|
|1 cup water||1/4 tsp ground cloves|
|15 mL olive oil||1/4 tsp ground saffron|
|1/2 tsp salt|
- Break apart the garlic bulbs into individual cloves, and peel them.
- Put the garlic, oil and water into a pot, and bring to the boil. Cook the garlic until it is soft, around 10 minutes.
- Strain the garlic, arrange on a platter and sprinkle over the spices and salt.
- Serve warm.
- “Powder fort” is a spice mix that translates to “strong powder.” Hieatt and Butler suggest pepper and cloves (Hieatt and Butler, 1985, 208-209).
- To make this more luxurious, you could use chicken stock to cook the garlic. I suspect the original recipe specifies water to make this recipe suitable for fish days.
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Hieatt, Constance and Butler, Sharon (1985). Curye on Inglysch.