I've decided that the theme for April's Culinary night will be lenten foods. Since no one has made any requests I'm going to be choosing recipes from the anon. Venetian. :) I'll only be doing a couple of these but here are the options I'm looking at from this source that are approrpaite for Lent: 
I've already done one that would be appropriate for lent- the broth of fish, but I'd prefer to work on ones from this manuscript I haven't tried yet.

XCVII.           Torta de gambari vantagiata.
Toy li gambari alessi e trane le polpe delle code e toy arquante herbe bone e bati ben e miti con questo batuto brodo de mandole e specie fine e uva passa e de questo batuto fay torta sutille entro do croste e de sopra vuole essere potente de specie dolze e de uva passa e dentro vole essere ben zalla.
XCVII.  Fantastic tart of prawns.
Take the prawns boiled and pull the pulp from the tails and take a quantity of good herbs beaten well and put with this batter broth of almonds (almond milk?) and spices fine and currants and of this batter make tarts thin between two crusts and above should be strong with sweet spices and currants and within it should be well yellow.

LX.     Quinquinelli zoè rafioli boni molti.

Se tu voy fare quinquinelli toy mandole e mondale e pestale ben e mitile zucharo e se l’ è tempo de carne, metili e masenala ben con le mandole e poi fa a modo de rafioli e poy frizeli in bono grasso; quando sono friti tenli caldi.

LX.  Quinquinelli that is ravioli good and many.
If you want to make quinquinelli take almonds and peel and beat well and add sugar and if it is time meat add and mix well with the almonds and then make in the way of ravioli and then fry in good grease when they are fried serve hot.
*  quinquinelli, name is a diminutive of five years and is essentially untranslatable.

LX Quenelles, that is many good ravioli
If you want to make quenelles, take peeled almonds grind them and add sugar, and if it is a meat day add it (meat) and mix it well with the almonds.  Then make them in the way of ravioli (small dumpling shapes) and then fry them in good lard, when they are fried keep them hot (to serve).

LXI.    Rixo in bona manera.

Se tu voy fare rixo in la meiora manera che fare se poy per XII persone, toy do libre de riso e do de mandole, toy meza libra de zucharo; to lo rixo ben mondo e ben lavato e toy le mandole ben monde e ben lavate e maxenate e distempera con l’ aqua chiara e ben colate in stamegna. Toy lo rixo e mitilo a fogo in aqua chiara; quando è levato lo primo bolire e ben spumato scolavi fuora l’ aqua in contenente e metili el lato de le
mandole e fa choxere su la braxa da lonze e mescola spesse intorno che non se rompe; quando boglio streto rezonze suxo del late de le mandole e quando è apres che coto, mitige quantità de zucharo. Questa vivanda vuol esser biancha e molto spessa e quando l’ è cocto polveriza in le manestre del zucharo per suso.

LXI.  Rice in a good manner.
If you want to make rice in the best manner that you can for 12 persons, take two pounds of rice and two of almonds, take half a pound of sugar; take the rice well peeled (husked) and washed and take the almonds well peeled and washed and crush and temper with clear water and strain well.  Take the rice and put to the fire in clean water, when it is risen to the first boil and is well bubbling take away the water in the pot and put in the almond milk and make to cook over the embers slowly and mix carefully that it does not break; when the almond milk is soaked in and when it is cooked add a quantity of sugar.  This dish should be white and very sparing and when it is cooked powder in the serving the sugar over.

LXI A good way for rice
If you want to make rice in the best way that you can, if it is for twelve people take two pounds of rice and two (pounds) of almonds and half a pound of sugar.  Take the peeled (husked) rice and wash it well.  Take the almonds, peel, wash, grind and temper with clear water and strain through a sieve (prepare almond milk).  Take the rice and put it on the fire in clean water, when it rises to the boil for the first time, and is boiling well, strain out the water that it contains and put in the almond milk.  Continue to cook slowly on the coals (of the fire) and mix carefully so that the rice doesn’t break.  When it has soaked up the almond milk and it is just about cooked add the quantity of sugar.  This dish should be white and simple and when it is cooked powder with sugar above for serving.

XXI.    Composta bona e perfetta.

Se tu voy fare bona composta, toy sumac o uva fassa e anixi, e fenochio, e coriandoly, e trizee e un pocho de senavra, e aceto, e maxena ogni cossa insiema, e mitige zafarano assay; poy toy rave o pere et herbe e pastenaye gentile, e fale bolire un pocho, po’ getali quel savore de sovra.

XXI. Compost (pickle) good and perfect.
If you want to make good compost, take sumac or currants and aniseed and fennel and coriander and tear in a little ginger and vinegar and mix every thing together and add enough saffron, then take turnip or pears and herbs and stamp gently, and put it to boil a little, then pour that relish over (the dish).

XXI Compost good and perfect.
If you want to make compost, take sumac or dried grapes and aniseed, coriander and tear into this a little ginger.  Add vinegar and mix everything together well making sure to add enough saffron.  Then take turnips or pears and herbs and break them up gently and let them boil for a little while, then put the relish (vinegar and spices etc) over (the cooked pears or turnips).

XXV. Fongi.

Se tu voy fare fongi, toli li fongi sechi e metelli a molle in aqua calda e lavaly ben, poy li lesse e poy fali boni como tu voy e conzali; poy toy cepole et herbe e conza cum specie dolze e forte; e poy meti li funzi entro e frizi ogni cossa insieme, e toy mandole non monde e maxenale, e poy mettelli suso i fongi; altri li meti agresta e vole essere caldi.

XXV. Mushrooms
If you want to make mushrooms, take dried mushrooms and set them to moisten in hot water and wash them well, then boil them and then make them good how you want and know; then take onions and herbs and season with sweet and strong spices; and then put the mushrooms into and fry every thing together, and take unpeeled almonds and grind them and then put them over the mushrooms; or else add verjuice and they should be hot.

XXV Mushrooms
If you want to make mushrooms, take dried mushrooms and put them to soak in hot water and wash them well.  Then boil them a little and make them cook how you want and prefer.  Then take onions and herbs and season with strong and sweet spices, and then add the mushrooms and fry everything together.  Take unpeeled almonds and grind them and then put on top of the mushroom dish, alternatively you can add verjuice and it needs to be served hot.

XXVIII.          Fritelle bianche.

A ffare fritelle bianche, toy late de mandole e formento, e sfarinato destempera insiema e lassali levare, po’ fa le fritelle. Quando sono cocte, polverizali del zucharo e sono bone

XXVIII. White fritters.
To make white fritters, take almond milk and leaven, add flour and temper together and leave it to raise then make the fritters.  When they are cooked powder with sugar and they are good.

XXVIII White Fritters
To make white fritters.  Take almond milk and leaven (yeast) add flour and blend them together and leave them to raise, then make the fritters.  When they are cooked powder with sugar and they are good.

XXXII.           Gelatina per un altro modo.

Se tu voy fare gelatina, toy pesse e cenamo, e una onza de zenzevro, e una onza de peverlongo, e mezo quarto de gardanino, e uno quarto di garofali, e mezo quarto de uva passa, e mezo quarto de noxe moschiate, e queste cosse fa pestare insieme, e con zafarano; po’ toy pane e leva la crosta, toy noselli de noze grande e brostolali in la cenere vive, e queste cosse fiano masenate insiembre, e distempera con axeo biancho fino,
e meti quel savore a bolire insembre. Questo è bono a trute e a lamprede, e ad ogni pesse marino, e se era de carne, ell’ è bono a caponi e polastri, etc.

XXXII. Jelly in another way.
If you want to make jelly, take fish and cinnamon, and one ounce of ginger and one ounce of long pepper, and half a quarter of cardamom and a quarter of cloves, and half a quarter of grape juice, and half a quarter of nutmeg, and beat these things to a paste together, and with saffron, then take bread and cut off the crust, take hazelnuts large and toast in live coals, and these things should be mixed together and tempered with fine white vinegar and put to boil together.  This is good with trout or lamprey and with every sea fish and if if is of meat, it is good with capon and hens etc.
* gardanino was taken to be cardamom, Flori gave cardamomo, cardamamo, cardamono as seeds or grains of paradise.

XXXII Aspic in another way.
If you want to make aspic, take a weight of cinnamon, an ounce of ginger, an ounce of long pepper, half a quarter (of an ounce) of cardamom, a quarter (of an ounce) of cloves, half a quarter (of an ounce) of currants, and half a quarter of an ounce of nutmeg and grind all these things together.  Then take bread and cut off the crust (keep the crumb), take large hazelnuts which have been toasted in live coals and mix all these things (spices, bread and nuts) together.  Temper the mixture with fine white vinegar, then put this sauce to boil together.  This is good with trout and lamprey and with every maritime fish, also with meat, and it is good with capons and hens, etc.

XXXIII.          Gellatina communa e bona de pesse.

A fare gellatina de pesse per XII persone, toy tre tenghe grosse, toy do onze de specie forte e dolze insembremente, e mezo quarto de zafarano per si; e toy lo pesse ben lavato e stato el sole un pocho, toy e lessalo in parte de aqua e de aceto fino, e mitilo a bolire. E quando è bene bollito, la prima cossa che tu ge mitti, miti de le ditte specie e zafarano, e ogni cossa, e faili bolire piano, e molto chosere. Quando è cocto, traila fuora e mitilo a refredare; habii arquante foglie de laurano ben lavate e polve[ri]zate con le ditte specie, e poy toy lo pesse e conzalo in lo vasello, e lassa reposare lo zillo. Altri fa bollire lo zafarano, altri no. Quando è refredato un pocho el çelo, yettalo suso el pesse, e metili assay specie ed è fata, etc.

XXXIII. Jelly ready to serve and good of fish
To make jelly of fish for 12 persons, take three large tench, take two ounces of sweet and strong spices together and half a quarter of saffron for this, and take the fish well washed and put in the sun a little, take and cook in part water, part fine vinegar, and set them to boil.  And when the are well boiled, the first thing that you add, is the said spices and saffron and everything, and set to boil softly and very closed.  When it is cooked pull it off and set it to cool, have bay leaves well washed and powdered with the said spices, and then take the fish and place in the vessel and let rest the jelly.  Either boil the saffron or not.  When it is chilled and a little set, put it over the fish and put enough spices and it is done, etc.

XXXIII Common good fish aspic
To make aspic of fish for 12 people.  Take three large tench, two ounces of strong and sweet spices together and half a quarter (of an ounce) of saffron for this.  Wash the fish well and put it in the sun for a little while (to dry?), then put it to boil in part water, part vinegar.  When it is well boiled the first things that you add are the said spices and saffron.  Boil everything well closed and very slowly.  When it is cooked pull it (the fish) out and put it to cool.  Have enough laurel (bay) leaves, well washed and powdered with the said spices.  Then put the fish into a vessel, and let the jelly rest.  You can either boil it with saffron or not.  When it (the jelly) is chilled and a little set pour it over the fish, and add enough spices and it is done, etc.

XXXVI.          Herbetella de quaressima.

Se tu voy fare herbette de quaressima cum olio, toy li herbe, zoè spinace, e blide, petrosemolo, e mente, e maiorana poca ben monde e ben lavate, e fale alessare. Quando sono apres che cocte, cola fuora l’ aqua e strucha ben fuora a mano, po’ le batte con coltello, po’ le bati cum lo mazo, po’ le miti in la pignata e sofrigeli con l’ olio e con el sale tanto che basta; poy li miti quella lessadura sopra, e fay chosere si che siano strette e poy tray in suso e lasalle ripossare. Quando vanno a tavola, menestra e polveriza sopra specie.

XXXVI. Herbetella (herb omelet) in lent.
If you want to make a herb omelet in lent with oil, take the herbs, be it spinach and blide (?), parsley and mint and marjoram a little well peeled and washed and set them to boil.  When they are enough cooked pour away the water and dry well by hand (squeeze dry), then beat (chop) with a knife, then beat with mallet, then put in the pot and fry with oil and with salt that is enough, then make sure that it is enough and then pull off (the heat) and let it rest.  When it goes to the table, dish and powder above with spices.
*  no translation could be found for blide.  Given the context some form of green herb or pot herb is likely.

XXXVI Herb omelet in lent.
If you want to make a herb omelet for lent with oil.  Take the herbs, that is spinach, beet (leaves, or swiss chard), parsley, mint and marjoram, a little peeled (stems removed) and well washed and put them to boil.  When they are almost cooked strain out the water and then squeeze it out with your hands, then chop them with a knife, and beat them with a mallet.  Then put them in a pottery pan (pignata) and fry them with oil and with as much salt as is enough.  Then put a little of the boiling water above, and close the vessel and see that it is well closed, and pull the pan to the back (of the fire) and let it rest.  When it is ready to go to the table dish it up and powder with spices above.

XXXVII Lean dish or dish with “enula”
Take elecampane (Inula helenium, relative of chicory) peel it and then grind it with raw pork belly, add fresh cheese and temper with eggs.  Make a (pie) crust, and put it (the filling) into the pan (pie case) and put some strained grease (oil or lard) and put it to cook (in an oven).

XXXVIII.       Lasagne.

Se tu voy fare lansagne de quaressima, toy le lasagne e mitile a coxere, e toli noxe monde e ben pesta e maxenate, e miti entro le lasagne, e guardale dal fumo; e quando vano a tavola, menestra e polverizage de le specie, del zucharo.

XXXVIII. Lasagne.
If you want to make lasagne in lent, take the lasagne and put it to cook, and take walnuts peeled and well beaten and ground, and put into the lasagne, and guard from smoke, and when it goes to the table, serve and powder with the spices and sugar.

XXXVIII Lasagne
If you want to make lasagne in lent, take the lasagne (wide pasta noodles) and put them to cook (in water and salt).  Take peeled walnuts and beat and grind them well.  Put them between the lasagna (in layers), and guard from smoke (while reheating).  And when they go to the table dress them with a dusting of spices and with sugar.

XLI.    Mandolata cocta e perfetta.

Se tu voy fare mandolata cocta per XII persone, toy tre libre de mandole, e toy meza libra de zucharo, toy le mandole ben monde e ben lavate e ben maxenate e distemperali cum aqua chiara pocha e ben colata e mitile a bolire in un vasello che bogla tanto che torni spessa, e mitigi per scutelle zucharo. E se voy fare per piú persone o per men, toy le cosse e questa medesma mesura.

XLI. Almond dish cooked and perfect.
If you want cooked almond dish for 12 persons, take three pounds of almonds and take half a pound of sugar, take the almonds well peeled and well washed and well crushed and temper with a little clear strained water and put to boil in a vessel that is big enough to stir well and put to the dish sugar.  And if you want to make for more persons or for less take the things of this dish in the similar measure.

XLI Cooked, perfected almond dish
If you want to make cooked almond dish for 12 people.  Take three pounds of almonds, and a half a pound of sugar.  Peel and was the almonds well, grind them and then mix with a some clean, strained water.  Put them (ground almonds and water) to boil in a pan, which is big enough to allow you to stir well (assuming the cooking almonds will need frequent stirring to avoid scorching).  Serve on the plate with sugar.  And if you want to make this for more or less people take these things (ingredients) in the same proportion.

( I think there may be a translation error here and grated suet should be grated onion)
LVIII. Pane de noxe maravigliosso e bone.

Se tu voy fare pan de noce, toy le noce e mondalle e pestale, e toy de herbe bone e un poco de cevola gratà e specie dolze e forte e uno pocho de zucharo, e miti in lo mortaro con le noxe e fa pastume. Poy toy fior de farina e fane un folglio a modo de lasagne grande e largo e sotile, e miti questo batuto suso, e muolzilo tuto insembre e falo a modo de uno pane, e poy lo caricha ch’ el vengna sotille a modo de una fugaza;
metilo a choxere in lo forno, e quando l’ è cocto, trailo fuora e laselo afredare.

LVIII. Bread of walnuts marvelous and good.
If you want to make bread of walnuts, take the nuts and peel and make a paste, and take good herbs and a little grated suet and spices sweet and strong and a little sugar, and put in the mortar with the nuts and make into a paste.  Then take flour of wheat and make a sheet in the way of lasagne large and wide and thin, and put this batter over, and move (knead) all together and make in the way of a bread and then the dough it becomes soft in the way of a cake put to cook in the oven, and when it is cooked pull it out and let it chill.

LVIII Marvelous and good walnut bread
If you want to make a bread of walnuts.  Take walnuts and peel and grind them, and take good herbs, a little grated suet, sweet and strong spices and a little sugar.  Put these in a mortar with the walnuts and make a paste.  Then take wheat flour and make a sheet in the way (that one makes) lasagna, large and wide and thin.  Put this (nut) paste within and knead all this together in the same way that one makes bread.  Take the dough, when it has become soft like a cake, and put it to cook in the oven, and when it is cooked pull it out and let it cool.

LIX.    Peverada scleda zoè schutelini.

E se voy fare peverata scleda per ogni carne o per pesse, toy farina biancha e mele aceto e distempera tanto che sia sottille e del brodo de carne over de pesse che sia magro e miti a bolire con specie tante che basti e se ‘l voy zallo mitige del zafarano e se ‘l voy biancho non zel mettre.

LIX. Pepper sauce that is genuine.
If you want to make a pepper sauce for each meat or for fish, take white flour and honey vinegar and temper enough that it is soft and of the broth of the meat or fish that is fat and put it to boil with spices that are enough and if you want yellow add saffron and if you want white do not add it.

LIX Genuine pepper sauce
If you want to make a pepper sauce for any meat or for fish, take white flour and apple vinegar and temper (mix) it well to a thin paste, adding the broth of the meat, or fish if it is a lean day, and put it to boil with a large amount of spices, that is enough, and if you want it to be yellow add saffron, and if you want it white, don’t add it (the saffron).

LXVII.           Savore rinforzato perfetto.

Se tu voy fare savore reforzato, toy garofali e cinamo e zenzevro e un pocho de gardanino e noxelle pellate suso la cenera calda e un pocho de molena de pan e zucharo; pesta queste chosse insieme un pocho e maxena con aceto; e questo si è bono savore con zaschuno rosto.

LXVII. Relish reforced perfect.
If you want to make reforced relish, take cloves and cinnamon and ginger and a little of cardamom and hazelnuts peeled over the hot coals and a little of the crumb of bread and sugar; paste these things together and mix with vinegar; and it will be a good taste with any roast.

LXVII Perfect strong sauce
If you want to make a perfect strong sauce, take cloves, cinnamon, ginger, a little cardamom, hazelnuts, peeled by toasting over hot coals, a little bread crumb and sugar.  Grind these things together a little and mix with vinegar, and this is a good sauce for any roast (meat).

LXXVIII.       Salamura de anguille optima.

Toy le anguille e metelle a rostire de soto una padella con aqua in la quale chaza tuto el grasso quando le se rostono; quando sono cocte toy specie forte e sale e si le miti in questa aqua e grasso e smenbra le anguille e miti entro questi salamora e si tu voy meterge un pocho de vin cocto daràli sapore bono.

LXXVIII.  Salted dish (salamura) of eel optimal.
Take the eels and put them to roast over a pan with water in which one catches all the fat that one roasts out; when they are cooked take spices strong and salt and one puts them in this water and fat and chop the eels and put in this salty dish and if you want to add a little of cooked wine it will give a good flavor.

LXXX.           Savore de pesse.

Se tu voy fare pesse a savore che se chiama a sabeto, frizelli in bono olio, toy uva passa e maxenala con l’ agresta e con aceto e toy cepola e lessala e batila con cotello poy frigilla con quello savore e mitige specie che non habia zafarano e mitigi galanga asai e fai che seano acetoxi non tropo.

LXXX.  Relish for fish.
If you want to make fish sauce that one calls sapeto (tasty) fried in good oil, take currants and mix them with verjuice and with vinegar and take onions and boil and chop with a knife then fry with this sauce and put spices that do not have saffron and put galangal enough and make sure that the vinegar is not too much. * sapeto – no translation, most likely to be from sapore, to taste, hence tasty.

LXXXVI.       Savore confetto, etc.

A ffare savore confetto toy pan e rostillo e mitilo a moglo in aceto; toy garofali e melegete, zenzevro, cenamo, noce moschate e gardanino e zucharo e masena ogni cossa inseme e distempera con axèo e bona agresta ed è fato.

LXXXVI.  Relish confected, etc.
To make confected relish take bread and roast it and put it to soak in vinegar; take cloves and grains of paradise, ginger, cinnamon, nutmeg and cardamom and sugar and mix every thing together and temper with vinegar and good verjuice and it is done.

LXXXVII.     Savore de gambari.

Çadelo, zoè el savore de gamberi. Toy li gambari e lessali e trane fuora le code monde poy pestalli tuto l’ altro e mitige un poco d’ aqua, poy lo colla. Toy un pocho de herbe bone e toy rossi de ovi e mandole overo molena de pane e pista ben in mortaro e distempera con agresta; mitige uno pocho d’ aqua sí che non sia acetoso e mitige specie dolze e forte e olio, fiçili code e mitili in quello savore che ty ay fato e fa bolire quando te pare.

LXXXVII.  Relish of prawns.
Cadelo, that is relish of prawns.  Take the prawns and boil and pull out the tails, peel then paste all the other (the meat) and put in a little water, then strain them.  Take a little of good herbs and take egg yolks and almonds or crumb of bread and paste well in the mortar and temper with verjuice; put in a little water if it is too vinegary and put spices sweet and strong and oil, poke tails and put in this relish that you have cooked and made boil when you adorn by hanging (basically dress the relish with the tails of the shrimp).

LXXXVIII.    Salsa sarasinesca.

Se tu voy fare salza sarasinescha toy mandolle, uva passa, zenzevro, cenamo e garofalli e melegette, gardamono, galanga e noce moscate; masena ogni cossa inseme e distempera con agresta; questo è bon savore.

LXXXVIII.  Saracen style sauce
If you want to make saracen style sauce take almonds, currants, ginger, cinnamon, cloves, grains of paradise, cardamom, galangal and nutmeg; mix every thing together and temper with verjuice; this is a good relish.

XCIV. Torta de pesse.

Toy tre tenche grosse o una anguilla grossa e tri onze de datali fini e meza libra d’ uva passa e ij onze de pignoli mondi e ij onze de specie dolze e forte avantazate; torà la thenca ben lavate e schaiate e fese per schena e torè zuxo le polpe tute e torè queste polpe crude e pestale, e pesta alquante foglie de petrosemolo e de mazorana e olio fino e de le specie ben morbide e de questo pieno farane salsizie longi como rafioli e friti in olio e assai bolito e toray le tenche che sono rimaze e metile a lessare con alquanto petrosemolo e quando serano ben cocte pestarale tute salvo la testa e mitige specie e olio e pestale siego e [de] questo pieno fane rafioli picholi con pasta sotile fali frizere in l’ olio e polverizali de specie; questa torta se vole chuoxere in una fersora.

XCIV.  Tart of fish
Take three large tench or one large eel and three ounces of dates fine and half a pound of currants and two ounces of peeled pine nuts and 2 ounces of spices sweet and strong; take the “thenca” well washed and cleaned and crack the back and pull away all the pulp (meat) and take this raw pulp and pound, and paste enough leaves of parsley and of marjoram and fine oil and of the spices well soaked and well full make sausages long like ravioli and fry in oil and enough boil and take the tench that remains and put it to boil with enough parsley and when it is well cooked paste all save the head and put spices and oil and paste and take this filling and make ravioli small with thin pasta make fry in oil and powder with spices; this tart needs to be cooked in a frying pan.
*  Although the title says tart, there is little reference to a pie type dish.  My impression is that you make large sausage type ravioli from the eel, make stuffed pasta ravioli from the tench, then put these into a pastry case with dates, pine nuts and currants.

C.        Torta in balconata per dodeze persone.

Toy farina piú biancha che tu poy avere in quantità de tre libre o toy do onze de zucharo e toy       una libra de mandole e xxxvj noce bone e meza libra de uva passa e xxv datali e mezo quarto de garofali e toy bona quantità de late de mandole, toy la farina che tu ay destruta con aqua sì che sia ben spesso e toy la padella e onzella ben de olio e de questa farina fassi crosta ad una
polverizata de zucaro e delle dite specie, e toy le noce possa li datali minuzati e l’ uva passa ben lavata e garofali russi e tute queste croste su chaschauna la suva parte e poni crosta sopra tute queste cose e sì che sia torta.

C.  Tart windowed for 12 persons.
Take the flour most what that you have in amount of three pounds and take two ounces of sugar and take a pound of almonds and 36 walnuts good and half a pound of currants and 25 dates and half a quarter of cloves and take a good quantity of almond milk; take the flour that you have mixed with water such that it is well thick and take the pan and grease well with oil and of this flour make a crust in it powder with sugar and the said spices, and take the nuts crushed and dates tiny (well chopped) and the currents well washed and cloves ground and all these in the crust over each one saves part of the crust and puts above all these things an it is a tart.
* This recipe actually tells you how to make a crust.  In this case a simple mix of flour and water, the pan is greased with oil the filling put within

CXXVII.        A chonfetare mandole fresche e persiche fresche e noce fresche vogleno essere zovenette, né dure, né tenere, etc.

Toy le ditte e mondale e forale, le noce vol sie buxi e le persiche sie, le mandole quatro. Vol essere messe in l’ aqua e ogni dì muta l’ aqua parechie fiade tanto sia dolze, poy bolila in aqua; le noce vol bolire mez’ ora el persicho e la mandola quando chomenza a intenerire bolirà mezo quarto d’ ora, poi li meti a ssugare a l’ onbra e al vento en uno canestro o suso uno gradizo per tre iorni: le persiche e le mandole per dui dí poi l’ impi per i buxi de garofalli, de canella, de zenzevro; poy fa bolire in mele per ispasio de 6 patrenostre, poy le chava de quello mele e bolile in un altro mele tanto ch’ el mele sia coto; poy sopra el mele miti spesie, fine e miti in uno albarello al sole per ispassio de quindeçe iorni ben chiusse. Le persiche vole essere fatte al ditto modo salvo che le vole bolire in lo primo melle tanto ch’ el siano cocto; non bisognia che sia scambiato. Abi amente che le mandole non vol passare mezo aprile in lochi chaldi, però che la suoa schorsia doventa tropo dura.

CXXVII. To confect fresh almonds and fresh persian nuts and walnuts fresh that you want to be "zovenette", neither hard, nor soft, etc.
Take the said (nuts) and peel and hole, the walnuts you want six "buxi" (unknown quantity) and of persian nuts six, and almonds four.  They should be put in water and change the water much until they are soft, then boil in water, the walnuts want to be boiled a half hour and the persian nuts and almonds when they commence to become tender boil have a quarter of an hour, then one puts them to dry in the shade and the wind in a fruit basket or under a colander for three days: the persian nuts and the almonds for two of them then stuff the holes with cloves, cinnamon, saffron; then make boil in honey for the space of 6 pater nosters, then take out of that honey and boil in another honey much that the honey it is cooked; then put above the honey mix spices, fine and put in an gally pot in the sun for the space of fifteen days well closed.  The persian nuts should be done in the said way save that you want to boil in the first honey much that they are cooked; one does not want that they change.  Have note that the almonds to not want to dry half of april in a hot spot, else they will burn and become too hard.

CXXIX.          A chonfettare zuche per dui modi.

Toy la zucha duretta e suoi e mondali e fai dui pezi e bolile in aqua tanto che sia teneri. Abbia .9. vasi vedriati e trala tuta nel primo vaso e va la tramutando subito nel secondo, po’ nel terzo, po’ nel quarto, fina a li 9 vasi tanta che la zucha romagna ben freda per quel aqua, poy la suga al vento e al aiere senza sole per 3 iorni. Tola poy fala bolire un poco in mele, trala de quelle mele e mitila in l’ altro mele sia chocto. Se tu le volesse fare piú diligate, meti del zucharo a bolire con el mele, abi a mente quando serà fate le ditte zuche, zoè cocte, mitili in uno catino vedriato e lassela a l’ aiere fina ch’ è aretrato tuto quello mele e si po’ la riponi dove ti piace, starà forza iorni quindize a tira’ el mele; guardale del sole. Item se voy fare la per questo altro modo, miteli in vaso e ogni iorni li getta aqua bolente adosso e ogni dí li schambia l’ aqua octo iorni; po’ la fa bolire tanto che la cominza a tenerire e fala al modo de l’ altre, azetto no la metere in l’ aqua freda con chi nove catinelli.

CXXIX.  To confect gourds in two ways
Take the gourds hard that you have and peel and make two pieces and boil in a lot of water until they are tender.  Have 9 vases vedriati (vedretta small glacier, therefore cold) and take all from the first vase and make it move immediately to the second, then the third, then the forth, ending at the ninth vase that the gourds remain well cold in that water, then the put them in the wind in the air without sun for three days.  Take them and let them boil a little in honey, take them from that honey and put them in another honey that is cooked.  If you want to make them more delicate, put some sugar to boil with the honey, have in mind when it is done the said gourd it is cooked, put in a cold bowl and let it in the air until it is "aretrato" (dry) all that honey and one can put away safely where you want, let stay fifteen days and pull from the honey; guard from the sun.  Item, if you want to make in another way, put in a vase and every day put boiling water in and every day change the water for eight days, then make it boil much that it begins to be tender and make it in the way of the other, except don't put in cold water with the nine vases.

CXXX.           A ffare ranciata bona e delicata.

Toy la schorza del ranzo e fane quelli pezi che tu vole e curali ben dentro, miti a mole per 15 zorni poy le lessa in aqua tanto che sia tenere, lasale sugare per tri zorni, poy lo miti in lo mele che tu la voi bolire per tri zorni, poi la fa bolire un pocho e chambia, poy quello mele e miti l’ altro chon le spezie; ma prima le specie siano messe dentro sia spumato lo mele, bolla tanto che ‘l mele sia ben cocto, poy la lassa alquanti zorni a l’ aiere senza sole.

CXXX.  To make orange dish good and delicate
Take the peel of the orange and make in those pieces that you want and pick clean well within (remove white pith), put to soak for 15 days then boil in much water until they are tender, let them dry for three days, then put them in the honey that you want and boil for three days (bring to a boil every day for three days), then let it boil a little and change, then take that honey and put with the other with the spices:  but first the spices must be put within and boiled with the skimmed honey, boil well until the honey is well cooked, then leave a quantity of days in the air without sun.

CXXXI.          A ffare la ranziata batuta per altro modo.

Fa chomo tu fa quella di sopra, azetto che non se muta el mele e vole essere molto ben batuto con uno coltello, poy coto in el mele e abi a mente che la vole essere cocta tanta che lo mele sia quasio duro e vole pocho focho e temperato e sia cocto insieme con lo mele ed è fata.

CXXXI.  To make orange dish battered in another way.
Make much as that of above, except that one does not change the honey and they (orange peels) should be well battered with a knife (finely chopped), then cooked in the honey and have in mind that they want to be cooked much that the honey it is almost hard and you want little fire and temperate and it cooks together with the honey and it is done.

CXXXII.        Confetti de melle apio o de pome paradiso se le voy fare subito chomo è gratate le poy fare come ti pare.

Toy la mella e mondala, poy la grata; varda che non vada le granelle dentro la gratitura e lassala sugare per dui iorni. El sucho che fa la mella lassalo pur con la mella; passa le pome gratate e per ogni tri libre de pome meti libre tri de mele e lassale stare dui zorni le pome chomo el mele; poy fale bolire sempre menandole con speçie tanto che le mele sia cocte, abi a mente le spezie voleno essere messe quando l’ è quasi cocto el
confetto, cossí quelle de chodogni. Poy la distendi suso una tavola o suso una pietra bagnata e fay a modo di foio grosso men de mezzo dido; poy lassala refredare e fane a modo de schachieri in pezetti picholi e reponile in una schatolla con foie de laurano de sotto e poy de sopra dall’ altra mano va metando foie de suolo in suolo; e se voi mettere spezie tra foio e foio serà molto bono. Agi a mente ch’ el vol per lo men bolire
una hora grossa e forsi dui sempre menandole bene e guardale dal fumo.

CXXXII.  Confection of apples apio (honeyed) of of paradise apples if you want to make immediately and grated they may be made how you like.
Take the apples and peel, then grate, guard that the seeds don't go in the grated stuff and let to dry for two days.  The juice that makes the apples leave with the apples; strain the apples grated and for every three pounds of apples put three pounds of honey and leave it to sit for two days, then let it boil always mixing, with spices, enough that the honey is cooked, have in mind that the spices should be added when the confection is nearly cooked, otherwise they scorch.  Then pour it on a table or over a bathed stone (wet stone) and make in the way of a thick leaf (sheet) less than half a finger (width); then let it chill and make in the way of little cakes or wafers in small pieces and set on a dish with leaves of laurel (bay leaves) underneath and above, with the other hand you put leaves in-between, and if you want to put spices between leaf and leaf it will be very good.  Have in mind that it wants at the least to boil for an hour and it must be always mixed well and guarded from smoke.

CXXXIII.       A ffare codogniato bono vantagiato.

Toy le codogne e mondale e lessale in aqua tanto chote che se desfazeno; piglia uno bacino forado o la gratachasa, e gratali tanto fina che tu tragi tuto el buono, e guarda ch’ el non ge vada le granelle dentro el gratato. Salva per 3 iorni al aiere questo gratato inanzi che tu li meti in lo mele, poi per ogni libra de codogni gratati vol essere libre 3 de mele. Fa bolire tanto inseme quanto ch’ el mele sia cocto e spezie fine e se tu la vole per li amaladi, metili a bolire un pocho de zucharo, per libre 3 de chodognato vol essere onze vj de zucharo in cambio de specie. Quando sia choto distendilo suso una tavola bagnata chon l’ aqua frescha, e fala a modo de foie de pasta grosi mancho de mezo dido, e fane a modo de schachi e mitili in uno albarello con spezie e con aloro: zoè quella che non è per i malati vole bolire duo hore presso fino ch’ è cocto sempre menando. Questo chodogniato vole coxendolo senpre esser ben menato con uno baston spachato, etc.
Expliciunt.

CXXXIII.  To make marmalade of quinces good and fantastic.
Take the quinces and peel and put to boil in lots of water and cook until they are come down; take a basin holed or the grater, and grate very fine that you take all that is good, and guard that the seeds don't go into the grated quince.  Save for 3 days in the air this grated mix before you put in the the honey, then for each pound of grated quinces you want to have 3 pounds of honey.  Bring to a good boil together when the honey is cooked add spices fine and if you want for the mixture, put to boil a little of sugar, for 3 pounds of quince marmalade you want to have 6 ounces of sugar in change of spices.  When it is cooked tip it onto a table bathed with fresh water, and make it in the way of sheets of pasta large and just less than half a finger thick, and make in the way of wafers and put in a "albarello" (kitchen salt pot, refers to a specific storage vessel) with spices and with laurel: that it does not go bad you must boil two hours until it is cooked always stirring.  This quince marmalade you want to cook always well mixed with a flat wooden stirrer, etc.

I finally managed to procure some boar meat, as well as the rabbit and venison called for in the three recipes that had been holding me up from Libro di cucina/ Libro per cuoco. I was already planning on heading north for the historical food demo at Ursulmas that Fiamma does every year, and I asked if the mini overlord and I could stay over and perhaps even test these recipes for dinner. She happily agreed to both and after gathering epic amounts of stuff I headed north.  
 

XIV. Ciuiro overo sauore negro a cengiaro.
Se tu [voy] fare savore negro a porcho salvazo, toy la carne soa ben cocta e ben batuta e ben pesta in mortaro, e toy medola de pan ben arsa che sia ben negra e ben mogliata in aceto e ben macinata per si e ben colata e mescolata con la carne macinata, e metige pevere longo, e melegette, e zenzevro, e ben pesto queste tre cosse a lo speciale, e mectile suso il savore con aceto e con brodo magro de la carne, e meti a bolire questo savore per si in uno vaso.  Questo savore de’ essere negro e possente de specie e agro da aceto.
XIV Ciuiro or sauce black to ash gray for boar
If you want to make a black sauce, take meat that is well roasted/cooked and beat it to a paste in a mortar, and take the middle (no crusts) of bread and toast until it is black.  Soak this toasted bread in vinegar, break it up and sieve it well and mix it with the shredded meat.  Add long pepper, grains of paradise and ginger and grind these three things to a smooth paste.  Put the above meat paste a sauce made with vinegar and with lean broth of the meat, and boil this stew/sauce in a pan.   This sauce should be black and strong with spices and sharp with vinegar. *Ciuiro is actually a term for a specific style of stew, most likely related to the French civet.

Ingredients: The meats left to right are rabbit, boar roast and venison. Behind that is the toast, and in front of the boar roast is the spices called for in the original, long pepper, grains of paradise, and ginger. At the end it also mentions that the sauce should be “black and strong with spices” so I’ve also chosen to interpret that as including the black and strong spice mix from this same manuscript. There are both balsamic and red wine vinegar in the photo, but I only used the red wine vinegar. I have used balsamic for this recipe in the past and been quite happy with the results, but not being able to document its use in Venice at this time I decided to go the route I could most easily prove they had and used at the time for the sake of historical accuracy.  

Let there be Toast! Not so light as to not add any color, and not so dark as to make it taste burnt.

Here the toast has had all the crusts cut off, and then cubed in preparation for being broken up, soaked in vinegar and sieved before being added to the sauce
 
I’m pushing the toasted, red wine vinegar soaked bread crumbs through a sieve, presumably this was to eliminate any chunks and help the texture of the sauce.
                                                                
I’m adding some of Fiamma’s  fantastic  homemade pork broth, The color, and flavor was perfect. I used that for the boar sauce. Here’s the boar plated, with the accompanying sauce over the top.
                                                                

XV. Ciuiro over sauore a ceruo, etc.
Se tu voy fare carne de ceruo alessa, fai fare lo savore de la carne soa similmente come quella dauante ed è bono.
XV Ciuiro or relish for hind (deer, venison) etc.
If you want to make meat of hind boiled, you can make the stew of the meat as in the previous recipe and it is good.                                  
Since the venison recipe is a variant of the boar one, but seems to specifically call for it to be boiled, that’s what I did instead of roasting it like I did the boar. After it was boiled tender I started fork shredding it but I felt the texture wasn’t fine enough so I used my food processor as a modern substitute for “grinding it to a smooth paste” for the sauce. 
 
Here’s the rest of the venison before the sauce was added.


XVI. Ciuiro a carne de cavriolo o de livore alesso o rosto per lo megliore che tu voy, etc.
Fai similmente como è dito de sovra del porcho salvazo, e se tu dà questa saluaxine calde, uole metir in lo savore; e se sono frede metigele.
XVI Ciuiro for meat of roebuck or of hare
Boil or roast the meat for the best (result) that you want, etc.  Make it in the same way as that given above for the boar.  And if you put this dish hot you want to put it in the sauce and if you want it cold mix them (together without heating)    

                                            After Andrew (Fiamma’s husband and also a dear friend) showed us how to properly cut a whole rabbit, Eleanor pitched in and helped brown it before went into the pot for a boil as well. 
 
Here’s the rabbit after boiling and plating, but before the sauce is added, and the sauc. It’s interesting that for this third and final variation, you are given the option of either boiling or roasting and it’s suggested that this dish would also work well either hot or cold.                                                                   

When I had done this recipe before, I tried it with a pork loin and made the sauce with balsamic. We toasted the bread until it was black and while the color came out closer to how I had imagined it, the burnt flavor completely overwhelmed the rest of the flavors.

Our mascot and part of the reason I haven’t been able to work and post here as much over the past several months. The mini overlord, my son Conner.

XIV Ciuiro or sauce black to ash gray for boar

What we did-

12 oz of wild boar seasoned and seared on the outside in a hot pan (about 2 minutes per side), then roasted in an oven at 350 until it read 160 on the meat thermometer (about 30 minutes). I let the meat rest for about 10 minutes before cutting a chunk to shred and add to the sauce. I deglazed the pan with the pork broth to get all the wonderful flavors from the roast drippings. The sauce wound up being ¾ cup pork broth, ½ cup shredded boar, ½ cup breadcrumbs soaked in red wine vinegar and 1/8 tsp each ground ginger, ground long pepper, ground grains of paradise, and the black and strong spice mix. The rest of the roast was then cut into slices and plated with the sauce pored over top. It was delicious, but a bit chewy and a bit pucker.

What I’d do differently next time-

I’d still sear the boar, but I’d slow roast it. Optimally I’d rotisserie cook it at about 250-300 for much longer until it still reached a core temperature of at least 150-160. I’m still looking into documentation for balsamic and if I can satisfy myself that they might have logically used it (or you’re more concerned with appearance and flavor than historical accuracy) I would recommend using balsamic instead of red wine vinegar. In either case I would dial back the vinegar pucker factor a bit, and at least double the amount of spices used. I also want to revisit this and try it with other kinds of bread. I would say that while there definitely is a taste and texture difference between the pork loin and wild boar roast that with the sauce the pork is a close enough approximation that I would feel comfortable serving it as a substitution if boar is hard to come by.

A wild boar or pork loin (12-16 oz)

Bread- good quality wheat or white, 1 loaf

Red wine or balsamic vinegar 1 cup

1 cup pork broth

½ tsp powdered ginger

½ tsp powdered grains of paradise

½ tsp powdered long pepper

½ tsp black & strong spice mix

½ tsp sea salt

Remove the crusts from the bread; toast it until it’s as dark as possible without burning. Cube the toast then crush it in a mortar and pestle or run through a food processor until completely ground. Soak ½ the bread crumbs in the vinegar, reserve the rest for thickening as needed. Pre-heat the oven and a roasting pan at 300 or prepare a rotisserie. Rub the roast/ loin with ½ the spices and pan sear in a bit of lard or EVOO, 2 minutes each side or until it’s nice and brown all around.  Roast/ rotisserie until it reads at least 150 on a meat thermometer. While that roasts sieve the bread crumbs with the largest gage strainer you can find (you want to remove any large chunks but have enough solids to thicken the sauce).  Let rest 5 minutes and remove a portion of the roast- make a foil tent for the rest while you make the sauce. Shred the small portion of the roast for the sauce, as fine as possible either by hand, in a mortar and pestle or in a good food processor until smooth. Put the roast on a pre-heated serving dish and de-glaze the roasting pan with the pork broth, then add the meat, spices and sieved breadcrumbs & vinegar until you are satisfied with the taste & texture. Add salt to taste and serve sauce either over, or to the side of the roast.  

XV Ciuiro or relish for hind (deer, venison) etc.

What we did-

The description of the venison version sounded to me like it was the same flavor profile (except for what the different meat brings to the dish), but instead of specifying cooking/ roasting, it implies that it should be a stew like dish. I had made a large batch of the bread crumbs in vinegar so I used that same base for all three sauces. I removed the bone from the meat, cubed it, seared it in a pan then boiled it until tender. Once the meat was done a removed a portion and started to shred it by hand, but wasn’t happy with how fine I was able to get it by shredding it with forks so I ran it through the food processor to get it to nearly a paste. I then added some of the broth, spices and sieved breadcrumbs w/ vinegar.

What I’d do differently-

I’m pretty happy with this one, although like the other two I feel the sauce should have been more “black”

Venison (8-10 oz)

Bread- good quality wheat or white, 1/2 loaf

Red wine or balsamic vinegar 1/2 cup

1 cup pork broth

¼ tsp powdered ginger

¼ tsp powdered grains of paradise

¼ tsp powdered long pepper

¼ tsp black & strong spice mix

½ tsp sea salt

Remove the crusts from the bread; toast it until it’s as dark as possible without burning. Cube the toast then crush it in a mortar and pestle or run through a food processor until completely ground. Soak ½ the bread crumbs in the vinegar, reserve the rest for thickening as needed. Chop the venison into stewmeat- approximately 1’ cubes. Toss the cubed venison with ¼ the spices and pan sear in a bit of lard or EVOO, 2 minutes each side or until it’s nice and brown all around.  Boil until tender and completely done by meat thermometer. While that boils sieve the bread crumbs with the largest gage strainer you can find (you want to remove any large chunks but have enough solids to thicken the sauce).  Remove small portion of the meat (approx. 1/4-1/2 cup) Shred the small portion of the meat for the sauce, as fine as possible either by hand, in a mortar and pestle or in a good food processor until smooth. Mix the broth, meat, spices and sieved breadcrumbs & vinegar until you are satisfied with the taste & texture then add this to the drained bulk of the meat. Serve in a deep platter or bowl. Add salt to taste.

XVI Ciuiro for meat of roebuck or of hare
What we did-

This recipe calls for the meat to be either roasted or boiled. I was concerned about the meat being too tough so we decided to boil it. I already had the

1 whole rabbit, cleaned (10-16 oz, bone in)

Bread- good quality wheat or white, 1/2 loaf

Red wine or balsamic vinegar 1/2 cup

1 cup pork broth

¼ tsp powdered ginger

¼ tsp powdered grains of paradise

¼ tsp powdered long pepper

¼ tsp black & strong spice mix

½ tsp sea salt

What I'd do differently-
Not much really. I wouldn't mind trying this again with roasting, slow and low to tenderize the meat as much as possible because rabbit can get a bit tough. Like this whole set of sauces, I felt they weren't "black" enough. There's currently much disccusion on the cook's list about balsamic and I'm hopeful that we'll collectively dig deep enough for me to feel comfortable using it in the future for this and other appropriate applications. Many, many thanks to those who are contributing to the discussion, most especially Johnnae/ Johnna Holloway, David/ Eduardo and a million, million thanks to Fiamma who aside from being a gracious hostess was the one who first introduced me to this manuscript and to Helewyse/ Louise for sharing her translations! 

XV. Ciuiro over sauore a ceruo, etc.
Se tu voy fare carne de ceruo alessa, fai fare lo savore de la carne soa similmente come quella dauante ed è bono.
XV Ciuiro or relish for hind (deer, venison) etc.
If you want to make meat of hind boiled, you can make the stew of the meat as in the previous recipe and it is good.

XVI. Ciuiro a carne de cavriolo o de livore alesso o rosto per lo megliore che tu voy, etc.
Fai similmente como è dito de sovra del porcho salvazo, e se tu dà questa saluaxine calde, uole metir in lo savore; e se sono frede metigele.
XVI Ciuiro for meat of roebuck or of hare
Boil or roast the meat for the best (result) that you want, etc.  Make it in the same way as that given above for the boar.  And if you put this dish hot you want to put it in the sauce and if you want it cold mix them (together without heating)

LXXIII. Specie fine a tute cosse.

Toi una onza de pevere e una de cinamo e una de zenzevro e mezo quarto de garofali e uno quarto de zaferanno.

LXXIII Fine spices for all dishes (things)
Take one ounce of pepper, one of cinnamon, one of ginger, half a quarter (of an ounce) of cloves, and a quarter (of an ounce) of saffron.

Interpretation: 1 oz pepper, 1oz cinnamon, 1 oz ginger, 1/8 oz cloves, 1/4 oz saffron. Grind, mix, store in dry air tight container.

Yeilds: 12 1/2 bottles- bottles contain approx. 2 tbsp. Need to make two batches
 

LXXIV. Specie dolce per assay cosse bone e fine.

Le meior specie dolze fine che tu fay se vuoi per lampreda in crosta e per altri boni pessi d'aque dolze che se faga in crosto e per fare bono brodetto e bon savore. Toi uno quarto de garofali e una onza de bon zenzevro e toy una onza de cinamo leto e toy arquanto folio e tute queste specie fay pestare insiema caxa como te piaxe, e se ne vo' fare piú, toy le cosse a questa medessima raxone et è meravigliosamente bona.

LXXIV Sweet spices, enough for many good and fine things
The best fine sweet spices that you can make, for lamprey pie or for other good fresh water fish that one makes in a pie, and for good broths and sauces.  Take a quarter (of an ounce) of cloves, an ounce of good ginger, an ounce of soft (or sweet) cinnamon, and take a quantity (the same amount of?) Indian bay leaves (*) and grind all these spices together how you please.  And if you don’t want to do more, take these things (spices) in the same ratio (without grinding) and they will be marvelously good.  * the glossary at the end of the Arnaldo Forni edition of this book indicates that folio in this recipe refers to malabathrum or Cinnamomum tamala also known as Indian bay leaf. 

Interpretation: ¼ oz cloves, 1 oz ginger, 1oz cinnamon, 1 oz bay leaf. Grind, mix, store in dry air tight container. Alternately, mix without grinding store in bag or air tight container (the linen bag can be used to defuse the flavors into dishes, to be removed before serving).
Yields: 9 1/2 bottles- bottles contain approx. 2 tbsp. Need to make two batches
 

LLXXV. Specie negre e forte per assay savore.

Specie negre e forte per fare savore; toy mezo quarto de garofali e do onze de pevere e toy arquanto pevere longo e do noce moscate e fa de tute specie.

LXXV Black and strong spices for many sauces.
Black and strong spices to make sauces.  Take half a quarter (of an ounce) of cloves, two ounces of pepper and an (equal) quantity of long pepper and nutmeg and do as all spices (grind).

Interpretation: 1/8 oz cloves, 2 oz pepper, 2 oz long pepper. Grind, mix, store in dry air tight container.

I've talked with the cheese Goddess Alienora about coming over and working with her on this for a day of playing with intentional milk spoilage and the tasty by products of such. Recipe X. Butiro de chaxi freschi/ Butter of fresh cheese really requires that I be able to make my own cheese from scratch so that I can play with the milkfats and be able to manipulate them in ways that I think will be different, if not difficult to impossible with pre-made cheeses.  I'm thinking in addition to the goat cheese (she has her own working far, with milk goats) I will also try at least one version with cow's milk if I can find it unpasturized. This is going to be one of those project for when I have a free weekend and so does she. : )

X.  Butiro de chaxi freschi, etc.

Se tu voy fare butiro de casi freschi per fare alchuna cossa, toy VI casi freschi apestati al piú che tu poy, e quando eno ben pestati e destemperati con aqua freda chiara, el grasso tornarà disopra; toilo e ponilo sul tagliero, e poylo dare con quela vivanda che tu vole, e in torta che tu vole e starà bene.

X. Butter of fresh cheese, etc.
If you want to make butter of fresh cheese to make other things, take 6 fresh cheeses and mash them the most that you can, and when they are well mashed temper with clear cold water.  The fat comes to the top, take and prick with with a knife, and then put it with what dish you want, and in tarts if you want it is good.

V. Bramagere.
Se tu voy fare bramagere per XII persone, toy iiij libre de mandole, e una libra de rixo, e iiij galine, dui libre d’ onto frescho, e una libra e mezza de zucharo, e mezo quarto de garofalli, e toy le mandole, e  mondale, e servane quantità de entriegi, e le altre fa maxenare, e maxena e destempera cum aqua chiara pocha, e colale bene per stamegna, e toy lo rixo ben mondo e ben lavato ad aqua chalda e ben raschado, zoè suto con toaglia, e falo pestare lo spiciale, over sedazare, e staciare, e toy li petti de le galine e fali lesare pocho, e filali sottile e frigelli in lo onto con pocho focho in una pignata persi, e meti a fogo lo lacte de le mandole, e servane doe scudelle. Quando lo lacte, bolle destempera la farina de lo rixo con quello late crudo, e metile a bolire, e trailo in dreto suso la braxa, e meti incontinente le polpe e sfilato e l’ onto de struto dentro questa vivanda, e mescola spesso, e metigli del zucharo. Quando è coto e tu manestra, mitige de l’aqua rosata per sopra le scutelle, e poy zucharo, e poy mandole sofrite bianche, e poy garofalli. Questa vivanda vole essere biancha como neve, e streta, e potente de specie.
If you want to make blancmange for twelve people, take four pounds of almonds, one pound of rice, four hens (chickens), two pounds of grease (lard), a pound and a half of sugar and half a quarter (two ounces) of cloves.  Peel the almonds, reserve some whole, grind the remainder and prepare almond milk by soaking with clean water and straining.  Take rice that has been hulled, picked over, washed with hot water and dried and grind to a fine powder and strain.  Take the chickens that have been cut into pieces and boil them a little.  Shred the cooked chicken meat finely and fry gently in the grease.  Meanwhile put most of the almond milk in a pan and bring to a boil.  Mix the reserved, cold, almond milk with the rice flour and allow it soak.  When the almond milk boils mix it with the soaked rice flour and return to the pan.  Boil the rice flour and almond milk together until it thickens, immediately add the shredded fried chicken and the fat from the pan.  Mix this mixture frequently to prevent burning and sticking and add the sugar.  When the dish is cooked pour into a bowl to serve.  Dress the dish with rosewater, sugar, the reserved almonds that have been fried and cloves.  This dish should be very white like snow and potent with spices.

1/4 amts. to serve 3 people (I think I could have served 10-12 easily): 1 lb almonds,  1/4 lb rice (flour), 1 hen, .5 lb lard, .375 l lb sugar, .5 oz cloves.

Peel almonds, leave some whole (not mentioned here, but inferred later in the recipe is Toast/ fry  the almonds that are left whole) grind the rest, and prepare almond milk with clean water (I used 3x the volume of the ground almonds in filtered water and let steep, occationally mixing/ whisking). Boil cut up chickens, shred meat then fry in lard. Take hulled (white) rice and grind into rice flour- (I used a pure rice flour purchased at local asian market as I've had limited success grinding, soaking and drying rice into flour). Boil most of the almond milk, mix the cold almond milk with rice flour and let soak (I also skipped this step as with experimentation I've learned that it just makes the mix clumpy), when the first milk boils mix it with the soaked rice flour and boil the rice flour/ almond milk until it thickens, add the shredded fried chicken and fat from pan. Mix frequently to prevent burning- add sugar.

Pour into bowl and serve. Dress with rosewater, sugar and reserved almonds that have been fried and cloves.

I also have several in process pictures of the meat yeild from each peice of chicken as I shredded it- the breasts yielded a crazy huge amount, the back and wings barely anything. I wasn't sure if the last post was picture overload so I left out the bulk of them. I also got pictures of making the almond milk, and the almond rice goo before the chicken was added.