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From Alte Kochrezepte aus dem bayrischen

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

Pickled chickens

Of antler that is in season

Venison from a good pepper


From Ancient Cookery [Arundel 334]

(England, 1425)

Drawen Benes

Blaunche porre.

Cabaches

Potage of gouidys

Brus to potage

Corance (currants) to potage

Nombuls of a dere

Roo (roe) in brothe

Hares Hares in padell

Farsure for hares

Muntelate to potage

Drore to potage

Bukenade to potage

Browet Browet of almayne

Vinegrate to potage

Goos in hochepot

Egurdouce to potage

Stewet beef to potage

A drye stewe for beefs

Felettes in galentyne

Conynges in cyne

Boor in brasey

Malardes in cyne

Sause for a goose

Porre of peson

Soppes in fenell

Musculs (muscles) in sewe

Cadel of musculs to potage

Eles in bruet

Eles in sorry

Balok brothe

Tart on Ember-day

Chisan

Egurdouce

Soles in cyne

Browet of almayne for x mees

Hares or conynges in fene

Frissure

Boor in peverarde, or braune in peverarde

Gees in hochepot

Maulardes in cyne

Perre

Another potage

Eles in surre

Eles in browet


From An Anonymous Tuscan Cookery Book

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

(cabbages)

Fine Greens and Fennel

(Groundsel)

(Groundsel)

Asparagus

(Gourds)

(Gourds)

Pears

Onions

Small Turnips

(Chickpeas)

Peas

(Whole Fava Beans)

Split Favas

(Split Favas)

Beans

Mushrooms

(Mushrooms)

(Mushrooms)

Grainy Broth

Fish Broth

Crane

(Croquettes)

Gualdaffe

Pluck and Stomach of Pork

Civero of Hare

Chicken in Lemon Sauce

Pomegranate Chicken

(Kid Pastry)

A Pie

Parma-Style Tart

Squid Ink

Fish Innards

Gratonata of Chicken

Zeunia

Fish in Aspic without Oil

Onions in Sauce


From An Anonymous Andalusian Cookbook

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

Recipe for Mirkâs (Merguez Sausage)

Meatball Dish

Recipe for the Dish Mentioned by Al-Razi

The Dish Sinâbi

Sweetened Mukhallal

Roast Lamb Breast [literally

Another Extraordinarily Good Lamb Breast

Recipe for an Extraordinary Sausage

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

Recipe for Kâfûriyya

Maghmûm

The Making of Mu'affara Dusted which is Also Called Munashshiya Starched

Recipe for Ja'fariyya

The Making of Rafî'

A Dish of Hare

Recipe for a Dish of Partridge

The Recipe of ibn al-Mahdi's Maghmûm

The Preparation of Jaldiyya (Leathery)

A Chicken called Ibrâhîmiyya

Mahshi

The making of Badî'i

Recipe for Barmakiyya

The Preparation of Bilâja

Another Dish Like That with Saffron

Recipe for a Dish of Chicken or Partridge with Quince or Apple

A Dish of Eggplants with Saffron

A Dish of Fried Chicken

Stuffed Lamb Breast in the Oven

A Dish of Large Fish

A Dish of Chicken with Mild Wine

An Extraordinary Dish of Chicken

Sa'tariyya

A Good Dish

A Roast of Stuffed Shimâs

A Pie (Mukhabbazah) of Lamb

A Chicken Pie

Stuffed Rabbit

Tajine of Birds' Giblets

An Extraordinary Stuffed Rabbit

A Chicken Dish

Recipe for Making Qaliyya With a Covering

The Making of Cooled Chicken

A Jewish Dish of Chicken

Recipe for a Dish of Goose and Stuffing

A Jewish Dish of Partridge

Egyptian Chicken

A Stuffed

A Green Dish Stuffed with Almonds

Fish Tharîd

With regard to vinegar

Of the Utensils that Those Charged with Cooking or Pharmacy Must Have Ready

Its Recipe:

Recipe for White Tafâyâ

Recipe for Fried Tafâyâ

Another Kind of Tafâyâ

Recipe for Meatballs Used in Some Dishes

A Pie of Pullets or Starlings

A Pie of Sea or River Fish

A Dish Made with Khabîs

A Dish of Eggplants

The Making of Stuffed Eggs

A Dish of Sikbâj

Stuffed Monkey-Head

A Dish of Partridge

A Qâdûs with Meatballs

Stuffing Lamb with Cheese

Preparation known as Hashîshiyya

The Extraction of Meat Juice for Invalids

A Dish which Reduces Appetite and Strengthens the Stomach

A Dish of Meat Juice

A Dish of Meat Juice Effective on the Day of Fever for Illness

Another Dish Which Strengthens the Stomach Before Heat

A Dish of Safarjaliyya

Sikbâj of Veal

A Dish Made in Winter for Those with Cold Illnesses

A Dish of Pullets Suitable for the Aged and Those with Moistnesses

Tharda of Meat

Tharda of Meat and Eggplants

Tharda of Meat with Turnips and Walnuts

Tharda with Heads of Swiss Chard

A Dish Like That

Preparation of a Tharda of Two Chickens

Preparation of Meatballs from Any Meat You Wish:

Preparation of Sanbûsak (Stuffed Dumplings):

Tharda of Chicken

Tharda of Tafâyâ

Covered (Crusted) Tafâyâ

Stuffed Tafâyâ

Mukhallal of Chicken and So Forth

TafâyâSaqlabiyya

A Dish of Murri from Any Meat You Wish

A Remarkable Dish in Which is Safî riyya of Eggs

A Dish of Auhashi of Fat Ram

A Dish With Eggplants

Jimliyya

Green Dish

Dish of Meat with Walnuts and Mastic

Safarjaliyya

Making a Green Hen

Widgeon

Jimliyya of Legs and Breast of Squab

Stuffed Goose

Partridge

Sliced Chicken

A Jointed Hen

Chicken with Stuffed Eggplants

A Coral Dish of Chicken

A Reddish-Brown Dish of Chicken

Palace Chicken with Mustard

The Green Dish Which Umm Hakima Taught

A Dish of Pullet

Dish Known as Mulahwaj (the Hasty Dish)

Another Good Dish

Recipe for a Good Dish Covered With Pine-nuts

To Make the Dish Asfar (The Yellow Dish)

Another Partridge Dish

Another Partridge Dish

A Remarkable Stuffed Mutajjan (Fried Dish)

A Remarkable Tajine

A Dish of Meatballs

Stuffed Asparagus

Stuffed Eggs

A Dish of Eggs with Meat

Another Egg Dish

A Roast of Meat

Tortoise or Mullet Pie

Dish of Chicken When it is Roasted

Bedouin Chicken

Dish of Stuffed Chicken (or Pullet)

Another Dish

Meat Soup with Cabbage

Preparing a Dish With Cardoon

Preparation of Baqliyya of Asparagus

Making Baqliyya of Asparagus

Making Baqliyya with Eggplants

Preparing Mallow With Jerked Meat

Preparing the Dish Dictated by Abu Ishaq

Preparing Maslûq al-Saqâliba

Al-Ghassani's Tharda

Zabarbada [Zîrbâja] of Fresh Cheese

Tharda of Zabarbada

Preparation of Chestnut Qaliyya

Preparing Covered Tabâhajiyya [Tabahajiyya Maghmuma]

Dish of Meat With Pistachio

Dish of Lamb With Truffles

Chicken Covered With Walnuts and Saffron

Another Dish Covered with Ground Almonds

Another Dish

Another

Preparing the Servants' Dish

Stuffed Burâniyya

Preparing Saqlabiyya (Dish of the Saqaliba)

Recipe for a Good Dish

Recipe for the Dish Known as Maghmû m (Veiled)

Recipe for a Dish of Pullet or Partridge

A Jewish Dish of Eggplants Stuffed with Meat

A Sicilian Dish

Qar'iyya

Preparation of Plain Liftiyya Also

Recipe for White Karanbiyya

Muthallath with Heads of Lettuce

Making Baqliyya (Vegetable Stew) of It

Baqliyya Mukarrara (repeated or refined dish of vegetables)

Basbâsiyya (a dish of fennel)

A Baqliyya of Ziryab's

Preparing Râhibi

How to Make Râhibi

Another Recipe

Another Dish of the Same With (Onion) Drippings

Râhibi in a Tajine [round clay casserole]

Sanhâji

Making Dishes Prepared With Eggplants

A Dish of Eggplants Without Vinegar

Preparing Tuffâhiyya (Apple Stew) with Eggplants

Recipe for Eggplant Mirkâs

A Vegetarian Version of the Same Prepared by Ibn Muthanna

Recipe for the Same Dish

Jannâniyya (the Gardener's Dish)

Green Tafâyâof Fish

Basbâsiyya

White Tafâyâof the Same

Meatballs and Patties (Ahrash) of Fish

Preparing Fish Roe

The Perfect Tharîd (The Complete Tharîd)

Vinegar Tharîda

White Tharîda with Onion

Tharîd Mudhakkar with Vinegar and Whole Onions

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

Recipe for Mu'allak

Tharîd Made with Fattened Chickens or with Well-Fed

Tharid Made with Garbanzo Water

Recipe for Tharîd Shabât


From A Book of Cookrye

(England, 1591)

To make sauce for capons or Turky Fowles

Sauce for a roasted Stock Dove.

Sauce for capons, Phesant, Partriges or Woodcocks.

To stue a Capon.

To stue Sparrowes.

To boile a Duck.

To stue a wilde Mallard.

To boyle Stockdoves.

To stue a hinflank of Beefe without fruit.

To stue a Neates foot.

An other to stue a Neats foot.

To make a Hodgepodge.

To make puddings of a Swine.

To bake a Neatstung.

To bake wilde Ducks.

For to bake Mallards.

To bake Lamprons.

How to bake Lamprons fine.

To bake a Stockfish.

How to bake watered Herrings.

How to roast a Hare.

To make Allowes of Eeles.

To make a Fricase of a good Haddock or Whiting.

To fry Whitings.

To fry a Codshead.

To make carbonados of Mutton.


From Ein Buch von guter spise

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

16. Von einem gerihte von lebern (Of a dish of liver)

26. Diz ist ein gut fülle (This is a good filling)


From Recipes from John Crophill's Commonplace Book

(England, 1485)

Browet of Almayne

Cyvee

Browet Seche

Brewet Sechz

Kokeneye


From Delights for Ladies

(England, 1609)

(none found)


From MS Douce 257

(England, 1381)

Harys in ciuee

Gees in hochepot

Rew de runsy

Bukkenade

Mallard in cyuey

Poum dorroge

Egerduse

Sowpys dorry

Salt lomprey in galentyne

Porrey chapeleyn


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

Bruet of Almayn

Piquant Sauce for Conies

Tripes of Large Fish

Bruet of Almayn of Fish

Fish Tarts

Sorengue

Sauce Piquant

Gravy

Calunafree of Partridge

A Vinaigrette


From Een notabel boecxken van cokeryen

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

To Make a Bipeper for Hares

A Brown Pepper

To Prepare Partridges

Sauce for Eels

Sauce for Carp

Pickle for a Capon

To Prepare Pigs' Tripe

Saveraet for Chickens

To Make a Harecot

Pheasant and Peacock

If you want to make a good dish

Pareye

Pepper for Roasted/Fried Veal


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

Pork

For milk of Provence

White cuttlefish with aillie of vinegar

Oysters in gravy


From Forme of Cury

(England, 1390)

For To Make Drawen Benes

Caboches In Potage

Rapes In Potage

Hebolace

Gourdes In Potage

Bursen

Noumbles

Monchelet

Bukkenade

Drepee

Egurdouce

Hares In Talbotes

Connynges In Cynee

Gees In Hoggepot

Vyne Grace

Perrey Of Pesoun

Frenche

Makke

Salat

Fenkel In Soppes

CHYSANNE

PORPEYS IN BROTH

BALLOC BROTH

ELES IN BREWET

FOR TO MAKE NOUMBLES IN LENT

FOR TO MAKE CHAWDON FOR LENT

FYLETTES IN GALYTYNE

SOOLES IN CYNEE

MUSKELS IN BREWET

OYSTERS IN CYNEE

CAWDEL OF MUSKELS

EGURDOUCE OF FYSSHE

TART IN YMBRE DAY

BENES YFRYED

VIII - HARYS IN CMEE

XXII - FOR TO MAKE GEES IN OCHEPOT

XLIV - FOR TO MAKE REW DE RUMSY

XLV - FOR TO MAKE BUKKENADE

LI - FOR TO MAKE A MALLARD IN CYNEY

LVIII - FOR TO MAKE POUNDORROGE

I - FOR TO MAKE EGARDUSE

III - FOR TO MAKE FYGEY

VI - FOR TO MAKE SOWPYS DORRY

X - FOR TO MAKE SALT LAMPREY IN GALENTYNE

XXIX - For To Make A Porrey Chapeleyn


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.ij. For to make drawen benes.

.iiij. Caboches in potage.

.v. Rapes in potage.

.vij. Chebolace.

.viij. Gourdes in potage.

.xj. Bursen.

.xiij. Noumbles.

.xvj. Mounchelet.

.xvij. Buknade.

.xix. Drepee.

.xxj. Egredouce.

.xxiij. Hares in talbotes.

.xxv. Conynges in cyvee.

.xxxj. Gees in hoggepot.

.lx. Vyne grace.

.lxix. Perry of pesoun.

.xx.iii.xiij. Frenche owtes.

.lxxij. Makke.

.lxxiiij. Salat.

.lxxv. Soppes in fenkell.

.Cj. Chysanne.

.Cvj. Porpays in broth.

.Cvij. Balloc broth.

.Cviij. Elys in brewet.

.Cxij. For to make nounbles in lent.

.Cxiij. For to make chaudoun for lent.

.Cxv. Fylettes in galyntyne.

.Cxvij. Sooles in cyvee.

.Cxx. Muskels in bruet.

.Cxxj. Oysters in cyvee.

.Cxxij. Caudel of muskels.

.Cxxxj. Egredouce of fysche.

.Clxiij. Tart in ymber day.

.Clxxix. Benes yfryed.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

To make a stew of flesh

Samon rostyd in sause

To make Alloes of beef

Sauce for a mawlerd Rosted

For to stew heryng


From The Good Housewife's Jewell

(England, 1596)

The second course

To boile Teales

To make stewed Steakes

To stewe Calues feete

To boyle Pigeons in blacke broath

To boile a Breame

To boile Muskles

Another bake meate

To bake a Mallard

To bake Calues feete

A sauce for a Conie

To dresse a hare


From Das Kochbuch des Meisters Eberhard

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

Onions are hot in the fourth degree and moist in the third and cause unchastity and headaches

Garlic is hot and dry in the middle of the fourth degree and have the properties of the onion

You shall use and eat many foods


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

VI - To cook cabbage

X - To cook herring

XLIV - Pike sausage

XLVII - Knapvurst

LIII - To cook a pike in Hungarian

LXX - Spinach cooked in Hungarian manner

XCIIX - A good broth from salmon


From Das Kuchbuch der Sabina Welserin

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

4 Wild game marinated in peppersauce

10 To make goose giblets

15 Take a goose

16 Afterwards take the goose blood

110 If you would prepare pike in another way

117 To prepare chopped chickens

152 To make a good roast

192 If you would make a Polish sauce for pike


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

For to make potage of oysturs

Conyngus in cyne

Harus in cyne

Harus in abrotet

Sawce for Mawdelardes rosted

For Pykulle

Sawce madame

Gose in a Hogge pot

For lamprays bakun

For sirup

Porry of white pese

For white pese after porray

For mustul bre

For henne in brothe

For comyne sewe


From Libre del Coch

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

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

21. POTTAGE OF MARINATED HEN WHICH IS CALLED JANETE OF HENS

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

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

36. Vinegar Which is Marinated Liver

46. Pottage of Onions That is Called Cebollada

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

60. POTTAGE WHICH IS CALLED PORRIOL

61. POTTAGE WHICH IS CALLED PORRIOLA

62. POTTAGE WHICH IS CALLED NERRICOQUE

78. POTTAGE OF ALIDEME OF EGGS

110. DOBLADURA OF MUTTON

111. DOBLADURA OF VEAL

121. Fleshy Leaves of Cabbages

163. Lardy Broth of Wild Pig

167. Busaque of Rabbits

226. OCTOPUS

229. HOW OYSTERS ARE COOKED

232. DRIED OR CURED CONGER EEL


From Due Libri di Cucina - Libro B

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

III Of dressing partridges

VII To make fish in Schibeze

LXVI To make cimere of eggs

LXXXXII To make quillies

LXXXXIII To make laudo

CI To make a dish of meat jelly


From Libro di cucina / Libro per cuoco

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

II - Ambroyno (a sweet food)

XVIII - Dish / sauce of hare or of other meat

XXV - Mushrooms

LI - Pasty of meat of pork optimal

LXXVII - Shoulder of mutton stuffed

LXXX - Relish for fish

XCII - Sartramone ( ? ) or sauce for each meat

CII - Tart of scallions or of onions

CXIII - Hungarian tart for 12 persons

CXXIV - Hens assabecho (no translation) very good


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

In soups

On a fish day

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

See here how onions are cooked: in water for a long time before the peas

OLD BEANS which are to be cooked with their pods must be soaked and put on the fire in a pot the evening before and all night; then throw out that water

White beet-leaves soup is so-called because it is made from the white part of the beet-leaves

HARICOT of MUTTON

Item MUTTON PIE in a POT

SEEDED SOUP is a winter soup

CONEY SOUP

George Soup

Russet Soup is made like George Soup above

A Vinaigrette

German Soup

GENISTA is so-called because it is yellow like genista flowers (yellow broom)

Veal Broth

Hare Broth

German Broth of Eggs Poached in Oil

Stewed Eels

Gravelly Soup of loach or other cold or hot fish

Oyster Broth

Egg Broth

RIVER MALLARDS

ESCAROLE (U.K

CARP with STUFFING

EELS

SCALLOPS

CUTTLEFISH "CONREE" should be skinned

SNAILS KNOWN AS ESCARGOTS

SAUCE FOR RABBIT OR FOR RIVER-BIRD OR FOR WOOD-DOVE

SAUCE FOR EGGS POACHED IN OIL

ALMOND MILK

Coots should be very well roasted


From The Neapolitan recipe collection

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

Kidney Beans

Stuffed Broad Beans

Goat Kid or Mutton, with Thick Broth

Florentine-Style Goat Kid in a Baking Dish

Sheep's Head

Florentine-Style Meat in a Baking Dish

Pariola for Chickens, Cockerels or Capons on a Spit

Veal Pies in a Baking Dish

Fish Tart

A Hunger Killer

Sauce for Hare

Saracen Sauce

Broad Beans

Fish-Egg Omelet

Octopus

Tench in a Baking Dish


From A NEVV BOOKE of Cookerie

(England, 1615)

To boyle a Teale

To smoore an old Coney

To make an Oyster Pye

To bake Eeles

Diuers Sallets boyled

To boyle a Capon with Oysters

To boyle a Rabbet with Claret Wine

To boyle a wilde Ducke

To boyle a tame Ducke

To boyle Pigeons

To boyle Goose giblets

To smoore a Chickin

To hash a shoulder of Mutton

To smoore Calues feet


From A Noble Boke off Cookry

(England, 1468)

To mak Buknad

Longe de bef

To mak eles in Bruet

To mak sturgion for sopers

To mak sauce madame

To fasse capon or goose

Muscules in shellis

Musculles in brothe

Pik in Brasy

Cony or malard in covy

Pik in galentyne

Pik and eles in ballok brothe

Lesshe penon

Felettes in galentyne

Bruet rosse

Stewed lombard

Kid stewed

A lowsid bef

A pyk in sauce

To mail samon rost in sauce

Potage of oystirs

Conys in cevy

Haires in covy

Haires in Albroturs

Lampry bak

Haddok in cevy


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

Sausages in Pottage

Venison hodgepodge

Venison hodgepodge

Carp in pottage

To make pike in the Hungarian style

Firstly the cabbage flowers

To make white Geneva tarts

To make a pie of fresh Parsnips

Sturgeon in pottage

To make tripe of dogfish

Tunny in pottage

Hungarian Capon in pottage

To make a potpourri called "Oylla podrida" in Spanish

To make a stuffed veal liver in pottage

To make Tomaselle of liver

Veal liver in pottage

Another

Another


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

To frye Beanes

To Stewe Trypes

To make a stewe after the guyse of beyonde the sea

To frye Trypes

To stewe stekes of mutton


From Le Recueil de Riom

(France, 15th century)

Vinaigrette of roasted pork intestines

A hare stew

A sauce of partridge

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

A black broth of fish

A yellow broth of fish

English puree

Stew of oysters

The sauce for the sturgeon


From MS Royal 12.C.xii

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

Browet d'Alemaigne


From The Second part of the good Hus-wiues Iewell

(England, 1597)

To boile teales, Mallards, pigeons chines of porke, or Neates tunges all after one sort.

Mutton boyled for supper.

A sop of Onions.

To boyle Neates feete.

To boile a Tench.

another [sallet].

another [sallet].

To stewe veale.

To stewe Steakes.

To boile the lightes of a calfe.

To boile Onions.

To bake Lampernes.

To seeth a carpe.

To boyle a carpe in greene broth, with a pudding in his bellie.

To stew Steakes.


From Thomas Awkbarow's Recipes (MS Harley 5401)

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

Muskyls Broth

To make Potage of Ostyrs

Soppus Dorre


From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

Beef With Harvest Soup

Beef With Onion Harvest Soup

Beef With Clean Black Pepper

Roasted Beef With Tarragon and Sage Sauce

Onion Leaves With Beef

Choked Roasted Beef

Cooked Roast Beef

Beef Vetrece With Bread

Toasted Meat

Beef With Vinegar Onion

Cow Liver and Kidney With Black Pepper

Cow Intestines With Sliced Bacon

Cow Intestines With Harvest Soup

Cow Intestines Italian Style

Cow Tongue and Dug With Black Pepper

Veal With Dumplings

Veal With Spicy Sauce

Veal With White Bacon Slices

Veal Intestines With Sweet Milk

Calf Intestines With Sour Cream

Veal With Harvest Soup

Calf Head With Spicy Sauce

Veal With Garlic Harvest Soup

Veal in Pate

Veal With Lemon and Tarragon

Lamb With Vinegar and Onion

Lamb With Sauce

Lamb With Onion Sauce

Stuffed Lamb Stomach

Lamb With Dill Flower

Young Sheep Intestines

Hog Legs With Horseradish

Hog Legs With Black Pepper

Hog Ears With Soup and Bread

Hog Intestines With Onion and Vinegar

Sweet Boar Pork With Black Sauce

When Slaughtering a Hog

Boar With Carnation Sauce

Pork With Black Sauce

Pork With Sweet Sauce

Cold Pork With Spicy Sauce

Cold Pork With Garlic

Pork With Bacon Slices

Dry Pork With Garlic or Onion

Pork With Harvest Soup

Goose in Broken Sauce

Goose With Zok Sauce

Goose With Black Sauce

Goose With Black Pepper

Goose With White Bacon

Goose With German Sauce

Goose With Scorched Sauce

Gosling With Broken Sauce

Hen With Hungarian Sauce

Hen With Onion Sauce

Hen With Yellow Onion Sauce

Hen With German Sauce

Hen With Black Pepper

Chicken With Spicy Sauce

Chicken Stuffed With Shallot

Chicken With Bavarian Sauce

Stuffed Chicken Saxon Style

Pike in Broken Sauce

Pike With Clean Pepper

Pike With Clean Pepper Again

Pike With Oily Sauce

Pike With Yellow Polish Sauce

Pike With Polish White Sauce

Pike With Grey Sauce

Cold Pike With Walleye Sauce

Pike With Spinach

Pike With Onion Again

Pike in Sweet Milk or With Sour Cream

Pike Polish Style

Cold Carp With Sauce

Cold Carp With Garlic

Carp With Canvas

Carp With Clean Black Pepper

Carp in Cabbage Broth With Clean Black Pepper

Carp With Oily Sauce in Cabbage Sauce

Carp With Dry Oily Sauce

Dry Carp With Onions

Dry Sturgeon in Clean Water With Onion

Dry Sturgeon With Oily Sauce

Beluga With Clean Pepper

Beluga With Spicy Sauce

Beluga in Oily Sauce

Raw Beluga Roes

Cooked Beluga Roes Hungarian Style

Cooked Beluga Roes Romanian or Serbian Style

Catfish With Green Sauce

Crucian Carp With White Sauce

Trout With Onions

Flounder in Clean Water

Stone Loach in Salt German Style

Stone Loach With Oily Sauce

Sterlet With Dry Onion

Cod With Sweet Milk

Raw Herring

They Make Eels Like This Too

Cooking the Eel

Huchen in Sauce

Zander Cooked in Salt

Green Sauce for Fish

Weatherfish With Boroditom Sauce

Weatherfish With Crushed Sauce

Weatherfish With Beggar Sauce

Weatherfish With Its Blood

Dry Crab

Crab With Black Sauce

Venison With Dumplings

Venison With Black Sauce

Venison With Guest Sauce

Cabbage Salad

Roast Peafowl Sauce

Bird Sauce

For the Day of Saturday

Sauce for Fish

Cold Green Sauce

Egg Soup

Dish With Cottage Cheese

Dish With Cottage Cheese

Birch Bolete Mushroom With Black Sauce

Saffron Milk Cap Mushroom

Pea Sauce

Hemp Seed Sauce

Hemp Seed Dishes With Cottage Cheese

Pumpkins From Trees

Potato Léngos With Oily Sauce

Macaroni for Fasting

Spinach Dish

Polenta With Pork

Italian Cabbage

Peas With Oil

Cooking Lentils

Knodel for Peasants and Servants


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.)

2 - Tigelada de perdiz

3 - Galinha mourisca

14 - Lampreia

15 - Picadinho de carne de vaca

20 - Galinha cozida e ensopada

21 - Coelho

22 - Outra receita de galinha mourisca

25 - Tigelada de coelho


From Two Fifteenth-Century Cookery-Books

(England, 1430)

ij - Lange Wortes de pesoun

vj - Beef y-Stywyd

xvj - Fylettys en Galentyne

xix - Smale Byrdys y-stwyde

xxv - Balloke Brothe

xxx - Soupes dorroy

xxxj - Brawn en Peuerade

xxxij - Auter brawn en peuerade

xxxiij - Oyle Soppys

xxxvij - Autre Vele en bokenade

ixl - Oystres en grauey

xlij - Conyng, Mawlard, in gely or in cyuey

lxj - A goos in hogepotte

lxiij - Harys in Cyueye

lxvij - Bruet of Almaynne

lxxxix - Elys in Gauncelye

lxxxxv - Tenche in cyueye

lxxxxvj - Tenche in Sawce

Cvij - Sore Sengle

Cxl - Egredouncye

Cxliij - Lampreys in galentyn

Cxlviij - Whyte Pesyn in grauey

xv - Storioun leche

xxx - Alows de Beef or de Motoun

xxxv - Capoun or gos farced

xlix - Hanoney

Browne in egurdouce

Brawne in peuard

Stwed Beeff

Stwed Mutton

Pikkyll pour le Mallard

Conyng, hen, or Mallard

Gelyne in brothe

Goce or Capon farced

ffelettes in galentyne

Allowes de Mutton

Perre

Hanoney

Longe Wortes de Pesone

Elys in Sorre

Ballok broth

Muscules in broth

Muscules in Shelle

Oyle soppes

Sauce pour lamprey

Lamprey poudred

Lamprons in Galentyne

Oystres in grauey

Oystres in cevey

Pike in galentyne

Samon roste in Sauce

Tenche in brase

Sauce for peiouns

Sauce for shulder of moton

Bukenade

Egredoucetes

Soupes dorrees

Haddoke in Cyuee


From Le Viandier de Taillevent

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

Mutton haricot

Georgie soup

Russet soup

Vinegar dish

German meat

Veal ragout

Roast pork

Roast hares

Loach stew

Soringue

Oyster ragout

Egg stew

German egg soup

Gudgeon

Minnows

Cuttlefish

Oysters

Scallops

Spices needed for this viandier

Partridge trimolette

Barbe Robert [Sauce]


From Recipes from the Wagstaff Miscellany

(England, 1460)

Lentyn foyles

Eles yne sorre

Pykes or elys in ballocbroth

Felets yn galentyne

Leche proven

Purpays or Venyson in broth

Hare yn cyve

Hare yn talbut

Conynggez in grave

Conynggez in Cyve

Oysters in grave

Bruet roos

Stewe lumbard

Bruet sarcenes

Veel in bucnade

Kyd stewyd

A losed beef

Pyke in sauce

Salmon rostyd in sauce

Storgeon for sopers

Sauce Madam

Goose or Capons Farsyd


From Wel ende edelike spijse

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

Whisked (?) greens

Onions with cuminsauce with almonds

Boiled and larded hare





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