What's New

04-08-2020 - Amy Glier's recipe for Jumbles added to the Medieval Recipes

02-13-2020 - A new transcription of the Grazer Hausbuch was added to the Online Medieval Cookbooks for Germany

07-09-2019 - James Prescott's translation of Cocboeck (Carolus Battus) added to the Online Medieval Cookbooks

06-11-2019 - Cynthia D. Bertelsen's A Hastiness of Cooks added to the Recommended Books

04-25-2019 - Yonnie Travis' recipe for Sardeyneȝ added to the Medieval Recipes




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Random Medieval Recipe of the Day:

To Make Two Pigeons of One. Skin a pigeon without water-and be careful not to rip its skin -and then remove the entrails; and reverse the whole skin so carefully that it remains whole; where the skin is torn, sew it; then make a stuffing for it as I said above [Recipe 66], and with a needle sew up again wherever you have inserted the stuffing, and boil it; set the other one, that is, the skinless carcass, to roast or to boil; if roasted, get a little grated bread and salt and, when [the carcass is] half cooked, spread this salt and bread together over it; get an egg yolk and beat it well, and baste the pigeon with a feather so as to give it colour, and this way it will look as if it has not been skinned; and so one pigeon will seem to be two. [The Neapolitan recipe collection (Italy, 15th c - T. Scully, trans.)] (permanent link)





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