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Search results for "verjuice":


From Alte Kochrezepte aus dem bayrischen

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

(none found)


From Ancient Cookery [Arundel 334]

(England, 1425)

Corance (currants) to potage

Muntelate to potage

Pejons stewet

Chekyns in muse

Sause for a goose

Sause blaunk for capons sothen

Sause neyger for hennes or capons

Crustade

Bruet of egges to potage

Cadel of musculs to potage

Browet seeke for x. mees

Congour in pyole

Tenches in cylk


From An Anonymous Tuscan Cookery Book

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

Goslings

Saracen Broth

Roman Pastry

Pastry of Live Birds

A Tile of Other Things

Gratonata of Chicken

Stuffed Eggs

The Garden

Sauce for a Roast

To Make Verjuice or Alligar


From An Anonymous Andalusian Cookbook

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

The Customs that Many People Follow in Their Countries

It is fitting to deal with the knowledge of those things with which the art of cooking is complete

Garbanzos

Clarified Butter is not employed in dishes at all

How the Service of Dishes is Ordered

And now I begin to describe the simplest dishes; I proceed first to discuss the various kinds of tafaya

Safarjaliyya

Preparing Râhibi

Recipe for Murakkaba Layered with Dates

The Preparation of Ka'k

Syrup of Hyssop

Mint Paste

Tîqantast Paste

Electuary of 'Ud Qimâri


From A Book of Cookrye

(England, 1591)

To stue a Capon.

To stue a Capon in Lemmons.

To boyle a Capon in white broth.

To make Sops for chickins.

To boyle a capon in Browes.

To boyle a Capon.

To boyle a Cony with a Pudding in his Belly.

To boile Chickins or Capons.

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.

To stue Sparrowes.

To stue Sparrowes or Larkes.

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.

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 make balles of Mutton.

How to boyle Pigges Petitoes.

A Pudding in Egges.

To make a pudding in a Carret root.

To seethe a Pike.

How to seeth a Carpe.

To seeth Roches, Flounders, or Eeles.

To seeth a Gurnard.

To seeth a Dory or Mullet.

For fine Pyes of Veale or Mutton.

To bake a Neatstung.

To bake Chickins.

To make a Chickin Pye.

To bake Chickins without fruit.

To bake Pigeons.

To bake Capons or Chickins.

To bake wilde Ducks.

For to bake Mallards.

How to bake pyes of Calves feet.

How to bake Conies, Rabets, or Hares, with fruit or without fruit.

To bake a Pig like a Fawne.

How to make Chuets.

How to bake Eeles whole.

To bake Lamprons.

How to bake Lamprons fine.

How to bake a Lamprey.

To bake Carp, Bream, Mullet, Pike, Trout, Roche or any other kinde of Fish.

How to bake a Holybut head.

To bake a Stockfish.

To fry Whitings.

To poche Egges in broth.

To dresse Chickins upon Sorrell sops.


From Ein Buch von guter spise

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

32*. Wilt du machen einen agraz (How you want to make an agraz)


From Recipes from John Crophill's Commonplace Book

(England, 1485)

(none found)


From Delights for Ladies

(England, 1609)

1 - To boile a Flounder or Pickrell of the French fashion

2 - To boile a Capon in white broth


From MS Douce 257

(England, 1381)

(none found)


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

White Bruet

Bruet of Almayn

Bruet of Savoy

An Entrement

Camelin Bruet

Rosy Bruet

A Lofty Entrement

Sauce for Peacock

Tremollete

Chyvrolee of Venison

Tyolli Bruet

Sops of Hares

Buchat of Conies

White Bruet

Bruet of Almayn of Fish

Bruet of Savoy of Fish

Fish Tarts

A Camaline Bruet of Fish

A Rosy of Fish

Blancmange of four colors

Larded Tench

Georgé Bruet

Gravy

Bruet of Verjuice

Lamprey Sauce

Cameline Sauce

Pilgrim Capon

Jance Sauce

Calunafree of Partridge

Calaminee

Parti-Colored Hot Mengier

A Jance

An Oatmeal Bruet of Capons

A Gratuné of Spain

Syseros


From Een notabel boecxken van cokeryen

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

White Brewet for Capons

Blancmengier from Fish

To Fry Sprats

Green Sauce

Eel

A Sauce for Veal and for Young Chickens

Sauce for Larks

A Bipeper for Crayfish/Lobster

A Brown Pepper

To Prepare Partridges

A Sauce for Rabbits

A Sauce for Rabbit or Fat Hens

For a Kind of Pottage

Venison with Sops

Sauce for Eels

A Good Sauce

A Delicious Dish

Loock for Fresh Beef

A Good Sauce

A Good Moertroel

A Wine Suypen for Veal or Lamb

Calijsken

Chicken Pie to Serve with Sauce Robert

Eel Pies

Saveraet for Chickens

A Sauce of Walnuts to Serve with Capons

To Make a Harecot

If you want to make a good dish

To Make Holy Water for Pike

Jelly

Sauce for Bream

Pepper for Roasted/Fried Veal


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

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

Other parts of fresh pork

For kid and lamb

If you want to make sarraginee

Here are the lessons of the fish roe and other meats

For bream cooked in water

Bars of sweet water roasted on the grill

Fresh whiting with garlic

Herring fresh and powdered with ail


From Forme of Cury

(England, 1390)

Corat

Tredure

Monchelet

Peiouns Ystewed

Brewet Of Ayrenn

RYGH IN SAWSE

MAKEREL IN SAWSE

CAWDEL OF MUSKELS

SAWSE BLAUNCHE FOR CAPOUNS YSODE

SAWSE NOYRE FOR CAPOUNS YROSTED

CRUSTARDES OF FLESSH

CRUSTARDES OF FYSSHE

CRUSTARDES OF EERBIS ON FYSSH DAY

TARTES OF FYSSHE


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.xij. Corate.

.xv. Tredure.

.xvj. Mounchelet.

.xlvij. Pyjouns y stewed.

.lxxxlx. Brewet of ayroun.

.Ciij. Rygh in sauce.

.Ciiij. Makerel in sauce.

.Cxxij. Caudel of muskels.

.Cxxxiiij. Sauce blaunche for capouns y sode.

.Cxxxv. Sauce noyre for capouns y rosted.

.Clij. Crustardes of flesch.

.Cliiij. Crustardes of fysche.

.Clv. Crustardes of erbes on fysch day.

.Clxviij. Tartes of fysche.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

Samon rostyd in sause

To make sauce for A pyke


From The Good Housewife's Jewell

(England, 1596)

The second course

Seruice for Fish daies

To Boile Larkes

To boyle a Cony

To boile Chickens

To boile Chickins

To boile Plouers

To boile Teales

To boile steakes betweene two dishes

To boile a capon

The boyling of a capon

To boile a Capon in white broth

To boile pigges feete and petitoes

To boyle Quailes

To stewe Calues feete

To make bake meates

To bake a Kidde

To bake a Mallard

To bake Calues feete

To bake calues feete

To bake Chickins in a Cawdle

To bake a Conie

To frie Chickins

To make white broth with Almonds

To make a close Tart of greene Pease

To make Oister Chewets


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.)

3 A dish in various colors

204 How to make verjuice from early grapes


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

Peions istued

Blaunche sawce for capons

Sawce best for capons rostyd

Crustate of flesshe

For a pye

For sawce gynger


From Libre del Coch

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

48. Kid pie

52. MOORISH EGGPLANT

54. THICK GOURDS WITH MEAT BROTH

56. GOURDS IN ANOTHER WAY

64. Good Bruet with Meat Broth

66. Good Bruet with Meat Broth Which is Called "Sponge"

74. THIN Sauce for Roasted Fowl

78. POTTAGE OF ALIDEME OF EGGS

83. To make a good comforting verjuice

112. SMOOTH SAUCE FOR FOWLS IN THE POT

124. Meat Casserole

130. Meat or Fish PASTRY

175. treballa Which is Called White Sauce for Geese

176. LARDY BRUET IN A VERY GOOD FASHION

177. Pottage in good fashion

182. Salmon Casserole

188. Swordfish in casserole

197. Bonito in Casserole


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

XXIIII To make fine fish broth


From Libro di cucina / Libro per cuoco

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

II - Ambroyno (a sweet food)

VI - Broth of chickens (pullets)

VIII - Broth with eggs in (sauce) for good partridge

IX - Carmeline sauce for capons

XII - Broth of eggs pure

XVII - Capons or hens stuffed

XVIII - Dish / sauce of hare or of other meat

XXII - Cabbage sprouts of life / diet

XXV - Mushrooms

XLIX - Pastry of hen

L - Pastry of young pigeon

LIV - Hen in white broth

LV - Bread dish with verjuice

LXIX - Relish of white ginger for capons

LXXVI - Stew very short most perfect

LXXIX - relish for whatever meat

LXXX - Relish for fish

LXXXVI - Relish confected

LXXXVII - Relish of prawns

LXXXVIII - Saracen style sauce

LXXXIX - Relish for all gross meats

XCI - Carmeline sauce optimal

CXXII - Hens with fennel fantastic

CXXIV - Hens assabecho (no translation) very good


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

Third platter

Third dish

Third service

First platter

Fourth service

Third service

Side-dishes: plaice

Roast: on each plate a haunch of kid: haunch of kid is better than lamb; a gosling

Sorrel to make verjuice for the chickens

At the sauce-maker's

First you need a clerk or varlet to shop for the green herb

So it is now appropriate to demonstrate the mechanics of the above foods

Note

New and First Beet-Leaves [probably means spinach: JP] Clean it

GREEN BEET SOUP on a fish day

GRAMOUSSE is made from the cold meat of the hare left over from dinner and the stock of this meat also left over

Again

Again

Again

In July

YELLOW MUTTON

HERBED CHICKEN

SOUP of SMALL BIRDS or OTHER MEAT

SEEDED SOUP is a winter soup

CONEY SOUP

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

HOG OFFAL

CHICKEN COMINY

(Verjuice and wine

CAPON Game Soup

George Soup

White Soup

German Soup

Verjuice and Poultry Soup

Bright-green Soup

Grated Soup

Veal Broth

Hare Broth

Meat Tiles

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

Broth with Strips of Fish

Lombard Soup

Saracen Broth

German Broth of Eggs Poached in Oil

Stewed Eels

Pike Hotpot (Chaudree)

Oyster Broth

Egg Broth

Espimbeche of Mullet

Yellow Soup or Yellow Sauce on hot or cold fish

Roast Mutton in a little salt or with verjuice and vinegar

Pork should be scalded

Bourbelier of WILD PIG

CAPONS

CHICKS as large as pullets in July

RIVER MALLARDS

Chicks may be placed in pastry

BARBEL is roasted with verjuice

BREAM is cooked in water

Salted SHAD is cooked in water and eaten with mustard

CARP with STUFFING

Inverted EEL

POMPANO have shining fine skin and are not muddy as are eels

As for skinning it

TUMBE

SALT WHITING is good when its fins are whole and its belly white and whole; and it is good cooked in butter

THE STINGFISH has three places it is dangerous to touch

"POLE" AND SOLE are the same thing; and the "pole" are speckled on the back

TENCH is cooked in water or baked

DORY is prepared lengthwise

MUSSELS are cooked quickly on a high fire

Fresh cuttlefish should be washed thoroughly

FALSE GRAIN DISH

ANOTHER WAY

PARTI-COLOURED SOUP OR FALSE GRAIN

TO MAKE FOUR DISHES OF MEAT JELLY

LARDY MILK

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

SORREL VERJUICE

WHITE OR GREEN GARLIC SAUCE For Birds Or Beef

GREEN SAUCE WITH SPICES

A STREAKY SAUCE TO KEEP FISH

The sauce for a roast capon is to dismember it

Note

GALANTINE FOR CARP

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

CALIMAFREY OR LAZY SAUCE

GARLIC JANCE

JANCE is made in this manner: take almonds

A SAUCE FROM POITOU

SAUCE TO BOIL IN PIES OF YOUNG WILD DUCK

SAUCE RAPEE

SAUCE FOR A CAPON OR HEN

TO KEEP ROSES RED

Coots should be very well roasted

Pork in Pastry

New Herring begins in April and lasts until Saint Remy's Day when the fresh herrings begin; and it is cooked in water


From The Neapolitan recipe collection

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

Twelve Servings of White Dish to go on Capons

Thick White Broth

A Fine Thick Broth

A Dish of “Cardinals”

Peas with Salt Pork

Lettuce that Looks Like Squash

Squash

Catalan-Style Gourds

Eggplants

Marzipan Dish

Melon Dish

Cockerels Boiled with Verjuice

Florentine-Style Goat Kid in a Baking Dish

Calf's Head

Florentine-Style Meat in a Baking Dish

Roast Cockerels

Goat Kid in Other Ways

Pariola for Chickens, Cockerels or Capons on a Spit

A Dish of Small Birds

Thrush with their Sauce

Catalan-Style Partridge

French-Style Tremolette on Partridge

Veal Pies in a Baking Dish

Pies of Good Capons

Pie of Cock's Combs with the Testicles

Kid Pie

A Pigeon Pasty or Pie

Meat or Fish Jelly in Various Colors

Sauteed Cockerel or Pigeon

Sfresurato

A Hunger Killer

Sauce for Cockerel Pieces

Sauce for Hare

Sauce for Sauteed Pigeon Pieces

White Sauce

Cameline Sauce

A Sauce called Peach Blossom

A Sauce called Broom Blossom

Black Grape Sauce

Lemon Sauce

Sauce for Any Game Animal

Verjuice with Garlic

Vine-Shoot Sauce

Italian Mustard

Balled Mustard for Trips

German-Style Scrambled Eggs

Eggs Poached in Water

Eggs in Cups

Stuffed Deep-Fried Eggs

Octopus

Shad

Tortoises

Squid

Turbot

Grey Mullet or Mackerel

Clams, Mussels

Tench in a Baking Dish

Large Lamprey


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

Chewettes of beef

Bak chekyns

Chewettes ryalle

Brest of moton in sauce

Breme in Sauce

To mak a breme in Brasse

Haddok in covy

Turbot rost in sauce

To mail samon rost in sauce

Pegions stewed

Tench in gilly.


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

For garnishing the meats mentioned above

Hodgepodge of veal

Cow's udder

Another sort of dressed veal

Carp in pottage

To make mortadella

To make pies of Spanish leaves

To make a pie of redressed veal

To make a veal hodgepodge in mesnage

To make a stuffed veal liver in pottage

Another

Another

To keep cranes & egrets

To garnish a tortoise


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

To bake chekins in lyke paest

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

To frye Trypes

To stewe capons in whyte brothe

To make a whyte broathe

Another broathe with longwortes

To make a Frasye at nyght


From Le Recueil de Riom

(France, 15th century)

A broth of verjuice

A gravy of birds and they are blanched a little in hot water and put in a good pot

A stew of pork entrails

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

English puree

A roast of chicken

On suckling pigs

Verjuice sauce

White sauce

For roast geese

On roasted small fish

And flatfish

Roasted eels


From MS Royal 12.C.xii

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

Browet sek

Hauseleamye


From The Second part of the good Hus-wiues Iewell

(England, 1597)

To boyle Chickens.

To boile chickens with Spinnage and Lettice.

To stewe Oysters.

To bake aloes of Veale or Mutton.

For White pease pottage.

To make alloes of fresh Salmon to boile or to bake.

To boile the lightes of a calfe.

To make a lenthen Haggesse with poched egges.

To bake Lampernes.

To bake Aloes.

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

To bake chickins.

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]

Cawdeyle of Muskyls


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 Chickins

A Sawce for a rosted Rabbet


From A Treatise of Portuguese Cuisine from the 15th Century

(Portugal, 15th c. - Fernanda Gomes, trans.)

17 - Pastéis de pombinhos

54 - Alféloas


From Two Fifteenth-Century Cookery-Books

(England, 1430)

ix - Trype de Motoun

xiiij - Quystis Scune

xvij - Garbage

xxxvj - Vele, kede, or henne in Bokenade

xxx - Alows de Beef or de Motoun

xxxj - To make Stekys of venson or bef

vij - Chawettys

xvj - Crustade

Garbage

Stwed Mutton

Custarde

Conyng

Conyng or hen in clene broth

Tripe de Mutton

Buknade

Brest de motton in sauce

Stokfissh in sauce

Pike boyled

Samon roste in Sauce

Perche boiled

Breme rost ensauce

Ray boiled

Sole, boiled, rost, or fryed

Millet boyled

Turbut roste ensauce

Tripe de Turbut

Sauce for a gos

Sauce for stokefysshe

White sauce for capons y-sode

Black sauce for capouns y-rostyde


From Le Viandier de Taillevent

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

Mutton haricot

Capons or veal with herbs

Pork intestine

Chicken cumin dish

Almond cumin dish

Cassia soup

Georgie soup

Russet soup

Ragout of small birds or whatever meat you wish

Hare or rabbit bisque

Capon houdons

German meat

Chicken hotchpotch

Verjuice soup of chicken or whatever meat you wish

Bright green soup

Grape dish

Veal ragout

Roast pork

Veal

To make calf mesentery that one calls charpie

Roast mutton

Pullets and chicks

Rabbits

Fatted capons

Roast hares

Bourblier of fresh boar

River mallards

Faulx grenon

Jelly of slimy fish

Fish cumin dish

Bright green soup of eels

Chowder with pike

Soringue

Saracen soup

Egg stew

German egg soup

Yellow Sauce

Flemish caudle

Barbels

Bream

Rudd

Small kind of eel

[Red] gurnard

Mussels

Soles

John Dory

Sea bream

Salmon trout

White Garlic [Sauce]

Garlic [Sauce] for fresh herring

Liquids for soaking spices in

Here is how you make the pottage called menjoire

Laces of white capon meat

Crayfish stew

Meat rosy

Soup of red deer testicles in deer hunting season

Larded milk

Milk tarts

Taille

[On fish days]

Sauce for a fatted capon

Barbe Robert [Sauce]

Black Pepper [Sauce]

Garlic Jance [Sauce]

Ginger Jance [Sauce]

Grape Sauce

Green Sauce

Green Verjuice [Sauce]

Poitevin Sauce

Yellow Pepper [Sauce]


From Recipes from the Wagstaff Miscellany

(England, 1460)

Pylets yn sarcene

Conyngges yne clere broth

Chikens in gretney

Capons yne conceps

Bruet of Almayn

Chikens yn bruet

Veel in bucnade

Stewyde pertrych

Pyke in sauce

Turbut rostyd in sauce

Salmon rostyd in sauce

Quystes

Chauet of Beef

Chauet Ryall

Bakyn chikenes

Conynggys Rostyd

Brestys of Motyn yn Sauce

Dyghtyng of All Maner of Fisch Trought Boyled

Breme yn Sauce

Breme yn Brace

Haddok yn Cyve

Congur Turbutt Halibut Poyled

Fresch Makrell Boyled


From Wel ende edelike spijse

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

Perch (or bass) with sauce "chiveye"

Young geese

There are two kinds of [fish]





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