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Search results for "pheasant":


From Alte Kochrezepte aus dem bayrischen

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

(none found)


From Ancient Cookery [Arundel 334]

(England, 1425)

Mawmene to potage

Syrip for a capon or faysant

Servise on flesshe-day

Servise on fleshe-day

On flessh-day

Mawmene for xl mees


From An Anonymous Tuscan Cookery Book

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

Partridges

Tart of Capon

Cuttlefish


From An Anonymous Andalusian Cookbook

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

(none found)


From A Book of Cookrye

(England, 1591)

Sauce for capons, Phesant, Partriges or Woodcocks.

To bake Fesant or Partriges.

To make Florentines.

Roste a Phesant.


From Ein Buch von guter spise

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

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


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.)

An Entrement

Sauce for Peacock


From Een notabel boecxken van cokeryen

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

A Good Moertroel

Pheasant and Peacock


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

(none found)


From Forme of Cury

(England, 1390)

Mawmenee

For To Boile Fesauntes


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.xx. Mawmene.

.xxxv. For to boyle fesauntes partryches, capouns and corlowes.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

(none found)


From The Good Housewife's Jewell

(England, 1596)

The second course

To baje a Turkie and take out his bones


From Das Kochbuch des Meisters Eberhard

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

Also starlings and pheasants and all birds that eat juniper are healthy


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)

For to boyle fesawantes and pertryks

For wodcock


From Libre del Coch

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

(none found)


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.)

XXXI - Jelly of whatever meat


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

Second service

Second service

PEACOCK


From The Neapolitan recipe collection

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

A Consommé Broth

Redressed Peacocks which Seem Living

To Make a Cow, a Calf or a Stag Look Alive


From A NEVV BOOKE of Cookerie

(England, 1615)

(none found)


From A Noble Boke off Cookry

(England, 1468)

Flesh pies of capon or of fessand

A fessand roste

Curlew rost

ffessand or pertuche


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

Second service

Third service


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

To make Shoes


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)

(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.)

(none found)


From The Treasurie of commodious Conceits

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

To bake a Fesant

A receipt to restore strength in them that arr brought low with long sicknesse


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)

ix - Malmenye Furne3

ffesaunte rosted

Partrich rosted

Mawmene

Fesaunt rost


From Le Viandier de Taillevent

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

Pheasants

Here is how you make the pottage called menjoire


From Recipes from the Wagstaff Miscellany

(England, 1460)

Blaw maungere

Blaunch mortruys

Mawmene ryall

Pyes of flesch capons and fesaunttes

Fesaunte Rostyd

Pertrich Rostyd


From Wel ende edelike spijse

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

Herons





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