Originally Published June 23, 2015
John Murrell: A new booke of Cookerie; London Cookerie, 1615
During my research, I ran across a recipe that caught my attention for a dish that could be prepared for large banquets that could be served warm or at room temperature. The recipe can be found in John Murrell’s “A new booke of Cookerie”.
In our most recent meeting of our cook’s group, I brought this dish. It was agreed that it was very pleasant tasting. I didn’t miss the meat in this dish and I believe it would make a great starter dish for any banquet, possibly alongside some fresh cheese.
Original Recipe
WAsh greene Beetes cleane, picke out the middle string, and chop them small with two or three well relisht ripe Apples. Season it with Pepper, Salt, and Ginger: then take a good handfull of Razins of the Sunne, and put all in a Coffin of fine Paste, with a piece of sweet Butter and so bake it: but before you serue it in, cut it vp, and wring in the iuyce of an Orenge, and Sugar (Gloning, 2001).
Note: The Beetes that are being referred to are not beetroots, but chard, a member of the beetroot family, specifically red, or ruby chard, but any green can be used. I also think this would be lovely made with beetroot, but the line “picke out the middle string, and chop them small” is the giveaway. For more information follow this link: First Beets Yielded Only Greens
Interpreted Recipe
Wash green beets clean, pick out the middle string, and chop them small with two or three well relished ripe apples. Season it with pepper, salt, and ginger: then take a good hand full of raisins of the sun (currants), and put all in a coffin of fine paste, with a piece of sweet butter and so bake it; but before you serve it in, cut it up, and wring in the juice of an orange, and sugar.
Ingredients
1 bunch of swiss chard (or other leafy green)
2 apples, peeled, cored and quartered, and chopped to the same thickness as greens
¼ cup raisins or currants
2 tsp. ginger
Salt and pepper to taste
¼ cup butter, melted
Juice of 1 orange (approximately ¼ cup)
1-2 tsp. sugar (or to taste)
1 9” pie crust
Instructions
Parbake your pie shell at 400 degrees for approximately 10 minutes then lower the heat to 350 degrees. Clean, wash and chop your greens, and dry them. Mix together butter, apples, raisins, ginger, salt, pepper, and add them to your greens. Place the mixture into your pie and bake at 350 degrees for 20-30 minutes or until the apples have softened. Before serving, add the juice of the orange and sugar to taste.
Thoughts
Some things that I would do differently with this recipe include finely chopping the greens. I picked them apart, and they were a bit large. I think this would also do very well if served in smaller bites, rather than one large pie. It was suggested at the gathering that baking this dish in tarts or in mini-cupcake tins would be a better choice. Additionally, I would add a top crust to keep the moisture in.
Source
Gloning, T. (2001, May 9). John Murrell: A new booke of Cookerie; London Cookerie. London 1615. Retrieved May 15, 2015, from http://www.staff.uni-giessen.de/gloning/tx/1615murr.htm
Comments