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Search results for "pigeons":


From Alte Kochrezepte aus dem bayrischen

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

(none found)


From Ancient Cookery [Arundel 334]

(England, 1425)

Pejons stewet

Crustade

On flessh-day


From An Anonymous Tuscan Cookery Book

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

Sauces for Pigeon


From An Anonymous Andalusian Cookbook

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

Royal Sanhâji

'Ujja (Frittata) of Pigeons

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

Roast Calf

Its Recipe

Recipe for Kâfûriyya

Maghmûm

The Making of a Dish of Pigeons

A Dish of Young Pigeons

A Preparation of Remarkable Pigeons (Bûjûn)

Mahshi

Tajine with Cheese

Recipe for Barmakiyya

Stuffed Monkey-Head

The Perfect Tharîd (The Complete Tharîd)

Lamtûniyya

Tharid Made with Garbanzo Water


From A Book of Cookrye

(England, 1591)

To boyle chickins with hearbs.

To bake Pigeons.


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)

10 - A most delicate and stiff sugar paste


From MS Douce 257

(England, 1381)

(none found)


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

An Entrement

Parma Tarts

Cocade Pasty

Cameline Sauce


From Een notabel boecxken van cokeryen

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

Pigeon Pies


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

(none found)


From Forme of Cury

(England, 1390)

Peiouns Ystewed

CRUSTARDES OF FLESSH


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.Clij. Crustardes of flesch.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

(none found)


From The Good Housewife's Jewell

(England, 1596)

The second course

The second course

To boyle Pigeons in blacke broath

To bake pigeons

To make a boyled meat after the French waies


From Das Kochbuch des Meisters Eberhard

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

(none found)


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)

Peions istued

Crustate of flesshe


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.)

L - Pastry of young pigeon


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

You can tell young ducks from old ones

At the poulterer

Supper

On a meat day

Note that I have often seen larded piglet

Note that at Besiers they sell two sorts of wood pigeons

Pigeons in pastry


From The Neapolitan recipe collection

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

A Consommé Broth

Catalan-Style Mirausto

A Pottage of New Broad Beans

To Cook a Pigeon and make it be without bones

To Make Two Pigeons of One

Veal Pies in a Baking Dish

Pies of Good Capons

A Pigeon Pasty or Pie

Sauteed Cockerel or Pigeon

Sauce for Sauteed Pigeon Pieces


From A NEVV BOOKE of Cookerie

(England, 1615)

To boyle Pidgeons with Rice

Another way to boyle Chickens

To boyle Chickins in a soope

To boyle Pigeons

To boyle Pidgeons with Capers or Sampyre


From A Noble Boke off Cookry

(England, 1468)

A gilly of fleshe

Pegions stewed


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

Pottage of cabbage flowers

For the second service

Boiled Pigeons

To make a potpourri called "Oylla podrida" in Spanish

Second service

Third service


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

To bake pygeons in short paest as you make to your baken apples


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


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.)

Roast Peafowl Sauce


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.)

17 - Pastéis de pombinhos


From Two Fifteenth-Century Cookery-Books

(England, 1430)

Sauce for peiouns


From Le Viandier de Taillevent

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

Pigeons


From Recipes from the Wagstaff Miscellany

(England, 1460)

(none found)


From Wel ende edelike spijse

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

Pidgeons





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