Tagged ‘garlic’

National Garlic Day

April 19th, 2013 by KM Wall


from Cost of Furnishing the Suppley : Bristol Sept 1620.  p. 285

                        “ffor garden seeds vzt.

Parsnip,carret, cabbage, turnep, lettuice, onyon, mustared and garlick xix s. viij d.”



Tacuicum sanitatis

Tacuicum sanitatis harvesting garlic – hold on – don’t harvest now…

If you are harvesting NOW make sure it’s just the scapes – leave those bulbs alone!


Garlic scape

Garlic scape


Traces of garlic (or restra de allos)

Traces of garlic (or restra de allos)

Use the garlic you harvested last fall, and have carefully tied up into traces  and kept in a dark, cool place. Smelts or cusk  – or dare I say herring or shad – would be just as nice as flounder or plaice in this recipe.

Taccuino Sanitatis - pesca

Taccuino Sanitatis – pesca

To dress Flounders or Playce with Garlik and Mustard.

Take flounders very new, and cut all the Fins and Tailes, then take out the guts & wipe them very clean, they must not be at all washt, then with your knife scotch them on both sides very grosly; then take the tops of Tyme and cut them very small, and take a little Salt, Mace, and Nutmeg, and myngle the Tyme and them together, and season the Flounders; then lay them on the Gridiron and bast them with Oyl or butter, let not the fire be too hot, when that side next to the fire is brown, turn it, bast it on both sides till you have broyl’d them brown, when they are enough make your sauce with Mustard two or three Spoonfuls according to discretion, six Anchovies[1] dissolved very well, about half a pound of Butter drawn up with Garlick Vinegar, or bruised Garlick in other Vinegar; rub the bottome of your dish with Garlick.  So put your sauce to them, and serve them, you may fry them if you please.

W.M. p. 86-7

Hippoglossoides platessoides

Hippoglossoides platessoides – American plaice

Pleuronectes platessa

Pleuronectes platessa – European plaice















[1] not available in Plymouth in 1627





October 11th, 2012 by KM Wall


Take Colyander, Caraway smalle gronden, Powdor of Peper and garlec gronde in red wyne; medle alle thise togyder and salt it; take loyn of Pork rawe and fle of the skyn, and pryk it wel with a knyf, and lay it in the sawse; roost therof what thu wilt, & kepe that fallith therfro in the rosting and seep it in a possynet with faire broth, & serve it forth with the roost anoon.



Take Coriander, Caraway, small gound, Powder of Peper and garlic ground in red wine; medle all these together and salt it; take a loin of Pork raw and fley off the skin, and prick it well with a knife, and lay it in the sauce; roast thereof what you will, and keep that falls therefrom in the roasting and seep it in a pan with fair broth, and serve it forth with the roast anon.

And once again for clarity’s sake:

Cormarye (I had rather thought that THIS would have some sort of meaning, but so far, it’s just what the thing is called….If you have a clue,  please share)

Take coriander, caraway (seeds) and grind them fine; take ground pepper and ground garlic and salt and mix it together with red wine (I’m seeing some sort of truly fantastic meat rub here); take a pork loin (they often come with the skin already removed these days, but if the skin is still there, now is the time for it to go) Prick the roast with a knife and rub the sauce (spice, garlic, wine and salt mixture in) Roast it (either in an oven in a roasting pan or on a rotisserie on a grill or wood fire hearth if you’ve got one) Save the drippings. Add some broth to the drippings to make a sauce. Serve it immediately -  Let it rest 10 minutes before carving, but serve this hot!

David Teniers - A Winter Scene (man killing a pig)




National Garlic Day – April 19th

April 19th, 2012 by KM Wall

Garlic in the Warren garden - it's grown a lot in a month! Time to set it out.









Foodways looks at the the food and cooking that tradition come from, as well as where they go – precedent and persistence.

A very early salad recipe:

Take parsel, sawge, garlec, chibollas, onyons, leeks, borage, myntes, porrectes, fenel, and ton tressis , rew, rosemarye, purslyne. Lave, and waishe hem clene; pike hem, pluk hem small with thyn honde and myge him wel with raw oile. Lay on vynegar and salt, and serve forth.
- Hieatt, Constance B and Butler, Sharon. Pleyn Delit. University of Toronto Press: 1976, 1985. #44 from Forme of Cury, 1390.


Take parsley, sage, garlic, chives, onions, leeks, borage, mints, (some sort of leek),  fennel. and ____. rue, rosemary, purslane. Wash, and wash him clean; pike him, pluck him small with thine hand and (mingle)  him well with raw oil. Lay on vinegar and salt, and serve forth.

Sauce madam, another

March 15th, 2012 by KM Wall

Sauce Madame.

Recipe sauge, percely, ysop & saueray, quyncis, gode perys, & garlic, & put in þe gosse, & sew þe hole agayn þat no grece go oute; & roste it & leye þe grece þat drops fro þe sawce & etc. –  Source [MS Harley 5401, S. Wallace (trans.)]

Sauce Madame

Recipe  Sage, parsley, hyssop, & savory, quinces, good pears, & garlic, & put in the goose, & sew the hole again that no grease go out; & roast it & let the grease that drops from the sauce & etc.


Sauce madam (one version)

March 15th, 2012 by KM Wall

Sawce madame. Take sawge, persoly, ysope, saveray, Onyons gode, peres, garlek, I say, And grapes. go fille þy gose þenne And sew þy hole, no grece oute renne. Lay hur to fyre and rost hyr browne, And kepe þo grece þat falles doune. Take galingale and þo grece þat renne, Do hit in posnet, as I þe kenne. Whenne þo gose is rostyd, take hir away, Smyte hir in pesys, I þe pray. Þat is within, þou schalle take oute, Kest in þy posnet with outene doute. 3if hit is thyke do þerto wyne, And powder of galingale þat is fyne, And powder dowce and salt also. Boyle alle togeder er þou fyr go, In a dysshe þy gose þou close Þe sawce abofe, as I suppose.

-  Source [Liber cure cocorum, T. Gloning (ed.)]
Sauce Madame
Take sage, parsley, hyssop, savory, onions good, pears, garlic, I say, And grapes. Go fill thy goose then And sew thy hole, no grease out run. Lay her to fire and roast her brown, And keep her grease that falls down. Take galingale, and thou grease that ran, Do it in a posnet, as I thee ken. When thou goose is roasted, take her away, Smite her in pieces, I thee pray. That is within, thou shall take out. Cast in thy posnet with outene doute , if it is thick do thereto wine, And powder of galingale that is fine, And powder douce and salt also. Boil all together ere thou fire go, In a dish thy goose thou close the sauce above, as I suppose.

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