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For The First & Second Service


This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

For the first & second service.
Boiled capon.
Pottage of cabbage flowers [cauliflower].
Tart or chopped pie.
Hodgepodge of beef.
Sheep's hoof.
Roasted pig or bird.
Fried calf's liver.
Leg of mutton or salted meat.
Hodgepodge of veal.
Roasted cow's udder.
Roasted mutton.
Beef tripe.
Sausage in pottage.
Boiled mutton.
Bird giblets, or other fricassee.
Roasted liver.

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