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Tag: chicken

Neapolitan Recipe Collection: To Make a Fine Roast of Capons

by asaPosted onMay 2, 2015October 25, 2020

When I was a kid, Mom would splash out on a capon once or twice a year. They are almost impossible to get now, because…

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Libellus De Arte Coquinaria; XXVI, One Should Roast a Hen

by asaPosted onApril 11, 2015October 25, 2020

  Recipe XXVI. One should roast a hen and cut it into pieces. Add to some broth lard, a little garlic, salt, and egg yolks,…

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Salsa de Pago; Sauce for a Peacock: The Book of Sent Sovi

by asaPosted onNovember 15, 2014October 25, 2020

Salsa de Pago; Sauce for a Peacock (too long to transpose) (part of an ongoing series in which I share recipes presented at The Lay…

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XIII. FOR TO MAKE BLANCHE BREWET DE ALYNGYN. Forme of Cury

by asaPosted onOctober 4, 2014October 25, 2020

XIII. FOR TO MAKE BLANCHE BREWET DE ALYNGYN. Nym kedys [1] and chekenys and hew hem in morsellys and seth hem in almand mylk or…

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Forme of Curye; 19 Bukkenade

by asaPosted onJuly 26, 2014October 25, 2020

Bukkenade is a great leftovers dish. I love leftovers dishes. Not everything needs to be a lot of fuss.  Bukkenade. Take hennes or connynges or…

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Curye on Inglisch. 38 Blank maunger

by asaPosted onJuly 12, 2014October 25, 2020

I don’t like rice. I’ll eat it, but I won’t go out of my way for it. It just isn’t my thing. One of the…

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Menjar Blanc, a White Dish

by asaPosted onSeptember 29, 2012October 25, 2020

Robin, Vogelzang. The Book of Sent Sovi: Medieval recipes from Catalonia. Tamesis Books, 2008. 191. Print.   For the next several months, I will be…

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Capon or goos roste

by asaPosted onAugust 18, 2012October 25, 2020

I’m referring to a website, please let me know if there is a better way. http://www.medievalcookery.com/notes/napier.txt Capon or goos roste  A Noble Boke off 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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