What's New

10-10-2017 - Craig Jones' recipe for Badhinjan Mahshi (dressed eggplant) added to the Medieval Recipes

09-13-2017 - Julia P. Szent-Györgyi's translation of Magyar étkeknek fözése added to the Online Medieval Cookbooks

07-27-2017 - The Prince of Transylvania's Court Cookbook added to the Medieval Cookbook Search

07-24-2017 - A translation of The Prince of Transylvania's Court Cookbook added to the Online Medieval Cookbooks

05-25-2017 - Yonnie Travis' recipe for Nomblys of Venyson added to the Medieval Recipes




Table of Contents




Random Medieval Recipe of the Day:

25 - Tigelada de coelho. Temperem um coelho a gosto e levem-no a cozer com pedaços de toucinho. Quando estiver bem macio, tirem-no fora, piquem-no e partam o toucinho em talhadas bem finas. Arrumem tudo dentro de uma tigela de barro, entremeando o coelho com o toucinho. Ajuntem cravo-da-índia e uma pitada de açafrão, e cubram com salsa, coentro, hortelã e cebola, tudo bem batidinho. Então derramem dentro o caldo em que o coelho foi cozido e levem a tigela ao fogo. Assim que levantar fervura tirem a tigela do fogo, derramem em cima meia dúzia de ovos batidos, claras e gemas tudo junto, e levem ao forno para corar.

Slow Cooked Rabbit. Season a rabbit to taste and cook it with pieces of bacon. When it is very soft, remove it, mince it and cut the pork belly into very thin pieces. Arrange everything in a clay roaster, alternating the rabbit with the bacon. Add Indian cloves and a pinch of saffron, and cover with parsely, cilantro, mint and onion, all well beaten. Then pour on the broth in which the rabbit was cooked and take the pot to the fire. As soon as it reaches a boil, remove the roaster from the fire, break half a dozen beaten eggs over top, whites and yolks all together and take it to the oven to brown. [A Treatise of Portuguese Cuisine from the 15th Century (Portugal, 15th c. - Fernanda Gomes, trans.)] (permanent link)





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