What's New

03-10-2017 - Charles Perry's Scents and Flavors: A Syrian Cookbook added to the Recommended Books

01-26-2017 - Yonnie Travis' recipe for Eyron en poche added to the Medieval Recipes

01-13-2017 - Yonnie Travis' recipe for Drawyn grwel added to the Medieval Recipes

01-12-2017 - Yonnie Travis' recipe for Gruelle a-forsydd added to the Medieval Recipes

01-08-2017 - Daniel Myers' recipe for Alows de Beef added to the Medieval Recipes

Table of Contents

Random Medieval Recipe of the Day:

To farse a cabbadge for a banquet dish.. TAke litle rounde cabbage cutting off the stalkes, and by the cabbadge then make a round hole in your cabbadge, as much as will receiue your farsing meat, take héede you breake not the brimmes, thereof with your knife, for the hole must be round and deepe, then take the Kidney of a mutton or more, and chop it not smal, Then boile sixe egges hard, taking the yolkes of them being smal chopped & also take rawe egges and a manchet grated fine, then take a handfull of proynes, so many great raysons, seasoning al these with salte, pepper, cloues and Mace, working all these together, and so stuffe your Cabbedge. But if you haue Sawsedge you may put it among your meate at the putting in of your stuffe, but you must leaue out both the ends of your sawsage at the mouth of the cabbadge when you shall serue it out. In ye boyling it must be within the cabbadge, and the cabbadge must be stopped close with his couer in the time of his boyling, and bound fast round about for breaking: the cabbadge must bée sodde in a deepe pot with fresh beefe broth or mutton broth, and no more the[n] will lye vnto the top of the cabbadge, and when it is enough take away the thrid, and so set it in a platter, opening the heade & laying out the Sawsadge endes, and so serue it forth. [The Second part of the good Hus-wiues Iewell (England, 1597)] (permanent link)