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…
Recipe XXVI. One should roast a hen and cut it into pieces. Add to some broth lard, a little garlic, salt, and egg yolks,…
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…
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…
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…
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…
Robin, Vogelzang. The Book of Sent Sovi: Medieval recipes from Catalonia. Tamesis Books, 2008. 191. Print. For the next several months, I will be…
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…
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…