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Medieval Cookery

What's New

01-23-2016 - Yonnie Travis' recipe for Gelyne in Dubbatte added to the Medieval Recipes

01-22-2016 - Yonnie Travis' recipe for Henne in Bokenade added to the Medieval Recipes

01-13-2016 - Yonnie Travis' recipe for Lyode Soppes added to the Medieval Recipes

01-05-2016 - Yonnie Travis' recipe for Papyns added to the Medieval Recipes

12-09-2015 - The Recipes from John Crophill's Commonplace Book added to the Online Cookbooks

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Random Medieval Recipe of the Day:

71. Again, a coulleys: to give understanding to him who will make it let him arrange that he has capons or chickens or partridges, whichever is ordered from him by the doctors, and let him take the said poultry and pluck, clean, and wash it very well and cleanly and put to cook in a clear and very clean pot and a little mutton and a very little salt; and cook it well and properly on a clear fire. And while it is cooking let him arrange that he has a great quantity of very good almonds as are needed, and let him clean, blanch, and wash them very well and put them to be brayed in a mortar which does not smell at all of garlic, and bray them well and strongly and moisten them with the said broth of the aforesaid poultry or partridge; and, being sufficiently brayed, draw out the said poultry onto fair dishes and from the said poultry take all of the white meat and chop it very fine and then put it in the mortar with these said almonds and bray it all together very well and strongly, and in braying moisten it with the aforesaid broth; and, being brayed enough, take it from the said broth and strain through a fair and clean strainer and make milk of it - and put in no spices except by the command of the doctor. And then put it to boil and, this being boiled, put it in fair silver or gold bowls and let it be carried to the sick person. [Du fait de cuisine (France, 1420 - Elizabeth Cook, trans.)] (permanent link)

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