Medieval Cookbook Search

Search results for "saffron":

From An Anonymous Andalusian Cookbook

Recipe for the Dish Mentioned by Al-Razi

The Dish Misri (Egyptian)

Chicken Called Madhûna

Cooked Fried Chicken

Lamb Roast Badî'i

Recipe for Small Birds Made of Sheep's Meat

Another Kind of Lamb Breast

Its Recipe

Maghmûm

The Making of Mu'affara Dusted which is Also Called Munashshiya Starched

Recipe for Ja'fariyya

The Making of Rafî'

The Making of a Dish of Small Birds

The Making of a Dish of Pigeons

A Dish of Young Pigeons

A Preparation of Remarkable Pigeons (Bûjûn)

Abbasid Chicken

Recipe for Thûmiyya

A Chicken called Ibrâhîmiyya

The Preparation of Bilâja

A Dish With Prunes (Ijjâs)

Another Dish Like That with Saffron

Another Like Dish

Recipe for a Dish of Chicken or Partridge with Quince or Apple

A Dish of Eggplants with Saffron

An Extraordinary Stuffed Rabbit

Tharda of Khabîs with Two Chickens

Saffron is used in mukhallals

How the Service of Dishes is Ordered

Loaf Kneaded with Butter

Khabîsa with Pomegranate

A Dish Made with Khabîs

Recipe for Khubaiz with Meat

The Making of Dafâir

A Dish of Partridge

The Making of Fâlûdhaj

The Making of Khabîs

Sikbâj of Veal

A Dish Made in Winter for Those with Cold Illnesses

Tharda of Meat with Turnips and Walnuts

Another

Preparation of a Tharda of Two Chickens

Safarjaliyya

Dish Known as Mulahwaj (the Hasty Dish)

To Make the Dish Asfar (The Yellow Dish)

Stuffed Eggs

Tortoise or Mullet Pie

Making 'Umâniyya [or possibly 'Ammâniyya]

Al-Ghassani's Tharda

Preparation of Chestnut Qaliyya

Chicken Covered With Walnuts and Saffron

Recipe for a Dish of Partridge with Honey

A Jewish Dish of Eggplants Stuffed with Meat

A Sicilian Dish

Information About Baqliyyat (Vegetable Dishes) and Mukhaddarat (Greened Dishes)

How You Make It

Recipe for White Karanbiyya

Muthallath with Heads of Lettuce

Safarjaliyya

Preparing Narjisiyya (Narcissus-stew) With Carrots

Preparing Râhibi

How to Make Râhibi

Sanhâji

Making Dishes Prepared With Eggplants

Preparing The Complete Burâ niyya

Preparation of Arnabi

Description of Mahshi (a stuffed dish) With Eggplants

Recipe for Dusted Eggplants

A Vegetarian Version of the Same Prepared by Ibn Muthanna

Recipe for the Same Dish

A Muzawwara (Vegetarian Dish) Beneficial for Tertian Fevers and Acute Fevers

Recipe for Fish in the Style of Jimli

Another Version of the Same

Mahshi of Mixed Fish

The Perfect Tharîd (The Complete Tharîd)

Vinegar Tharîda

Tharîd Mudhakkar with Vinegar and Whole Onions

Tharîd Made with Fattened Chickens or with Well-Fed

Recipe for Making Jûdhâba

Recipe for Simple Jûdhâ ba

Jûdhâba Beneficial for the Cold and It Strengthens Coitus

Recipe for Tarfist

The Dish Ghassâni

Recipe for Mu'assal

A Mu'assal Used in Tunis at Banquets

Preparation of Zulâbiyya

Fâlûdhaj

A Sweet from Syria

Its Preparation

The Great Drink of Roots

The Little Drink of Roots

Syrup of Aloe Wood [Stem?]

A Syrup of Honey

From A Book of Cookrye

To stue Sparrowes.

To make white Puddings of the Hogges Liuer.

For Pyes of Mutton or Beefe.

To bake small meats.

How to bake Vaunts.

How to bake a Holybut head.

To make Allowes of Eeles.

To make a Tart of Cream.

To boyle yong Peason or Beanes.

To make a Haggas of Almain.

How to make sops of Almain.

To make Almond Butter.

From Ein Buch von guter spise

11. Ein gut spise von hüenern (A good food of hens)

15. Von pasteden (Of pasties)

17. Von geülten hechden (Of filled pike)

20. Dis sagt von eime stockvische (This speaks of a stockfish)

26. Diz ist ein gut fülle (This is a good filling)

27. Ein gut getrahte (A good grain)

28. Wilt du machen ein spise von hüenren (How you want to make a food of hens)

31. Ein spise von bonen (A food of beans)

36. Ein geriht von eime hechte (A dish of a pike)

38. Ein geriht von eime stockvische (A dish of a dried fish)

39. q Ein gut fülle (A good filling)

42. Ein geriht von einer gense (A dish of a goose)

46. Ein geriht von vischen (A dish of fish)

47. Ein geriht (A dish)

48. Ein condimentlin (A condiment)

80. Wilt du machen ein nüzzemus (How you want to make a nut puree))

94. Ein gut fülle (A good filling)

95. Wilt du heidinische haubt (How you want to make Saracen head)

From Delights for Ladies

38 - To make green ginger upon sirup

From Du fait de cuisine

Piquant Sauce for Conies

Parma Tarts

Bruet of Almayn of Fish

Bruet of Savoy of Fish

Flans of Almond Milk

Blancmange of four colors

Parti-Colored Hot Mengier

Mortoexes

A Jance

An Oatmeal Bruet of Capons

Chopped Liver

A Gratunée

A Gratuné of Spain

Stuffed Shoulders of Mutton

From Enseignements qui enseingnent a apareillier toutes manieres de viandes

For capons and hens

To make false guernon

All swans

To make white brouet of hens

For a subtle English brouet

For milk of Provence

If you want to make fish jelly

If you want to make cream flans

If you want to make pies which have the flavor of cheese

Oysters in gravy

From Forme of Cury

For To Make Drawen Benes

For To Make Grewel Forced

Cawdel Of Almaund Mylk

CAWDEL OF SAMOUN C.XI

FOR TO MAKE FLAUMPEYNS

FOR TO MAKE NOUMBLES IN LENT

FOR TO MAKE CHAWDON FOR LENT

FURMENTE WITH PORPEYS

FRYTOUR OF PASTERNAKES OF APPLES

CRUSTARDES OF EERBIS ON FYSSH DAY

FOR TO MAKE POMME DORRYLE AND OþER þNGES

II - FOR TO MAKE PISE of ALMAYNE

V - MORTERELYS

VI - CAPONYS INC ONEYS

VII - HENNYS IN BRUET

VIII - HARYS IN CMEE

XIV - FOR TO MAKE BLOMANGER

XV - FOR TO MAKE AFRONCHEMOYLE

XVI - FOR TO MAKE BRYMEUS

XVII - FOR TO MAKE APPULMOS

XVIII - FOR TO MAKE A FROYS

XIX - FOR TO MAKE FRUTURS

XXI - FOR TO MAKE JUSSEL

XXIII - FOR TO MAKE EYRYN IN BRUET

XXV - FOR TO MAKE MYLK ROST

XXX - FOR TO MAKE MANMENE

XXXIV - FOR TO MAKE SANDALE THAT PARTY TO BLOMANGER

XXXV - FOR TO MAKE APULMOS

XXXVI - FOR TO MAKE METE GELEE THAT IT BE WEL CHARIAUNT

XXXVIII - FOR TO MAKE A PENCHE OF EGGES

XXXIX - FOR TO MAKE COMYN

XLI - For to make Rosee

XLII - FOR TO MAKE POMMEDORRY

L - FOR TO MAKE AN EGGE DOWS

IIII - FOR TO MAKE POMMYS MORLES

VIII - FOR TO MAKE A POTAGE OF RYS

XI - FOR TO MAKE LAMPREYS IN BRUET

XIII - FOR TO MAKE SOLYS IN BRUET

XIV - FOR TO MAKE OYSTRYN IN BRUET

XV - FOR TO MAKE ELYS IN BRUET

XIX - FOR TO MAKE BLANK DE SUR'

XX - FOR TO MAKE GRAVE ENFORSE

XXI - FOR TO MAKE HONY DOUSE

XXIII - For To Make Tartys In Applis

XXV - For To Make Tartys Of Fysch Owt Of Lente

XXX - For To Make Formenty On A Fichssday

XXXII - For To Make A Pynade Or Pyvade

From Fourme of Curye [Rylands MS 7]

.ij. For to make drawen benes.

.iij. For to make grewel eforced.

.iiij. Caboches in potage.

.v. Rapes in potage.

.viij. Gourdes in potage.

.ix. Ryse of fleysche.

.xxij. Capouns in councy.

.xxxij. Carnel of pork.

.xxxiij. Chykens in caudel.

.xxxix. Charlet.

.xxxvij. Blank dessoree.

.xlvij. Pyjouns y stewed.

.xlix. Tartlettes.

.lix. Cruton.

.lkij. Douce Iame.

.lxiiij. Leche Lumbard.

.lxvij. Let lardes.

.lxix. Perry of pesoun.

.lxx. Pesoun of almayne.

.xx.iii.xiij. Frenche owtes.

.lxxj. Chyches.

.lxxiij. Aquapatys.

.lxxv. Soppes in fenkell.

.lxxxiiij. Gruel of almaundes.

.lxxxvj. Caudel of almaund mylke.

.lxxxviij. Pochee.

.lxxxlx. Brewet of ayroun.

.lxlvij. Vyaund ryal.

.lxlviij. Compast.

.lxlix. Gelee of fysche.

.Ciij. Rygh in sauce.

.Cix. Cawdel of samoun.

.Cxj. For to make flampens.

.Cxij. For to make nounbles in lent.

.Cxiij. For to make chaudoun for lent.

.Cxiiij. Frumente with porpays.

.Cxvj. Veel in buknade.

.Cxvij. Sooles in cyvee.

.Cxx. Muskels in bruet.

.Cxxij. Caudel of muskels.

.Cxxiij. Mortrews of fysch.

.Cxxvj. Losyns in fysch day.

.Cxxxviij. Verde sauce.

.Cxl. Caudel for gees.

.Cxlvij. Frytour of pastronakes of skyrwyttes & of apples.

.Cl. Rasyols.

.Clj. Mylates whyte.

.Clij. Crustardes of flesch.

.Cliij. Mylates of pork.

.Clv. Crustardes of erbes on fysch day.

.Clvij. Wastels y farced.

.Clviij. Sauge y farced.

.Clxij. Tartee.

.Clxiij. Tart in ymber day.

.Clxiiij. Tart debry.

.Clxvj. Tartes of flesche.

.Clxxij. For to make pomme dorryes & othere thynges.

.Clxxiij. Cotagres.

.Clxxiiij. Hert rowce.

.Clxxxj. Daryols.

(title missing).

.Clxlij. For to make mawmany.

From Gentyll manly Cokere (MS Pepys 1047)

To make a stew of flesh

Capons stewed

Capons in dorre

Chekyns Farsed

To make ryse of genoa

To make grewell of forse

Egges yn brewte

Lamprays in brewte

For fryturs

From The Good Housewife's Jewell

To stewe Calves feete

To make Aloes

A Fritter to be made in a Moulde

To make white Estings

To make fine Cakes

To make a pudding in a breast of veale

To bake a Gammon of Bacon

To bake a Kidde

To make a Custard

THE NAMES OF ALL thinges necessary for a banquet

To make peascods in Lent

To make a Tarte of an eare of Veale

To make a close Tarte of green Pease

To make Almond butter after the best and newest fashion

To make Oister Chewets

From Das Kochbuch des Meisters Eberhard

If you want to make good stockfish

From Das Kuchbuch der Sabina Welserin

2 To make capons or hens in a glass

3 A dish in various colors

6 If you would make a yellow sauce

8 To make a sauce with apples for game and small birds

12 To make a boar's head

24 How one should make Zervelat

37 If you would make a good appetizer

40 To make a dish of peas

43 To make a fig pudding

48 To prepare crayfish

60 To make a veal pie

154 A lamb of another sort

157 To prepare veal or hens

158 Sauce for birds

159 Sauce for partridges

167 To make venison sausage

181 In the year of our Lord 1548

From Koge Bog

VII - To cook squash

XXIII - Scratching hens to boil

XLIX - Balls or skinless sausages

L - To cook fresh pike

LI - Carp in cloven broth

LIII - To cook a pike in Hungarian

LIV - To cook chopped fish

LV - To make sausage of chopped fish

LXII - A mash of gingerbread

LXIX - To seethe fresh fish

LXXI - Baked damascene raisins called Zibebe

LXXIII - A mash of ginger bread

LXXX - Young hens with bitter oranges

LXXXI - To cook pork game

LXXXIII - Aspic of Cow's feet

LXXXV - Tame geese / Ducks or Capons in Hungarian

XCVII - Another good dish

From Liber cure cocorum

For to make a potage of welkes

For to make potage of oysturs

For to make rose dalmoyne

From Libre del Coch

1. SPICES FOR COMMON SAUCE

2. SPICES FOR PEACOCK SAUCE

9. Blancmange

10. ROYAL DISH

12. DISH FOR THE ANGELS

14. SLOW OR SMOOTH DISH

25. POTTAGE WHICH IS CALLED DUN-COLORED SAUCE

30. ANOTHER POTTAGE OF CORIANDER CALLED THE THIRD

41. POTTAGE OF CRACKED WHEAT

43. HILADEA WHICH IS CALLED GELATIN

45. SAUCE FOR GEESE

47. Stuffing for Kid

58. RICE CASSEROLE IN THE OVEN

63. MADAME'S BRUET

64. Good Bruet with Meat Broth

66. Good Bruet with Meat Broth Which is Called "Sponge"

67. pottage of fat

76. Pottage which is called Higate because it is made from figs

78. POTTAGE OF ALIDEME OF EGGS

88. ANOTHER SOLSIDO OF HENS OR OF MUTTON OR CAPONS

106. GOOD MEMBRILLATE WHICH IS A POTTAGE OF QUINCES

107. GIROFLINA SAUCE

110. DOBLADURA OF MUTTON

112. SMOOTH SAUCE FOR FOWLS IN THE POT

119. MOJI CASSEROLE

124. Meat Casserole

128. Venetian Xinxanella

134. spiral cakes of fritter Which They Call CASQUETAS in Valencia and in Barcelona

144. Pottage Which is Called Flank

145. Pastry in A JAR

146. Marinated Mutton

147. Gratonada in Another Manner

148. PICKLED RABBITS

150. Good Arugula

151. Arugula in Another Good Manner

158. Lombardy Sops

160. Marinated Mutton

162. Bastard Cameline Sauce

163. Lardy Broth of Wild Pig

174. PASTRY OF Roast hen on the Spit

182. Salmon Casserole

185. Barbel in casserole

191. Sturgeon or pike in casserole

194. Dentex in casserole

195. Boiled Dentex

196. Bonito in crust

197. Bonito in Casserole

198. Bonito on the grill

206. Tunny or tuna in crust

208. Boiled tuna or tunny

216. Sardines in casserole

221. Good escabeche

222. PANDORAS

229. HOW OYSTERS ARE COOKED

233. HAKE WHICH IS CURED FISH

236. BLANCMANGE OF FISH

238. BROOM-FLOWER DISH

From Libro B - Due Libri di Cucina

II To make a sauce for meat

XXI To make fine cameline broth

XXIII To make fine little pastries of lobster

XXIIII To make fine fish broth

XXVII To make a tart of every color

XXXV To make a tart of herbs

XXXXII To make a chicken tart

XXXXIII To make a tart in another way

LVIII To make fritters colored with saffron

LXI To make a white dish of millet

LXVIII To make lesange in pavese

LXXXXII To make quillies

Aaneth

LXXXXIII To make laudo

LXXXXIIII To make crepa

LXXXXV To make eucabam

C To make a dish of crabs

From Libro di cucina / Libro per cuoco

II - Ambroyno (a sweet food)

IV - Ambronsino (ambrosia) good and perfect and such

VIII - Broth with eggs in (sauce) for good partridge

XVII - Capons or hens stuffed

XXI - Compost (pickle) good and perfect

XXIV - Maize dish (Frumenty) good and perfectly useful

XXIX - Apple fritters for lent

XXXI - Jelly of whatever meat

XXXII - Jelly in another way

XXXIII - Jelly ready to serve and good of fish

LIII - Hen with sumac good and perfect etc

LVI - Bread dish with meat good and perfect

LVII - Hen stuffed and good

LIX - Pepper sauce that is genuine

LXXII - Elderflower dish

LXXIII - Fine spices for all things

LXXVI - Stew very short most perfect

LXXVII - Shoulder of mutton stuffed

LXXIX - relish for whatever meat

LXXX - Relish for fish

LXXXIX - Relish for all gross meats

XCII - Sartramone ( ? ) or sauce for each meat

CII - Tart of scallions or of onions

CIV - Tart ready to serve and good

CV - Tart of garlic

CVII - Tart of gourd dry

CIX - Tart of fresh fava optimally good

CX - French tart good and optimal

CXII - Tart of parmesan good

CXIII - Hungarian tart for 12 persons

CXIV - Tart of Romania

CXV - Tortelli in the way of white fritters for lent good

CXVII - Tredura ( ? )

CXIX - Dish called lemony

CXXII - Hens with fennel fantastic

CXXIV - Hens assabecho (no translation) very good

CXXV - To make cervellade (sausage) bressane

CXXVI - Tart Lavagnexe for 12 persons

CXXVII - To confect fresh almonds

From Le Menagier de Paris

For the soups: almonds

Note

When you have NEW PEAS

With all these peas

The liquid from the peas on a meat day is of no account

CRETONNEE of New Peas or new beans

HOG OFFAL

CHICKEN COMINY

George Soup

Note that this is only called parsley-laced soup when parsley is used

Russet Soup is made like George Soup above

A Vinaigrette

German Soup

(Note that he is at fault; for no cooks say that German Soup should be yellow

Subtle Broth from England

Savoy Soup

Bright-green Soup

GENISTA is so-called because it is yellow like genista flowers (yellow broom)

Veal Broth

Green Eel Stew

Saracen Broth

Green Broth of Eggs and Cheese

German Broth of Eggs Poached in Oil

Stewed Eels

Gravelly Soup of loach or other cold or hot fish

Pike Hotpot (Chaudree)

Oyster Broth

Thickened Cow' Milk

Yellow Soup or Yellow Sauce on hot or cold fish

The nature of milk is such that if the milk is drawn (from the cow) and put in a very clean and fair vessel of clay or wood or tin (pewter)

Also it is cooked in water and wine added

FRUMENTY

FALSE GRAIN DISH

TAILLIS to be served in Lent

POULTRY STUFFED ANOTHER WAY

RICE for a meat day

RICE

TO MAKE A SAGE-BASED SAUCE

PARTI-COLOURED SOUP OR FALSE GRAIN

FLANS IN LENT

TO MAKE FOUR DISHES OF MEAT JELLY

Further

LARDY MILK

RISSOLES ON A FISH DAY

CAMELINE

A STREAKY SAUCE TO KEEP FISH

YELLOW OR BITTER PEPPER

GALANTINE FOR CARP

SAUCE FOR A CAPON OR HEN

First

TO SERVE TRIPE IN YELLOW SAUCE

Note that rump of venison includes the skin and tail; and when fresh it is cooked in water and wine

Rique-Manger

From A NEVV BOOKE of Cookerie

(none found)

From A Noble Boke off Cookry

To make potage for somer sessone

To mak Buknad

To mak comyne

Chekyns in sauce

To mall chekyns in musy

Charlet forced

Alander de moton

Longe de bef

To mak yonge pessen ryalle

To mak creme buyle

Mon amy

Cawdelle ferry

To mall cawdelle fferrens

Lesk lombard

Pyk in Braisselle

To rost eggs in lent

For to mak a somer sewe

For to mak a sewe without fyere

To mak braun ryall in Lent

To mak Breteyn in fleshe tyme

Cold leshe viand

To mak votose

To mak hattes in flesche tyme

To mak hattes in lent

To mak sauce camelyn for quaylle

To mak a freshe lamprey bake

To mak wellid peper for rost vele

To mak tartes of fflesche

Flesh pies of capon or of fessand

To mak custad lombard

To mak lossenges fried in lent

For to mak hayrblad opyn

Lessingis on fische dais

Cawdell of Almondes

Ryse

To mall cabage wortis

Pik and eles in ballok brothe

To mak furmente with porpas in lent

To mak jusselle

To mak ledlardes of iij coloures

Chaudron for samon

Codling or kelyng

Lesshe penon

Chaudron of piggs feet

To mak capon in cassolont

Capon in couns

To mak hennys in gauncelle

From Ouverture de Cuisine

Cow's udder

To make pike in the Hungarian style

To make white Geneva tarts

To make fine Ceruelade

To make yellow jelly

To make colored sugar

Hungarian Capon in pottage

Another

From A Proper newe Booke of Cokerye

To make Pyes

To make Panne puffe

To make pyes of grene apples

To bake pygeons in short paest as you make to your baken apples

To make vautes

To make a pye of alowes

To make short paest for tarte

For Gusset that may be another potage

For to stewe mutton

From Le Recueil de Riom

Vinaigrette of roasted pork intestines

A broth of verjuice

A broth of Savoy

A jelly of meat of chicken

Hash of entrails of young goat and the head which are cooked together

Capons and herbs and shanks of beef

English puree

Apple tarts and almond-milk flans

From Two Fifteenth-Century Cookery-Books

j - Lange Wortys de chare

ij - Lange Wortes de pesoun

vij - Gruelle a-forsydde

viij - Venyson with Furmenty

ix - Trype de Motoun

x - Wardonys in syryp

xvij - Garbage

xviij - Pertrich stewyde

xix - Smale Byrdys y-stwyde

xxv - Balloke Brothe

xxvij - Soupes dorye

xxxij - Auter brawn en peuerade

xxxiij - Oyle Soppys

xxxvj - Vele, kede, or henne in Bokenade

xxxvij - Autre Vele en bokenade

xxxviij - Storion in brothe

xl - Oystrys in grauy bastard

xliiij - Mortrewys de Fleyssh

xlvj - Poumes

xlvij - Cawdelle Ferry

xlviij - Tayloures

xlix - Bryndons

lj - Cawdelle de Almaunde

lij - Gyngaudre

Liij - Rapeye

Liiij - Rapeye

lv - Iuschelle of Fysshe

lvj - Charlette

lvij - Charlet a-forcyd ryally

lviij - Let lory

lix - Furmenty with purpaysse

lx - Trype of Turbut or of Codelynge

lxij - Conyngys in graueye

lxiij - Harys in Cyueye

lxv - Hennys in bruette

lxvij - Bruet of Almaynne

lxxiij - Conyngys in cyveye

lxxix - Apple Muse

lxxxiij - Vyaund de cyprys bastarde

lxxxvij - Maumenye ryalle

lxxxviij - Mammenye bastarde

lxxxix - Elys in Gauncelye

lxxxx - Hennys in Gauncelye

lxxxxj - Vyolette

lxxxxij - Oystrys in bruette

lxxxxiiij - Tenche in bruette

lxxxxv - Tenche in cyueye

lxxxxvj - Tenche in Sawce

lxxxxvij - Chykonys in bruette

xxxxix - Sardeyne3

C - Roseye

Cj - Eyron en poche

Cij - Muskelys in bruette

Cxiij - Bruette saake

Cxv - Quynade

Cxxiij - Strawberye

Cxxiiij - Chyryoun

Cxxix - A potage on a Fysdaye

Cxxxj - A potage colde

Cxxxiij - Rapeye

Cxxxiiij - Apple Moyle

Cxxxv - Applade Ryalle

Cxxxix - Caudel Ferry departyd with a blamanger

Cxl - Egredouncye

Cxlj - Noteye

Cxliiij - Schyconys with the bruesse

Cl - Cawdel out of lente

Clij - Capoun in Salome

Cliij - Pompys

iiij - Gyngerbrede

vij - Soupes of Salomere

viij - Lette lardes

x - Vyaund de leche

xiij - Vyaund leche

xiiij - Vyaunde leche

xvj - Chare de wardoun leche

xviij - Vyaund leche

xxiij - Pome-Garnez

xxv - Hagws of a schepe

xxx - Alows de Beef or de Motoun

xxxij - A Siryppe pur vn pestelle

xxxiij - Pygge y-farsyd

xxxiiij - Poddyng of Capoun necke

xxxv - Capoun or gos farced

xxxix - Eyroun in lentyn

xlij - Froyse in lentynne

xlv - Brawune frye3

lij - Ryschewys of Marow

liij - Lesynges de chare

liiij - Fretoure

lv - Chawettys Fryidde

lvij - Froyse out of Lentyn

lviij - Ryschewys close and Fryez

lix - Nese Bekys

lxj - Cruste Rolle

lxij - Chawettys a-forsed

lxiij - Fretoure owt of lente

lxiiij - Towres

i - Tartes de chare

iiij - Daryoles

vj - Tartes of Fyssche

vij - Chawettys

xj - Tartes of Frute in lente

xij - Vn Vyaunde Furne3 san3 noum de chare

xiij - Vn Vyaunde furnez san3 nom de chare

xiiij - Pety Pernollys

xv - Doucete3

xvj - Crustade

xx - Pety Pernauntes

xxiiij - Tartes de chare

xxvj - Darioles

xxxj - Herbelade

xxxv - Crustade

xxxviij - Doucettes a-forcyd

xxxix - Daryoles

xlj - Flathouns in lente

Cabochis

Growelle fforce

Furmenty with venyson

ffelettes in galentyne

Longe Wortes de Pesone

Menese or loche boiled

Sturgeon in broth

ffirmenty with porpeys

From Thomas Awkbarow's Recipes

To make Nowmbyls of Muskyls

Cawdale þat is Part of Blawmaunger

And þu wyll make a Faireseour in a Poket of a Pike

To mak a Cawdell in Capon Broth

Muskyls Broth

Gruell Forsyd

To make Potage of Ostyrs

Mortrows on Fysh Dayes

Rasyns o[n/f] Fysh Dayes

To make Char de Crabb

From The Treasurie of commodious Conceits

(none found)

From A Treatise of Portuguese Cuisine from the 15th Century

1 - Pastéis de carne

2 - Tigelada de perdiz

14 - Lampreia

15 - Picadinho de carne de vaca

16 - Galinha desfiada

21 - Coelho

22 - Outra receita de galinha mourisca

24 - Almôndegas

25 - Tigelada de coelho

From Le Viandier de Taillevent

Larded boiled meat

Capons or veal with herbs

To make calf mesentery that one calls charpie

Decorated rice for a meat day

Cold Sage [Sauce]

Piglet [Parsley?] Souse [Sauce]

Bright green soup of eels

Green egg and cheese soup

Yellow Sauce

Porpoise

To make flans or tarts in Lent

Spices needed for this viandier

To improve and redden must or new wine for early sale

Parma tarts

Parti-coloured white dish

Lenten slices

Lorey pastries

Sauce for keeping saltwater fish

Yellow Pepper [Sauce]

From Wel ende edelike spijse

Who wants to make stuffing

Jellied pike

Poached eggs with "cumin sauce"

Jellied pig's trotters

Whisked (?) greens

Porridge with bread and almonds

Vegetable stew

Apple sauce in Lent

Porridge of almonds and bread in Lent

Pancakes in Lent

Swan's neck

A sauce "flasteye" for 12 partidges

To make pastry of pike

Goose

Galantine for 100 lampreys

Onions with cuminsauce with almonds

Roast game

Kid and lamb

Perch (or bass) with sauce "chiveye"

If you want to eat eel

Partridges with cumin sauce

Sheep's penis for the foodie

To make a nice titbit

Stuffed capon

Capon with "ganzelgie" which is called "noble garlic"

Capon with white [sauce] "geveie"