ORIGINAL RECIPE
Buttered Wortes
Take al maner of good herbes that thou may gete, and do bi ham as is foresaid; putte hem on Þe fire with faire water; put Þereto clarified buttur a grete quantitie. Whan thei ben boyled ynogh, salt hem; late none otemele come therein. Dise brede small in dishes, and powre on Þe wortes, and serve hem forth.
HARL 4016
RECIPE TRANSLATION
by Maestra Suzanne de la Ferté
Take all manner of good herbs that thou may get, and do with them as is foresaid; put them on the fire with faire water; put thereto clarified butter a great quantity. When they have been boiled enough, salt them; let no oatmeal come therein. Dice bread small in dishes, and (sprinkle like spice) powder on the wortes, and serve them forth.
RECIPE REDACTION
by Maestra Suzanne de la Ferté
Buttered Greens
2-3 lbs beet, spinach, or other greens, plus some parsley
2-3 leeks
2 tbsp (or more) butter
4-6 slices bread, diced very small and lightly toasted
salt and pepper to taste
Blanch greens and leeks in a large pot of boiling, salted water 3-4 minutes – no more. Drain in a colander; squeeze out excess water with a potato masher or spoon, then chop roughly by running a knife through the mass in the colander. Combine with butter and ½ cup fresh water from the pan; stir, cover, and leave over very low heat for another five minutes. Mix the toasted bread cubes/crumbs with some melted butter. Salt and pepper the greens to taste and serve, sprinkled with the toasted bread and butter mixture.