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Search results for "mutton":


From Alte Kochrezepte aus dem bayrischen

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

Raw chickens

Note


From Ancient Cookery [Arundel 334]

(England, 1425)

Muntelate to potage

Servise on flesshe-day

Alaunder of moton

Grene pese unstreyned with herbes


From An Anonymous Tuscan Cookery Book

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

(cabbages)

Fine Greens and Fennel

(Leeks)

(Leeks)

(Peas with Meat)

(Beans)

Crane

To Stuff a Shoulder

To Stuff a Stomach

A Pie

Sardamome of Meat

Frumenty with Chicken

Cabbages for Invalids

For those who are constipated...


From An Anonymous Andalusian Cookbook

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

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

An Extraordinary Dish of Chicken

Stuffed Monkey-Head

Preparing Tabâhaja of Burâ niyya

Preparing Saqlabiyya (Dish of the Saqaliba)

Qar'iyya

Dish of Eggplant

White Tharîda with Onion

How Rice Is Cooked in the East

Recipe for Mu'allak

Recipe for Maqlû

Rice Harîsa


From A Book of Cookrye

(England, 1591)

To stue a Capon.

To boyle a Cony with a Pudding in his Belly.

To seeth chickins in Lettice.

To boyle chickins with hearbs.

To seeth Hennes and capons in Winter, in whitebroth.

To stue capons.

To stue Sparrowes or Larkes.

To boile a Duck.

To stue a wilde Mallard.

To boyle Stockdoves.

To boyle a Leg of Mutton with Lemmons.

To boile Mutton with Endive, Borage, or Lettice, or any kinde of hearbes that may serve therunto.

To boile mutton for a sick body.

To make balles of Mutton.

How to boyle Pigges Petitoes.

To make a Hodgepodge.

A Pudding in Egges.

To make a pudding in a Carret root.

A Pudding in a Cowcumber.

For fine Pyes of Veale or Mutton.

For Pyes of Mutton or Beefe.

To make a Frycase of colde Mutton or Veale.

To make carbonados of Mutton.

To make a Haggas of Almain.


From Ein Buch von guter spise

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

(none found)


From Recipes from John Crophill's Commonplace Book

(England, 1485)

Char de Marchaunt

Brewet Sechz


From Delights for Ladies

(England, 1609)

2 - To boile a Capon in white broth


From MS Douce 257

(England, 1381)

Furmenty


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

An Entrement

Blancmange

Tremollete

Chyvrolee of Venison

White Leeks

Jacobin Sops

Gravy of Small Birds

Buchat of Conies

Parma Tarts of Fish

Pilgrim Capon

Shoulders of Young Mutton

Bourboulleis of Large Boar

Sauce for Bourbulleys of Wild Boar

A Vinaigrette

A Jance

Endored Heads of Kids

Stuffed Shoulders of Mutton

A Coulleys


From Een notabel boecxken van cokeryen

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

(none found)


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


From Forme of Cury

(England, 1390)

Monchelet

I - FOR TO MAKE FURMENTY


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.xvj. Mounchelet.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

To make Alloes of beef


From The Good Housewife's Jewell

(England, 1596)

The first course at Supper

To boile Conies

To boile Chickens

To boile mutton and Chickens

The boyling of a capon

To boile a Capon with Oranges and Lemmons

To boile a Capon in white broth

To make boyled meates for dinner

To boyle a legge of Mutton with a Pudding

To make stewed Steakes

To stewe Calues feete

To make Aloes

To boile pie meate

To make a Pye of Humbles

For to make mutton pies

To make muggets

To make a Tarte of an eare of Veale


From Das Kochbuch des Meisters Eberhard

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

(none found)


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

C - Mutton in its own broth


From Das Kuchbuch der Sabina Welserin

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

(none found)


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

For kole

For comyne sewe

For a servise on flesshe day

For anoþer maner of service on flesshe day


From Libre del Coch

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

10. ROYAL DISH

18. POTTAGE OF SHEEP'S TROTTERS

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

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

40. POTTAGE OF CRACKED BARLEY

42. ALMODROTE WHICH IS CAPIROTADA

44. POTTAGE OF MERRITOCHE

46. Pottage of Onions That is Called Cebollada

47. Stuffing for Kid

50. Eggplant in Casserole

51. Thick eggplant

53. POTTAGE OF JUNGLADA OR COOKED HARE

54. THICK GOURDS WITH MEAT BROTH

55. MOORISH GOURDS

56. GOURDS IN ANOTHER WAY

59. POTTAGE OF NOODLES

62. POTTAGE WHICH IS CALLED NERRICOQUE

64. Good Bruet with Meat Broth

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

68. The Same Pottage Made from Milk

74. THIN Sauce for Roasted Fowl

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

86. Chopped Spinach

87. A VERY SINGULAR DISTILLED BROTH FOR SICK AND WEAKENED PEOPLE

101. THIN WHITE SAUCE

104. Sauce Which is Called PINE NUT DISH of Garlic

144. Pottage Which is Called Flank

145. Pastry in A JAR

146. Marinated Mutton

160. Marinated Mutton

168. Mirrauste of pears which can be given to sICK PEOPLE

176. LARDY BRUET IN A VERY GOOD FASHION


From Due Libri di Cucina - Libro B

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

Aaneth


From Libro di cucina / Libro per cuoco

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

LXXVII - Shoulder of mutton stuffed

LXXXII - Sauce good for meat of mutton or of kid

LXXXV - Relish for meat boiled or roasted


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

Second platter

First dish

First service

Third service

At the butcher

In June and July

And note that in June and July mutton should be soaked

Note that never with beet-leaves

Soup from beet-leaves washed

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

In July

Item MUTTON PIE in a POT

AUXERRE MUTTON (or Supper Mutton)

Roast Mutton in a little salt or with verjuice and vinegar

FALSE GRAIN DISH

POULTRY STUFFED ANOTHER WAY

PARTI-COLOURED SOUP OR FALSE GRAIN

BALLS

Coloured or Gilded Stuffed Hens


From The Neapolitan recipe collection

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

Goat Kid or Mutton, with Thick Broth

A Stuffing for a Shoulder of Ram


From A NEVV BOOKE of Cookerie

(England, 1615)

To boyle a Capon Larded with Lemons

To boyle a legge of Mutton on the French fashion

To hash a Legge of Mutton on the French fashion

To roast a Legge of Mutton on the French Fashion

To boyle Pidgeons with Rice

To boyle a Rabbet with Hearbes on the French fashion

To boyle Chickens in white broth

To boyle a Teale

Another way to boyle Chickens

To boyle a Chyne of Mutton

To boyle Larkes or Sparrowes

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

A fierced Pudding

A Pudding of Veale

A Pudding stued betweene two Dishes

A fond Pudding

To make Kicks-Hawes

To fearce a Legge of Lambe

To boyle the common way

To boyle a tame Ducke

To boyle Pigeons

To smoore a Racke

A Dish of Steakes of Mutton

To hash a shoulder of Mutton


From A Noble Boke off Cookry

(England, 1468)

For to mak charmarchaunt

Alander de moton

To mak quystis

Brest of moton in sauce

A lowsid bef


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

For the first & second service

Pottage of cabbage flowers

For the second service

Venison hodgepodge

Another sort

To make a potpourri called "Oylla podrida" in Spanish

A leg of mutton redressed & boiled

Another

To make a shoulder of mutton stuffed & roasted

A leg of mutton roasted in the Irish style

For the first service

Second service


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

To make a stewed broath for Capons

To make Pyes

To make a pye of alowes

To make a stewe after the guyse of beyonde the sea

To make a whyte broathe

Another broathe with longwortes

To make Porraye

For to stewe mutton

To stewe stekes of mutton


From Le Recueil de Riom

(France, 15th century)

Stuffed shoulders of mutton

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


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 Capon.

To boyle a capon with Orenges.

Mutton boyled for supper.

To boyle Mutton with Nauons.

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 Mugget of a sheepe.

To boile Mutton for Supper.

To make a pie in a pot.

To make allowes to roste or boile.

To bake aloes of Veale or Mutton.

To bake a Connie, Veale, or Mutton.

To make fine paste.

To boyle Neates feete.

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

To boile chickins and mutton after the Dutch fashion.

To stewe Steakes.

To bake Aloes.

To make a Pudding in a pot.

To stew Steakes.


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.)

(none found)


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.)

1 - Pastéis de carne

6 - Alfitete

11 - Receita de torta

17 - Pastéis de pombinhos

24 - Almôndegas


From Two Fifteenth-Century Cookery-Books

(England, 1430)

ix - Trype de Motoun

xiiij - Quystis Scune

xvj - Fylettys en Galentyne

xvij - Garbage

xviij - Pertrich stewyde

Cxliiij - Schyconys with the bruesse

Cliij - Pompys

xxx - Alows de Beef or de Motoun

Stwed Mutton

Grete pyes

Partrich stwed

Conyng in Gravey

ffelettes in galentyne

Tripe de Mutton

Allowes de Mutton

Brest de motton in sauce

Sauce for shulder of moton


From Le Viandier de Taillevent

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

Large cuts of boiled meat

Mutton haricot

Roast mutton

Stuffed chicken

Parma tarts

Hedgehogs and Spanish pots

Stuffed mutton shoulders


From Recipes from the Wagstaff Miscellany

(England, 1460)

Pylets yn sarcene

A losed beef

Quystes

Brestys of Motyn yn Sauce


From Wel ende edelike spijse

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

"Vivees" are made thus





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