Medlar or Nèfle Jelly

Our little medlar tree produced about 2 pounds of fruit this year. After bletting I made a jelly from this recipe. I can only describe the flavor as a cross between honey and date … indescribably delicious. Next year I plan to make some liqueur, as well. Image from wikipedia.

Cervelat or Cervelas--The Original Cold Cut

Cervelat, or Cervelas, a large kind of Sausage, well season'd and eaten cold in slices.
*****The Court & Country Cook, François Massialot, 1702, «C» A Table Explaining the Terms of Art, &c.

Summer sausage is it's modern equivalent, but we are really talking about «cold cuts» of previously cooked, smoked or fermented Charcuterie.

Chickens à la Mazarine

Known today as chicken-fried «steak»,I submit with pleasure, Chickens à la Mazarine.

Cut your Chickens, as if it were to make a white Fricassy, and set them a broiling upon the Coals; as the broil'd or fried Pigeons mentioned under the Letter P, with all sorts of fine Herbs: All being dress'd, let them be neatly breaded and afterwards broil'd upon a Grid-iron. They may serve either for separate Dishes, or to garnish others, and are set hot upon the Table for a Side-dish; but they are not commonly fry'd, as Pigeons may be order'd. Many call these Chickens, Pigeons and other Fowls that are dress'd in this manner, Pieces à la Sainte Menehout*. 'Tis requisite that the Bread, with which Chickens are breaded, be fine and white, to the end that it may take a good color when they are broil'd.*****The Court & Country Cook, François Massialot, 1702, p. 83.

*SAINT MENEHOUT: The nomenclature indicated, as it still does in French cookery, something egg-and-breadcrumbed and then fried or broiled. A good number of Nott’s receipts, all of French derivation, call for this treatment. Sainte-Menehould is a small town in the Champagne district. Whether the method of cookery is called after the town or the saint herself is not recorded. (John Nott, 1726) https://prospectbooks.co.uk/glossary/s 11-18-2013

Quince Pie

A simple pie from the few Portugal quince I grew this year. Just a simple crust and a few dollops of butter added to the cooked quince with sugar--resulting in a rich, deep red color and exquisite flavor.