| Original |
Take
al maner of good herbes that thu mayste get. Peke
hem, weshe hem, hewe hem; boyle hem in fayre
water. Put butter therto, clarified, a grete
dele, when they be boyled ynow. Salte hem; let
none otemele come theryn. Dyse bred to smale
gobbettys, and do in dishes, and powre wortys
theruppon, and serve hem forth.
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| My version |
- Two large bunches Turnip
Greens
- Two large bunches Mustard
Greens
- Two large bunches Collard
Greens
- One large bunch Italian
parsely
- 3 lbs butter
- About 16 cups plain
untoasted white bread croutons
Stem
and coarsely chop greens and parsely. Lightly
Parboil them (until wilted and bright green) and
sieve out the water. Melt and clarify butter and
mix with the greens. Pour mixture over croutons
in bowls, and serve.
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| Notes |
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