This was served as part of the second course at the Ymir 2023 feast.
Introduction
Boiled cabbage and leeks tossed with clarified butter and served over toasted bread — a simple, direct vegetable dish from the same source as the Rice of Genoa. “All manner of good herbs” in the original is interpreted here as cabbage, leeks, and parsley, chosen for availability, practicality, and familiarity to modern diners.
Source
Gentyll manly Cokere (~1500)
To make buttyrd Wortys. Take all maner of gode herbys that ye may gette pyke them washe them and hacke them and boyle them vp in fayre water and put ther to butture clarefied A grete quantite And when they be boylde enowgh salt them but let non Ote mele come ther yn And dyse brede in small gobbetts & do hit in dyshys and powre the wortes A pon and serue hit furth.
Discussion
- The herb selection — cabbage, leeks, and parsley — is a practical interpretation of “all manner of good herbs.” In February, these are reliably available and familiar enough to not put off diners who might balk at less recognizable greens.
- The butter was clarified as specified in the original (“butture clarefied”). I’m not sure how much practical difference this made in the final dish, but the recipe says to do it.
- The bread on the bottom is meant to soak up the buttery cooking liquid — these are sops, and a slightly soggy texture is the point. The bread was lightly toasted first to give it enough structure to hold up briefly under the hot worts without disintegrating entirely.
Buttered Worts
Boiled cabbage and leeks tossed with clarified butter, served over toasted bread as sops — a simple vegetable dish from the Gentyll manly Cokere manuscript.
Ingredients
1 medium head cabbage (about 2 lb), cored and shredded
2 leeks (white and light green parts), sliced
1/4 c fresh parsley, chopped
4 oz (1 stick) butter
Salt, to taste
4 thick slices hearty bread
Directions
- Tear or cube bread into bite-sized pieces. Lightly toast at 350°F until crisp but not browned.
- Clarify the butter: melt over low heat, skim off the white solids from the surface, then spoon the clear yellow fat into a warm container, leaving the water behind. Keep warm.
- Bring a large pot of salted water to a boil. Add shredded cabbage and sliced leeks.
- Cook until almost tender, 5–8 minutes. Stir in parsley and cook 1 minute more.
- Drain well, then toss with the clarified butter. Season with salt to taste.
- Plate toasted bread in a serving dish or individual bowls; spoon the buttered cabbage and leeks over the top.