Frumente
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Original RecipeTo make Frumente (from A Forme of Cury)To make frumente. Tak clene whete & braye yt wel in a morter tyl þe holes gon of; seþe it til it breste in water. Nym it vp & lat it cole. Tak good broþ & swete mylk of kyn or of almand & tempere it þerwith. Nym yelkys of eyren rawe & saffroun & cast þerto; salt it; lat it nauyt boyle after þe eyren ben cast þerinne. Messe it forth with venesoun or with fat motoun fresch. Take clean wheat & bray it well in a morter til the hulls gone of; boil it til it bursts in water. Take it up and let it cool. Take good broth & sweet milk of cow or of almond & temper it there-with. Take yolks of eggs raw & saffron & cast there-to; salt it; let it not boil after the eggs be cast there-in. Serve it forth with venison or with fat mutton fresh. 
Modern RedactionIngredients:
400g hulled wheat
400ml Gode Broth (without breadcrumbs) Method:Boil the wheat in 800ml water until it bursts then remove from the eater, wash clean, drain and cool. Combine the wheat, broth and milk in a large pan and slowly bring to the boil then reduce the heat to a simmer and cook for 20 minutes, stirring continually to prevent sticking. Add the egg yolks and stir-in then add the saffron and season with salt to taste. Continue to cook for 10 more minutes (but leave at a simmer) until you have a consistency that's equivalent to that of a thick sauce or stew. Serve as an accompaniment to venison or mutton |
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