Search Results

This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

Servise on fleshe-day. At the firste course, browet farsyne (broth enriched with meat), and charlet to potage; and therwith bake maudelard, and teles, and smalle briddes, and do therto almonde mylke; and therwithe capon rosted with the syrip; and therwith veel rosted, and pygge rosted, and endorcd and served with the zolke on his neke over gilde, and hernescwes ; therwith a leche, and a tarte of flessh. At the seconde cours browet of almayne, and viaunde rial to potage; and therwithe maularde and conynges rosted, and faifaunt, and venyson; and therwith gele, and a leche, and urchynncs, and pome de orynge. At the thridde cours, bore in egurdouce, and mawmcne to potage; and therwithe cranes, and kydde, and curlew, and partoryche rosted, and 364 therwith a leche, and custarde, and pecok, endoret ande rosted, and served with the skyn; and therwith kockagris, and flaumpoynts, and daryoles, and peres in syrip.