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Random Medieval Recipe of the Day:

For to stew heryng. Se thy heryng be well watered and take owte the bone and take the myltys and lay them yn A fayre dysch of water and wesche both the heryng and the mylt to gether then take a litell percely so muche tyme a Fewe unyons and mell all to gether as small as ye can make hit and then bruse all your herbes and the mylts together And take poder of pepur a litell suger and rasyns of Curance and a litell myed of White brede and put all thes together and stew thy heryng with all When they be stuffed lay them on A dyshe and take ale a gode porcon and put ther to musterd and cast vpon them grete Rasyns and cover them with a dyshe and set them on þe fyre and so serue them furth. [Gentyll manly Cokere (MS Pepys 1047) (England, ca. 1500)] (permanent link)