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Eowtes of Flessh (Herbs Like Flesh)
Eowtes of Flessh (Herbs Like Flesh) is a traditional Medieval recipe a herb soup that would have been served as a main course on meat-less days, but these days which could be served as a starter or soup course. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Herbs Like Flesh (Eowtes of Flessh).
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
4
Rating: 
Tags : Wild FoodHerb RecipesBritish RecipesEnglish Recipes
Original Recipe
Eowtes of Fleſsh
(from A Forme of Cury)
Take Borage, cool. langdebef. ̲pſel. bet9. orage. auance. violet. ſawray. and fenkel. and whane þey buth ſode. preſſe hem wal ſmale. caſt hem in gode broth ā ſeeþ hē. and sūe hem forth.
Modern Redaction
This is a traditional Medieval recipe a herb soup that would have been served as a main course on meat-less days, but these days which could be served as a starter or soup course.
The word
Eowtes is probably a corruption of
Jowtes which refers to spinach, leeks and/or herbs, and this recipe is for what might be termed 'hedgerow herb' soup. As a result I've added the original ingredient and tried to substitute a more commonplace modern equivalent where possible.
Ingredients:
150g
borage (This is a fairly common herb and very easy to grow in your own garden. If you can't find any substitute with thinly-sliced cucumber).
300g colewort (kale)
bugloss
Buglossum sylvestre (this is actually a member of the borage family, the quantities of borage given above cover this).large handful of freshly-chopped
parsley
400g Orach (
Artiplex sp also known as mountain spinach and French spinach). Substitute young spinach leaves.
60g Avens (Herb Bennet). If you can't find or don't grow this herb, an approximation can be gained by boiling several cloves in water and
blanching young celery leaves in this.
110g Violet Leaves (The leaves are safe to eat and though a little tough and bland they exude a thickening agent. If you don't have violets growing locally substitute 60g finely-chopped okra.)
Large pinch of finely-chopped savory leaves
1 large bulb of fennel, finely sliced
600 ml Beef broth
Method:
nWash the herbs and leaves thoroughly then chop them finely and place in a large pan. Add a 200ml beef broth and bring to the boil. Lower the heat to a simmer and steam the herbs/vegetables for about five minutes. Add the remaining beef broth and bring to the boil. Simmer for 20 minutes or until the fennel becomes tender. Blitz with a hand blender and serve the soup immediately.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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