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,…
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!…
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…
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…
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…
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,…
“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…
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,…
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…
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,…