Medieval Recipes - Hot Dishes

The following recipes are best when served hot.

Alepevere Sauce - sour pepper sauce
Bake Mete Ryalle - spiced pork pie
Beef y-Stywyd
Black Sauce for Capon - liver based sauce for poultry
Bukkenade - chopped pork in gravy
Cameline Sauce - a cinnamon spice sauce
Chicken Pasty - chicken baked in dough
Chike endored - batter roasted chicken
Cinnamon Soup - chicken soup with almonds
Cold Sage Sauce - herb and egg sauce for poultry
Cominée - a sauce for pork or fish
Coney in Civey - rabbit in gravy
Emplumeus - cooked apple dessert
Frumenty - wheat porridge
Sauce gauncile - milk and garlic sauce
Humbles of a Deere - deer kidney pie
Italian Pudding - bread pudding
White Leek Sauce
Chopped Liver - beef liver with eggs
Lumbard Mustard - the original hony mustard
Loseyns - pasta in almond sauce
Mawmeny - chicken stew
Stuffed Piglet
Rice in Almond Milk - thick rice pudding
A Tart of Ryce
Rique-Manger - eggs and apples
Rissoles - meat pies, pork
Rysschews - fried pies of minced fruit
Salomene - twice cooked fish with sauce
Sauge - herb and egg sauce for poultry or pork
Strawberye - strawberry pudding
Tostee - toast with ginger syrup
Garnished Turnips
Pottage of Turnips
Roasted Turnips
Venison - boiled in wine
Vermicelli - fine pasta with saffron
Verte Sauce - a piquant green sauce
Wastels yfarced - stuffed bread
Wild Duck Sauce - pepper sauce for game birds
Yellow Pepper Sauce