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Neapolitan 38: Stewed Herbs

by asaPosted onMay 5, 2012October 25, 2020

A simple dish of boiled chard with mint, parsley, and marjoram, it’s fresh green herbs and veggies season!   Anyone who grows kale or chard,…

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Apicius 5.2.2 Lentils, Chestnuts

by asaPosted onApril 28, 2012October 25, 2020

The yard has finally gotten with the program and begun to offer mint. It is spring, and we will be eating more green things. Yay!…

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Viander 78, Chaudumet a becquet/beschet

by asaPosted onApril 21, 2012October 25, 2020

Fish! It’s season. The rivers are stocked, and the windows can be opened to air out the house. Yay! The recipe calls for pike or…

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Sauce for a Gos (Goose)

by asaPosted onApril 14, 2012October 25, 2020

Sauce for a Gos A Fifteenth Century Cookry Boke Compiled by John L Anderson Page 68 and Salsa D’Oques, Goose Sauce Sent Sovi The Cookry…

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Sent Sovi p91; Chickens

by asaPosted onApril 7, 2012October 25, 2020

Sent Sovi 91; Chickens I will find nearly any excuse to roast a chicken. It’s so ingrained in my mind that it can be hard…

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The Mustards Project

by asaPosted onMarch 31, 2012October 25, 2020

Mustards! I took all of the books I could find, and used all of the mustard recipes I could within them. If I missed some,…

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Goat Kid or Mutton with Thick Broth

by asaPosted onMarch 24, 2012October 25, 2020

“Neapolitan Recipe Collection” as translated by Terence Scully Recipe 46 Goat Kid or Mutton with Thick Broth Get kid or mutton and cut it into…

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44 To Make Ordinary Stewed Broth

by asaPosted onMarch 17, 2012October 25, 2020

The English Housewife Gervase Markham pp 76-77 This loosely written recipe calls for “a neck of veal, or a leg, or marrow bones of beef,…

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36 Another of Liver

by asaPosted onMarch 10, 2012October 25, 2020

The English Housewife Gervais Markham edited by Michael R. Best   It’s a nifty book. While quite modern for my own purposes, it’s a solid…

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Gallimaufry Part Two; The Bonus Tracks

by asaPosted onMarch 3, 2012October 25, 2020

The book calls for either breast of veal or mutton. About the only thing they have in common besides being ruminents is size, not texture,…

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