Cormarye. XX.II. XIII. Take Colyandre, Caraway smale grounden, Powdour of Peper and garlec ygrounde in rede wyne, medle alle þise togyder and salt it, take…
http://www.daviddfriedman.com/Medieval/Cookbooks/Du_Fait_de_Cuisine/Du_fait_de_Cuisine.html Recipe 64 I read a recent chefs’ text book a few years ago that made me pretty unhappy. It was that old saw…
To mak hattes in flesche tyme: To mak hattes in flesshe tyme mak a paiste of pured flour, knodene with yolks of eggs and…
The Good Housewife’s Jewell To make a veale pie. Let your Veale boyle a good while, and when it is boyled, mince it by it…
I got lucky! I managed to get a beautiful shoulder of mutton locally. This is a rare treat. While mutton has a reputation for strong…
to prepare an ox tongue en croute (1) The first two recipes in Book V of the Opera are for the preparation of tongue as…
There’s a question of what exactly “resola” is. It might be the pluck, it might be a type of sausage, it might be a leftover…
Norse Pies Simple instructions for a complex palate! Norse pies come in several iterations, from pike to “meat.” In the Viander of Taillevent, the…
“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,…