中世紀的英國國王飲食大揭秘
Sometime toward the end of September, Richard and John hosted a wonderful feast together for reasons not quite clear to historians. Some speculate that it was held to assure the nobles that there was no discord between the young king (then only 20 years old) and his Uncle. More likely it was an end-of-harvest feast for a particularly good year. The reasons behind the manuscript’s creation are more certain. Banquets and feasts were symbols of power and prestige. They allowed kings and nobles to show off their wealth by displaying fine cutlery, extravagant dishes, and a ridiculous amount of food. For the 1387 feast, King Richard II’s team of over three hundred cooks commissioned a grocery list that included:
在1387年9月末，理查二世和他叔叔John Gaunt舉辦了一場聯合宴會。有人猜測舉辦宴會是為了向眾人表示兩人之間并無不和，但實際上可能只是為了慶祝豐年。宴會象征著力量和尊貴，王公貴族可借此炫富。在這場盛宴前，理查二世手下超過300人的廚師隊伍制作了一份購物清單，下面是其中一部分：
“Fourteen salted oxen, two fresh oxen, one hundred and twenty sheep, twelve boars, fourteen calves, one hundred forty pigs, three hundred kegs of lard and grease, three tons of salted venison, fifty swans, two hundred forty geese, fifty high-fat capons, eight dozen capons, sixty dozen hens, four hundred large rabbits, four pheasants, five herons, six young goats, five dozen pullets for jelly, twelve dozen pullets for roasting, one hundred dozen pigeons, twelve dozen partridges, eight dozen rabbits, twelve dozen curlews, twelve cranes, wild fowl, one hundred twenty gallons of milk, twelve gallons of cream, twelve gallons of curds, twelve bushels of apples, and eleven thousand eggs”
“14頭腌牛，2頭鮮牛，120只羊，12頭野豬，14頭小牛，140只豬，300桶豬油，3噸腌鹿肉，50只天鵝，240只鵝，50只肥腌雞，96只腌雞，72只母雞，400只大兔子，4只野雞，5只蒼鷺，6只小山羊，60只用于做肉凍的小母雞，144只用于做烤肉的小母雞，1200只鴿子，144只鷓鴣，96只兔子，144只麻鷸，12只野鶴，120加侖牛奶，12加侖奶油，12加侖凝乳，12蒲式耳蘋果，以及11000個雞蛋”。
The Forme of Cury was written on a scroll made of vellum, an expensive parchment made of fine calfskin.
《The Forme of Cury》寫在珍貴的牛皮紙上。
King Richard II was eventually deposed by Henry of Bolingbroke, the Duke of Lancaster’s eldest son. The 33-year-old King died of hunger in prison in the year 1400. Many modern adaptations of the medieval recipes can be found, including this one of a dessert known as Pears in Confection, taken from Cook Books a-la-Carte.
理查二世最終還是被叔叔的長子廢黜，1400年在獄中死于饑餓，時年33歲。目前人們發現了《The Forme of Cury》的許多改良版本，包括以下這份名為“糖梨”(Pears in Confection)的甜點：
Pears in Confection
糖梨
6 large firm cooking pears, peeled, cut in half, and cored
6個又大又硬的梨子，去皮，切成兩半，去核;
2 cups water or red wine
2杯水或紅酒;
? teaspoon red sandalwood powder [turns pears dark read and gives them a pleasant flavor]
1/2茶匙的紫檀粉[讓梨變成深紅色，使其風味怡人];
1/8 cups good-quality Muscatel, Vernaccia, or any sweet heavy wine
1/8輩麝香葡萄酒、維奈西卡或其他甜烈酒;
? - ? teaspoon powdered ginger
1/2- 3/4茶匙的姜粉;
2 tablespoons confectioner’s sugar (or more for a thicker syrup)
2大勺糖粉(若想要更多糖漿可加量);
garnish: pomegranate seeds
裝飾品：石榴籽。
1. Boil pears in the water or red wine and sandalwood in a covered pot about 15 minutes or until soft but still firm. Drain.
1. 將紫檀粉倒入水或紅酒之中，放入梨，蓋上鍋煮15分鐘左右，直到梨子變得稍軟。瀝干;
2. Combine sweet wine, ginger, and sugar. Bring to a boil and cook until syrup is slightly reduced and thickened.
2. 將甜酒與姜粉和糖粉混合，煮沸，直到糖漿稍稠;
3. Pour syrup over pears. Serve warm or cold, garnished with pomegranate seeds.
3. 將糖漿倒到梨子上。作為熱菜或冷菜均可，以石榴籽作裝飾;
Serves 6.
供6人食用。
Sometime toward the end of September, Richard and John hosted a wonderful feast together for reasons not quite clear to historians. Some speculate that it was held to assure the nobles that there was no discord between the young king (then only 20 years old) and his Uncle. More likely it was an end-of-harvest feast for a particularly good year. The reasons behind the manuscript’s creation are more certain. Banquets and feasts were symbols of power and prestige. They allowed kings and nobles to show off their wealth by displaying fine cutlery, extravagant dishes, and a ridiculous amount of food. For the 1387 feast, King Richard II’s team of over three hundred cooks commissioned a grocery list that included:
在1387年9月末，理查二世和他叔叔John Gaunt舉辦了一場聯合宴會。有人猜測舉辦宴會是為了向眾人表示兩人之間并無不和，但實際上可能只是為了慶祝豐年。宴會象征著力量和尊貴，王公貴族可借此炫富。在這場盛宴前，理查二世手下超過300人的廚師隊伍制作了一份購物清單，下面是其中一部分：
“Fourteen salted oxen, two fresh oxen, one hundred and twenty sheep, twelve boars, fourteen calves, one hundred forty pigs, three hundred kegs of lard and grease, three tons of salted venison, fifty swans, two hundred forty geese, fifty high-fat capons, eight dozen capons, sixty dozen hens, four hundred large rabbits, four pheasants, five herons, six young goats, five dozen pullets for jelly, twelve dozen pullets for roasting, one hundred dozen pigeons, twelve dozen partridges, eight dozen rabbits, twelve dozen curlews, twelve cranes, wild fowl, one hundred twenty gallons of milk, twelve gallons of cream, twelve gallons of curds, twelve bushels of apples, and eleven thousand eggs”
“14頭腌牛，2頭鮮牛，120只羊，12頭野豬，14頭小牛，140只豬，300桶豬油，3噸腌鹿肉，50只天鵝，240只鵝，50只肥腌雞，96只腌雞，72只母雞，400只大兔子，4只野雞，5只蒼鷺，6只小山羊，60只用于做肉凍的小母雞，144只用于做烤肉的小母雞，1200只鴿子，144只鷓鴣，96只兔子，144只麻鷸，12只野鶴，120加侖牛奶，12加侖奶油，12加侖凝乳，12蒲式耳蘋果，以及11000個雞蛋”。
The Forme of Cury was written on a scroll made of vellum, an expensive parchment made of fine calfskin.
《The Forme of Cury》寫在珍貴的牛皮紙上。
King Richard II was eventually deposed by Henry of Bolingbroke, the Duke of Lancaster’s eldest son. The 33-year-old King died of hunger in prison in the year 1400. Many modern adaptations of the medieval recipes can be found, including this one of a dessert known as Pears in Confection, taken from Cook Books a-la-Carte.
理查二世最終還是被叔叔的長子廢黜，1400年在獄中死于饑餓，時年33歲。目前人們發現了《The Forme of Cury》的許多改良版本，包括以下這份名為“糖梨”(Pears in Confection)的甜點：
Pears in Confection
糖梨
6 large firm cooking pears, peeled, cut in half, and cored
6個又大又硬的梨子，去皮，切成兩半，去核;
2 cups water or red wine
2杯水或紅酒;
? teaspoon red sandalwood powder [turns pears dark read and gives them a pleasant flavor]
1/2茶匙的紫檀粉[讓梨變成深紅色，使其風味怡人];
1/8 cups good-quality Muscatel, Vernaccia, or any sweet heavy wine
1/8輩麝香葡萄酒、維奈西卡或其他甜烈酒;
? - ? teaspoon powdered ginger
1/2- 3/4茶匙的姜粉;
2 tablespoons confectioner’s sugar (or more for a thicker syrup)
2大勺糖粉(若想要更多糖漿可加量);
garnish: pomegranate seeds
裝飾品：石榴籽。
1. Boil pears in the water or red wine and sandalwood in a covered pot about 15 minutes or until soft but still firm. Drain.
1. 將紫檀粉倒入水或紅酒之中，放入梨，蓋上鍋煮15分鐘左右，直到梨子變得稍軟。瀝干;
2. Combine sweet wine, ginger, and sugar. Bring to a boil and cook until syrup is slightly reduced and thickened.
2. 將甜酒與姜粉和糖粉混合，煮沸，直到糖漿稍稠;
3. Pour syrup over pears. Serve warm or cold, garnished with pomegranate seeds.
3. 將糖漿倒到梨子上。作為熱菜或冷菜均可，以石榴籽作裝飾;
Serves 6.
供6人食用。
