Just got tagged by Timorous Beastie. The idea is to reach for the nearest book, go to page 123, look for the 5th sentence on the page, and then post the next three sentences. Here you go:
Auter maner leche lumbarde. Take fayre Hony, and clarifi yt on the fyre tylle it wexe hard; then take hard yolkys of Eyroun, & kryme a gode quantyte ther-to tyl it be styf y-now; an thenne take it vppe, & ley it on a borde; then take fayre gratyd Brede, and pouder pepir, & molde it to-gederys with thine hondys, tyl it be so styf that it wole ben lechyd; than leche it; then take wyne & pouder Gyngere, Canelle, & a lytil claryfyid hony, & late renne thorw a straynour, & caste this Syrip there-on, when thou shalt serue it out insteade of Cleyre.
(From the Harley ms. 279, p. 35 vj.)
Sorry. I'm reading a book of medieval cooking. Bet you weren't expecting that, were you???! The above is a recipe for Lombard Slices (whatever those are). Here is the recipe (for the foodies among you) re-written by professional chef and historian and adapted for the modern kitchen:
"12 hard-boiled egg yolks
8 Tbs clear honey
175 g/6 oz fine white breadcrumbs or as needed
pinch of ground black pepper
225 ml/8 fl oz/1 cup red wine
generous pinch of ground cinnamon and ginger
5 tablespoons clear honey
There are at least three recipes for the sweetmeat called Leche Lumbard: one stiffened with dates, one with almonds, and this one with egg yolk. If you want to, you can use fewer egg yolks and more breadcrumbs, but the consistency will not be as smooth.
Sieve the egg yolks on to a sheet of paper. Bring the honey for the slices to the boil and simmer for 2 minutes. Take the pan off the heat. And the sieved yolks little by little tothe pan, beating or stirring rpaidlyto belend them in smoothly. Then blend in the breadcrumbs and pepper; use sufficient breadcrumbs to make the mixture stiff enough to mould. Shape it into a breick and chill until cold and firm. Cut it into small slices like halva.
Simmer the ingredients for the syrup until the wine is well reduced. Spoon alittle over each slice before serving.
Serve with small spoons as a sweet mouthful with coffee."
Taken from The Medieval Cookbook by Maggie Black, British Museum Press, c. 1992.