[163] A DISH OF QUINCES PATINA DE CYDONIIS [1]
A DISH OF QUINCES IS MADE AS FOLLOWS: [2] QUINCES ARE COOKED WITH LEEKS, HONEY AND BROTH, USING HOT OIL, OR THEY ARE STEWED IN HONEY [3].
[1] G.-V. p. de Cydoneis.
[2] Tor. sentence wanting in other texts.
[3] This latter method would appeal to our modern notion of preparing fruits of this sort; we use sugar syrup to cook them in and flavor with various spices, adding perhaps a little wine or brandy.
III
OF FINELY CHOPPED, MINCED MEATS DE MINUT ALIBUS [1]
[164] A MINCE OF SEA FOOD MINUTAL MARINUM
PLACE THE FISH IN SAUCE PAN, ADD BROTH OIL AND WINE [and poach it]. ALSO FINELY CHOP LEEK HEADS [the white part only of leeks] AND [fresh] CORIANDER. [When cool, mince the fish fine] FORM IT INTO SMALL CAKES [2] ADDING CAPERS [3] AND SEA-NETTLES WELL CLEANED. THESE FISH CAKES COOK IN A LIQUOR OF PEPPER, LOVAGE AND ORIGANY, CRUSHED, DILUTED WITH BROTH AND THE ABOVE FISH LIQUOR WHICH SKIM WELL, BIND [with roux or eggs] STIR [strain] OVER THE CAKES, SPRINKLE WITH PEPPER AND SERVE.
[1] G.-V. minutal de piscibus vel Isiciis.