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Search results for "goat":


From Alte Kochrezepte aus dem bayrischen

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

(none found)


From Ancient Cookery [Arundel 334]

(England, 1425)

Browet Browet of almayne

Blaunche bruet of almayn

Egurdouce to potage

Servise on fleshe-day

On flessh-day


From An Anonymous Tuscan Cookery Book

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

Lettuce

Turnips

(Turnips)

Whole Fava Beans

(Sauce)

Blancmange

To Stuff a Sheep

Kid Pastry

(Kid Pastry)

A Tile of Other Things

Frumenty with Chicken

Spelt

A Roof-Tile of Goat's or Sheep's Milk

Junket

Pannicia with Milk

Rice for Invalids


From An Anonymous Andalusian Cookbook

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

Roast in a Tajine

The Making of Qâdûs

Tabâhaja

Kinds of Starch Dishes

Recipe for Making Jûdhâba

Recipe for Mishâsh


From A Book of Cookrye

(England, 1591)

To bake a Pig like a Fawne.


From Ein Buch von guter spise

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

3. Wilt du machen einen blamensier (How you want to make a blancmange)


From Recipes from John Crophill's Commonplace Book

(England, 1485)

(none found)


From Delights for Ladies

(England, 1609)

(none found)


From MS Douce 257

(England, 1381)

Blanche brewet de Almayne

Bruet of sarcynesse

Elys in bruet

Balough broþ


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

White Bruet

Bruet of Almayn

An Entrement

Camelin Bruet

Sauce for Peacock

Tyolli Bruet

Parma Tarts of Fish

Mortoexes

An Oatmeal Bruet of Capons

Endored Heads of Kids

Chopped Liver

A Gratunée

A Gratuné of Spain


From Een notabel boecxken van cokeryen

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

Venison with Sops of Wild Goat


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 kid and lamb


From Forme of Cury

(England, 1390)

Egurdouce

Brewet Of Almony

Fonnell

COLDE BREWET

XIII - FOR TO MAKE BLANCHE BREWET DE ALYNGYN

XV - FOR TO MAKE ELYS IN BRUET

XXXIII - For To Make A Balourgly Broth


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.xxj. Egredouce.

.lxj. Fonnell.

.Cxxij. Cold brewet.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

(none found)


From The Good Housewife's Jewell

(England, 1596)

To bake a Kidde


From Das Kochbuch des Meisters Eberhard

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

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

Now I will first say that goat meat and the meat of young hens is the best of all

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

In summer

Also know that fine


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

(none found)


From Das Kuchbuch der Sabina Welserin

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

(none found)


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

(none found)


From Libre del Coch

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

9. Blancmange

20. POTTAGE OF MARINATED MUTTON WHICH IS CALLED JANETE OF MUTTON

22. POTTAGE OF MARINATED KID WHICH IS CALLED JANETE OF KID

23. Pottage Which is Called FreXurate, Which is Pottage of Entrails

24. POTTAGE WHICH IS CALLED BOILED SAUCE

26. Pottage Called Gratonada

27. Pottage Called Morteruelo

36. Vinegar Which is Marinated Liver

39. BROOM-FLOWER DISH

47. Stuffing for Kid

48. Kid pie

50. Eggplant in Casserole

53. POTTAGE OF JUNGLADA OR COOKED HARE

54. THICK GOURDS WITH MEAT BROTH

55. MOORISH GOURDS

56. GOURDS IN ANOTHER WAY

57. RICE WITH MEAT BROTH

59. POTTAGE OF NOODLES

62. POTTAGE WHICH IS CALLED NERRICOQUE

72. THIN Sauce for RoastED Squabs

84. MODERN POTTAGE

86. Chopped Spinach

102. BRUSCATE FOR TWELVE DISHES WHICH IS MADE FROM KID'S LIVER AND SPLEEN

123. Roast Cat as You Wish to Eat It

125. Rorolas of Livers, Which is a Fritter

141. Fritter Called Robioles in Catalonia

172. Golden gratonada of the entrails of kid

174. PASTRY OF Roast hen on the Spit

238. BROOM-FLOWER DISH

241. ROYAL FAVA BEANS

242. GROATS


From Due Libri di Cucina - Libro B

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

XXXVIII To make savoury chicken

XXXXVII To make belly with goose or gander


From Libro di cucina / Libro per cuoco

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

XX - Heart of kid

LII - Pastry of kid good

LXXII - Elderflower dish

LXXXI - Green sauce for kid and other boiled meats

LXXXII - Sauce good for meat of mutton or of kid

CI - Tart of spelt


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

Second dish

Second service

Roast: on each plate a haunch of kid: haunch of kid is better than lamb; a gosling

Cold sage soup of halves of young chickens and little geese

At the poulterer

SMALL FEET

CONEY SOUP

DEER VENISON

WILD GOAT in an Unthickened Clear Broth: let it be flayed

SUMMER CHITTERLING SAUSAGES

AN HERBY MEAT DISH FOR FOUR PEOPLE

Note that with goat the bowels are not left with the pluck as they are with pig; the reason is that pig intestines are broad and can be washed


From The Neapolitan recipe collection

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

To make a good Pepper Sauce

Twelve Servings of Catalan-Style White Dish

Rice with Almond Milk

A Dish of “Cardinals”

Goat Kid or Mutton, with Thick Broth

Florentine-Style Goat Kid in a Baking Dish

To make a Fine Roast of capons

Goat Kid in Other Ways

Kid Pie

Stuffing for Kid

Stuffing for a Calf’s Intestine

Sfresurato

Lenten White Dish


From A NEVV BOOKE of Cookerie

(England, 1615)

(none found)


From A Noble Boke off Cookry

(England, 1468)

For to counterfet a kidde

A gilly of fleshe

Kyd rost

Chekyns endort

Bruet of Kiddes

Kid stewed


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

For the second service

To make English pies

For the first service

Second service

Third service


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

(none found)


From Le Recueil de Riom

(France, 15th century)

Hash of entrails of young goat and the head which are cooked together

On veal and goat


From MS Royal 12.C.xii

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

Moree


From The Second part of the good Hus-wiues Iewell

(England, 1597)

(none found)


From Thomas Awkbarow's Recipes (MS Harley 5401)

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

(none found)


From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

Almond Milk and Its Many Powers

Barley Porridge for Sick People

Another Method Once Again

For Quenching Thirst


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.)

12 - Pastéis de fígado de cabrito

38 - Compota de diacidrão


From Two Fifteenth-Century Cookery-Books

(England, 1430)

Kede rosted


From Le Viandier de Taillevent

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

Kids


From Recipes from the Wagstaff Miscellany

(England, 1460)

Kyd stewyd

Kyd Rostyd


From Wel ende edelike spijse

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

Kid and lamb





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