What's New
01-24-2019 - Yonnie Travis' recipe for Creme Bastarde added to the Medieval Recipes
01-16-2019 - Yonnie Travis' recipe for Bryndons added to the Medieval Recipes
06-04-2018 - Daniel Myers' recipe for Sausages in Pottage added to the Medieval Recipes
04-16-2018 - Daniel Myers' recipe for To Farse All Things added to the Medieval Recipes
04-10-2018 - Johnna Holloway' article Discussion: Cookbooks and Where to Start added to the Links
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Random Medieval Recipe of the Day:
Gely on fysch days. Splat pekys & tenches chop hem in small pecys & draw smal perchys fle elys chop hem & do to gedyr in a pan & boyle hoit with rede wyne take hit up ley hit on a clene cloth or on a clene bord pyle out the bonys strip the sknyn kepe the pecys hole couch hem in dischys the pyke & the tenche to gedyr & the gobenys of the elys & stryp the skyn a wey of the perchis & couch hem put one in a dysch & othir charge nowght thi dyschis over muche with youre fisch set hit on a colde place ther they may stond styll & set the panne aghene over the fyre & take barbell or congure playce or thornebake or othir good fisch that wil a gely & loke the skynys of the elys be clene & do ther to boyle hit in the same broth skeme hit clene that ther be no fat of the fisch ther on take hit up with a skemer do hit where thu wilt poure the broth thorow a clene cloth in to a clene pott set hit aghen on the fyre do ther to poudyr of pepyr & longe pepyr brekyd in a morter & thu may yf thu wilt have smal bagges of lynnyn cloth iij or iiij & put youre poudres ther yn sew hem that they go nought out henge over the sydys of the panne when ye boyle youre fisch a way tyl the seson hit take hem out & wryng out the broth & do hem awey & that ys bettyr maner then take up some ther of & poure hit on the brerd of a disch & let hit be cold & ther thu shalt se where hit be chargeaunt or els take more fisch that wolle gely & put hit ther yn do a wey the fisch sesyn the broth with venyger & salt colour with watyr of safron that hath be longe sokyd to gedyr so that the watyr have drawn out al the colour of the safron & shall kepe youre gely clere & bryght as lambour do on a drop or ij on the brede of a dysch & ther thu shalt a se yf that thy coloure be good salt hit take a clene clothe bynde the corners hong hit up poure the gely ther yn have a vessell undyr nethe kepe that rennought fyl up your dysches ther with when the most hete hit splat hit with blaunched almonds that they may hong ther yn and hole clovys & macys when hit ys cold florych hit with paryd gynger & serve hit forthe. [Recipes from the Wagstaff Miscellany (England, 1460)] (permanent link)
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