Buttered Wortes
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Original RecipeButtered Wortes (from Le Ménagier de Paris)Buttered Wortes. Take al manor of good herbes that thou may gete, and do bi ham as is forsaid; putte hem on þe fire with faire water; put þer-to clarefied buttur a grete quantite. Whan thei ben boyled ynough, salt hem; late none otemele come ther-in. Dise brede small in disshes, and powre on þe wortes, and serue hem forth. Translation: Buttered Greens. Take all manner of good herbs you can get, and do them as is foresaid; put them on the fire with water; add a great quantity of clarified butter. When they have been boiled enough, salt them; let no oatmeal come in. Dice bread small and place in dishes, and pour on the wortes, and serve. 
Modern RedactionIngredients:
1.8kg greens (eg Spinach, Cabbage, Green leaves, Onion, Leeks, Parsley, Collard greens etc) Method:Select any combination of green vegetables and herbs, then prepare and chop them. Cover vegetables with water, add the butter and bring to a boil then add salt to taste. Reduce heat and cook until the vegetables are tender, then drain. Place bread or croutons in serving bowl and cover with cooked vegetables. In Medieval parlance 'Wortes' is a general term that includes any green vegetables, members of the onion family (onions, leeks, chives, garlic) as well as herbs such as borage, parsley, sage etc. |
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