My first ever (and so far, only) redaction, from 2002.
An early 14th century Anglo-Norman cherry pottage, translated in Speculum vol 61:4, pp.859-882.
14. Sirisee. Let d'alemaundes lye' ou amydoun, siryzees moudre' sauntz les pieres, partie de sucre issi qu'il y eit bon savor des syryzees; char grosse; syryzees plaunte' desuis; colour, vermaille.
14. Cherry pottage. Almond milk thickened with wheat starch, cherries ground without stones, a measure of sugar to bring out the flavor of the cherries; beef, pork or mutton; cherries set on top; the color, red.
What I cooked:
1 1/4 lb cubed stew meat
oil to brown meat
~ 2 c. almond milk
~ 1 Tb. corn starch in cold water*
1 tsp. cinnamon**
2 c. thawed frozen red cherries
* Substituted for wheat starch. Now that we are in the days of gluten awareness, I can probably discover how to extract wheat starch from flour.
** I neglected to print out the recipe and worked from memory. The preceeding recipie for strawberry pottage had called for cinnamon. End result still tasty.
Since the modern cherries were quite sweet and the commerical almond milk claimed to have some sweetener in it, I skipped the added sugar called for in the recipe.
- Browned meat in oil.
- Covered with almond milk, added cinammon and stirred. When boiling, added corn starch and stirred.
- Simmer 30 min.
- Added cherries. Simmer 30 more minutes. Serves 4.
It ended up as more of a beef and cherry stew than how I imagine a pottage (something more uniform). I think that I ought to grind both cherries and meat... and indeed, after the fact, I noted that the recipe actually calls for the cherries to be ground. Stellar reading comprehension, there.
Reviews from Scadian and mundane test subjects were favorable, and there were no leftovers.