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…
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…
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…