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From Alte Kochrezepte aus dem bayrischen

(Germany, ~1500 - V. Bach, trans.)

Raw chickens

Of another horn

Note

Jellied fish

Jellied fish in the aigsten


From Ancient Cookery [Arundel 334]

(England, 1425)

Joutes on flesh day

Grene pesen (pease) to potage

Grene pesen unstreynet with herbs

Corance (currants) to potage

Muntelate to potage

Bukenade to potage

Browet Browet of almayne

Murre to potage

Capons in confy

Stewet beef to potage

A drye stewe for beefs

Felettes in galentyne

Conynges in grave

Conynges Conynges in turbaturs

Boor in brasey

Browet farsyn

Gele of flesshe

Malardes in cyne

Rys Lumbarde

Pevrate sause for veel or venison

Daryalys

Servise on flesshe-day

Servise on fleshe-day

Brewewes in somere

Alaunder of beef

Caboches

Blaundesorre vel blaunche mortrewes

Blaumangere

Browet of almayne for x mees

Browet farsure for x mees

A kolde browet for soper

Conynges in grave

Conynges in turbaturs

Hares or conynges in fene

Frissure

Boor in peverarde, or braune in peverarde

Mosy for soper in somer

Chekyns in kirtyne for x mees

Jowtes of flessh

Chekennes in fauge

Grene pese unstreyned with herbes

Charlet enforsed

Caudel ferres

Mon-amy

Murre

Sowpeschets

Gees in porre

Gees in hochepot

Maulardes in cyne


From An Anonymous Tuscan Cookery Book

(Italy, ~1400 - Ariane Helou, trans.)

Turnips

(Beans)

Crane

Gualdaffe of Stomach

(Gualdaffe of Stomach)

Gualdaffe

To Stuff a Calf

To Stuff Intestines

A Pie

A Tile of Other Things


From An Anonymous Andalusian Cookbook

(Andalusia, 13th c. - Charles Perry, trans.)

Royal Sanhâji

Recipe for the Dish Mentioned by Al-Razi

The Dish Jimli

The Dish Mukhallal

Roast Calf

Recipe for Murûziyya

A Dish With Prunes (Ijjâs)

A Stuffed

A Dish Praised in Springtime for Those with Fulness and Those with Burning Blood

Recipe of a Summer Dish of Praised Nutrition with Sour Grape Juice and Gourd

Sikbâj of Veal

Safarjaliyya

Râhibi in a Tajine [round clay casserole]

Sanhâji

Kinds of Starch Dishes

The Perfect Tharîd (The Complete Tharîd)

I Have Seen a Couscous Made with Crumbs of the Finest White Bread

Tharîd Mudhakkar with Vinegar and Whole Onions

Recipe for Maqlû

Information about Harîsa According to its Kinds

Recipe for Mujabbana (Fried Cheese Pie)


From A Book of Cookrye

(England, 1591)

To stue a Capon.

To boyle Stockdoves.

To stue a hinflank of Beefe without fruit.

To stue a Neates foot.

An other to stue a Neats foot.

To make a Hodgepodge.

To make white Puddings of the Hogges Liuer.

How to dresse Neatstungs.

A broth for a Neatstung.

For fine Pyes of Veale or Mutton.

For Pyes of Mutton or Beefe.

To bake a Neatstung.

To bake Chickins.

How to bake pyes of Calves feet.

To bake Venison of red Deere.

To make Florentines.

A Florentine of Flesh.

To make a Florentine.

How to make Chuets.

How to bake Vaunts.

To make a Frycase of colde Mutton or Veale.

How to make Tostes.

To make Ielly.


From Ein Buch von guter spise

(Germany, ca. 1345 - Alia Atlas, trans.)

29. Wilt du machen ein gut lebern (How you want to make a good liver)

33. Aber ein condiment (But a condiment)

41. Ein condimentelin (A condiment)

89. Von fleische einen fladen (A fladen of meat)

90. Einen fladen von kalbslebern (A fladen of calf liver)

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

96. Ein gut geriht (A good dish)


From Recipes from John Crophill's Commonplace Book

(England, 1485)

Furmente

Counsis

Charlet Gentyl

Cewe de Kounsye

Jussele

Letlardes

Charlet Aforce


From Delights for Ladies

(England, 1609)

26 - To make crystall gelly

27 - To make Leach of Almonds


From MS Douce 257

(England, 1381)

Appulmos

Froys

Berandyles

Maumene

Apulmose

Pommedorry

Longe de buf

Bukkenade

Bukkenade

Bruet of sarcynesse

Poum dorroge


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

White Bruet

Bruet of Almayn

Lamprey Sauce

An Entrement

Camelin Bruet

Blancmange

Sauce for Peacock

Tremollete

Chyvrolee of Venison

Tyolli Bruet

White Leeks

Sops of Hares

Jacobin Sops

Gravy of Small Birds

Buchat of Conies

Cocade Pasty

Pilgrim Capon

Parti-Colored Hot Mengier

Shoulders of Young Mutton

Bourboulleis of Large Boar

Sauce for Bourbulleys of Wild Boar

Mortoexes

A Vinaigrette

A Jance

An Oatmeal Bruet of Capons

Endored Heads of Kids

Chopped Liver

Quinces in Pastry


From Een notabel boecxken van cokeryen

(Netherlands, ca. 1510 - C. van Tets, trans.)

White Brewet for Capons

Green Sauce

A Sauce for Veal and for Young Chickens

To Make a Bipeper for Hares

Sauce for Larks

Moerteroel

For a Kind of Pottage

Venison with Sops

A Delicious Dish

Garfereyden for Game

Bipeper or Paveraet for fresh Beef

A Green Sauce for Salt Beef

Loock for Fresh Beef

Loock for Cod

A Good Sauce

To Make Jelly for Meat

To Make Rice

A Good Moertroel

A Wine Suypen for Veal or Lamb

Beef Pies

To Make Good Pies

Pies of Veal

Pies of Capons

Pies of Blackbirds

Pies of Sparrows

Easter Pasties

Gharneye

If you want to make a good dish

Sluperkens or Roffioelen of Marrow

Pepper for Roasted/Fried Veal


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

(France, ca. 1300 - D. Myers, trans.)

See here the lessons which teach preparation of all manner of meats

For beef

For veal


From Forme of Cury

(England, 1390)

Corat

Monchelet

Bukkenade

GELE OF FLESSH

VEEL IN BUKNADE

TARTLETES

FOR TO MAKE MAWMENNY

XVII - FOR TO MAKE APPULMOS

XVIII - FOR TO MAKE A FROYS

XXVII - FOR TO MAKE BERANDYLES

XXX - FOR TO MAKE MANMENE

XXXV - FOR TO MAKE APULMOS

XLII - FOR TO MAKE POMMEDORRY

XLV - FOR TO MAKE BUKKENADE

LII - FOR TO MAKE A BUKKENADE

LIV - FOR TO MAK A BRUET OF SARCYNESSE

LVIII - FOR TO MAKE POUNDORROGE


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.xij. Corate.

.xvj. Mounchelet.

.xvij. Buknade.

.xxxix. Charlet.

.lix. Cruton.

.lxj. Fonnell.

.lkij. Douce Iame.

.lxvij. Let lardes.

.lxxvj. Elate.

.lxxviij. Slete soppes.

.lxl. Makrows.

.C. Gelee of flesche.

.Cxvj. Veel in buknade.

.Cxxv. Laumprouns in galyntyne.

.Cxxxj. Egredouce of fysche.

Cxxxiij. Pevorat for veel & venesoun.

.Clxv. Tart de brymlent.

.Clxvij. Tartlettes.

.Clxlij. For to make mawmany.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

To make a stew of flesh

Capons stewed

To make Alloes of beef

To make ryse of genoa

Dowcetts

To make grewell of forse

For tarts owte of lente


From The Good Housewife's Jewell

(England, 1596)

The first course

The first course at Supper

To boile a neates tongue

To boile a capon

The boyling of a capon

To boyle meates for supper

To stewe Calues feete

To make Aloes

A Fritter to be made in a Moulde

To make white Estings

To make blacke puddings

Another bake meate

Another bake meate

To bake a brest of veale

To make a pudding in a breast of veale

To bake Calues feete

To make a veale pie

To bake calues feete

To bake a Fillet of beefe to keepe colde

To bake a Neates tongue

To make fillets of beefe or clods instead of red Deare

To make a boyled meat after the French waies

To make a sausedge

To boile diuers kindes of fishes

To make broth for one that is weake

To make peascods in Lent

To make a Tarte of an eare of Veale

To make a florentine

To make cast creame

To make a vaunt


From Das Kochbuch des Meisters Eberhard

(Germany, 15th century - V. Bach, trans.)

To make elderflower mus

A dish made from the liver of a calf

This sauce made with garlic aids the appetite for food

If you want to make good stockfish

Milk that is sweet and fresh chills and causes moisture and is good for people who suffer from weight loss or dry cough or those do scheydet das wasserr (who suffer cutting pains?) when they piss

Meat of rams that are under a year or one year old are the best after this

Also beef nourishes well and makes much and coarse blood and is good for people who work hard

The food that is good for people is the meat of a lamb that is a year old or less

Your drink shall be old

In summer

Also know that fine

If you have eaten fat meat that did not agree with you


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

XII - Lambs' heads to keep through the winter

XIX - Rolled [callune] to cook / and pickle

XXI - To make bratvurst

XXXI - A particular way to distill Aquavit from rye or wheat: which has no smell and gives both much and particularly tasty wine

XLIX - Balls or skinless sausages

LXXXII - To fill a sheep's stomach

LXXXIII - Aspic of Cow's feet

LXXXIIX - To make small sausages

LXXXIX - Sausage in another way

XC - A pressed pig's head or calf's head

XCI - Aspic from calf's feet

XCV - A good mustard

XCVI - Calf roast in a particular manner as fallow roast

XCIX - Beef with sauce


From Das Kuchbuch der Sabina Welserin

(Germany, 16th century - V. Armstrong, trans.)

21 A liver dish

23 If you would make a good sausage for a salad

25 If you would make good bratwurst

32 To preserve veal a long while

59 If you would make good smoked beef

60 To make a veal pie

66 A game pie

68 To make a quince pie

69 A pastry from a capon

73 A pear tart

75 Another apple tart

77 A liver tart

98 If you would make a pastry with small birds

120 If you would make a game pie

132 A cinnamon tart

152 To make a good roast

157 To prepare veal or hens

182 If you would make a white aspic

194 A mustard

196 Brisetten are made in the following manner

201 How to prepare a capon with lemons

203 To prepare a meat aspic


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

To powder befe with in a ny3t

Chekyns in cretene

Iusselle

Lede lardes

Lange de beof

Sawce for vele and venysone

Gawncel for þe gose

Pigges in sawce

For sirup

For kole

For oþer ioutes

For comyne sewe

For a froyse

For a pye

For a servise on flesshe day

For anoþer maner of service on flesshe day


From Libre del Coch

(Spain, 1520 - Robin Carroll-Mann, trans.)

43. HILADEA WHICH IS CALLED GELATIN

56. GOURDS IN ANOTHER WAY

111. DOBLADURA OF VEAL

128. Venetian Xinxanella

138. Fritter of blancmange

166. Golden Sops

174. PASTRY OF Roast hen on the Spit

223. PIKE


From Due Libri di Cucina - Libro B

(Italy, 15th c. - Rebecca Friedman, trans.)

XIII To make cow belly

XXXXVIII To make beef torteli

LXXXXIIII To make crepa


From Libro di cucina / Libro per cuoco

(Italy, 14th/15th c. - Louise Smithson, trans.)

CXXXIV - To make a healthy and good meal of "iola"


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

First

First platter

First platter

Second platter

Third platter

First dish

First dish

First dish and platter

First dish

First dish

First dish

Second dish

First dish

Second dish

First service

First service

First service

First service

Second service

Fourth service

At the butcher

Soups: broth

At the butcher

Veal innards cost at the triper

Note

In June and July

The Paris butchers hold that a cow

If you want to salt beef or sheep in winter

To Salt Beef Tongues

Note that the best part of beef

White beet-leaves soup is so-called because it is made from the white part of the beet-leaves

Note that never with beet-leaves

And know that cabbages like to be put on the fire early in the morning

TURNIPS are hard and difficult to cook until they have been in the cold and frost; you remove the head

SMALL FEET

Again

TO KNOW Good Cheese

In July

GOURDS

HARICOT of MUTTON

Item MUTTON PIE in a POT

HERBED CHICKEN

SEEDED SOUP is a winter soup

CONEY SOUP

SOUP of HARE or CONEY is made thus: roast the hare on a spit or on the grill

ROSE' of YOUNG RABBITS

And if you wish to make a piece of beef taste like venison of deer or bear

BEEF Like BEAR VENISON

On Lady-day in March (the 25th)

CRETONNEE of New Peas or new beans

Cominy for a Fish Day

GAMEBIRD Hotpot is made thus and should not be clarified

Cinnamon Soup

George Soup

A Vinaigrette

White Soup

German Soup

Verjuice and Poultry Soup

Veal Broth

Meat Tiles

Broth with Meat Strips is made in haste at a supper where there are more people than expected

Thickened Cow' Milk

MILLET

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)

Fresh beef tongue should be parboiled

Again

Sirloin of Beef

To Counterfeit Bear Venison from a Piece of Beef

WOOD PIGEONS are good in winter; and you can tell the old ones by the flight feathers on the wings being all of one color black

Partridges mate towards the middle of February

BEEF PASTIES

The meat of a leg of beef is sliced up and put in pastry; and when the pastry is cooked

VEAL PASTIES

COD (morue) is not spoken of in Tournay unless it is salt

CONGER

VEAL DISGUISED AS STURGEON FOR SIX PLATTERS

FALSE GRAIN DISH

POULTRY STUFFED ANOTHER WAY

RICE for a meat day

RICE

TO MAKE FOUR DISHES OF MEAT JELLY

Further

NORTHERN PIES are made of cod liver and sometimes with chopped fish added

LARDY MILK

RISSOLES ON A MEAT DAY are seasonable from St

PIPEFARCES

WHITE OR GREEN GARLIC SAUCE For Birds Or Beef

SAUCE FOR RABBIT OR FOR RIVER-BIRD OR FOR WOOD-DOVE

COW'S MILK JANCE

The best strained meats you can have on meat days are made from the necks of pullets and chicks

Note that after the great heat of June

TO SERVE TRIPE IN YELLOW SAUCE

Coots should be very well roasted

The Meat of a Leg of Beef

Cow's Udders


From The Neapolitan recipe collection

(Italy, 15th c - T. Scully, trans.)

Ravioli

A Dish of “Cardinals”

Florentine-Style Goat Kid in a Baking Dish

Calf's Head

Florentine-Style Meat in a Baking Dish

To make a Fine Roast of capons

Tomaselle

To Cook a Chicken in a Carafe

To Make a Cow, a Calf or a Stag Look Alive

Veal Pies in a Baking Dish

Pies of Good Capons

Pie of Cock's Combs with the Testicles

Quince Pie

Stuffing for a Calf’s Intestine

Cirvelato of Pork or Veal

Good Sausages

To Make Good Bolognese Sausage

Meat or Fish Jelly in Various Colors

Squash Torte

Spelt Torte

Sturgeon with Sauce


From A NEVV BOOKE of Cookerie

(England, 1615)

To boyle a legge of Mutton on the French fashion

To roast a Neates tongue

To boyle a Chyne of Mutton

A Florentine of a Cony

To bake a Neates tongue to be eaten hot

A delicate Chewit

To make an Vmble Pye

To bake a Calues Chaldron

To bake a Steake-Pye with a French Pudding in the Pye

To bake wilde Boare

A Pudding of Veale

A Ryce Pudding

A Florentine of Veale

A Pudding stued betweene two Dishes

A fond Pudding

To make a Pudding in a Frying-panne

To make an Italian Pudding

To boyle a Rack of Veale on the French fashion

To hash Deere

For the fillets of a Veale

To sowce a breast of Veale

To smoore Calues feet

Another way

To hash Neates Tongues


From A Noble Boke off Cookry

(England, 1468)

To make potage for somer sessone

To mak Buknad

Chekyns in sauce

Charlet forced

Alander de beeff

Longe de bef

To mak musy for soper

Yonge pessene

To mak creme buyle

Mon amy

To mall cawdelle fferrens

To mak mortins of ffische

To mak Breteyn in fleshe tyme

To mak sturgion for sopers

A gilly of fleshe

To mak quystis

To mak hattes in flesche tyme

To mak wellid peper for rost vele

Flesh pies of capon or of fessand

To mak custad opyne

Chewettes of beef

A posthot

To mak pies of paris

A pigge rost

To mak sauce aliper for rost bef

Garbage

To mall cabage wortis

To mak ledlardes of iij coloures

Another stewed lombard

Busbayne

Bruet of Kiddes

A lowsid bef

Alayd mylk

Furmente

Chekyns in kyrtyn

Jusselle

Ledlardes

Lang de bef

Ffraunt hemelle

Bours


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

For the first & second service

For garnishing the meats mentioned above

Hodgepodge of beef

Fried calf liver

Hodgepodge of veal

Cow's udder

For the second service

Venison hodgepodge

Another kind of veal

Another sort of dressed veal

To make blanc manger

To make veal tarts with cream

To make Bologna sausage

To make jelly

To make laced jelly

To make pies of Spanish leaves

To make angry meat pies

To make English pies

To make a pie of redressed veal

To make Raviolis

Another sort

Beef marrow in pottage

Another sort

Veal genitals or nether parts in pottage

Redressed Capon

To make a potpourri called "Oylla podrida" in Spanish

To make a veal hodgepodge in mesnage

Another

Another

To make a stuffed veal liver in pottage

To make Tomaselle of liver

Stuffed boiled capon

A leg of mutton redressed & boiled

Redressed veal in pottage

Another

To make a shoulder of mutton stuffed & roasted

Veal liver in pottage

Another

Roasted veal liver

To make a veal loin stuffed & roasted

Another

To make stuffed redressed veal

Another

Another

To make stuffed roots

To make gilded veal brains

To make a peeled veal head in the Irish style

Veal head gilded in the same fashion

Second service for pottage

For the first service

Second service

Third service


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

To make a stewed broath for Capons

To make Pyes

To make cleare Jellye

To make vautes

To stewe capons in whyte brothe

To make Shoes

To make Porraye

To stewe bones or gristels of biefe


From Le Recueil de Riom

(France, 15th century)

This is how to make a broth of almonds

Vinaigrette of roasted pork intestines

A white broth of almonds

Jacobin sops of toasted bread

A gravy of birds and they are blanched a little in hot water and put in a good pot

A broth of Savoy

A jelly of meat of chicken

A hare stew

Boar tail with hot sauce or broiled domestic pig

A sauce of partridge

Capons and herbs and shanks of beef

Serf's venison with soppes

Venison of fresh boar

A stew of pork entrails

A stew of mutton cut into small pieces and parboiled a little

Pastries of veal and small birds in the middle with good cheese and beef marrow.

On veal and goat


From MS Royal 12.C.xii

(England/France, 1340 - D. Myers, trans.)

Haucegeme

Browet Sarasyneys blanc

Moree


From The Second part of the good Hus-wiues Iewell

(England, 1597)

To boyle mary bones for for dinner.

To boile teales, Mallards, pigeons chines of porke, or Neates tunges all after one sort.

To stewe a Capon for Dinner.

To boyle Chickens.

To make Peares to be boiled in meate

To farse a cabbadge for a banquet dish.

To boyle a breast of Veale or Mutton farced.

To boile a neates tongue to Supper.

For a Goose gibluts and pigges petitose.

For fricasies of Neates feete for supper.

To bake aloes of Veale or Mutton.

To bake a Connie, Veale, or Mutton.

To boyle Neates feete.

A made dish of the proportion of an Egge for flesh daies.

To make a Pudding of a Calues chaldron.

To boile calues feete.

To stewe veale.

To make a Haggas pudding.

To make a Pudding.

To stewe Steakes.

To make a Pudding in a pot.

The stilling of a capon, a great restority.


From Thomas Awkbarow's Recipes (MS Harley 5401)

(England, 15th century)
[based on a concordance]

Cenellis

For to make Jowtis

To make a Froyse

Buknade


From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

Beef With Parsley

Beef With Harvest Soup

Beef With Onion Harvest Soup

Beef With Clean Black Pepper

Roasted Beef With Tarragon and Sage Sauce

Onion Leaves With Beef

Choked Roasted Beef

Roast Beef With Pine Nuts

Cooked Roast Beef

Beef Vetrece With Bread

Beef With Peas

Toasted Meat

Beef With Rice

Beef With Barley Porridge

Beef With Gooseberry

Beef With Wild Carrots

Beef With Sorrel

Beef With Asparagus

Beef With Parsnip

Beef With Cabbage Leaves

Beef With Horseradish

Salted Beef

Beef With Pepper

Beef With Carrot

Beef With Salted Cabbage

Beef With Salted Cabbage Once Again

Beef With Crab Apples

Beef With Thyme

Beef With Vinegar Onion

Beef With Horseradish

Roast Beef With Sage and Some Marjoram

Roast Beef With Must

Cow Liver and Kidney With Black Pepper

Cows Tongue and Dug With Red Sauce

Salted Cows Tongue

Cows Leg With Carnation Sauce

Cold Cows Leg With Garlic

Aspic Cows Leg

Stuffed Cows Tongue

Stuffed Cow Spleen

Cow Intestines With Sliced Bacon

Cow Intestines With Yellow Sliced Bacon

Cow Intestines Stuffed With Sweet Milk

Cow Intestines Stuffed With Sour Cream

Cow Intestines With Harvest Soup

Cow Intestines Stuffed With Rice

Cow Intestines Italian Style

Cow Tongue and Dug With Black Pepper

Thigh of Beef Sweet Grass

Blood Sausage

Cows Tongue and Dug With Carnation Sauce

About Cooking the Whole Ox

I Shall Write Some More About Cooking That Ox

Salted Veal Head City Style

Stuffed Calf Liver

Veal With Dumplings

Fried Calf Liver in Tree Oil

Veal With Sour Sauce

Veal in Pate

Veal With Spicy Sauce

Veal With Black Pepper

Salted Veal Polish Style

Veal With White Bacon Slices

Veal With Yellow Bacon Slices

Veal Intestines With Sweet Milk

Calf Intestines With Sour Cream

Veal Brisket Stuffed With Black Pepper

Fried and Stuffed Calf Kidney

Cooked Calf Kidney

Stuffed Roast Calf Kidney Italian Style

Veal With Harvest Soup

Calf Head With Spicy Sauce

Veal With Spinach

Veal With Garlic Harvest Soup

Veal in Pate

Roast Veal With Lemon Juice

Veal With Salted Gooseberries

Roast Veal With Gooseberries Turkish Style

Veal With Lemon and Tarragon

Roast Veal in Paste

Veal in Grape Leaves

Lamb With Onion Sauce

Lamb With Big Cabbage Leaves

Lamb With Crab Apple

Lamb With Black Pepper

Lamb With Carrot

Lamb With Despot Soup

Stuffed Lamb Stomach

Young Lamb With Sorrel

Roasted Young Lamb Thigh With Lemon

Hogs Chin and Sides With Fruit Sauce

Boar With Carnation Sauce

Pig Turned Into Sheep

Dishes Made From the Pigs Skin

Goose With Zok Sauce

Goose With Carrots

Goose With Scorched Sauce

Gosling With Broken Sauce

Hen With Bird Sauce

Hen With Dumplings

Hen With Rice

Hen With Onion Sauce

Hen With Black Pepper Dust

Hen With Despot Soup

Hen With Spicy Sauce

Hen With Harvest Soup

Hen With White Bacon Slices

Hen Stuffed With Clean Pepper

Cold Stuffed Hen

Hen Again the One the Germans Call Stag Capon

Chicken Stuffed With Clean Black Pepper

Chicken With Bavarian Sauce

Chicken With Pate

Cooked Hen in Lemon Broth

Chicken With Lost Sauce

Fried Chicken

Beluga Stomach With Clean Pepper

Old Catfish Stomach and Liver

Hare With Black Sauce

Almond Cheese

Dairy Dish With Black Pepper

White Mushroom With Black Pepper

Common Stinkhorn With Clean Black Pepper

Peas in Salt

Peas Again

Chickpea

Manca Balanka

Snail in Boiled Beef Water

Olla Podrida

Koportata

White Roast Beef

Italian Sardine

Borage

Italian Cabbage

Barley Porridge for Sick People

Another Method of This

Yet Another Method

Snail


From The Treasurie of commodious Conceits

(England, 1573 - J. Holloway, transcr.)

To bake an Oxe toung


From A Treatise of Portuguese Cuisine from the 15th Century

(Portugal, 15th c. - Fernanda Gomes, trans.)

1 - Pastéis de carne

15 - Picadinho de carne de vaca

16 - Galinha desfiada

17 - Pastéis de pombinhos

30 - Pastéis de marmelos

54 - Alféloas

55 - Confeitos


From Two Fifteenth-Century Cookery-Books

(England, 1430)

j - Lange Wortys de chare

iij - Joutes

vj - Beef y-Stywyd

ix - Trype de Motoun

xiiij - Quystis Scune

xvj - Fylettys en Galentyne

xvij - Garbage

xviij - Pertrich stewyde

xxj - Blandissorye

xxiiij - Drawyn grwel

xxxij - Auter brawn en peuerade

xxxvj - Vele, kede, or henne in Bokenade

xxxvij - Autre Vele en bokenade

xlvj - Poumes

lvj - Charlette

lxxj - Murrey

Cix - Gelye de chare

Cxviij - Murreye

Cxxij - A rede Morreye

Cxxxv - Applade Ryalle

Cxxxviij - Pumpes

Cxl - Egredouncye

Cxliiij - Schyconys with the bruesse

Cxlix - A Potage

Cliij - Pompys

xv - Storioun leche

xvij - Vyaund leche

xxx - Alows de Beef or de Motoun

xxxj - To make Stekys of venson or bef

xxxvij - Sauoge

lvij - Froyse out of Lentyn

lxiiij - Towres

vij - Chawettys

xvj - Crustade

xxvij - Pye3 de pare3

xxxvj - Crustade gentyle

Hare in Wortes

Growelle fforce

Browne in egurdouce

Garbage

Stwed Beeff

Custarde

Pies of Parys

Grete pyes

Pikkyll pour le Mallard

Partrich stwed

Conyng in Gravey

Vele rosted

ffelettes in galentyne

Tripe de Mutton

Blaunde sorre

Buknade

Auter maner buknade

Lethe lory

Froyse

Gely

Guissell

Sweteblanche

Bukenade

Apple moys

Potage of ris

Charlete


From Le Viandier de Taillevent

(France, ca. 1380 - James Prescott, trans.)

Large cuts of boiled meat

Mutton haricot

Capons or veal with herbs

Pork intestine

Cretone of new peas

Cassia soup

Georgie soup

Russet soup

Vinegar dish

Ragout of small birds or whatever meat you wish

Hare or rabbit bisque

German meat

Chicken hotchpotch

Bright green soup

Grape dish

Veal ragout

Hare ragout

Rabbit ragout

Veal

To make calf mesentery that one calls charpie

Faulx grenon

Frumenty

Millet

Stuffed chicken

Decorated rice for a meat day

Thickened cow's milk

Of other small pottages

Liquids for soaking spices in

Here is how you make the pottage called menjoire

Laces of white capon meat

Meat rosy

Partridge trimolette

Soup of red deer testicles in deer hunting season

Parma tarts

Larded milk

Milk tarts

Paupiettes

Taille

Sauce for a fatted capon

Cow's Milk Jance [Sauce]


From Recipes from the Wagstaff Miscellany

(England, 1460)

Hare or goose powdryd in wortys

To make leche lardys of iij colours

Grewel enforsed

Chaudon of Veel

Chaudon of Pigges fete

Bruet of Almayn

Veel in bucnade

A losed beef

Blanke desire

Lyed mylke

Charlet

Betreyn in flesch tyme

Quystes

Samatays

Hattes

Pyes of flesch capons and fesaunttes

Chauet of Beef

To Make a Possote

Pyes of Pares

A Bakyn Mete Opyn

Conynggys Rostyd

Vele Rostyd

Capon Stewed


From Wel ende edelike spijse

(Dutch, late 15th c. - Christianne Muusers, trans.)

(none found)





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