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Search results for "eel":


From Alte Kochrezepte aus dem bayrischen

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

(none found)


From Ancient Cookery [Arundel 334]

(England, 1425)

Gele of flesshe

Eles in bruet

Eles in sorry

Balok brothe

Eles in grave

Eles in brasill

Servise Servise on fisshe day

On fyssh-day at the firste cours

Gele of fysshe

Coungur in souse

Jowtes of fysshe

Eles in surre

Eles in browet

Eles in grave

Eles in Brasyle

Jussel of sysshe

Congour in pyole

Charlet contrefetid of fyssh


From An Anonymous Tuscan Cookery Book

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

Eel Pastry


From An Anonymous Andalusian Cookbook

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

(none found)


From A Book of Cookrye

(England, 1591)

A Pike sauce for a Pike, Bream, Perch, roch, Carp, Flounders, and all manner of Brooke fish.

To seeth Roches, Flounders, or Eeles.

To seeth Turbut or Cunger.

To make Florentines with Eeles for Fish dayes.

How to bake Eeles whole.

How to bake a Holybut head.

How to bake Cunger.

To make Allowes of Eeles.


From Ein Buch von guter spise

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

8. Ein gebraten gefültes ferhelin (A roasted filled young pig)

15. Von pasteden (Of pasties)

18. Von frischen elen (Of Fresh Eels)

37. Ein geriht von frischen elen (A dish of fresh eels)


From Recipes from John Crophill's Commonplace Book

(England, 1485)

A Tarte of Fysch

Let Lorres des Aguellys

A Gelle

A Tarte of Fysche

Brewet of Elys


From Delights for Ladies

(England, 1609)

(none found)


From MS Douce 257

(England, 1381)

Elys in bruet

Balough broĆ¾


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

Fish Tarts

Blancmange of four colors

Sorengue

Larded Tench

Sauce Piquant

Parma Tarts of Fish

Cocade Pasty

Cameline Sauce

Pilgrim Capon

Jance Sauce


From Een notabel boecxken van cokeryen

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

Ieleye

To Boil Tench or Eel

Eel

To Prepare Pike and Eel

Sauce for Eels

Green Loock for Eels

Galantine of Pike

To Prepare Eel

Eel Pies


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

If you want to make sarraginee

For milk of Provence

If you want to make cream flans

Here are the lessons of the fish roe and other meats

Eels in pies

Put sturgeon and that which follows after conger


From Forme of Cury

(England, 1390)

GELE OF FYSSH

CONGUR IN SAWSE

BALLOC BROTH

ELES IN BREWET

FOR TO MAKE NOUMBLES IN LENT

FOR TO MAKE CHAWDON FOR LENT

CRUSTARDES OF FYSSHE

TARTES OF FYSSHE

XXXIII - For To Make A Balourgly Broth


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.lxlix. Gelee of fysche.

.Cij. Coungur in sawce.

.Cviij. Elys in brewet.

.Cxij. For to make nounbles in lent.

.Cxiij. For to make chaudoun for lent.

.Cliiij. Crustardes of fysche.

.Clxviij. Tartes of fysche.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

(none found)


From The Good Housewife's Jewell

(England, 1596)

Seruice for fish daies

Seruice for Fish daies

The second course

To boile diuers kindes of fishes


From Das Kochbuch des Meisters Eberhard

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

Also the fish that live in stony and running water and have plenty of scales and are neither too large nor too small nor too fat


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

XIII - To pickle lamprey

LVI - Pastry of fish


From Das Kuchbuch der Sabina Welserin

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

118 If you would prepare an eel in a yellow sauce


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

For a brothe of elys

For a servise on fysshe day


From Libre del Coch

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

199. Fresh conger eel in crust

200. Conger eel in casserole

201. Boiled conger eel

202. Conger eel on the grill and on the spit

203. Moray eel in crust

204. Moray eel in casserole

205. Moray eel on the grill

232. DRIED OR CURED CONGER EEL


From Due Libri di Cucina - Libro B

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

VI To make a tart of beaten fish

CI To make a dish of meat jelly


From Libro di cucina / Libro per cuoco

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

LXXVIII - Salted dish (salamura) of eel optimal

XCIV - Tart of fish


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

Trout season begins in..

Second platter

Third platter

Fourth platter

Second platter

Fifth dish

Fourth dish

First dish

Second dish

First dish

Third dish

Fourth dish

First dish

Second dish

First service

Second service

Third service

Fourth service

First service

Third service

First service

Fourth service

The end

First service

Second service

Third service

First service

Second service

First service and platter

Second service

Second service

First service

Second service

First service

Second service

Fourth service

First service

Second service

First service

Second service

Third service

Soups

Sea fish: soles

Eel

Green Eel Stew

Saracen Broth

Stewed Eels

ESCAROLE (U.K

TENCH is scalded

EELS

Large eels are cooked in water with parsley and eaten with white garlic; in pastry with cheese and finely powdered spices

If you wish to keep an eel

Inverted EEL

POMPANO have shining fine skin and are not muddy as are eels

As for skinning it

CONGER

FLANS IN LENT

JACOBIN TART

TO MAKE FOUR DISHES OF MEAT JELLY

Further

RISSOLES ON A FISH DAY


From The Neapolitan recipe collection

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

Florentine-Style Meat in a Baking Dish

(title missing)

Moray Eel


From A NEVV BOOKE of Cookerie

(England, 1615)

To bake Eeles

To congar Eeles


From A Noble Boke off Cookry

(England, 1468)

To mak eles in Bruet

To mak braun ryall in Lent

To mak hattes in lent

To mak chewettes on fishe daies

Congur. turbot or halibut

Halibut

Wortis

Pik and eles in ballok brothe

To mak nombles of porpas or other fische


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

Fourth service


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

A Pyke sauce for a Pyke

For all those fysshes above wrytten yf they muste bee broyled


From Le Recueil de Riom

(France, 15th century)

Inside-out eels

Pellerine tarts of the best cheese which one can find

Roasted eels


From MS Royal 12.C.xii

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

Soree


From The Second part of the good Hus-wiues Iewell

(England, 1597)

For Turbot and Cunger.

To confite Orenge peeles which may be doone at all times in the yeere, and cheefly in May, because then the saide peeles be greatest and thickest.


From Thomas Awkbarow's Recipes (MS Harley 5401)

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

Gely of Fysh

For to bake a Gournard

Elus Bakyn in Dyshes

Elis in Brewette


From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

Cooked Tench

Raw Herring

Eel With Spicy Sauce

Fried Eel

They Make Eels Like This Too

Cooking the Eel

Roast Eel With Herbs


From The Treasurie of commodious Conceits

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

(none found)


From A Treatise of Portuguese Cuisine from the 15th Century

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

30 - Pastéis de marmelos

37 - Almojávenas de D

45 - Talos de alface

54 - Alféloas


From Two Fifteenth-Century Cookery-Books

(England, 1430)

xxj - Blandissorye

xxv - Balloke Brothe

xliij - Mortrewes of Fysshe

xlv - For to make Blawnche Perrye

lij - Gyngaudre

lxxxix - Elys in Gauncelye

Cvij - Sore Sengle

Cx - Gelye de Fysshe

lix - Nese Bekys

vj - Tartes of Fyssche

xxiij - Lamprays bake

Gely

Elys in Sorre

Ballok broth

Blanche porrey

Gyngautrey

Gele of peson

Tart de ffruyte

Stokfissh in sauce

Sauce for stokefysshe

Teste de cure


From Le Viandier de Taillevent

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

Fresh lamprey with Hot Sauce

Bright green soup of eels

Soringue

Saracen soup

Eels

Small kind of eel

Conger

Quiche flans


From Recipes from the Wagstaff Miscellany

(England, 1460)

(untitled)

Joutys yn flesch days

Blaunche pore

Eles yne sorre

Pykes or elys in ballocbroth

To make Jussall

Leche proven

Blaunche de sorre

Brawn ryall

Gely on fysch days

Chauet yn fysch dayes

Congur Turbutt Halibut Poyled


From Wel ende edelike spijse

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

If you want to eat eel





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