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From Alte Kochrezepte aus dem bayrischen

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

Raiger in a geislicz

Roasting sausages of fish

Jellied fish

Another fritter


From Ancient Cookery [Arundel 334]

(England, 1425)

Corance (currants) to potage

Bukenade to potage

Browet Browet of almayne

Blaundesore to potage

Blaunche bruet of almayn

Mawmene to potage

Critone to potage

Vinegrate to potage

Sauce Madame

Egurdouce to potage

A disshe mete for somere

Conynges Conynges in turbaturs

Conynges in clere broth

Bore Bore in egurdouce

Browet farsyn

Browet tufkay

Checones in critone for X messes

Gele of chekyns or of hennes

Farsure for chekins

Rys Lumbarde

Leche Lumbarde

Payn ragun

Craunes and Heorns

Pecokkes and Parteriches

Sause for a goose

Sause blaunk for capons sothen

Sause neyger for hennes or capons

Syrip for a capon or faysant

Sause neyger for maudelard roasted

To make galantyne

Vert sause

To make gynger sause

Chaudern for swannes

Crustade

Raffyolys

Chowettes on flesshe day

Peson of almayn

Fyge to potage

Poche to potage

Toste to potage

Cadel of musculs to potage

Eles in sorry

Balok brothe

Eles in grave

Eles in brasill

Potage wauter

Tart on Ember-day

Tart de bry

Tart for Lenton

Chisan

Farsure for a codlynges hed

Lamprons in galentyn

On fyssh-day at the firste cours

Warduns in syruppe

Pykes in brasey

Plays in cene

A flaune of Almayne

Brewewes in somere

Rys Lumbarde rennynge

Mortrewes of flesh

Blaundesorre vel blaunche mortrewes

Mawmene for xl mees

Viande riall for xl. mees

Viande sypris for xl. mees

Viande Burton for xl mees

Browet of almayne for x mees

Browet farsure for x mees

Browet seeke for x. mees

Conynges in grave

Conynges in egredouce

Conynges in turbaturs

Boor in egredouce

Mosy for soper in somer

Chekyns in kirtyne for x mees

Raynedes

Caudel rennyng

Caudel ferres

Murre

Garnade for x mees

Bardolf

Sowpeschets

Eles in surre

Eles in grave

Eles in Brasyle

Pike or tenche in Brasyle

Jussel of sysshe

Mortrewes of sysshe

Congour in pyole

Roches or loches in egurdouce

Potage wastere

Tenches in cylk

Charlet contrefetid of fyssh

Tost rialle

Eyren Gelide

Leche lumbarde

Medicina OPTIMA ET EXPERTA


From An Anonymous Tuscan Cookery Book

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

(Chickpeas)

Grainy Broth

(Sauce)

Blancmange

Festiggia


From An Anonymous Andalusian Cookbook

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

A Type of Ahrash

Chicken Called Madhûna

Stuffed and Roast Mutton; Called "The Complete" [or "The Inclusive"]

Recipe for Roast Hare

Roast Lamb Breast [literally

Recipe for Roasting Other Dishes of the Same (Another from Abu Salih al-Rahbani in His Kitchen)

Recipe for Jullâbiyya

The Making of Rafî'

The Recipe of ibn al-Mahdi's Maghmûm

Abbasid Chicken

Recipe for Thûmiyya

Farrûj Mubarrad

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

A Dish which Reduces Appetite and Strengthens the Stomach

A Dish Suitable for Autumn

A Dish Like That

Tabâhaja

How to Make Râhibi

Preparing Tuffâhiyya (Apple Stew) with Eggplants

Green Tafâyâof Fish

Basbâsiyya

White Tafâyâof the Same

Dish made with Sarda (Pilchard)

Preparing Fish Roe

The Perfect Tharîd (The Complete Tharîd)

Preparation of the Cooking of Itriyya

How Rice Is Cooked in the East

Jûdhâba Beneficial for the Cold and It Strengthens Coitus

Qursa (Small Round Flat Loaf) with Dates

Sanbûsak

Preparation of Sugar Qursas

The Great Drink of Roots

The Little Drink of Roots

A Syrup of Honey

Syrup of Harir

Syrup of Carrots

Carrot Paste

Green Walnut Paste

Electuary of Musk


From A Book of Cookrye

(England, 1591)

To make sauce for a capon an other way.

Chauldron for a Swan.

Galandine for a crane or a Hearne or any other Foule that is black meat.

An other to boyle a capon in white broth.

To make Sops for a capon.

To boyle a Capon.

To stue Sparrowes.

An other to stue a Neats foot.

To make balles of Mutton.

How to make a Pudding in a Turnep root.

A Pudding in Egges.

How to dresse Neatstungs.

For fine Pyes of Veale or Mutton.

To bake a Neatstung.

To bake Chickins.

How to bake Sparrowes or other small birds.

To bake Capons or Chickins.

How to bake Venison.

To bake the Umbles of a Deere.

To bake a Pig like a Fawne.

To make Florentines.

A Florentine of Flesh.

How to bake Vaunts.

How to make Pescods.

How to bake a Lamprey.

How to bake Wardens.

How to bake Quinces.

How to bake Orenges.

How to roast a Hare.

To roast Woodcocks.

To make a Frycase of colde Mutton or Veale.

To make a Fricase of Goose giblets or Hennes, or Capons.

To make a Fricase of a good Haddock or Whiting.

To fry a Codshead.

To make a Tarte of Prunes.

Tarts of Damsons without a cover.

Tartes of Damsons with a cover.

Tartes of Cherries.

Tartes of Gooseberies.

Tartes of Apples with covers.

Tartes of Apples without covers.

Tartes of Quinces without covers.

Tarte of Quinces with covers.

How to make Tartes of Spinage.

Tartes of Eglentine berries.

Tarte of Strawberies.

How to make a Tart of Brier hips.

To make a Tart of Cream.

To make pottage of Cherries.

To boyle yong Peason or Beanes.

To make a Haggas of Almain.

To dresse Chickins upon Sorrell sops.

How to make Tostes.

To make Ielly.

To make an Apple Moise.

To make white Ginger bread.

How to make Pomages.

To make Farts of Portingale.

A buttered Loafe.

To make Ipocras.


From Ein Buch von guter spise

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

2. Von einer hirzlebern (Of a deer liver)

4. Hüenre von kriechen (Hens from Greece)

15. Von pasteden (Of pasties)

18. Von frischen elen (Of Fresh Eels)

19. Diz ist ein gut spise von eime lahs (This is a good food of a salmon)

20. Dis sagt von eime stockvische (This speaks of a stockfish)

23. Ein gut spise (A good food)

27*. Ein gut fülle (A good filling)

28. Wilt du machen ein spise von hüenren (How you want to make a food of hens)

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

30. Ein gut spise (A good food)

49. Ein gut salse (A good sauce)


From Recipes from John Crophill's Commonplace Book

(England, 1485)

Browet of Almayne

Chaudon Sauz of Swannes

Conyes in Grave

Chikens in Cryteyne

Cherise

Browet of Almayne

Rys Rayle

Pochee

Browet Mese

Crane

Charlet Gentyl

Viaunde de Cipre

A Stywe

Prymerose

Tarts of Flesch

Mawmene

Blaunch Desorre

(untitled)

A Tarte of Fysche

Charlet Aforce

Maumene


From Delights for Ladies

(England, 1609)

12 - To make an excellent Marchpane paste

15 - To make paste of Novie

17 - To make a paste to keep you moist

22 - To make Ginger-bread

23 - To make dry Ginger-bread

26 - To make crystall gelly

33 - To candie Nutmegs or Ginger with an hard rock candy

38 - To make green ginger upon sirup


From MS Douce 257

(England, 1381)

Craytoun

Pench of egges

Fruturs

Lampray fresch in galentyne

Graue enforse

Tartys of fysch owt of lente

Balough broĆ¾


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

White Bruet

Bruet of Almayn

Bruet of Savoy

Lamprey Sauce

Camelin Bruet

Rosy Bruet

Blancmange

Sauce for Peacock

Tremollete

Chyvrolee of Venison

Piquant Sauce for Conies

Tyolli Bruet

Sops of Hares

Gravy of Small Birds

Buchat of Conies

Parma Tarts

White Bruet

Tripes of Large Fish

Bruet of Almayn of Fish

Bruet of Savoy of Fish

Lampreys

Fresh Sea-Bream

A Camaline Bruet of Fish

A Rosy of Fish

Blancmange of four colors

Sorengue

Larded Tench

Sauce Piquant

Georgé Bruet

Gravy

Bruet of Verjuice

Parma Tarts of Fish

Cocade Pasty

Lamprey Sauce

Cameline Sauce

Pilgrim Capon

Jance Sauce

Calaminee

Cold Sage

Nurriz Pasties

Rissoles

Parti-Colored Hot Mengier

Shoulders of Young Mutton

Sauce for Bourbulleys of Wild Boar

Mortoexes

A Vinaigrette

A Jance

An Oatmeal Bruet of Capons

Chopped Liver

A Gratunée

A Gratuné of Spain

Stuffed Shoulders of Mutton

Stuffed Crayfish

Quinces in Pastry

Blancmange of Capons

Meat Jelly

Fish Jelly


From Een notabel boecxken van cokeryen

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

White Brewet for Capons

To make a brewet

Blancmengier from Fish

Kimmeneyde

Ieleye

Another Ieleye

To Make Twelve Dishes of Ieleye

Porpoise with Pepper Sauce

For an Amandeleye Within the Fasting Time

Mandrice

Green Sauce

Eel

A Sauce for Veal and for Young Chickens

Sauce for Larks

A Bipeper for Crayfish/Lobster

Moerteroel

A Galentijn for Ray

A Brown Pepper

To Prepare Pike and Eel

To Prepare Partridges

A Sauce for Rabbits

A Sauce for Rabbit or Fat Hens

For a Kind of Pottage

Venison with Sops of Wild Goat

Sauce for Eels

A Good Sauce

Bipeper or Paveraet for fresh Beef

Jespi or Sauce for Capons

Sauce for Herons or Capons

Another Green Sauce

A Brown Sauce Over Carp

To Make Jelly for Meat

To Prepare Pigs' Tripe

Galantine of Pike

Larded Milk

A Good Moertroel

To Boil Venison that is Fresh

To Prepare Eel

Ghecloven Nonnen

Beef Pies

To Make Good Pies

Pies of Veal

Capon Pies

Pies of Capons

Pigeon Pies

Pies of Blackbirds

Pies of Wild Duck

Partridge Pies

Rabbit Pies

Venison Pies

Easter Pasties

Pies of Halibut

Pies of Bream

Pies of Salmon

Meat Tarts

A Brown Tart

For a Lenten Vladen

Apple Tarts

To Bake Pameie in the Oven

To Make Roffioelen from Apples and Nuts

Common Roffioelen

Meat Roffioelen

To Bake Carp Whole in the Oven

Saveraet for Chickens

A Sauce of Walnuts to Serve with Capons

To Make a Harecot

If you want to make a good dish

Gaffereyden of Fish

To Make Holy Water for Pike

Gheruert Eyeren (Stirred Eggs)

Roffioelen of Meat

Sluperkens or Roffioelen of Marrow

Jelly

Sauce for Bream

Another Sauce for Bream

Pepper for Roasted/Fried Veal

White Brewet for Capons

To Make Good Fine White Clareyt

To Make Fine Red Clareyt

To Make Fine Yellow Clareyt

To make a stoop of good fine ypocras

To make good fine ypocras

Yet another way to make ypocras

Yet another way to make good fine ypocras

Quecruyt (Quince Paste)

To make green ginger or green calamus


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

Other parts of fresh pork

Roasted piglet

For capons and hens

To make false guernon

Domestic drakes and ducks with hot pepper

Partridges

Roe Deer

For a subtle English brouet

For a gravé of small birds

If you want to make pike galentine

If you want to make lamprey galentine

If you want to make fish jelly

If you want to make cream flans

To make norse pies

Here are the lessons of the fish roe and other meats

For bream cooked in water

Scallops in gravy or cooked in water

Smelt with sour pepper

Fresh mackerel is good in pies

Plaice


From Forme of Cury

(England, 1390)

Roo Broth

Bukkenade

Mawmenee

Egurdouce

Connynges In Grauey

Chykenns In Cawdel

Charlet Yforced

Cawdel Ferry

Mortrews

Mortrews Blank

Brewet Of Almony

Rosee

Connynges In Cyrip

Leche Lumbard

Connynges In Clere Broth

Payn Ragoun

Peson Of Almayne

Sowpes Dorry

Cawdel Of Almaund Mylk

Fygey

Pochee

Tostee

RESMOLLE

VYANND RYAL

PYKES IN BRASEY

BALLOC BROTH

PLAYS IN CYEE

TENCHES IN CYNEE

OYSTERS IN GRAVEY

LAUMPREYS IN GALYNTYNE

LAUMPROUNS IN GALYNTYNE

COLD BREWET

PEERES IN CONFYT

COLDE BREWET

SAWSE BLAUNCHE FOR CAPOUNS YSODE

SAWSE NOYRE FOR CAPOUNS YROSTED

GALYNTYNE

GYNGENER

VERDE SAWSE

SAWSE NOYRE FOR MALARD

SAWSE CAMELYNE

NOTA

NOTA

RASYOLS

TARTEE

TART DE BRY

CHEWETES ON FLESSHE DAY

CHEWETES ON FYSSH DAY

COMADORE

PUR FAIT YPOCRAS

THE PETY PERUAUNT

III - Cranys and Herons

IV - Pecokys and Partrigchis

V - MORTERELYS

X - CONYNGGYS IN GRAVEY

XIII - FOR TO MAKE BLANCHE BREWET DE ALYNGYN

XXVII - FOR TO MAKE BERANDYLES

XXXII - FOR RO MAKE BRUET OF LOMBARDYE

XXXVIII - FOR TO MAKE A PENCHE OF EGGES

XIV - For to make Fruturs

XLVII - FOR TO MAKE ROSEE AND FRESEE AND SWAN SCHAL BE YMAD IN THE SELVE MANER

LII - FOR TO MAKE A BUKKENADE

IX - FOR TO MAKE LAMPREY FRESCH IN GALENTYNE

XX - FOR TO MAKE GRAVE ENFORSE

XXV - For To Make Tartys Of Fysch Owt Of Lente

XXXIII - For To Make A Balourgly Broth


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.xiiij. Roo broth.

.xvij. Buknade.

.xx. Mawmene.

.xxj. Egredouce.

.xxvj. Conynges in gravey.

.xxxiij. Chykens in caudel.

.xl. Charlet forsed.

.xlj. Caudel ferry.

.xliiij. Mortrews.

.xlv. Mortrwes blank.

.xlvj. Brewet of almayn.

.lj. Rosee.

.lxiij. Conynges in syryp.

.lxiiij. Leche Lumbard.

.lxv. Conynges in clere broth.

.lxvj. Payne ragoun.

.lxx. Pesoun of almayne.

.lxxx. Sowpes doree.

.lxxxvj. Caudel of almaund mylke.

.lxxxvij. Fygey.

.lxxxviij. Pochee.

.lxlj. Tostee.

.lxliiij. Resmolle.

.lxlvij. Vyaund ryal.

.Cv. Pykes in brasey.

.Cvij. Balloc broth.

.Cviij. Elys in brewet.

.Cx. Plays in cyvee.

.Cxviij. Tenches in cyvee.

.Cxvix. Oysters in gravy.

.Cxxiiij. Laumpreys in galentyne.

.Cxxv. Laumprouns in galyntyne.

.Cxxix. Cold brewet.

.Cxxx. Peerus in confyt.

.Cxxij. Cold brewet.

.Cxxxiiij. Sauce blaunche for capouns y sode.

.Cxxxv. Sauce noyre for capouns y rosted.

.Cxxxvj. Galentyne.

.Cxxxvij. Gyngener.

.Cxxxviij. Verde sauce.

.Cxxxix. Sauce noyre for malard.

.Cxlij. Sauce camelyne.

.Cxliiij. Nota.

.Cxlv. Nota.

.Cxlvj. Frytour blaunched.

.Cl. Rasyols.

.Clxij. Tartee.

.Clxiiij. Tart debry.

.Clxxxiij. Chewettes on flesch day.

.Clxxxix. Pur fayre ypocras.

.Clxliij. Pety parnant.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

To make a stew of flesh

Capons stewed

To make Chawden for A Swan or for Wylde gose

Samon rostyd in sause

Dowcetts

To make gallentyne

Egges yn brewte

A pecoke

For to seth a pyke

To make sauce for A pyke

To dyght A crabe


From The Good Housewife's Jewell

(England, 1596)

The seruice at Dinner

The second course

Seruice for Fish daies

To Boile Larkes

To boile pigges feete and petitoes

To boyle Quailes

To make stewed Steakes

To make Aloes

To make Fritters of Spinnedge

A Fritter to be made in a Moulde

To boyle Pigeons in blacke broath

To smere a Conie

To boyle a Ducke with Turneps

To make white Estings

To make blacke puddings

To boile a Breame

To make bake meates

To bake Connies

To bake a Red deare

An other bakemeate for Chickins

To roast an Hare

To make Fritter stuffe

To make all maner of fruit Tarte

To make a Tarte of Prunes

To make a Tarte of Ryce

To make a Custard

To make a Tarte of Wardens

To make a tarte of Strawberries

To make a Tarte of hippes

To bake the Humbles of a Deere

To make a veale pie

For to make mutton pies

To make muggets

To make fillets of beefe or clods instead of red Deare

To make a tarte that is a courage to a man or woman

To stewe a Cocke

To make a sirop for bake meates

To roast a Carpe or Tench with a Pudding in his belly

To make a fresh Cheese and Creame

THE NAMES OF ALL thinges necessary for a banquet

To make a Trifle

To make Fritter stuffe

To make a made dishe of Artechokes

To frie Chickins

To make a boyled meat after the French waies

A sauce for a Conie

To make white broth with Almonds

To boile a capon with a sirrop

To dresse a hare

To make peascods in Lent

To bake Quinces Peares and Wardens

To make blame mangle

To make a Tarte of an eare of Veale

To make Tarte of Strawberies

To make a close Tarte of Cherries

To make a Tarte of Damsons

To make a florentine

To make Oister Chewets

To make a Tarte of Medlers

To make a Quinces moyse or Wardens moyse

To make Hypocrase

To make a sirrop of Quinces to comfort the stomack

To make good Resbones

To make a vaunt

To make Apple moyse

A Copie of Doctor Steeuens water


From Das Kochbuch des Meisters Eberhard

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

If you want to make good stockfish


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

XIX - Rolled [callune] to cook / and pickle

XXIIX - To make Lutendranck

XXIX - White mead to make that will be used soon Take one measure white honey and eight measures fresh spring water

XXXII - Pastry of young hens

LXIII - Fresh pike

XLVI - SpegeSkinke [cured ham]

XLIX - Balls or skinless sausages

L - To cook fresh pike

LI - Carp in cloven broth

LIV - To cook chopped fish

LVI - Pastry of fish

LVII - A pudding of fish

LXII - A mash of gingerbread

LXV - A mash of sour cherries

LXIX - To seethe fresh fish

LXXIII - A mash of ginger bread

LXXV - Elderflower confectionery

LXXIIX - A good broth from fried young hens

LXXX - Young hens with bitter oranges

LXXXI - To cook pork game

LXXXIII - Aspic of Cow's feet

LXXXV - Tame geese / Ducks or Capons in Hungarian

LXXXIIX - To make small sausages

XCII - A good sauce for steak (roast)


From Das Kuchbuch der Sabina Welserin

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

1 To make steamed capons

5 How to cook a wild boar's head

7 To make a sauce in which to put a haunch of venison

8 To make a sauce with apples for game and small birds

9 To make a yellow sauce for game or birds

10 To make goose giblets

12 To make a boar's head

24 How one should make Zervelat

28 If you would put up good vinegar that will remain good and strong for a long time

40 To make a dish of peas

48 To prepare crayfish

50 To make a grape pudding

52 To make turned out eggs

62 How one should make jellied fish

64 To make a fish pastry from trout

66 A game pie

69 A pastry from a capon

72 A tart made with sour cherries

74 An apple tart

77 A liver tart

114 To make wrapped birds

131 To make a pear tart

149 To make Bohemian peas

151 To bake good Lebkuchen

152 To make a good roast

163 To make Nürnberger Lebkuchen

164 To make a large Nürnberger Lebkuchen

167 To make venison sausage

168 Marinated fish

172 Pike in May butter

175 To make currant vinegar

177 To make an apple tart

178 Another tart

198 To prepare an aspic on a wheel


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

Conyngus in gravé

Chekyns in cretene

Þandon for wylde digges

Breuet de almonde

For blanchyd mortrews

Sowpus dorre

Caudel dalmone

For to make a compost

Chekyns in Cawdel

Lamprayes in galentine

For to make momene

Sawce for vele and venysone

Blaunche sawce for capons

Sawce best for capons rostyd

Sawce sirer for mawdelardus

Sawce for swannus

For cranys and herons

For pekokys and pertrikis

Galentyne

Sawce camelyne

Filetus in Galentine

For darials

Chewetes on flesshe daye

For stondand fygnade

For henne in brothe

For sawce gynger

For a servise on flesshe day


From Libre del Coch

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

1. SPICES FOR COMMON SAUCE

2. SPICES FOR PEACOCK SAUCE

3. SPICES FOR CLAREA

5. SPICES FOR HIPPOCRAS

6. DUKE'S POWDER

15. WHITE SAUCE

16. APPLE DISH

17. LEMON DISH

18. POTTAGE OF SHEEP'S TROTTERS

28. Pottage of Coriander Called the First

29. Another Pottage of COriander Called the Second Celiandrate

32. POTTAGE WHICH IS CALLED ALMOND DISH

43. HILADEA WHICH IS CALLED GELATIN

44. POTTAGE OF MERRITOCHE

50. Eggplant in Casserole

53. POTTAGE OF JUNGLADA OR COOKED HARE

63. MADAME'S BRUET

64. Good Bruet with Meat Broth

65. Another Good BrUet Which is Called "OF VERINES"

66. Good Bruet with Meat Broth Which is Called "Sponge"

69. Good French Sauce

72. THIN Sauce for RoastED Squabs

74. THIN Sauce for Roasted Fowl

75. THIN Sauce for roasted partridges or hens

76. Pottage which is called Higate because it is made from figs

84. MODERN POTTAGE

103. Biza Sauce for Ten Dishes

104. Sauce Which is Called PINE NUT DISH of Garlic

106. GOOD MEMBRILLATE WHICH IS A POTTAGE OF QUINCES

109. WHITE CAMELINE SAUCE

111. DOBLADURA OF VEAL

112. SMOOTH SAUCE FOR FOWLS IN THE POT

114. brown Sauce for Partridges and Doves

119. MOJI CASSEROLE

120. for Pickled Eggplants

131. PASTRIES OF FINE SUGAR

141. Fritter Called Robioles in Catalonia

148. PICKLED RABBITS

150. Good Arugula

152. Another Good Arugula to be Made Swiftly

154. French Mustard

155. Another Very Good French Mustard Which Lasts All Year

159. Good Gualatina Sauce

165. Pottage called Peach dish

166. Golden Sops

170. Parsley DISH

172. Golden gratonada of the entrails of kid

173. Sauce which is called cinnamon of must

175. treballa Which is Called White Sauce for Geese

179. Emperor's Sauce

181. Salmon Pie

182. Salmon Casserole

183. Trout in crust or roasted or boiled

184. Barbel in crust

185. Barbel in casserole

186. Shad in crust

187. Swordfish in crust

190. Sturgeon in crust, which is pike

191. Sturgeon or pike in casserole

192. Sturgeon, which is pike, grilled or boiled

193. Dentex in crust

196. Bonito in crust

197. Bonito in Casserole

199. Fresh conger eel in crust

203. Moray eel in crust

205. Moray eel on the grill

206. Tunny or tuna in crust

208. Boiled tuna or tunny

210. mullet in crust

216. Sardines in casserole

220. Wolffish in crust

222. PANDORAS

223. PIKE

224. SEA BREAM

238. BROOM-FLOWER DISH


From Due Libri di Cucina - Libro B

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

II To make a sauce for meat

X To make a sauce for peacocks

XI To make a roast

XII To make a sauce of Bastardo

XV To make cameline sauce

XVIII To make a tart sauce

XVIIII To make branzebero

XXI To make fine cameline broth

XXII To make fine white broth

XXXVI To make a Lamprey

CII To make powder of meat jelly


From Libro di cucina / Libro per cuoco

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

II - Ambroyno (a sweet food)

IV - Ambronsino (ambrosia) good and perfect and such

VI - Broth of chickens (pullets)

XIV - Ciuiro or sauce black to ash gray for boar

XXI - Compost (pickle) good and perfect

XXXI - Jelly of whatever meat

XXXII - Jelly in another way

XLV - Mortarolo (mortared food) for 12 persons

LI - Pasty of meat of pork optimal

LIII - Hen with sumac good and perfect etc

LIV - Hen in white broth

LXVII - relish reforced perfect

LXVIII - Relish for capons

LXIX - Relish of white ginger for capons

LXXIII - Fine spices for all things

LXXIV - Sweet spices for enough things good and fine

LXXVI - Stew very short most perfect

LXXVII - Shoulder of mutton stuffed

LXXXI - Green sauce for kid and other boiled meats

LXXXIII - Relish of rue or of rocket

LXXXIV - Most perfect relish of the tartars

LXXXV - Relish for meat boiled or roasted

LXXXVI - Relish confected

LXXXVIII - Saracen style sauce

CXII - Tart of parmesan good

CXIV - Tart of Romania


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

For the soups: almonds

At the grocer's: ten pounds of almonds

At the waferer

In soups

When you have NEW PEAS

The liquid from the peas on a meat day is of no account

Again

In July

YELLOW MUTTON

SOUP of SMALL GOOSE

CAPON SOUP

HERBED CHICKEN

SOUP of SMALL BIRDS or OTHER MEAT

SEEDED SOUP is a winter soup

LOBSTER [or crayfish

CONEY SOUP

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

ROSE' of YOUNG RABBITS

BEEF Like BEAR VENISON

Hog Lights Soup

CRETONNEE of New Peas or new beans

HOG OFFAL

CHICKEN COMINY

CAPON Game Soup

Cinnamon Soup

George Soup

A Vinaigrette

White Soup

Capon Fricassee for invalids

German Soup

Subtle Broth from England

Savoy Soup

Bright-green Soup

Grated Soup

Veal Broth

Hare Broth

Meat Tiles

Green Eel Stew

Saracen Broth

Green Broth of Eggs and Cheese

German Broth of Eggs Poached in Oil

Stewed Eels

Gravelly Soup of loach or other cold or hot fish

Thickened Cow' Milk

Yellow Soup or Yellow Sauce on hot or cold fish

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)

Stuffed Piglet

Bourbelier of WILD PIG

CARP with STUFFING

Inverted EEL

As for skinning it

Also it is cooked in water and wine added

GALANTINE FOR RAY in summer

An herbal dish or two of eggs

HERB DISH IN PASTRY COOKED IN THE SKILLET

TANSY EGGS

FRUMENTY

FALSE GRAIN DISH

TO MAKE A SAGE-BASED SAUCE

ANOTHER WAY

PARTI-COLOURED SOUP OR FALSE GRAIN

JACOBIN TART

TO MAKE A TART

TO MAKE FOUR DISHES OF MEAT JELLY

BALLS

CAMELINE

And in truth

Note that there are three differences between meche Ginger and Colurnbian (or columbine: trans.) ginger

GARLIC CAMELINE SAUCE For Ray

GREEN SAUCE WITH SPICES

A STREAKY SAUCE TO KEEP FISH

YELLOW OR BITTER PEPPER

BLACK PEPPER

GALANTINE FOR CARP

CALIMAFREY OR LAZY SAUCE

COW'S MILK JANCE

GARLIC JANCE

JANCE is made in this manner: take almonds

A SAUCE FROM POITOU

A MUST SAUCE (for Starlings? don't think so: JH)

Item

SAUCE TO BOIL IN PIES OF YOUNG WILD DUCK

A BOAR'S TAIL SAUCE

SAUCE RAPEE

BOUCHET

First

First

FINE POWDER of spices

WALNUT PRESERVE

HIPPOCRAS

SAGE

Waffles are made in four ways

To Make Candied Orange Peel


From The Neapolitan recipe collection

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

To make a good Pepper Sauce

Twelve Servings of White Dish to go on Capons

Ten Servings of White Dish

Ravioli

White Ravioli

Thick White Broth

Hemp Seed Mustard

Marzipan Dish

Melon Dish

A Pottage of New Broad Beans

Pariola for Chickens, Cockerels or Capons on a Spit

Pie of Cock's Combs with the Testicles

Kid Pie

Stuffing for a Fish

Stuffing for Kid

Stuffing for a Capon

Meat or Fish Jelly in Various Colors

Jelly Like a Checkerboard

Aragonese Sops

Sauce for Hare

White Sauce

A Sauce called Peach Blossom

A Sauce called Broom Blossom

Black Grape Sauce

Lemon Sauce

Marzipan Sauce

Sauce for Any Game Animal

Daily Sauce

French-Style Sauce for Partridge

Papal Sauce

Royal Sauce

To Make a White Torte

May Herb Dish

Squash Torte

Rich Rice Torte

Common Torte

Tartara Julatica

Cherry Torte

German-Style Scrambled Eggs

Stuffed Deep-Fried Eggs

Offelle

Lenten White Dish

Papal Torte

French-Style Apple Tart

White Tart

Shad

Sturgeon with Sauce

Large Lamprey


From A NEVV BOOKE of Cookerie

(England, 1615)

To sowce a Pigge

To sowce Oysters

To sowce a Pike

To roast a Legge of Mutton on the French Fashion

To roast a Neates tongue

To smoore an old Coney

A made Dish of Conyes Liuers

A made Dish of Sheepes tongues

A Florentine of a Cony

A Fridayes Pye

A quarter Tart of Pippins

A Gooseberry Tart

To make an Oyster Pye

To bake Eeles

To make a good Quince Pye

To make a Pippin Pye

To bake redde Deere

To bake a Swan

To bake a Hare on the French fashion

To bake a Curlew or Hearneshoe

Diuers Sallets boyled

A fierced Pudding

A Pudding of Veale

A Chiueridge Pudding

A Florentine of Veale

To make French puffes with greene Hearbes

To make Apple pufs

To make some Kickshawes in Paste

To hash Deere

To boyle a Rabbet with Claret Wine

To boyle a wilde Ducke

To boyle Pigeons

To boyle Pidgeons with Capers or Sampyre

To boyle Sawceges

For the fillets of a Veale

To marble Smelts

To congar Eeles

To sowce a Pigge in collors

To sowce a breast of Veale


From A Noble Boke off Cookry

(England, 1468)

To mak comyne

To mall chekyns in musy

Chekins in kirtin

To mak musy for soper

To mall cawdelle fferrens

For to mak soupes chet

Lesk lombard

Pyk in Braisselle

To mak mortins of ffische

Hennys enforced

To mak two capons of one

To rost eggs in lent

For to mak a somer sewe

To mak braun ryall in Lent

To mak Breteyn in fleshe tyme

To mak sturgion for sopers

To mak cold Bruet for Rabettes

To make hagges of Almayne

To mak quystis

To mak votose

To mak sauce camelyn for quaylle

To mak chandron for swan

To mak a freshe lamprey bake

To mak tartes of fflesche

Flesh pies of capon or of fessand

To mak custad opyne

Chewettes of beef

Chewettes ryalle

A posthot

To mak pies of paris

For to mak hayrblad opyn

A pertuche rost

A crayne rost

Heron rost

Cony rost

Kyd rost

Venyson rost

Capon or goos roste

To fasse capon or goose

A pigge rost

A stewed capon

Trout boiled

Breme in Sauce

To mak a breme in Brasse

Bace molet or Breme

Gurnard or rochet

Sauce guinger

Garbage

Musculles in brothe

Pik in Brasy

Cony or malard in covy

A pik in soupes

Tenche in cevy

Charwarden

Chaudron for samon

Felettes in galentyne

To mak nombles of porpas or other fische

Stewed lombard

Stewed colopes

Bruet of Kiddes

Sauce sairsnet

Kid stewed

Pertuche stewed

A lowsid bef

Turbot rost in sauce

To mail samon rost in sauce

Breme in comfit

To mak braun rialle

Peres in composte

Chekyns in kyrtyn

Bruet de almonds

Blanched mortrus

Soupes dorrey

Cawdell dalmond

To mak compost

Chekins in cawdelle

ffessand or pertuche

Roo for sewe

Lamprey in Bruet

Lamprey in galentyne

Mammony

A figge

Pommes moiled

Pige harsed

Ffraunt hemelle

Tench in gilly.


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

Hodgepodge of beef

Cow's udder

Venison hodgepodge

Carp in pottage

To make green Geneva pies

To make a white Roman tart

To make jelly

To make green jelly

To make suckling pies

To make an angry fish pie

Poulpette of sturgeon

Another

Redressed Capon

To make a stuffed veal liver in pottage

To make a veal loin stuffed & roasted

To make stuffed redressed veal

Another

Another

For dry snow


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

To make cleare Jellye

To make pyes of grene apples

To bake chekins in lyke paest

To make vautes

To make pescoddes

To Stewe Trypes

To make a pye of alowes

To make a stewe after the guyse of beyonde the sea

To make Applemoyse

To frye Trypes

For to make wardens in Conserue


From Le Recueil de Riom

(France, 15th century)

This is how to make a broth of almonds

A cinnamon broth

A broth of verjuice

A white broth of almonds

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 white broth of fish

A cameline broth of fish

A black broth of fish

Lampreys and bourrees (fish) in hot sauce

Stew of oysters

A roast of chicken

On suckling pigs

On veal and goat

Green sauce on fish

White sauce

And flatfish


From MS Royal 12.C.xii

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

Blanc desirree

Double mortrels

Coudree en temps de nois

Spynete

Browet Sarasyneys blanc

Browet salmenee

Pynetee

Diacre

Swade

Gelee

Viaunde de Cypre

Ermynee

Sang dragoun

Hauseleamye


From The Second part of the good Hus-wiues Iewell

(England, 1597)

To boile chickens with Spinnage and Lettice.

For a Goose gibluts and pigges petitose.

To make allowes to roste or boile.

To farse all things.

To make gallantine for flesh or fish.

To bake a Connie, Veale, or Mutton.

For small pies.

To make purses or cremitaries.

To make a tarte of Spinnage or of wheate leaues or of colewortes

A tart of proines.

To boile a pike with orenges a banquet dish.

To dresse a carpe.

To make tattes or balde meates for fish daies.

A Troute baked or minced.

To make a splede Eagle of a pullet.

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.

To make a condonack.

To make confections of Mellons or Pompones.

To make a Pudding of a Calues chaldron.

To boile chickins and mutton after the Dutch fashion.

To boile the lightes of a calfe.

To boile Citrons.

To make fried toste of Spinage.

To bake a Citron pie.

An other way to bake Citrons.

To seeth a pike.

To make an Almond Custard.

To make a Pudding in a pot.

To roast a Pigge.

To make Tostes.

To make conserue of Mellons, or Pompons.


From Thomas Awkbarow's Recipes (MS Harley 5401)

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

Morterous for Lentyn

Berleggs

Charlet Enforesyd

Chewets

Fruays

And þu wyll make a Faireseour in a Poket of a Pike

To make a Balowbroth

To make Doth

Ryce Mole

Laumpray in Galantyne

To make Gynger Sawce

To make Potage of Ostyrs

Sopis de Roy

Cawdell of Almonds

Cald Brewyt

Mete of Lyfe

To make a Syrop of Wardons

Mortrows of Wylkys

Appylmoes

Ostyrs in Gravy

Flawnes

Quynces in Composte

Buknade

Muskyls in Gravy

Storgeon in Broth


From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

Beef With Clean Black Pepper

Roasted Beef With Tarragon and Sage Sauce

Onion Leaves With Beef

Beef With Rice

Cows Tongue and Dug With Red Sauce

Salted Cows Tongue

Cow Intestines With Sliced Bacon

Cow Intestines Italian Style

Cow Tongue and Dug With Black Pepper

Veal With Dumplings

Veal With Sour Sauce

Veal With Spicy Sauce

Veal With Black Pepper

Veal With White Bacon Slices

Veal Intestines With Sweet Milk

Calf Intestines With Sour Cream

Veal Brisket Stuffed With Black Pepper

Calf Head With Spicy Sauce

Veal in Pate

Veal With Lemon and Tarragon

Lamb With Sauce

Young Lamb With Sour Sauce

Hogs Chin and Sides With Fruit Sauce

Pork With Sweet Sauce

Cold Pork With Spicy Sauce

Cooked Stuffed Pork

Pork With Bacon Slices

Pig Turned Into Sheep

Goose in Broken Sauce

Goose With Fruit Sauce

Fat Goose With Fruit Sauce

Goose With Zok Sauce

Goose With Black Pepper

Goose With White Bacon

Fat Goose With Carnation Sauce

Goose With German Sauce

Goose With Scorched Sauce

Goose With Millet Porridge

Gosling With Pasta

Gosling With Ginger Sauce

Gosling With Broken Sauce

Capon With Raisin Sauce

Hen With Bird Sauce

Hen With Fruit Sauce

Hen With Pasta

Hen With Rice

Hen With Side Dish

Hen With Hungarian Sauce

Hen With Sage

Hen With German Sauce

Hen With Saxon Sauce

Hen With Black Pepper

Hen With Pasta

Cold Stuffed Hen

Chicken With Spicy Sauce

Chicken Stuffed With Clean Black Pepper

Yellow Stuffed Chicken With Sour Cream

Chicken With Bavarian Sauce

Salted Chicken Polish Style

Stuffed Chicken Saxon Style

Cook the Hen

Chicken With Lost Sauce

Fried Chicken

Chicken With Sour Cream

Pike in Broken Sauce

Pike With Clean Pepper

Pike With Clean Pepper Again

Pike With Oily Sauce

Pike With Polish White Sauce

Pike With Grey Sauce

Pike With Carnation Sauce

Pike in Sweet Milk or With Sour Cream

Stuffing the Pikes Intestines

Fritter From Fish Roe

Cold Carp With Sauce

Carp With Clean Black Pepper

Carp in Cabbage Broth With Clean Black Pepper

Carp With Oily Sauce in Cabbage Sauce

Beluga With Clean Pepper

Beluga With Beluga Sauce

Beluga With Fruit Sauce

Beluga With Spicy Sauce

Old Catfish Stomach and Liver

Catfish With Green Sauce

Cold Barbel With Spicy Sauce Underneath

Burbot With Guest Sauce

Trout With Sour Cream

Cod With Clean Pepper

Cod With Sour Cream

Fried Eel

Cooked River Lamprey

Roasted Salmon

Weatherfish With Cabbage

Weatherfish With Beggar Sauce

Dry Crab

Crab With Black Sauce

Stuffed Crab

Milky Rice

Fried Dairy Dish

Ginger Sauce

Bird Sauce

For Saturday

The Next Dishes Are Made From Apple

Pear

Melon Cake

Toasted Bread

Ginger Sauce

Rose Hip Sauce

Egg Sauce

Stuffed Egg White Again

Sauce From Eggs

Liquid Scrambled Roasted Eggs

Dryads Saddle With Clean Black Pepper

White Mushroom With Black Pepper

Common Stinkhorn With Clean Black Pepper

Chickpea

Olla Podrida

Zander Sausage

Macaroni for Fasting

Pate From Chestnut and Raisin

Carp Pate

Wine Porridge

Cold Dish From Liver

Stuffed Bread Rolls

Honey Pogacha

Making Traggea

Bread Roll Pieces

Medicine for Rotting Gums

Water for Chest Pains


From The Treasurie of commodious Conceits

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

To bake a Capon with yolkes of Egges

To make Pescods of Marow

To bake Quinces

To make fine Blaunch pouder for rosted Quinces

Plummes condict in Syrrope Chapter

To make greene Gynger

To make Pepper soft

To make all kinde of Syrops

Powder to make the belly soluble

To make Ipocras

How to make a soueraigne Water


From A Treatise of Portuguese Cuisine from the 15th Century

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

1 - Pastéis de carne

14 - Lampreia

15 - Picadinho de carne de vaca

21 - Coelho

22 - Outra receita de galinha mourisca

24 - Almôndegas

56 - Fartes (farto


From Two Fifteenth-Century Cookery-Books

(England, 1430)

ix - Trype de Motoun

x - Wardonys in syryp

xiiij - Quystis Scune

xviij - Pertrich stewyde

xix - Smale Byrdys y-stwyde

xxiij - Nomblys of the venyson

xxvj - Coleys

xxvij - Soupes dorye

xxviij - Soupes Jamberlayne

xxxj - Brawn en Peuerade

xxxiv - Chardewardon

xxxvj - Vele, kede, or henne in Bokenade

xxxvij - Autre Vele en bokenade

xxxviij - Storion in brothe

ixl - Oystres en grauey

xl - Oystrys in grauy bastard

xlij - Conyng, Mawlard, in gely or in cyuey

xliij - Mortrewes of Fysshe

xliiij - Mortrewys de Fleyssh

xlvj - Poumes

xlviij - Tayloures

l - A potage on fysshday

Liiij - Rapeye

lvij - Charlet a-forcyd ryally

lviij - Let lory

lx - Trype of Turbut or of Codelynge

lxj - A goos in hogepotte

lxij - Conyngys in graueye

lxv - Hennys in bruette

lxvj - Bruette Sareson

lxvij - Bruet of Almaynne

lxix - Whyte Mortrewes

lxx - Fauntempere

lxxj - Murrey

lxxiiij - Arbolettys

lxxvj - Brasele

lxxxj - Blaundysorye

lxxxiij - Vyaund de cyprys bastarde

lxxxv - Gaylede

lxxxvij - Maumenye ryalle

lxxxviij - Mammenye bastarde

lxxxix - Elys in Gauncelye

lxxxxj - Vyolette

lxxxxij - Oystrys in bruette

lxxxxvij - Chykonys in bruette

lxxxxviij - Blamanger of Fyshe

xxxxix - Sardeyne3

Cj - Eyron en poche

Ciiij - Bolas

Cvij - Sore Sengle

Cviij - Prymerose

Cix - Gelye de chare

Cxj - Tannye

Cxij - Sturmye

Cxiij - Bruette saake

Cxiiij - Tayle3

Cxv - Quynade

Cxvj - Blaunche de ferry

Cxvij - Sauge

Cxx - Whyte Mortrewys of Porke

Cxxiij - Strawberye

Cxxix - A potage on a Fysdaye

Cxxxj - A potage colde

Cxxxvj - A potage of Roysons

Cxxxvij - Chykons in dropeye

Cxlj - Noteye

i - Brawn in comfyte

iij - Pynade

v - Leche lumbarde

vj - Auter maner leche lumbarde

viij - Lette lardes

x - Vyaund de leche

xviij - Vyaund leche

xx - Yrchouns

xxiij - Pome-Garnez

xxiiij - Waffres

xxvij - Appraylere

xxviij - Cokyntryce

xxx - Alows de Beef or de Motoun

xxxj - To make Stekys of venson or bef

xxxv - Capoun or gos farced

xxxvj - Pokerounce

xxxvij - Sauoge

xl - Puddyng of purpaysse

xli - Raynolle3

l - Hagas de Almaynne

lij - Ryschewys of Marow

liij - Lesynges de chare

lix - Nese Bekys

lx - Myle3 in Rapeye

lxij - Chawettys a-forsed

i - Tartes de chare

iij - A-nother manere

iiij - Daryoles

vj - Tartes of Fyssche

vij - Chawettys

viij - Chawettys

ix - Malmenye Furne3

xij - Vn Vyaunde Furne3 san3 noum de chare

xiiij - Pety Pernollys

xvj - Crustade

xix - Venyson y-bake

xx - Pety Pernauntes

xxj - Quyncis or Wardouns in past

xxij - Lamprouns y-bake

xxiij - Lamprays bake

xxiiij - Tartes de chare

xxvj - Darioles

xxvij - Pye3 de pare3

xxix - Flampoyntes bake

xxx - Sew trappe

xxxj - Herbelade

xxxiiij - Crustade Ryal

xlj - Flathouns in lente

Nombles of Veneson

Mortreus de Chare

Brawne in confite

Brawne in peuard

Garbage

Pigge or chiken in Sauge

Capons Stwed

Venyson ybake

Pety pernantes

Auter peti pernantes

Custarde

Tartus of fflesh

Dariolles

Pies of Parys

Herbe-blade

Chawdwyn

Pikkyll pour le Mallard

Sauce gamelyne

Sauce Gynger

Crane rosted

Partrich rosted

Partrich stwed

Conyng

Conyng in Gravey

Conyng or hen in clene broth

Conyng, hen, or Mallard

Gelyne endobat

Gelyne in brothe

Chik farsed

Chike endored

Goce or Capon farced

Pigge ffarced

Losinges de chare

Tripe de Mutton

Allowes de Mutton

Perre

Hagas de almondes

Buknade

Auter maner buknade

Brest de motton in sauce

Risshewes de Mary

Lethe lory

Gely

Peris in Syrippe

Peris in compost

Chare de Wardone

Mawmene

Soppes Dorre

Soppes pour Chamberleyne

Muscules in broth

Mortrewes of Pesyn

Leche lumbarde

Auter leche lumbard

Risshewes

Taylours

Malmens bastard

Gele of peson

Trayne roste

Quynces or Wardones in paast

Tart de ffruyte

Lamprey I-bake

Sauce pour lamprey

Stokfissh in sauce

Lamprons ybake

Oystres in grauey

Pike boyled

Pike in brase

Auter pike in Galentyne

Samon roste in Sauce

Troute boyled

Breme or Roche boiled

Breme rost ensauce

Sole, boiled, rost, or fryed

Gurnard rosted or boyled

Another

Millet boyled

Sturgeon in broth

Sturgeon pour porpeys

Tenche in brase

Turbut roste ensauce

Tripe de Turbut

Chared coneys, or chardwardon

Chaudoun

Sauce gingyuer

Sauce camelyne

Sauce for stokefysshe

Sauce for shulder of moton

White sauce for capons y-sode

Sauce newe for malardis

Peynreguson

Tauorsay

Capon en Counfyt

Cokentrice

Crane roste

Heron rost

Charlete


From Le Viandier de Taillevent

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

Capons or veal with herbs

Pork intestine

Cretone of new peas

Chicken cumin dish

Almond cumin dish

Georgie soup

Russet soup

Ragout of small birds or whatever meat you wish

White capon soup

Hare or rabbit bisque

Capon houdons

German meat

Chicken hotchpotch

Subtle English soup

Verjuice soup of chicken or whatever meat you wish

Bright green soup

Grape dish

Veal ragout

To make calf mesentery that one calls charpie

Bourblier of fresh boar

Faulx grenon

Cold Sage [Sauce]

Jelly of slimy fish

Fresh lamprey with Hot Sauce

Lamprey in galantine

Fish cumin dish

Bright green soup of eels

Loach stew

Chowder with pike

Soringue

Oyster ragout

German egg soup

Green egg and cheese soup

Yellow Sauce

Porpoise

To make Cameline [Sauce]

Spices needed for this viandier

To cure ropiness in all wines

To cure wine turned ropy or which smells fusty

Here is how you make the pottage called menjoire

Laces of white capon meat

Crayfish stew

Meat rosy

Partridge trimolette

[On fish days]

Sauce for a fatted capon

Black Pepper [Sauce]

Cow's Milk Jance [Sauce]

Fine Powder

Garlic Jance [Sauce]

Ginger Jance [Sauce]

Grape Sauce

Green Sauce

Hippocras

Must Sauce

Poitevin Sauce

Sauce for keeping saltwater fish

Spice Powder

Yellow Pepper [Sauce]


From Recipes from the Wagstaff Miscellany

(England, 1460)

Gingaudre

Eles yne sorre

Pylets yn sarcene

Chaudon of Salmon

Felets yn galentyne

Numbelys of purpas or of other fysche

Purpays yn Galanteyn

Purpays or Venyson in broth

Hare yn cyve

Conynggez in grave

Conynggez in Cyve

Conyngges yne clere broth

Chikens in gretney

Capons yne conceps

Chikens yne caudell

Soupes

Bruet of Almayn

Chikens yn bruet

Stewe lumbard

Stewy colops

Bruet tuskyn

Bruet of kedes

Sauce sarcenes

Veel in bucnade

Kyd stewyd

Stewyde pertrych

A losed beef

Pyke in sauce

Turbut rostyd in sauce

Salmon rostyd in sauce

Brawn in confyte

Leche Lumbard

Blaunch Doucet

Dage

Sypers

Creme boyled

Mortruys of flesch

Paynd foundow

Charlet

Perys in composte

Perys in Syrup

Brawn ryal brawn sypres brawn bruse

Brawn ryall

Betreyn in flesch tyme

Storgeon for sopers

Lech lumbard

Cold bruet of rabets

Dyvers desire

Viaund ryall

Mawmene ryall

Gely on fysch days

Hages of Almayne

Quystes

Vontes

Sauce camelyn for quaylys & othir maner of foules and fysch

Chaudon of Swan or of wylde goose

Fresch lamprey bakyn

Tartes of Flesch

Pyes of flesch capons and fesaunttes

Crustad lumbard

Chauet of Beef

Chauet Ryall

To Make a Possote

Pyes of Pares

Harbelet opyn

Caudell of Almondys

Crane Rostyd

Pertrich Rostyd

Heyron Rostyd

Conynggys Rostyd

Kyd Rostyd

Venyson Rostyd

The Syde of a Dere of His Grece

Capons of Hyee Grece Rostyd

Capon Stewed

Goose or Capons Farsyd

Pygges Yfarsyd

Brestys of Motyn yn Sauce

Dyghtyng of All Maner of Fisch Trought Boyled

Breme yn Sauce

Breme yn Brace

Haddok yn Cyve

Soupes Chamlayn

Coddlyng Leng Haddoke & Hake

Bace Mylet or Breme

Gurnarde or Roch Boyled

Playce Solys and Flounderres Boyled


From Wel ende edelike spijse

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

Jellied pike

Jellied pig's trotters

Vegetable stew

Swan's neck

A sauce "flasteye" for 12 partidges

To make a pepper sauce

To make claret

Pipes (long pasties?)

Roast game

Kid and lamb

Perch (or bass) with sauce "chiveye"

Sucking pig

Stuffed small chickens

Boiled and larded hare

Sheep's penis for the foodie

Capon with white [sauce] "geveie"





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