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From Alte Kochrezepte aus dem bayrischen

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

Fried eggs during Lent

Venison sausages

Venison meatballs


From Ancient Cookery [Arundel 334]

(England, 1425)

Grounden benes

Growell os forse

Potage of gouidys

Grene pesen wyth bakon

Brus to potage

Corance (currants) to potage

Browet Browet of almayne

Murre to potage

Vinegrate to potage

Pygges in sauge

Felettes in galentyne

Browet tufkay

Gele of flesshe

Farsure for chekyns

Blaunche mortrewes

Leche Lumbarde

Leche lardys

Sause blaunk for capons sothen

Raffyolys

Chowettes on flesshe day

Farsure to make pome de oringe

Cokagrys

Urchonys in servise

Flampoyntes

Servise on fleshe-day

On flessh-day

Brewewes in somere

Grewel enforsed

Mortrewes of flesh

Blaundesorre vel blaunche mortrewes

Browet of almayne for x mees

Pygge in barre

Raynedes

Olde pese with bacon

Charlet

Charlet enforsed

Murre

Pomes Dorre


From An Anonymous Tuscan Cookery Book

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

(cabbages)

Fine Greens and Fennel

Groundsel

Lettuce

Gourds

Leeks

(Leeks)

(Peas with Meat)

(Whole Fava Beans)

(Whole Fava Beans)

(Lentils)

(Beans)

(Mushrooms)

Meat croquettes

Pluck and Stomach of Pork

Chicken in Lemon Sauce

To Stuff a Peacock

To Stuff a Hen

To Stuff a Shoulder

To Stuff a Stomach

To Stuff Intestines

A Pie

Parma-Style Tart

A Tile of Other Things

Spelt

Tomacelli or Mortadelli

Liver

Pannicia with Milk

Sauces for Gosling and Suckling Pig

Pastringa

Solcio of birds feet and pigs head

(Solcio of birds feet and pigs head)


From An Anonymous Andalusian Cookbook

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

(none found)


From A Book of Cookrye

(England, 1591)

How to boyle Pigges Petitoes.

To make puddings of a Swine.

To make Liverings of a Swine.

To make a pudding in a Carret root.

A Pudding in a Cowcumber.

To bake a Pigge.

To bake a gammon of Bacon.

To bake a Pig like a Fawne.


From Ein Buch von guter spise

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

1. Ein konkavelite (A good filling)

4. Hüenre von kriechen (Hens from Greece)

5*. Heidenische kuchen (Heathen cakes)

8. Ein gebraten gefültes ferhelin (A roasted filled young pig)

21. Ein gut spise (A good food)

22. Ein gut geriht (A good dish)

29. Wilt du machen ein gut lebern (How you want to make a good liver)

34. Ein salse (A sauce)

44. Ein gut gebackenz ( A good pastry)

51. Ein gut spise (A good food)

53. Ein gut lecker köstelin (A good delicious fine food)

54. Ein gut gerihte, der is gern izzet (A good dish, which people like to eat)

89. Von fleische einen fladen (A fladen of meat)

90. Einen fladen von kalbslebern (A fladen of calf liver)

93. Einen fladen von fleishe (A fladen of meat)

96. Ein gut geriht (A good dish)


From Recipes from John Crophill's Commonplace Book

(England, 1485)

Maretrel de le Char

Rys Rayle

Charlet Gentyl

Viaunde de Cipre

Rosee

Tarts of Flesch

(untitled)

A Tarte Pernusames

Charlet

Ravioles

Letlardes

Charlet Aforce

Farsure

Kokeneye


From Delights for Ladies

(England, 1609)

(none found)


From MS Douce 257

(England, 1381)

Cranys & herons

Mortrellus

Hennys in bruet

Brynewes

Charlet

Iussel

Sandale

Mete gelee

Rew de runsy

Mortrellus blanc

Gely

Poum dorroge


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

White Bruet

Bruet of Almayn

Bruet of Savoy

An Entrement

Camelin Bruet

A Lofty Entrement

Piquant Sauce for Conies

Tyolli Bruet

White Leeks

Sops of Hares

Buchat of Conies

Parma Tarts

Cameline Sauce

Calaminee

Cold Sage

Nurriz Pasties

Rissoles

Parti-Colored Hot Mengier

A Vinaigrette

An Oatmeal Bruet of Capons

A Gratunée

A Gratuné of Spain

Meat Jelly


From Een notabel boecxken van cokeryen

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

Kimmeneyde

Thin kimmeneye

Ieleye Outside Fasting-Time

Green Sauce

A Sauce for Veal and for Young Chickens

To Make a Bipeper for Hares

Chickens with Drossieren

To Stew Chickens with Pork

Moerteroel

To Prepare Partridges

A Sauce for Rabbits

For a Kind of Pottage

Venison with Sops of Wild Goat

A Good Sauce

To Prepare Pigs' Tripe

Larded Milk

To Make Good Pies

Capon Pies

Pigeon Pies

Pies of Wild Duck

Pies of Geese

Partridge Pies

Rabbit Pies

Hare Pies

Venison Pies

Meat Tarts

Meat Roffioelen

Saveraet for Chickens

Roffioelen of Meat

Pepper for Roasted/Fried Veal

White Brewet for Capons


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

Pork

Other parts of fresh pork

For veal

Roasted piglet

Roe Deer

For a gravé of small birds


From Forme of Cury

(England, 1390)

For To Make Gronden Benes

For To Make Grewel Forced

Gourdes In Potage

Bursen

Corat

Fylettes Of Galyntyne

Pygges In Sawse Sawge

Carnel Of Pork

Charlet

Mortrews

Mortrews Blank

Tartlettes

Cormarye

Nota

Vyne Grace

Leche Lumbard

VYAUNDE CYPRE

GELE OF FLESSH

FOR TO MAKE FLAUMPEYNS

FYLETTES IN GALYTYNE

NOTA

RASYOLS

MYLATES OF PORK

SAWGEAT

TARTEE

TARTES OF FLESH

FOR TO MAKE POMME DORRYLE AND OþER þNGES

COTAGRES

HERT ROWEE

BURSEWS

FLAUMPENS

CHEWETES ON FLESSHE DAY

CHASTLETES

III - Cranys and Herons

V - MORTERELYS

VII - HENNYS IN BRUET

XVI - FOR TO MAKE BRYMEUS

XX - FOR TO MAKE CHANKE

XXI - FOR TO MAKE JUSSEL

XXXIV - FOR TO MAKE SANDALE THAT PARTY TO BLOMANGER

XXXVI - FOR TO MAKE METE GELEE THAT IT BE WEL CHARIAUNT

XLIV - FOR TO MAKE REW DE RUMSY

XLVII - FOR TO MAKE ROSEE AND FRESEE AND SWAN SCHAL BE YMAD IN THE SELVE MANER

LV - FOR TO MAKE A GELY

LVIII - FOR TO MAKE POUNDORROGE

II - FOR TO MAKE RAPY


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.iij. For to make grewel eforced.

.xj. Bursen.

.xij. Corate.

.xxviij. Fylettus in galentyne.

.xxix. Pygges in sauce.

.xxxij. Carnel of pork.

.xxxix. Charlet.

.xliiij. Mortrews.

.xlv. Mortrwes blank.

.xlix. Tartlettes.

.lij. Coremarye.

.liiij. Nota.

.lx. Vyne grace.

.lxiiij. Leche Lumbard.

.lxlv. Vyaunde cypre.

.C. Gelee of flesche.

.Cxj. For to make flampens.

.Cxv. Fylettes in galyntyne.

.Cxliiij. Nota.

.Cl. Rasyols.

.Cliij. Mylates of pork.

.Clviij. Sauge y farced.

.Clxij. Tartee.

.Clxvj. Tartes of flesche.

.Clxxij. For to make pomme dorryes & othere thynges.

.Clxxiij. Cotagres.

.Clxxiiij. Hert rowce.

.Clxxvij. Bursews.

.Clxxxij. Flaumpeyns.

.Clxxxiij. Chewettes on flesch day.

(title missing).

.Clxl. For to make blank maunger.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

Chekyns Farsed

To make grewell of forse

For fryturs


From The Good Housewife's Jewell

(England, 1596)

The first course

The first course at Supper

To boile pigges feete and petitoes

To bake a Gammon of Bacon

To sowce a Pigge

To bake a Gammon of bacon to keepe colde

To frie Bakon

To make a sausedge


From Das Kochbuch des Meisters Eberhard

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

A dish made from the liver of a calf

Turtledove is noble (quality) food because it sharpens the senses and the memory

Pork

Your drink shall be old

Also know that fine

If you have eaten fat meat that did not agree with you


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

XX - To make liver sausage

XXI - To make bratvurst

XXXIX - Long white cabbage can be used either by itself or to fresh brown bread

XLVI - SpegeSkinke [cured ham]

XLVII - Knapvurst

LXXXI - To cook pork game

LXXXII - To fill a sheep's stomach

LXXXVI - Pork sausage

LXXXIX - Sausage in another way

XC - A pressed pig's head or calf's head

XCV - A good mustard

XCVI - Calf roast in a particular manner as fallow roast

XCIIX - A good broth from salmon


From Das Kuchbuch der Sabina Welserin

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

4 Wild game marinated in peppersauce

7 To make a sauce in which to put a haunch of venison

15 Take a goose

16 Afterwards take the goose blood

23 If you would make a good sausage for a salad

24 How one should make Zervelat

25 If you would make good bratwurst

26 If you would make good liverwurst

58 To make smoked pork

98 If you would make a pastry with small birds

110 If you would prepare pike in another way

167 To make venison sausage

169 Jellied fish and suckling pig in a basket

203 To prepare a meat aspic


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

Mortrews de chare

Þandon for wylde digges

Charlet

Bucnade

Lede lardes

For blanchyd mortrews

Sauge Seynes

Gruel of Porke

Hennes in brewes

Capons in Cassolyce

For cranys and herons

Filetus in Galentine

Pigges in sawce

For pygges farsyd

For bours

For powme dorrys

For custanes

For risshens

Tartlotes

Chewetes on flesshe daye

For Tuskyn

For white pese after porray

For Gray pese

For kole

For gruel of fors

For capons in erbis

For comyne sewe

For a froyse

For wesels

For a servise on flesshe day

For anoþer maner of service on flesshe day


From Libre del Coch

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

9. Blancmange

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

25. POTTAGE WHICH IS CALLED DUN-COLORED SAUCE

26. Pottage Called Gratonada

27. Pottage Called Morteruelo

33. Armored Hen

36. Vinegar Which is Marinated Liver

42. ALMODROTE WHICH IS CAPIROTADA

46. Pottage of Onions That is Called Cebollada

47. Stuffing for Kid

49. Barding for Peacocks or Capons

52. MOORISH EGGPLANT

53. POTTAGE OF JUNGLADA OR COOKED HARE

54. THICK GOURDS WITH MEAT BROTH

56. GOURDS IN ANOTHER WAY

60. POTTAGE WHICH IS CALLED PORRIOL

61. POTTAGE WHICH IS CALLED PORRIOLA

64. Good Bruet with Meat Broth

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

84. MODERN POTTAGE

86. Chopped Spinach

105. LEEK POTTAGE

110. DOBLADURA OF MUTTON

111. DOBLADURA OF VEAL

121. Fleshy Leaves of Cabbages

124. Meat Casserole

125. Rorolas of Livers, Which is a Fritter

133. ORANGES of Xativa which are Cheesecakes

141. Fritter Called Robioles in Catalonia

142. Fritters Called Garbias in Catalonia

145. Pastry in A JAR

160. Marinated Mutton

163. Lardy Broth of Wild Pig

164. Capirotadas of Truffles

172. Golden gratonada of the entrails of kid

176. LARDY BRUET IN A VERY GOOD FASHION

177. Pottage in good fashion

178. Pottage called jota


From Due Libri di Cucina - Libro B

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

XXI To make fine cameline broth

XXII To make fine white broth

XXXVIII To make savoury chicken

XXXXVIII To make beef torteli

LIII To make torteli of oil

LXXXXII To make quillies

LXXXXIIII To make crepa


From Libro di cucina / Libro per cuoco

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

XVII - Capons or hens stuffed

XXXI - Jelly of whatever meat

XXXV - Herbetella

XXVII - Lean dish or scabwort dish

XLV - Mortarolo (mortared food) for 12 persons

XLVI - Mortadelle (liver sausages) good and perfect

LI - Pasty of meat of pork optimal

LIV - Hen in white broth

LV - Bread dish with verjuice

LVI - Bread dish with meat good and perfect

LXII - Ravioli fried etc

LXVI - Roast in sauce good and perfectly optimal

LXXVII - Shoulder of mutton stuffed

LXXXIV - Most perfect relish of the tartars

LXXXIX - Relish for all gross meats

XCII - Sartramone ( ? ) or sauce for each meat

XCVI - Little tarts of scabwort (see note )

CIV - Tart ready to serve and good

CVIII - Tart of fresh beans

CIX - Tart of fresh fava optimally good

CX - French tart good and optimal

CXI - Tart Manfreda good and fantastic

CXII - Tart of parmesan good

CXIII - Hungarian tart for 12 persons

CXXV - To make cervellade (sausage) bressane

CXXXIV - To make a healthy and good meal of "iola"


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

First

Fifth dish

Second dish

Third platter

Second dish

Second service

Second service

First platter

Side dish: crayfish jelly

At the butcher

At the poulterer

Roast: five pigs

Jelly: ten young chickens

At the butcher

In soups

Note that some hang their pigs in the Easter season and the air yellows them; and it would be better for them to keep them in salt as they do in Picardy

To make chitterling sausages

Backbones and hams salted for three days

Note that if a ham has been salted for as long as a month

Here follow all the special names for the offal of a pig

First when the pig is prepared

Note

And first a SOUP of OLD PEAS

On meat days

On a fish day

There are other peas which are left in the pod with bacon added.

Item

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

Note that in August people begin to eat strained beans and peas with salt meat; and note that a ham must be salted for three whole days

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

Note that never with beet-leaves

Soup from beet-leaves washed

BLACK BEET SOUP is made with bacon riblets; that is to say

And know that cabbages like to be put on the fire early in the morning

On a meat day

TURNIPS are hard and difficult to cook until they have been in the cold and frost; you remove the head

Again

In July

In new peas cooked to be eaten in the pod

HARICOT of MUTTON

HERBED CHICKEN

SOUP of SMALL BIRDS or OTHER MEAT

CONEY SOUP

SOUP of HARE or CONEY is made thus: roast the hare on a spit or on the grill

ROSE' of YOUNG RABBITS

In September they begin to hunt the black beasts until Saint Martin's day in winter

Hog Lights Soup

NEW BEANS

HOG OFFAL

CAPON Game Soup

George Soup

A Vinaigrette

White Soup

German Soup

Subtle Broth from England

Savoy Soup

Verjuice and Poultry Soup

Bright-green Soup

Meat Tiles

Broth with Meat Strips is made in haste at a supper where there are more people than expected

Green Broth of Eggs and Cheese

Pork should be scalded

Stuffed Piglet

Note that I have often seen larded piglet

SMALL BIRDS

RIVER MALLARDS

Note that at Besiers they sell two sorts of wood pigeons

Partridges mate towards the middle of February

Chicks may be placed in pastry

Trout are cooked in water with a lot of red wine

SEA-PIG

STURGEON

VEAL DISGUISED AS STURGEON FOR SIX PLATTERS

GRASPOIS This is salted whale

CUTTLEFISH "CONREE" should be skinned

FALSE GRAIN DISH

POULTRY STUFFED ANOTHER WAY

ANOTHER TART

TO MAKE FOUR DISHES OF MEAT JELLY

Further

SUMMER CHITTERLING SAUSAGES

BALLS

LARDY MILK

RISSOLES ON A MEAT DAY are seasonable from St

AN HERBY MEAT DISH FOR FOUR PEOPLE

Note that with goat the bowels are not left with the pluck as they are with pig; the reason is that pig intestines are broad and can be washed

A STREAKY SAUCE TO KEEP FISH

A BOAR'S TAIL SAUCE

SAUCE RAPEE

TO MAKE BIRDS IN A CAGE LAY

TO MAKE A BOAR INTO A GOOD PIG

TO SERVE TRIPE IN YELLOW SAUCE

To Make Sausages

Magpies

Baked Hare

Pig Hash needs no work except to wash it

Starlings

Roast Skylarks

Pork in Pastry

Pigeons in pastry


From The Neapolitan recipe collection

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

A Consommé Broth

Spelt Porridge

Ravioli

Peas with Salt Pork

Tripe

Turnips

Catalan-Style Gourds

Broth for a Delicate Person

Stewed Herbs

A Pottage of New Broad Beans

Chicken with Salt Pork

Cockerels Boiled with Verjuice

Goat Kid or Mutton, with Thick Broth

Florentine-Style Goat Kid in a Baking Dish

The Holy Piglet, Roasted Inside-Out

Tomaselle

Redressed Peacocks which Seem Living

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

Veal Pies in a Baking Dish

Kid Pie

A Pigeon Pasty or Pie

A Stuffing for a Shoulder of Ram

Stuffing for Kid

Stuffing for a Capon

Cirvelato of Pork or Veal

Good Sausages

Good Cured Ham for Keeping, Cooked

Salt Loin of Pork

To Make Good Bolognese Sausage

Sfresurato

A Hunger Killer

Squash Torte

Snails for Meat-Days


From A NEVV BOOKE of Cookerie

(England, 1615)

To sowce a Pigge

To bake a Pigge

To sowce a Pigge in collors


From A Noble Boke off Cookry

(England, 1468)

To make potage for somer sessone

Charlet forced

Hennys enforced

To mak two capons of one

For to mak a somer sewe

long ffritturs

To mak pestelles of pork endored

To mak hattes in flesche tyme

To mak tartes of fflesche

Flesh pies of capon or of fessand

Bak chekyns

To mak pies of paris

For to mak hayrblad opyn

Feletes of pork

A pigge rost

Canebyns with bacon

To mak ledlardes of iij coloures

Gruelle enforced

Felettes in galentyne

Chaudron of piggs feet

Bruet of Lombardy

Stewed lombard

Another stewed lombard

Busbayne

Blanche Bruet

A martins of flesche

To mak chaudron for swan wild duck or pigge.

Charlet

Buknard

Blanched mortrus

To mak compost

Cawdelle de pork

Hennes in Bruet

To mak capon in cassolont

Pige harsed

Ffraunt hemelle

Bours

Pomes

Charlet


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

For the first & second service

For the second service

Venison hodgepodge

Another sort of dressed veal

To make Bologna sausage

To make pies of Spanish leaves

To make tripe of dogfish

Another

To make a potpourri called "Oylla podrida" in Spanish

To make a stuffed veal liver in pottage

A leg of mutton redressed & boiled

Redressed veal in pottage

Roasted veal liver

To make gilded veal brains

Third service


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

To bake Veneson


From Le Recueil de Riom

(France, 15th century)

Vinaigrette of roasted pork intestines

A broth of Savoy

A jelly of meat of chicken

Boar tail with hot sauce or broiled domestic pig

A stew of pork entrails

On suckling pigs


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.

To boile Mallards, Teales, and chines of porke with Cabbadge.

For a Goose gibluts and pigges petitose.

To make Hagges Puddings.

To roast a Pigge.


From Thomas Awkbarow's Recipes (MS Harley 5401)

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

Charlet Enforesyd

Cawdale þat is Part of Blawmaunger

To mak a Cawdell in Capon Broth

Gruell Forsyd

To make a Frose

Charlet

Cenellis

For to make Jowtis

Letards


From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

Cooked Roast Beef

Beef With Carrot

Beef With Salted Cabbage

Stuffed Cows Tongue

Stuffed Cow Spleen

Cow Intestines With Sliced Bacon

Cow Intestines With Yellow Sliced Bacon

Cow Intestines With Harvest Soup

Veal With Dumplings

Veal With Spicy Sauce

Veal With White Bacon Slices

Veal With Yellow Bacon Slices

Veal Brisket Stuffed With Black Pepper

Veal With Salted Gooseberries

Veal in Grape Leaves

Lamb With Red Cabbage

Lamb With Carrots

Lamb With Cabbage Leaves

Lamb With Cabbage Head

Stuffed Lamb Stomach

Lamb With Peas

Lamb With Salted Cabbage

Young Lamb With Sour Sauce

Hog Legs With Horseradish

Cold Hog Legs With Garlic

Hog Legs With Black Pepper

Hog Ears With Horseradish

Hog Ears With Soup and Bread

Hogs Chin and Sides With Fruit Sauce

Hog Chin and Sides With Carnation Sauce

Hogs Stomach Intestines and Tongue With Horseradish

Hog Intestines With Onion and Vinegar

Cold Hog Ears With Black Pepper

Sweet Boar Pork With Black Sauce

Boar Pork With Carnation Sauce

Roast Boar Pork Cooked With Black Pepper

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 Cooked Dry

Cooked Stuffed Pork

Roasted Stuffed Pork

Pork With Bacon Slices

Pig Turned Into Sheep

Dishes Made From the Pigs Skin

Dry Pork With Garlic or Onion

Pork With Harvest Soup

Goose With Black Pepper

Goose With White Bacon

Goose With Yellow Bacon

Gosling With Gooseberries

Stuffed Gosling

Hen With Dumplings

Hen With Rice

Hen With Side Dish

Hen With Pasta

Hen or Fat Capon With Salted Cabbage Transylvanian Style

Hen With White Bacon Slices

Hen With Yellow Bacon Slices

Hen Stuffed With Clean Pepper

Hen Again the One the Germans Call Stag Capon

Chicken With Spicy Sauce

Chicken With Gooseberries

Chicken Stuffed With Clean Black Pepper

Chicken Stuffed With Shallot

Chicken With Bavarian Sauce

Chicken With Pate

Chicken With Lost Sauce

Pike With Bacon Slices

Pike With Bacon Slices for Fasting

Stuffing the Pikes Intestines

Stuffed and Fried Crab

Roast Venison in Pate

Whole Roast Deer Backside

Hot Roast Venison

Roast Roe Deer Thighs

Roast Roe Deer Hot

Roast Roe Deer Thigh With Bacon

Hare With Black Sauce

Young Stuffed Hare

Whole Rabbit Roasted and Stuffed

Roasted Sparrow With Bacon

Stuffed Liver

Peas With Pods

Dryads Saddle With Clean Black Pepper

Roast Dryads Saddle

Bitter Mushroom

Peas Again With Bacon

Head Cheese

Olla Podrida

Koportata

Italian Sardine

Spinach Dish

Polenta With Pork

Sausage From Almonds

Roast Pig Shaped Milk

Roast Sheeps Liver

Another Method of This

Stuffing Sausages Italian Style


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

3 - Galinha mourisca

6 - Alfitete

7 - Receita n

8 - Receita n

10 - Receita dos tutanos

11 - Receita de torta

16 - Galinha desfiada

17 - Pastéis de pombinhos

19 - Galinha alardada

22 - Outra receita de galinha mourisca

24 - Almôndegas

25 - Tigelada de coelho

26 - Tigelada de perdiz (outra receita)


From Two Fifteenth-Century Cookery-Books

(England, 1430)

iij - Joutes

vij - Gruelle a-forsydde

xv - Bowres

xvj - Fylettys en Galentyne

xliiij - Mortrewys de Fleyssh

lvj - Charlette

lvij - Charlet a-forcyd ryally

lxv - Hennys in bruette

lxvj - Bruette Sareson

lxxj - Murrey

Cvj - Rapeye of Fleysshe

Cix - Gelye de chare

Cxij - Sturmye

Cxx - Whyte Mortrewys of Porke

Cxxxviij - Pumpes

Cxxxix - Caudel Ferry departyd with a blamanger

Cxl - Egredouncye

Cxlj - Noteye

Cxliiij - Schyconys with the bruesse

Cliij - Pompys

vij - Soupes of Salomere

viij - Lette lardes

xvj - Chare de wardoun leche

xix - Pome dorres

xx - Yrchouns

xxj - An Entrayle

xxiij - Pome-Garnez

xxvij - Appraylere

xxviij - Cokyntryce

xxxiij - Pygge y-farsyd

xxxv - Capoun or gos farced

xxxvj - Pokerounce

xxxvij - Sauoge

xxxviij - A Kyde a-Forsyde

xli - Raynolle3

liij - Lesynges de chare

lxij - Chawettys a-forsed

lxiiij - Towres

i - Tartes de chare

ij - A-nother manere

iij - A-nother manere

vij - Chawettys

viij - Chawettys

xj - Tartes of Frute in lente

xij - Vn Vyaunde Furne3 san3 noum de chare

xxiiij - Tartes de chare

xxvij - Pye3 de pare3

xxix - Flampoyntes bake

xxx - Sew trappe

xxxj - Herbelade

xxxij - A bake Mete

xxxiij - A bake Mete Ryalle

xxxvj - Crustade gentyle

xxxvij - Doucettes

Buttered Wortes

Growelle fforce

Bourreys

Mortreus de Chare

Pigge or chiken in Sauge

Tartus of fflesh

Pies of Parys

Herbe-blade

Goce or Capon farced

Pigge ffarced

ffelettes of Porke endored

ffelettes in galentyne

Losinges de chare

Lethe lory

Gely

Salmon fressh boiled

Capon en Counfyt

Cokentrice

Charlete


From Le Viandier de Taillevent

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

Large cuts of boiled meat

Capons or veal with herbs

Pork intestine

Vinegar dish

Subtle English soup

Verjuice soup of chicken or whatever meat you wish

Bright green soup

Roast pork

Veal

Stuffed piglet or pig

Small birds like larks

Stuffed chicken

Piglet [Parsley?] Souse [Sauce]

Grampus

Of other small pottages

Laces of white capon meat

[Gilded chickens with quenelles.] After the chicken is killed

Helmeted cocks

Parma tarts

Stuffed mutton shoulders


From Recipes from the Wagstaff Miscellany

(England, 1460)

Canabens With Bacon

Joutys yn flesch days

Pylets yn sarcene

To make leche lardys of iij colours

Grewel enforsed

Felets yn galentyne

Chaudon of Pigges fete

Bonse desire

Bruet of lumbardy

Bruet of Almayn

Stewe lumbard

Bruet tuskyn

Blaunch Bruet

Blanke desire

Dage

Sypers

Mortruys of flesch

Charlet

Dyvers desire

Gely of flesch

Long Fryturys

Ffelets of porke yn doryd

Hattes

Tartes of Flesch

Pyes of flesch capons and fesaunttes

Bakyn chikenes

Pyes of Pares

Harbelet opyn

Vele Rostyd

Chikenes Farsyd

Fylets of Porke Endoryd

Goose or Capons Farsyd

Pygges Yfarsyd


From Wel ende edelike spijse

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

Young chickens with raspeite (?) in the summer

Who wants to make stuffing

Take the small forelegs of a pig

Jellied pig's trotters

To make tart from Lombardy

Swan's neck

Pasties on plates

A "lardeyt" (a dish with pork)

A blancmanger with capons

Pipes (long pasties?)

Roast game

Kid and lamb

Sucking pig

Stuffed small chickens

Tench with pepper [sauce] in this way

Pidgeons





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