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Tag: meat

Cormarye; Forme of Cury

by asaPosted onMarch 21, 2015October 25, 2020

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…

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Green Meat; a bad idea except when it is good. (Du Fait de Cuisine 64)

by asaPosted onFebruary 21, 2015October 25, 2020

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…

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To mak hattes in flesche tyme: A Noble Boke off Cookry

by asaPosted onJanuary 31, 2015October 25, 2020

  To mak hattes in flesche tyme: To mak hattes in flesshe tyme mak a paiste of pured flour, knodene with yolks of eggs and…

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To make a veale pie; Good Housewife’s Jewell

by asaPosted onJanuary 10, 2015October 25, 2020

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…

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Mutton Pie in a Pot; Menagier du Paris

by asaPosted onNovember 8, 2014October 25, 2020

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…

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to prepare an ox tongue en croute Scappi V 2

by asaPosted onSeptember 20, 2014October 25, 2020

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…

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Sent Sovi To Stuff a Kid/For Stuffing a Piglet XVI XVII

by asaPosted onNovember 3, 2012October 25, 2020

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…

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Norse Pies

by asaPosted onAugust 25, 2012October 25, 2020

Norse Pies Simple instructions for a complex palate! Norse pies come in several iterations, from pike to “meat.”   In the Viander of Taillevent, the…

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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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