Click on the image, above to submit to Pinterest.
Corate II
Corate is a traditional Medieval recipe for a classic stew of intestines that are boiled, chopped, mixed with good broth, herbs and shallots, thickened with egg yolks, seasoned and served. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Corate.
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
4
Rating: 
Tags : Vegetable RecipesBritish RecipesEnglish Recipes
Original Recipe
>Corate
(from A Forme of Cury)
Ꞇe nomblꝯ of calf · wyne · or of epe. ꝑboyle ē +̅ erue ē ꞇo ꝺyce · caſt ē goꝺe brot +̅ ꝺo þꝰꞇo erbes · grynꝺe ciballꝯ y ewe smal· eeþ iꞇ ꞇenꝺyꝯ +̅ lye iꞇ ỽp wt ꝫoles of eyron᷑ · ꝺo þꝰꞇo ỽ ꝰions · afro · poudo ꝺouce +̅ salt +̅ sꝯue iꞇ forꞇ·
Translation
Corate
Take the entrails of a calf, swine or sheep parboil them and cut them into dice and place in good broth with herbs. Grind baby onions and chop finely [add to the broth] and boil until tender. Add two egg yolks to thicken and season with verjuice, powder douce and salt then serve it forth.
Modern Redaction
Ingredients:
400g calf, swine or sheep intestines, thoroughly cleaned
500ml
gode broth (made without breadcrumbs)
1 bunch of
savoury herbs
6 shallots, finely chopped
2 egg yolks, beaten
2 tbsp
verjuice
1 tbsp
Powder douce
salt, to taste
Method:
Bring a pan of lightly-salted water to a boil and add the intestines. Cook for about 40 minutes, or until just tender then drain and cut into dice.
Place the meat in a pan with the broth then add the shallots. Bring to a boil and cook, uncovered, for about 10 minutes, or until tender.
Beat the egg yolks in a bowl then add two ladlefuls of the stock to tender. Beat well then add the mixture back to the pan and beat to combine. Heat gently until thickened (do not boil) then add the verjuice and powder douce and season with salt to taste.
Turn into a bowl and serve.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
