What's New

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

04-08-2018 - Daniel Myers' recipe for Grewel of Almaundes added to the Medieval Recipes

04-02-2018 - Deni Dinwiddie's recipe for Heathen Cakes (Heidenische Küchen) added to the Medieval Recipes




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Random Medieval Recipe of the Day:

17 - Pastéis de pombinhos. Tomem os pombinhos já limpos e dêem-lhes uns cortes na carne, colocando dentro fatias de toucinho. Temperem-nos a gosto, levando-os ao fogo, a cozer. Façam a massa de pastelão e coloquem dentro os pombinhos, com caldo de vaca, de carneiro ou de galinha, e um pouco de agraço ou caldo de limão. Cubram tudo com a mesma massa do pastelão, e levem ao forno brando.

Small pigeon pastries. Take already cleaned small pigeons (inho is a diminutive suffix) and put some slices in the meat, placing slices of bacon inside. Spice it to taste, taking to the fire to cook. Make dough for the large pastries (~ao is a suffix denoting something large) and place the little pigeons inside, with broth from beef, mutton or chicken, and a little verjuice or lemon juice. Cover everything in the pastry dough and cook in a moderate oven. [A Treatise of Portuguese Cuisine from the 15th Century (Portugal, 15th c. - Fernanda Gomes, trans.)] (permanent link)





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