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Medieval Cookbook Search

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Search results for "lamb":

From Alte Kochrezepte aus dem bayrischen

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

(none found)

From Ancient Cookery [Arundel 334]

(England, 1425)

Egurdouce to potage

From An Anonymous Tuscan Cookery Book

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


From An Anonymous Andalusian Cookbook

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

Recipe for Mirkâs (Merguez Sausage)

Recipe for Making Ahrash

A Type of Ahrash

Roast Lamb

Lamb Roast Badî'i

Lamb Roast with Its Skin

Roast Calf

Roast Lamb Breast [literally

Another Kind of Lamb Breast

Another Extraordinarily Good Lamb Breast

The Making of Another Marrow

The Making of Another Marrow

Its Recipe


The making of Badî'i

Recipe for Barmakiyya

A Dish With Prunes (Ijjâs)

Stuffed Lamb Breast in the Oven

A Pie (Mukhabbazah) of Lamb

Recipe for the Roast of Kings

Recipe for a Dish of Goose and Stuffing

Recipe for an Extraordinary Chicken Dish

Its Recipe:

Recipe for White Tafâyâ

Recipe for White Tafâyâwith Almonds

Stuffing Lamb with Cheese

Tharda of Lamb with Garbanzos

Making a Green Hen

Sliced Chicken

A Coral Dish of Chicken

Dish of Chicken or Whatever Meat You Please

Dish of Stuffed Chicken (or Pullet)

Another Dish

Flank of Lamb Roast in the Oven

Dish of Chestnuts with Lamb

Dish of Lamb With Truffles

Fresh Beans With Meat

Recipe for a Good Dish

A Jewish Dish of Eggplants Stuffed with Meat

Baqliyya Mukarrara (repeated or refined dish of vegetables)

A Baqliyya of Ziryab's


Preparing The Complete Burâ niyya

Preparing Tuffâhiyya (Apple Stew) with Eggplants

Burâniyya of fish

Kinds of Starch Dishes

The Perfect Tharîd (The Complete Tharîd)

Tharîda with Lamb and Spinach

Tharîda in the Style of the People of Bijaya (Bougie

Tharid that the People of Ifriqiyya (Tunisia) Call Fatîr

Its Recipe

From A Book of Cookrye

(England, 1591)

A Pudding in a Cowcumber.

From Ein Buch von guter spise

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

40. Ein gut trahte (A good dish)

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)

(none found)

From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

Bruet of Almayn

Camelin Bruet

Tyolli Bruet

From Een notabel boecxken van cokeryen

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

A Wine Suypen for Veal or Lamb

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)

(none found)

From Fourme of Curye [Rylands MS 7]

(England, 1390)

(none found)

From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

(none found)

From The Good Housewife's Jewell

(England, 1596)

The second course

The first course at Supper

To boyle a Lambes head and purtenance

To stewe Calues feete

To make bake meates

From Das Kochbuch des Meisters Eberhard

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

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

In summer

From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

XII - Lambs' heads to keep through the winter

XIV - Brine to seethe which can be used for meat or fish all through the year

XVIII - Goose game to keep Take goose game which is boiled up with herbs

XXXIV - Fresh lamb's meat

XXXV - Chicken with broth

XXXVII - Sausage of lamb's liver with the the membrane wrapped around it

From Das Kuchbuch der Sabina Welserin

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

21 A liver dish

77 A liver tart

153 To prepare an Easter lamb

154 A lamb of another sort

From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

(none found)

From Libre del Coch

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

36. Vinegar Which is Marinated Liver

From Due Libri di Cucina - Libro B

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

(none found)

From Libro di cucina / Libro per cuoco

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

XIX - Coradella of lamb etc

From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

Second service

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


From The Neapolitan recipe collection

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

(none found)

From A NEVV BOOKE of Cookerie

(England, 1615)

To make an Vmble Pye

A fond Pudding

To make Kicks-Hawes

To fearce a Legge of Lambe

To hash a shoulder of Mutton

A Legge of Lambe fearst with Hearbes

From A Noble Boke off Cookry

(England, 1468)

(none found)

From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

To make English pies

To make a pie of redressed veal

From A Proper newe Booke of Cokerye

(England, mid-16th c.)

(none found)

From Le Recueil de Riom

(France, 15th century)

(none found)

From MS Royal 12.C.xii

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

(none found)

From The Second part of the good Hus-wiues Iewell

(England, 1597)

To boyle a Lambes head with purtenaunces.

To boyle Chickens.

For fricasies of a lambes head and purtenance.

To rost a lambes head.

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.)

Cows Leg With Carnation Sauce

About Cooking the Whole Ox

Lamb With Red Cabbage

Lamb With Vinegar and Onion

Lamb With Sauce

Lamb With Carrots

Lamb With Onion Sauce

Lamb With Cabbage Leaves

Lamb With Horseradish Leaves

Lamb With Rice

Lamb With Cabbage Head

Lamb With Sour Cabbage

Lamb With Sweet Cabbage

Lamb With Milk and Cabbage

Lamb With Big Cabbage Leaves

Lamb With Salted or Raw Gooseberries

Lamb With Crab Apple

Lamb With Sage

Lamb Thigh With Garlic

Lamb With Black Pepper

Lamb With Parsnip

Lamb With Carrot

Cold Lamb to Bring With You for a Journey

Cold Lamb

Lamb With Despot Soup

Stuffed Lamb Stomach

Lamb With Dill Flower

Lamb With Peas

Lamb With Lentils

Lamb With Salted Cabbage

Lamb With Salted Milk

Young Lamb With Sour Sauce

Young Lamb With Thyme

Young Lamb With Sorrel

Young Lamb With Asparagus

Roasted Young Sheep Thigh With Sour Cream Sauce

Young Lamb With Vinegar and Tarragon

Roasted Young Lamb Thigh With Lemon

Pig Turned Into Sheep

Weatherfish With Its Blood

Venison With Dumplings

Whole Roast Deer Backside

Small Deer Horn and Ear With Aspic

Fried Sparrow

Liver Cake

Green Sauce

Egg Cheese

Hazel Bolete Mushroom

About the Green Bean


Making a Cake

Another Method for This

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.)

(none found)

From Two Fifteenth-Century Cookery-Books

(England, 1430)

(none found)

From Le Viandier de Taillevent

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


From Recipes from the Wagstaff Miscellany

(England, 1460)

Dyvers desire

From Wel ende edelike spijse

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

Kid and lamb

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