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Search results for "pepper":
From Alte Kochrezepte aus dem bayrischen
(Germany, ~1500 - V. Bach, trans.)
Venison im slaff
Note
Venison from a good pepper
Pepper sauce for fish
From Ancient Cookery [Arundel 334]
(England, 1425)
Brus to potage
Nombuls of a dere
Roo (roe) in brothe
Roo in sene
Farsure for hares
Muntelate to potage
Goos in hochepot
Egurdouce to potage
A drye stewe for beefs
Pejons stewet
Conynges in cyne
Bor in counsett
Boor in brasey
Browet tufkay
Chekyns in muse
Malardes in cyne
Leche Lumbarde
Sause for a goose
Pevrate sause for veel or venison
Sause neyger for maudelard roasted
Vert sause
Chaudern for swannes
Crustade
Farsure to make pome de oringe
Toste to potage
Musculs (muscles) in sewe
Cadel of musculs to potage
Eles in bruet
Balok brothe
Turtelettys of fruture
Brewewes in somere
Alaunder of beef
Conynges in egredouce
Hares or conynges in fene
Frissure
Boor in confith
Boor in peverarde, or braune in peverarde
Mosy for soper in somer
Raynedes
Gees in hochepot
Maulardes in cyne
Perre
Another potage
Eles in surre
Eles in browet
Roches or loches in egurdouce
Leche lumbarde
Pomes Dorre
Medicina OPTIMA ET EXPERTA
From An Anonymous Tuscan Cookery Book
(Italy, ~1400 - Ariane Helou, trans.)
Cabbages
(cabbages)
Fine Greens and Fennel
(Fine Greens and Fennel)
Gourds
(Gourds)
(Gourds)
Onions
Leeks
(Leeks)
(Leeks)
Turnips
(Turnips)
(Turnips)
Chickpeas
(Chickpeas)
(Chickpeas)
(Whole Fava Beans)
(Whole Fava Beans)
(Split Favas)
(Beans)
Grainy Broth
Fish Broth
Goslings
Pepper sauce
Civero of Hare
To Stuff a Calf
Kid Pastry
Casciata
Zeunia
Tomacelli or Mortadelli
Fish in Aspic without Oil
Sauce for a Roast
Sauces for Pigeon
Chickpeas for Invalids
From An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
Recipe for Mirkâs (Merguez Sausage)
Recipe for Making Ahrash
A Type of Ahrash
Meatball Dish
A Recipe of Isfîriyâ
Simple Isfîriyâ
Royal Sanhâji
Mirkâs with Fresh Cheese
Recipe for the Dish Mentioned by Al-Razi
The Dish Sinâbi
The Dish Misri (Egyptian)
The Dish Jimli
The Dish Mukhallal
Sweetened Mukhallal
Note on the Kinds of Roast
Roast in a Tajine
Hen Roasted in a Pot in the Oven
Hen Roasted in a Pot at Home
Chicken Called Madhûna
Cooked Fried Chicken
Stuffed and Roast Mutton; Called "The Complete" [or "The Inclusive"]
Lamb Roast Badî'i
Lamb Roast with Its Skin
Recipe for Small Birds Made of Sheep's Meat
Roast Lamb Breast [literally
Another Kind of Lamb Breast
Recipe for an Extraordinary Sausage
Recipe for Roasting It
Its Recipe
Recipe for Kâfûriyya
Maghmûm
The Making of Mu'affara Dusted which is Also Called Munashshiya Starched
Recipe for Ja'fariyya
The Making of Rafî'
The Making of a Dish of Small Birds
The Making of a Dish of Pigeons
A Dish of Young Pigeons
A Dish of Hare
A Preparation of Remarkable Pigeons (Bûjûn)
Recipe for a Dish of Partridge
The Recipe of ibn al-Mahdi's Maghmûm
Abbasid Chicken
The Preparation of Jaldiyya (Leathery)
Recipe for Thûmiyya
A Chicken called Ibrâhîmiyya
Mahshi
Tajine with Cheese
Recipe for Barmakiyya
The Preparation of Bilâja
A Dish With Prunes (Ijjâs)
Boiled Dish of Stuffed Eggplants
A Dish of Eggplants with Saffron
A Dish of Fried Chicken
Recipe for "Hunchbacked" Chicken
Stuffed Lamb Breast in the Oven
A Dish of Large Fish
Recipe for Making Ahrash
Farrûj Mubarrad
Recipe for a Dish of Olives
A Dish of Chicken with Mild Wine
Recipe for a Hen Stuffed Without Bones
An Extraordinary Dish of Chicken
Sa'tariyya
A Good Dish
A Dish of Chicken
A Roast of Stuffed Shimâs
A Pie (Mukhabbazah) of Lamb
A Chicken Pie
A Hen Roasted in the Oven
Recipe for the Roast of Kings
A Chicken Dish
Recipe for Making Qaliyya With a Covering
Jewish Partridge
Recipe for a Dish of Goose and Stuffing
A Recipe for Roast Partridge
Recipe for Farrûj Mubarrad
A Stuffed Dish of Chicken (Cooked) in the Oven
Egyptian Chicken
Tharda of Khabîs with Two Chickens
A Stuffed
Fish Tharîd
As for caraway
Saffron is used in mukhallals
There are others who sprinkle ground pepper over the food when it is cut for eating; this is a practice of the Christians and Berbers
Its Recipe:
Recipe for White Tafâyâ
Recipe for Fried Tafâyâ
Another Kind of Tafâyâ
Recipe for a Pot-Roast
Recipe for Meatballs Used in Some Dishes
A Pie of Pullets or Starlings
A Pie of Sea or River Fish
Layered Loaf (Khubza Muwarraqa)
Loaf Kneaded with Butter
The Making of Qatâif
A Dish Made with Khabîs
A Dish of Eggplants
The Making of Stuffed Eggs
A Dish Praised in Springtime for Those with Fulness and Those with Burning Blood
A Dish of Sikbâj
The Making of Qâhiriyât
The Making of Dafâir
Stuffed Monkey-Head
A Dish of Partridge
The Making of Qâdûs
A Qâdûs with Meatballs
Stuffing Lamb with Cheese
Preparation known as Hashîshiyya
The Making of Hadîdât (Pieces of Iron)
A Dish which Reduces Appetite and Strengthens the Stomach
Preparation of Tuffâhiyya
Sikbâj of Veal
A Dish Suitable for Autumn
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 Lamb with Garbanzos
Tharda with Heads of Swiss Chard
A Dish Like That
Another
Another
Preparation of a Tharda of Two Chickens
The Spice Mixture:
Preparation of Sanbûsak (Stuffed Dumplings):
Tharda of Tafâyâ
Covered (Crusted) Tafâyâ
Stuffed Tafâyâ
Mukhallal of Chicken and So Forth
TafâyâSaqlabiyya
A Dish of Murri from Any Meat You Wish
Burâniyya
A Remarkable Dish in Which is Safî riyya of Eggs
A Dish of Auhashi of Fat Ram
A Dish With Eggplants
Jimliyya
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 Dish of Whole Turtledoves
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
Another Partridge Dish
Another Partridge Dish
A Remarkable Tajine
Tabâhaja
Another Tabâhajiyya
Another Tabâhajiyya
A Dish of Meatballs
Stuffed Asparagus
A Dish of Eggs with Meat
A Roast of Meat
Making Fresh Fish with Eggs
Tortoise or Mullet Pie
To Make Isfîriyâ
Isfîriyâin the Manner of the Market Folk
Dish of Chicken When it is Roasted
Dish of Chicken or Whatever Meat You Please
Bedouin Chicken
Dish of Stuffed Chicken (or Pullet)
Another Dish
Eggplant Dish Known as the Arabic
Dish Prepared With Fried Eggplant
Dish with Truffles and Meat
Preparing Liftiyya (a Dish of Turnips) with Walnuts and Sugar
Meat Soup with Cabbage
Persian Muthallath
Preparing a Dish With Cardoon
Preparing a Dish of Cardoons with Meat
Preparation of Baqliyya of Asparagus
Preparing Asparagus with Meat Stuffing
Making Baqliyya of Asparagus
Preparing Mallow With Jerked Meat
Preparing the Dish Dictated by Abu Ishaq
Making 'Umâniyya [or possibly 'Ammâniyya]
Complete Jimliyya
Meat Roasted Over Coals
Preparing Maslûq al-Saqâliba
Al-Ghassani's Tharda
Zabarbada [Zîrbâja] of Fresh Cheese
Tharda of Zabarbada
Preparing Tabâhaja of Burâ niyya
Preparation of Chestnut Qaliyya
Preparing Covered Tabâhajiyya [Tabahajiyya Maghmuma]
Dish of Lamb With Truffles
Chicken Covered With Walnuts and Saffron
Dish with Pine Nuts
Jaldiyya of Chicken
Chicken Dish With Wine
Another
Preparing the Servants' Dish
Honey Recipe
Preparing Saqlabiyya (Dish of the Saqaliba)
Recipe for a Good Dish
Recipe for the Chicken Dish known as Sabâhi (of morning)
Recipe for the Dish Known as Maghmû m (Veiled)
A Jewish Dish of Eggplants Stuffed with Meat
A Sicilian Dish
Chicken In the Oven
How You Make It
Qar'iyya
Preparation of Plain Liftiyya Also
Recipe for White Karanbiyya
Muthallath with Heads of Lettuce
Baqliyya Mukarrara (repeated or refined dish of vegetables)
Basbâsiyya (a dish of fennel)
A Baqliyya of Ziryab's
Safarjaliyya
Preparing Narjisiyya (Narcissus-stew) With Carrots
How to Make Râhibi
Sanhâji
Making Dishes Prepared With Eggplants
Preparing The Complete Burâ niyya
A Dish of Eggplants Without Vinegar
Dish of Eggplant
Preparing Tuffâhiyya (Apple Stew) with Eggplants
Preparation of Musa'tar (a Dish Flavored With Thyme) of Eggplants
Preparation of Arnabi
Description of Mahshi (a stuffed dish) With Eggplants
Recipe for Eggplant Mirkâs
Recipe for Dusted Eggplants
Eggplant Isfîriyâ
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
Recipe for Fish in the Style of Jimli
Another Version of the Same
Dish made with Sarda (Pilchard)
Recipe for Munashshâ
Fish Murawwaj
Mahshi of Mixed Fish
Dusted Fish
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
Preparation of the Cooking of Itriyya
Lamtûniyya
Recipe for Mu'allak
Tharîd Made with Fattened Chickens or with Well-Fed
Tharid Made with Garbanzo Water
Recipe for a Tharîd Soaked in the Fat of Ten Fattened Chickens
Recipe for Tharîd Shabât
Recipe for Making Jûdhâba
Jûdhâba Beneficial for the Cold and It Strengthens Coitus
A Mu'assal Used in Tunis at Banquets
Stuffed Qanânît
Preparation of Juraydât
Syrup of Harir
Syrup of Carrots
Electuary of Musk
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.
Chauldron for a Swan.
To stue a Capon.
To stue a Capon in Lemmons.
To boyle a Capon in white broth.
To boyle a capon in Browes.
To seeth chickins in Lettice.
To seeth Hennes and capons in Winter, in whitebroth.
To stue capons.
To stue Sparrowes.
To stue Sparrowes or Larkes.
To boile a Duck.
To stue a wilde Mallard.
To stue a hinflank of Beefe without fruit.
To stue a Neates foot.
An other to stue a Neats 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.
How to boyle Pigges Petitoes.
To make a Hodgepodge.
To make white Puddings of the Hogges Liuer.
To make Liverings of a Swine.
A Pudding in a Tench.
To make a pudding in a Carret root.
A Pudding in a Cowcumber.
To seethe a Pike.
A Pike sauce for a Pike, Bream, Perch, roch, Carp, Flounders, and all manner of Brooke fish.
How to seeth a Carpe.
To seeth Roches, Flounders, or Eeles.
To seeth a Dory or Mullet.
For fine Pyes of Veale or Mutton.
For Pyes of Mutton or Beefe.
To bake a Neatstung.
To bake a Pigge.
To bake a gammon of Bacon.
To bake Chickins.
To make a Chickin Pye.
To bake Chickins without fruit.
To bake Pigeons.
To bake Crane or Bustard.
To bake Geece or Capons.
To bake Turky Fowles.
To bake Fesant or Partriges.
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 small meats.
How to bake Venison.
To bake Venison to eat hot.
To bake Venison of Fallow Deere.
To bake the Umbles of a Deere.
To bake a Pig like a Fawne.
To make Florentines with Eeles for Fish dayes.
To make a Florentine.
How to make Chuets.
How to bake Eeles whole.
To bake Lamprons.
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.
How to bake Cunger.
To bake a Stockfish.
How to bake watered Herrings.
To roast Venison.
How to roast a Hare.
To make Allowes of Eeles.
To fry Whitings.
To make a Haggas of Almain.
To make Ielly.
To make Ipocras.
From Ein Buch von guter spise
(Germany, ca. 1345 - Alia Atlas, trans.)
4. Hüenre von kriechen (Hens from Greece)
5*. Heidenische kuchen (Heathen cakes)
10. Ein spise von birn (A food of pears)
11. Ein gut spise von hüenern (A good food of hens)
12. Ein gute fülle (A good filling)
15. Von pasteden (Of pasties)
17. Von geülten hechden (Of filled pike)
18. Von frischen elen (Of Fresh Eels)
19. Diz ist ein gut spise von eime lahs (This is a good food of a salmon)
20. Dis sagt von eime stockvische (This speaks of a stockfish)
21. Ein gut spise (A good food)
22. Ein gut geriht (A good dish)
23. Ein gut spise (A good food)
25. Wiltu machen ein gebraten milch (How you want to make roasted milk)
26. Diz ist ein gut fülle (This is a good filling)
27. Ein gut getrahte (A good grain)
27*. Ein gut fülle (A good filling)
29. Wilt du machen ein gut lebern (How you want to make a good liver)
30. Ein gut spise (A good food)
31. Ein spise von bonen (A food of beans)
38. Ein geriht von eime stockvische (A dish of a dried fish)
40. Ein gut trahte (A good dish)
48. Ein condimentlin (A condiment)
49. Ein gut salse (A good sauce)
50. Von gebraten (Of roasting)
86. Einen fladen (A fladen )
From Recipes from John Crophill's Commonplace Book
(England, 1485)
Chaudone Potage of Pygys
Noumbles of Net
Counsis
Char de Marchaunt
Browet of Lamprouns
From Delights for Ladies
(England, 1609)
26 - To make crystall gelly
1 - To boile a Flounder or Pickrell of the French fashion
From MS Douce 257
(England, 1381)
Mortrellus
Caponys in concys
Hennys in bruet
Harys in ciuee
Haris in talbotays
Nombles
Fronchemoyle
Brynewes
Froys
Fruturs
Iussel
Eyren in bruet
Craytoun
Bruet of Lombardye
Pommedorry
Rapy
Mallard in cyuey
Bukkenade
Roo broþ
Lampreys in bruet
Solys in bruet
Oystryn in bruet
Elys in bruet
Pynade
Balough broþ
From Du fait de cuisine
(France, 1420 - Elizabeth Cook, trans.)
Bruet of Almayn
Bruet of Savoy
Lamprey Sauce
Camelin Bruet
Rosy Bruet
Tremollete
Chyvrolee of Venison
Piquant Sauce for Conies
Tyolli Bruet
Sops of Hares
Gravy of Small Birds
Buchat of Conies
Tripes of Large Fish
Bruet of Savoy of Fish
Lampreys
Fresh Sea-Bream
A Rosy of Fish
Sorengue
Larded Tench
Sauce Piquant
Georgé Bruet
Gravy
Bruet of Verjuice
Parma Tarts of Fish
Cameline Sauce
Calaminee
Cold Sage
Parti-Colored Hot Mengier
Sauce for Bourbulleys of Wild Boar
Mortoexes
A Vinaigrette
A Jance
Meat Jelly
Fish Jelly
From Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
To make a brewet
Porpoise with Pepper Sauce
To Fry Sprats
For an Amandeleye Within the Fasting Time
Mandrice
Moerteroel
A Brown Pepper
Peper for Swans
Bipeper for Game
Bipeper or Paveraet for fresh Beef
Jespi or Sauce for Capons
Sauce for Herons or Capons
A Green Sauce for Salt Beef
To Boil Venison that is Fresh
Ghecloven Nonnen
Rabbit Pies
Venison Pies
Easter Pasties
Meat Roffioelen
Pheasant and Peacock
Ghedopte Eyeren (Dipped Eggs)
For all boiled venison
Pepper for Roasted/Fried Veal
White Brewet for Capons
To Make Good Fine White Clareyt
To Make Fine Red Clareyt
To Make Fine Yellow Clareyt
Quecruyt (Quince Paste)
Quecruyt (Quince Paste)
From Enseignements qui enseingnent a apareillier toutes manieres de viandes
(France, ca. 1300 - D. Myers, trans.)
Pork
Other parts of fresh pork
For veal
For kid and lamb
Roasted piglet
For geese
Domestic drakes and ducks with hot pepper
Moor hens
Partridges
All rabbits and all hares are good in pies
Roe Deer
To make white brouet of hens
For a subtle English brouet
For a gravé of small birds
The start of the of saltwater and freshwater fish
For milk of Provence
If you want to make pike galentine
If you want to make lamprey galentine
If you want to make fish jelly
Here are the lessons of the fish roe and other meats
Fresh salmon with hot pepper
For bream cooked in water
Scallops in gravy or cooked in water
Smelt with sour pepper
Fresh mackerel is good in pies
Gurnard cooked in water with cameline sauce tempered with vinegar
Herring fresh and powdered with ail
White cuttlefish with aillie of vinegar
Oysters in gravy
From Forme of Cury
(England, 1390)
Egurdouce
For To Boile Fesauntes
Cormarye
Leche Lumbard
Rape
Tostee
VYANND RYAL
BALLOC BROTH
PLAYS IN CYEE
FOR TO MAKE FLAUMPEYNS
FOR TO MAKE NOUMBLES IN LENT
FYLETTES IN GALYTYNE
TENCHES IN CYNEE
PEVORAT FOR VEEL AND VENYSOUN
VERDE SAWSE
SAWSE NOYRE FOR MALARD
CHAWDOUN FOR SWANNES XX.VII
V - MORTERELYS
VI - CAPONYS INC ONEYS
VII - HENNYS IN BRUET
VIII - HARYS IN CMEE
IX - HARIS IN TALBOTAYS
XII - FOR TO MAKE NOMBLES
XV - FOR TO MAKE AFRONCHEMOYLE
XVI - FOR TO MAKE BRYMEUS
XVIII - FOR TO MAKE A FROYS
XIX - FOR TO MAKE FRUTURS
XXI - FOR TO MAKE JUSSEL
XXIII - FOR TO MAKE EYRYN IN BRUET
XXIV - FOR TO MAKE CRAYTOUN
XXXII - FOR RO MAKE BRUET OF LOMBARDYE
XLII - FOR TO MAKE POMMEDORRY
XLIX - FOR TO MAKE RAPY
LI - FOR TO MAKE A MALLARD IN CYNEY
LII - FOR TO MAKE A BUKKENADE
LIII - FOR TO MAKE A ROO BROTH
XI - FOR TO MAKE LAMPREYS IN BRUET
XIII - FOR TO MAKE SOLYS IN BRUET
XIV - FOR TO MAKE OYSTRYN IN BRUET
XV - FOR TO MAKE ELYS IN BRUET
XXXII - For To Make A Pynade Or Pyvade
XXXIII - For To Make A Balourgly Broth
From Fourme of Curye [Rylands MS 7]
(England, 1390)
.xxj. Egredouce.
.xxviij. Fylettus in galentyne.
.xxxv. For to boyle fesauntes partryches, capouns and corlowes.
.lij. Coremarye.
.lxiiij. Leche Lumbard.
.lxxxj. Rapey.
.lxlj. Tostee.
.lxlvij. Vyaund ryal.
.lxlix. Gelee of fysche.
.Cvij. Balloc broth.
.Cx. Plays in cyvee.
.Cxj. For to make flampens.
.Cxij. For to make nounbles in lent.
.Cxv. Fylettes in galyntyne.
.Cxviij. Tenches in cyvee.
Cxxxiij. Pevorat for veel & venesoun.
.Cxxxviij. Verde sauce.
.Cxxxix. Sauce noyre for malard.
.Cxlj. Chaudyn for swannes.
From Gentyll manly Cokere (MS Pepys 1047)
(England, ca. 1500)
To make a stew of flesh
To make Chawden for A Swan or for Wylde gose
To make Alloes of beef
The sydes of A dere of hye grece Rostyde
To make gallentyne
Egges yn brewte
Lamprays in brewte
Gurnard
For fryturs
For to stew heryng
From The Good Housewife's Jewell
(England, 1596)
Seruice for Fish daies
To Boile Larkes
To boile Conies
To boile Chickens
To boile mutton and Chickens
To boile Teales
To boile steakes betweene two dishes
To boile a capon
The boyling of a capon
To boile a Capon with Oranges and Lemmons
To make boyled meates for dinner
To boyle meates for supper
To boyle a legge of Mutton with a Pudding
To boyle Quailes
To stewe Calues feete
To stewe a Mallard
To make Aloes
To make Fritters of Spinnedge
To boyle Pigeons in blacke broath
To boyle a Ducke with Turneps
To make blacke puddings
To boile Muskles
To make bake meates
Another bake meate
Another bake meate
To bake a brest of veale
To make a pudding in a breast of veale
To bake a Gammon of Bacon
To baje a Turkie and take out his bones
To bake a Kidde
To bake a Mallard
To make a Pye of Humbles
To bake a Red deare
To bake Calues feete
To bake the Humbles of a Deere
To make a veale pie
For to make mutton pies
To bake calues feete
To bake Chickins in a Cawdle
To bake pigeons
To bake a Conie
To bake a Fillet of beefe to keepe colde
To bake a Neates tongue
To make muggets
To make fillets of beefe or clods instead of red Deare
To roast a Carpe or Tench with a Pudding in his belly
THE NAMES OF ALL thinges necessary for a banquet
To make a made dishe of Artechokes
To frie Chickins
To make a boyled meat after the French waies
A sauce for a Conie
To make a sausedge
To make a pie
To boile a capon with a sirrop
To dresse a hare
To make peascods in Lent
To make a close Tart of greene Pease
To make Oister Chewets
To make Hypocrase
To make a sirrop of Quinces to comfort the stomack
From Das Kochbuch des Meisters Eberhard
(Germany, 15th century - V. Bach, trans.)
Another sauce
This sauce made with garlic aids the appetite for food
You shall use and eat many foods
But if the things dry out the body too much
From Koge Bog
(Denmark, 1616 - Martin Forest, trans.)
VII - To cook squash
X - To cook herring
XI - Several kinds of game roasts to pickle
XIII - To pickle lamprey
XIX - Rolled [callune] to cook / and pickle
XXI - To make bratvurst
XXV - A good mush to have with roast
XXVII - To salt beetroot
XXIX - White mead to make that will be used soon Take one measure white honey and eight measures fresh spring water
XXXII - Pastry of young hens
XLIV - Pike sausage
XLVII - Knapvurst
XLIX - Balls or skinless sausages
L - To cook fresh pike
LI - Carp in cloven broth
LIV - To cook chopped fish
LVI - Pastry of fish
LVII - A pudding of fish
LXII - A mash of gingerbread
LXV - A mash of sour cherries
LXIX - To seethe fresh fish
LXXIII - A mash of ginger bread
LXXV - Elderflower confectionery
LXXXI - To cook pork game
LXXXVI - Pork sausage
LXXXIIX - To make small sausages
XCVII - Another good dish
From Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
5 How to cook a wild boar's head
7 To make a sauce in which to put a haunch of venison
9 To make a yellow sauce for game or birds
10 To make goose giblets
12 To make a boar's head
23 If you would make a good sausage for a salad
24 How one should make Zervelat
25 If you would make good bratwurst
28 If you would put up good vinegar that will remain good and strong for a long time
31 To make ravioli
60 To make a veal pie
64 To make a fish pastry from trout
66 A game pie
67 A game pie
69 A pastry from a capon
77 A liver tart
91 Another game pie
119 If you would make boiled dumplings
152 To make a good roast
157 To prepare veal or hens
158 Sauce for birds
168 Marinated fish
181 In the year of our Lord 1548
186 To make an herb tart
190 To fry small holliplen
192 If you would make a Polish sauce for pike
193 How to make chicken dumplings
196 Brisetten are made in the following manner
197 How one should prepare oysters
198 To prepare an aspic on a wheel
From Liber cure cocorum [Sloane MS 1986]
(England, 1430)
Nombuls
Anoþer maner for noumbuls
For to make a potage of welkes
Mortrews of fysshe
Harus in cyne
Harus in a sewe
Hennes in brewes
For to boyle fesawantes and pertryks
Hennes in gravé
Capons in Covisye
Lamprayes in browet
For tenchis in gravé
Pur verde sawce
Sawce for vele and venysone
Sawce sirer for mawdelardus
Sawce for swannus
For pygges farsyd
For fraunche mele
For bours
For lamprays bakun
For custanes
For risshens
For freture
For stondand fygnade
For sirup
For Tuskyn
Porry of white pese
For Gray pese
For mustul bre
For capons in erbis
For henne in brothe
For comyne sewe
For a tansy cake
For a brothe of elys
For wesels
For hagese
Oystere in browet
From Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
1. SPICES FOR COMMON SAUCE
43. HILADEA WHICH IS CALLED GELATIN
60. POTTAGE WHICH IS CALLED PORRIOL
63. MADAME'S BRUET
67. pottage of fat
69. Good French Sauce
70. THIN Sauce for Wild Birds, Such as Wild Doves, WOODPigeons and Wild Ducks
72. THIN Sauce for RoastED Squabs
73. Another THIN Sauce for Roasted Squabs
76. Pottage which is called Higate because it is made from figs
84. MODERN POTTAGE
103. Biza Sauce for Ten Dishes
104. Sauce Which is Called PINE NUT DISH of Garlic
109. WHITE CAMELINE SAUCE
114. brown Sauce for Partridges and Doves
119. MOJI CASSEROLE
130. Meat or Fish PASTRY
134. spiral cakes of fritter Which They Call CASQUETAS in Valencia and in Barcelona
145. Pastry in A JAR
146. Marinated Mutton
147. Gratonada in Another Manner
156. PARSLEY
161. Pepper Sauce for Wild Game
164. Capirotadas of Truffles
180. OF lamprey in crust
181. Salmon Pie
182. Salmon Casserole
183. Trout in crust or roasted or boiled
184. Barbel in crust
185. Barbel in casserole
186. Shad in crust
187. Swordfish in crust
189. Swordfish on the grill
190. Sturgeon in crust, which is pike
191. Sturgeon or pike in casserole
192. Sturgeon, which is pike, grilled or boiled
193. Dentex in crust
194. Dentex in casserole
196. Bonito in crust
197. Bonito in Casserole
198. Bonito on the grill
199. Fresh conger eel in crust
202. Conger eel on the grill and on the spit
206. Tunny or tuna in crust
208. Boiled tuna or tunny
209. Tunny on the grill
210. mullet in crust
216. Sardines in casserole
218. BOGUes in casserole
220. Wolffish in crust
222. PANDORAS
224. SEA BREAM
228. CLAMS in casserole
229. HOW OYSTERS ARE COOKED
230. PELAYA AND FLOUNDER OR SOLE
231. FRIED DOLPHINFISH
From Due Libri di Cucina - Libro B
(Italy, 15th c. - Rebecca Friedman, trans.)
V To make meat jelly of fish
X To make a sauce for peacocks
XII To make a sauce of Bastardo
XVII To make Renfuso
XXXXVIII To make beef torteli
LIII To make torteli of oil
LXXXXII To make quillies
From Libro di cucina / Libro per cuoco
(Italy, 14th/15th c. - Louise Smithson, trans.)
IX - Carmeline sauce for capons
XIV - Ciuiro or sauce black to ash gray for boar
XXXI - Jelly of whatever meat
XXXII - Jelly in another way
XLVI - Mortadelle (liver sausages) good and perfect
LIX - Pepper sauce that is genuine
LXXIII - Fine spices for all things
LXXV - Spices black and strong for enough sauces
LXXXII - Sauce good for meat of mutton or of kid
CVII - Tart of gourd dry
CXI - Tart Manfreda good and fantastic
CXXV - To make cervellade (sausage) bressane
From Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
At the grocer's: ten pounds of almonds
In soups
To make chitterling sausages
SOUP of SMALL GOOSE
CAPON SOUP
SEEDED SOUP is a winter soup
BEEF Like BEAR VENISON
Fresh WILD BOAR is cooked in water with wine and eaten with hot pepper
George Soup
Subtle Broth from England
Hare Broth
Meat Tiles
Saracen Broth
Pike Hotpot (Chaudree)
Oyster Broth
Stuffed Piglet
Bourbelier of WILD PIG
Geese are roasted with white garlic in summer
CAPONS
SWAN
RECLOTHED SWAN in its skin with all the feathers
BARBEL is roasted with verjuice
LOACH must be cooked in simmering water with a little wine
Of one loach you can eat half cooked in water
As for skinning it
TUNNY is a fish found in the sea or salt-pools in parts of Languedoc
FRESH SALMON should be smoked
Also it is cooked in water and wine added
A STREAKY SAUCE TO KEEP FISH
BLACK PEPPER
GALANTINE FOR CARP
A BOAR'S TAIL SAUCE
BOUCHET
SAGE
Note that rump of venison includes the skin and tail; and when fresh it is cooked in water and wine
From The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
To make a good Pepper Sauce
A Consommé Broth
Rice in the Italian Style
Spelt Porridge
Ravioli
A Dish of “Cardinals”
Tripe
Turnips
Garnished Turnips
Eggplants
Melon Dish
A Pottage of New Broad Beans
Kidney Beans
Cockerels Boiled with Verjuice
Florentine-Style Meat in a Baking Dish
Goat Kid in Other Ways
Pariola for Chickens, Cockerels or Capons on a Spit
The Holy Piglet, Roasted Inside-Out
To Cook a Chicken in a Carafe
To Make a Cow, a Calf or a Stag Look Alive
Kid Pie
Fish Tart
Stuffing for Kid
Stuffing for a Capon
Good Sausages
To Make Good Bolognese Sausage
Aragonese Sops
Sfresurato
Sauce for Cockerel Pieces
Sauce for Hare
Sauce for Sauteed Pigeon Pieces
Sauce for Any Game Animal
Daily Sauce
Lombard Sauce
French-Style Sauce for Partridge
Verjuice with Garlic
Balled Mustard for Trips
Slavic Cooking Sauce
Bolognese Torte
Common Torte
Cherry Torte
Cabbage Torte
Stuffed Deep-Fried Eggs
Snails for Meat-Days
Chick-Pea Broth
Fish-Egg Omelet
Caviar Omelet
Shad
Turbot
Grey Mullet or Mackerel
Black Fish
Clams, Mussels
Tench in a Baking Dish
From A NEVV BOOKE of Cookerie
(England, 1615)
To boyle a Capon Larded with Lemons
To sowce a Pigge
To sowce Oysters
To sowce a Pike
To boyle Flounders
To boyle a Gurnet on the French fashion
To boyle a legge of Mutton on the French fashion
To hash a Legge of Mutton on the French fashion
To roast a Legge of Mutton on the French Fashion
To roast a Neates tongue
To boyle Pidgeons with Rice
To boyle a Rabbet with Hearbes on the French fashion
To boyle Chickens in white broth
To boyle a Teale
To smoore an old Coney
To boyle a Chyne of Mutton
To boyle Larkes or Sparrowes
A made Dish of Conyes Liuers
A made Dish of a sweet-Bread
A made Dish of Sheepes tongues
A Fridayes Pye
A Chewet of Stockefish
To make an Oyster Pye
A made Dish of Mussels and Cockles
To bake a Neates tongue to be eaten hot
A delicate Chewit
To make an Vmble Pye
To bake a Calues Chaldron
To bake a Carpe
To bake a Tench with a Pudding in her belly
To bake Eeles
To bake Chickins with Grapes
To bake a Steake-Pye with a French Pudding in the Pye
To bake a Pigge
To bake Fallow Deere in the best manner
To bake redde Deere
To bake a Swan
To bake a Turkey
To bake a Curlew or Hearneshoe
To bake Woodcockes or Blacke Birds
Fritters on the Court fashion
A fierced Pudding
A Pudding of Veale
A Cambridge Pudding
A Swanne or Goose Pudding
A Liueridge or Hogges Pudding
A Chiueridge Pudding
A Florentine of Veale
Another in a Frying-pan
To make Kicks-Hawes
To boyle a Rack of Veale on the French fashion
To fearce a Legge of Lambe
To boyle a wilde Ducke
To boyle a tame Ducke
To boyle Pigeons
To boyle Goose giblets
To smoore a Racke
To smoore a Chickin
To frye Mussels
To congar Eeles
To sowce a Pigge in collors
A Legge of Lambe fearst with Hearbes
To smoore Calues feet
Another way
The same vvith Chestnuts
From A Noble Boke off Cookry
(England, 1468)
To make potage for somer sessone
To mak Buknad
To mall chekyns in musy
Alander de beeff
Longe de bef
To mak musy for soper
Lesk lombard
To mak eles in Bruet
Breteyn in Lent
To mak Breteyn in fleshe tyme
To mak sturgion for sopers
To mak quystis
To mak chandron for swan
To mak wellid peper for rost vele
To mak tartes of fflesche
Porpas sturgion or turbot
Flesh pies of capon or of fessand
To mak custad opyne
To mak Breney
The sid of highe grece
Apetito
To fasse capon or goose
Haddok in covy
Vert sauce
To mak sauce aliper for rost bef
Garbage
Musculles in brothe
Pik in Brasy
Cony or malard in covy
Pik in galentyne
Tenche in cevy
Chaudron for samon
Codling or kelyng
Lesshe penon
Felettes in galentyne
To mak nombles of porpas or other fische
Chaudron of piggs feet
Bruet rosse
Stewed colopes
Busbayne
Bruet of Kiddes
Pertuche stewed
A lowsid bef
To mail samon rost in sauce
Breme in comfit
Another nombles
Rape.
Potage of welks
To mak saige synes
Mortins of fisshe
Haires in covy
Hayres in sewe
Hennes in Bruet
ffessand or pertuche
Roo for sewe
Hennes in grave
Capon in couns
Lamprey in Bruet
Tenche in graue
Mammony
Pommes moiled
Pige harsed
Ffraunt hemelle
Bours
Lampry bak
Cratones
Haddok in cevy
From Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
Hodgepodge of beef
Fried calf liver
Venison hodgepodge
Venison hodgepodge
Pike of another sort
To make chopped carp
To make green Geneva pies
To make white Geneva tarts
To make tarts of turnips
To make Bologna sausage
To make mortadella
To make fine Ceruelade
Bologna Sausage of fish
To make pies of Spanish leaves
To make English pies
To make a pie of Oysters
To make artichoke pie
To make a pie of redressed veal
To make Sturgeon pie
To make a pie of fresh Parsnips
To make snail pies
To make dogfish pie
Another sort
Sturgeon in pottage
Sturgeon Sausage
Sturgeon in adobe
Stuffed Lobster or Crab
The same Lobster or Crab in pottage
To make tripe of Pike
To make tripe of dogfish
To make dogfish pot pies
Boiled Tunny
Another
Boiled Potato
Another
Another
Another
Another
To make a potpourri called "Oylla podrida" in Spanish
To make Tomaselle of liver
Stuffed boiled capon
Portuguese Partridges in pottage
A leg of mutton redressed & boiled
To make a shoulder of mutton stuffed & roasted
Another
Roasted veal liver
Another
Veal head gilded in the same fashion
To garnish a tortoise
Another
To make May eggs
From A Proper newe Booke of Cokerye
(England, mid-16th c.)
To make Pyes
To bake Veneson
For all those fysshes above wrytten yf they muste bee broyled
To bake pygeons in short paest as you make to your baken apples
For to stewe mutton
To stewe stekes of mutton
From Le Recueil de Riom
(France, 15th century)
Vinaigrette of roasted pork intestines
A cinnamon broth
A broth of Savoy
Venison of fresh boar
A yellow broth of fish
English puree
Stew of oysters
On suckling pigs
Green sauce on fish
On heron
And flatfish
From Registrum Coquine
(Germany, ~1430 - V. Bach, trans.)
A black peppered dish
Pepper sauce for hare
Pepper sauce for birds
Pepper sauce for peacock
Pastry of whatever meat
Boiled partridges
Carp
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 boyle mary bones for for dinner.
To boile teales, Mallards, pigeons chines of porke, or Neates tunges all after one sort.
Mutton boyled for supper.
To boyle Mutton with Nauons.
To boyle a Lambes head with purtenaunces.
To boyle Chickens.
To farse a cabbadge for a banquet dish.
To boyle a breast of Veale or Mutton farced.
To boile a Mugget of a sheepe.
To boile Mutton for Supper.
To boile a neates tongue to Supper.
To boile Mallards, Teales, and chines of porke with Cabbadge.
For a Goose gibluts and pigges petitose.
For fricasies of a lambes head and purtenance.
For fricasies of Neates feete for supper.
A fricase of Tripes.
To rost a lambes head.
To make a pie in a pot.
To make allowes to roste or boile.
To make red deere.
To farse all things.
A sop of Onions.
To make gallantine for flesh or fish.
To stewe Oysters.
To bake a Connie, Veale, or Mutton.
To boyle Neates feete.
To boile a pike with orenges a banquet dish.
To boile Roche, Perche and Dase, with other small fish.
To boile a Tench.
For White pease pottage.
To bake porpose or Seale.
To make alloes of fresh Salmon to boile or to bake.
To make a splede Eagle of a pullet.
To boile chickins and mutton after the Dutch fashion.
To make a Haggas pudding.
To make Hagges Puddings.
To make Ising puddings.
To seeth Muscles.
To make a Pudding.
To stewe Steakes.
To boile the lightes of a calfe.
To boile Onions.
To bake Lampernes.
To bake a Citron pie.
An other way to bake Citrons.
To bake Aloes.
To seeth a pike.
To boyle cockles.
To boyle a carpe in greene broth, with a pudding in his bellie.
To bake chickins.
To stew Steakes.
To roste an Hare.
From Thomas Awkbarow's Recipes (MS Harley 5401)
(England, 15th century)
[based on a concordance]
Morterous for Lentyn
Chewets
To make a Balowbroth
To make Doth
Gely of Fysh
Muskyls Broth
Fruturs of Fygis
For to bake a Gournard
Cenellis
To seth a Tench
Elus Bakyn in Dyshes
Oysters in Brewete
Elis in Brewette
To make a Froyse
To bake a Lawmpray
Muskyls in Gravy
Storgeon in Broth
To make Char de Crabb
From The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
Beef With Parsley
Beef With Clean Black Pepper
Roasted Beef With Tarragon and Sage Sauce
Onion Leaves With Beef
Choked Roasted Beef
Cooked Roast Beef
Beef With Rice
Beef With Wild Carrots
Beef With Sorrel
Salted Beef
Beef With Pepper
Beef With Salted Cabbage Once Again
Beef With Thyme
Cow Liver and Kidney With Black Pepper
Cows Tongue and Dug With Red Sauce
Salted Cows Tongue
Cows Leg With Carnation Sauce
Stuffed Cows Tongue
Stuffed Cow Spleen
Cow Intestines With Sliced Bacon
Cow Intestines With Yellow Sliced Bacon
Cow Intestines Stuffed With Sweet Milk
Cow Intestines Stuffed With Rice
Cow Intestines Italian Style
Cow Tongue and Dug With Black Pepper
Blood Sausage
Cows Tongue and Dug With Carnation Sauce
Stuffed Calf Liver
Veal With Dumplings
Fried Calf Liver in Tree Oil
Veal With Sour Sauce
Veal in Pate
Veal With Spicy Sauce
Veal With Black Pepper
Salted Veal Polish Style
Veal With White Bacon Slices
Veal Intestines With Sweet Milk
Calf Intestines With Sour Cream
Veal Brisket Stuffed With Black Pepper
Stuffed Roast Calf Kidney Italian Style
Calf Head With Spicy Sauce
Veal With Spinach
Veal in Pate
Roast Veal With Lemon Juice
Veal With Salted Gooseberries
Roast Veal With Gooseberries Turkish Style
Veal With Lemon and Tarragon
Roast Veal in Paste
Veal in Grape Leaves
Lamb With Sauce
Lamb With Onion Sauce
Lamb With Rice
Lamb With Black Pepper
Lamb With Carrot
Stuffed Lamb Stomach
Young Lamb With Sour Sauce
Young Lamb With Thyme
Young Sheep Intestines
Roasted Young Lamb Thigh With Lemon
Hog Legs With Black Pepper
Hogs Chin and Sides With Fruit Sauce
Hog Chin and Sides With Carnation Sauce
Cold Hog Ears With Black Pepper
Sweet Boar Pork With Black Sauce
Boar Pork With Carnation Sauce
Roast Boar Pork Cooked With Black Pepper
Boar Head Cooked With Sides
When Slaughtering a Hog
Boar With Carnation Sauce
Pork With Black Sauce
Pork With Sweet Sauce
Cold Pork With Spicy Sauce
Cooked Stuffed Pork
Pork With Bacon Slices
Pig Turned Into Sheep
Dishes Made From the Pigs Skin
Goose in Broken Sauce
Goose With Fruit Sauce
Fat Goose With Fruit Sauce
Goose With Zok Sauce
Goose With Black Sauce
Goose With Black Pepper
Goose With White Bacon
Goose With Yellow Bacon
Goose With Carrots
Fat Goose With Carnation Sauce
Goose With German Sauce
Goose With Scorched Sauce
Goose With Millet Porridge
Gosling With Pasta
Gosling With Broken Sauce
Stuffed Gosling
Capon With Raisin Sauce
Hen With Bird Sauce
Hen With Fruit Sauce
Hen With Carnation Sauce
Hen With Pasta
Hen With Rice
Hen With Side Dish
Hen With Spinach
Hen With Hungarian Sauce
Hen With Onion Sauce
Hen With Black Pepper Dust
Hen With Rice Again
Hen With Sage
Hen With German Sauce
Hen With Saxon Sauce
Hen With Black Pepper
Hen With Pasta
Hen or Fat Capon With Salted Cabbage Transylvanian Style
Hen Stuffed With Clean Pepper
Hen Again
Cold Stuffed Hen
Chicken With Spicy Sauce
Chicken Stuffed With Clean Black Pepper
Yellow Stuffed Chicken With Sour Cream
Chicken Stuffed With Shallot
Chicken With Bavarian Sauce
Salted Chicken Polish Style
Chicken With Pate
Cook the Hen
Cooked Hen in Lemon Broth
Chicken With Lost Sauce
Fried Chicken
Chicken With Sour Cream
Pike With Bacon Slices
Pike With Bacon Slices for Fasting
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
Pike With Pate
Pike With Garlic
Pike With Carnation Sauce
Roasted Pike
Pike With Spinach
Pike in Sweet Milk or With Sour Cream
Fritter From Fish Roe
Cold Carp With Sauce
Carp With Canvas
Carp With Clean Black Pepper
Carp in Cabbage Broth With Clean Black Pepper
Carp With Oily Sauce in Cabbage Sauce
Tench in Sauce With Clean Black Pepper
Tench Fried in Tree Oil
Sturgeon With Clean Pepper
Beluga With Clean Pepper
Beluga Stomach With Clean Pepper
Beluga With Beluga Sauce
Beluga With Fruit Sauce
Beluga With Spicy Sauce
Cooked Beluga Roes Romanian or Serbian Style
Catfish in Clean Water
Catfish in Cabbage Sauce
Old Catfish Stomach and Liver
Catfish With Green Sauce
Cold Barbel With Spicy Sauce Underneath
Burbot With Guest Sauce
Burbot With Clean Pepper
Burbot in Cabbage Sauce With Clean Pepper
Crucian Carp With Clean Pepper
Trout With Clean Pepper
Trout With Sour Cream
Dry Trout With Pepper
Huchen With Huchen Sauce
Huchen With Clean Pepper
Flounder With Clean Pepper
Fried Goby
Dörgetsiae
Perch With Clean Pepper
Sterlet With Clean Pepper
Cod With Clean Pepper
Cod With Sour Cream
Cod With Sweet Milk
Roasted Cod
Flounder With Clean Pepper
Flounder With Spicy Sauce
They Make Eels Like This Too
Roast Eel With Herbs
How to Soak Octopuses
Octopus in a Different Way
Anchovy
Huchen in Sauce
Green Sauce for Fish
Roasted Salmon
Weatherfish With Black Pepper Dust
Weatherfish With Clean Pepper
Weatherfish With Choked Sauce
Weatherfish With Cabbage
Weatherfish With Boroditom Sauce
Weatherfish With Crushed Sauce
Weatherfish With Beggar Sauce
Weatherfish With Oily Sauce
Weatherfish With Its Blood
Stuffed and Fried Crab
Crab Cheese
Dry Crab
Crab Salad
Stuffed Crab
Crab With Tree Oil
Crab With Sour Cream
Crab With Black Sauce
Stuffed Crab
Venison With Dumplings
Venison With Guest Sauce
Roast Venison in Pate
Whole Roast Deer Backside
Hot Roast Venison
Deers Lung and Liver
Deer Blood Sausage Stuffed With Rice
Roast Roe Deer Thighs
Hare With Black Sauce
Young Stuffed Hare
Coagulated Wine
Bitter Salad
Raw Cabbage Salad
Cucumber Salad
Sparrow With Clean Pepper
Dairy Dish With Black Pepper
Herb Sauce
Herb Sauce
Green Sauce
Ginger Sauce
Crane Sauce
Roast Peafowl Sauce
Stuffed Liver
Bird Sauce
Stuffed Eggs
Sauce for Fish
Cooked Pear
Fried Bread for Fasting
Chickpeas With Oily Sauce
Peas With Pods
Dry Plum
Plum for Fasting
Plum
The Next Dishes Are Made From Apple
Stuffed Pear
Pear
Cold Quince
Melon Cake
Liver Cake
Jar
Carnation Sauce
Ginger Sauce
Sour Cherry Sauce
Green Sauce
Cold Green Sauce
Rose Hip Sauce
Egg Stuffed in Shell
Stuffed Egg White
Egg Sauce
Stuffed Egg White Again
Liquid Scrambled Roasted Eggs
Dryads Saddle With Clean Black Pepper
Roast Dryads Saddle
White Mushroom With Black Pepper
Truffle With Sour Cream
Hares Ear Mushroom With Clean Pepper
Common Stinkhorn With Clean Black Pepper
Stuffed Stinkhorn
Fried Stinkhorn
Truffle Again
Hazel Bolete Mushroom
Penny Bun Mushroom
Birch Bolete Mushroom With Black Sauce
Saffron Milk Cap Mushroom
Dry Sour Cherry Cooked in Wine
About the Green Bean
Peas Again
Chickpea
Pea Sauce
Cucumber Salad
Snail in Tree Oil
Snail in Boiled Beef Water
Oyster
Oyster
Wild Carrot Parsnips
Head Cheese
Olla Podrida
Zander Sausage
Macaroni for Fasting
Borage
Italian Cabbage
Italian Cabbage
Cooking Lentils
Boiled Barley Grist
Pate From Chestnut and Raisin
Snail
Cooking Green Frogs
Carp Pate
Cold Dish From Liver
Apple Porridge
Stuffed Bread Rolls
Honey Pogacha
Stuffing Sausages Italian Style
Knodel for Peasants and Servants
Bread Roll Pieces
Syrup Medicine for the Stomach
From The Treasurie of commodious Conceits
(England, 1573 - J. Holloway, transcr.)
To bake a Fesant
To bake Woodcoks
A Sawce for a rosted Rabbet
To make Pepper soft
From A Treatise of Portuguese Cuisine from the 15th Century
(Portugal, 15th c. - Fernanda Gomes, trans.)
1 - Pastéis de carne
2 - Tigelada de perdiz
8 - Receita n
14 - Lampreia
15 - Picadinho de carne de vaca
16 - Galinha desfiada
21 - Coelho
22 - Outra receita de galinha mourisca
56 - Fartes (farto
From Two Fifteenth-Century Cookery-Books
(England, 1430)
xiiij - Quystis Scune
xvj - Fylettys en Galentyne
xvij - Garbage
xviij - Pertrich stewyde
xix - Smale Byrdys y-stwyde
xxij - Venyson in Broth
xxiij - Nomblys of the venyson
xxv - Balloke Brothe
xxxj - Brawn en Peuerade
xxxij - Auter brawn en peuerade
xxxiij - Oyle Soppys
xxxviij - Storion in brothe
xl - Oystrys in grauy bastard
xlj - Gelyne in dubbatte
xlij - Conyng, Mawlard, in gely or in cyuey
xlvj - Poumes
xlviij - Tayloures
xlix - Bryndons
lij - Gyngaudre
Liij - Rapeye
lxj - A goos in hogepotte
lxiij - Harys in Cyueye
lxv - Hennys in bruette
lxxxviij - Mammenye bastarde
lxxxix - Elys in Gauncelye
lxxxxj - Vyolette
lxxxxij - Oystrys in bruette
lxxxxiiij - Tenche in bruette
lxxxxv - Tenche in cyueye
lxxxxvj - Tenche in Sawce
lxxxxvij - Chykonys in bruette
Cij - Muskelys in bruette
Cix - Gelye de chare
Cxxiij - Strawberye
Cxxix - A potage on a Fysdaye
Cxl - Egredouncye
Cxliij - Lampreys in galentyn
Cxliiij - Schyconys with the bruesse
Cxlvij - Brwes in lentyn
Cxlix - A Potage
Cliij - Pompys
iij - Pynade
iiij - Gyngerbrede
vj - Auter maner leche lumbarde
viij - Lette lardes
xiij - Vyaund leche
xiiij - Vyaunde leche
xv - Storioun leche
xvj - Chare de wardoun leche
xviij - Vyaund leche
xix - Pome dorres
xxv - Hagws of a schepe
xxvj - Frawnchemyle
xxx - Alows de Beef or de Motoun
xxxj - To make Stekys of venson or bef
xxxij - A Siryppe pur vn pestelle
xxxiij - Pygge y-farsyd
xxxiiij - Poddyng of Capoun necke
xxxv - Capoun or gos farced
xl - Puddyng of purpaysse
xli - Raynolle3
xlvij - Rapeye
liij - Lesynges de chare
lvij - Froyse out of Lentyn
lviij - Ryschewys close and Fryez
lxij - Chawettys a-forsed
lxiij - Fretoure owt of lente
lxiiij - Towres
i - Tartes de chare
ij - A-nother manere
iij - A-nother manere
vj - Tartes of Fyssche
vij - Chawettys
x - Rapeye
xj - Tartes of Frute in lente
xvj - Crustade
xix - Venyson y-bake
xxj - Quyncis or Wardouns in past
xxij - Lamprouns y-bake
xxiij - Lamprays bake
xxiiij - Tartes de chare
xxix - Flampoyntes bake
xxxv - Crustade
xxxvij - Doucettes
xxxix - Daryoles
Nombles of Veneson
Venyson in broth
Browne in egurdouce
Brawne in peuard
Garbage
Pigge or chiken in Sauge
Stwed Beeff
Stwed Mutton
Venyson ybake
Custarde
Tartus of fflesh
Grete pyes
Chawdwyn
Pikkyll pour le Mallard
Sauce sermstele
Sauce oylepeuer
Sauce Verte
Sauce galentyne
Partrich stwed
Conyng, hen, or Mallard
Gelyne endobat
Gelyne in brothe
Chik farsed
Chike endored
Goce or Capon farced
ffelettes in galentyne
Losinges de chare
Perre
Lethe lory
Froyse
Gely
Elys in Sorre
Ballok broth
Muscules in broth
Muscules in Shelle
Prenade
Auter leche lumbard
Taylours
Malmens bastard
Gyngautrey
ffygey
Chaudewyne
Rapes
Gele of peson
Risschewes de frute
Quynces or Wardones in paast
Tart de ffruyte
Lamprey I-bake
Sauce pour lamprey
Lamprons in Galentyne
Lamprons ybake
Oystres in cevey
Pike in galentyne
Pike in brase
Auter pike in Galentyne
Sturgeon in broth
Sturgeon pour porpeys
Another diting of a tenche
Chared coneys, or chardwardon
Chaudoun
Sauce alepeuere
Sauce galentyne
Sauce rous
Sauce for stokfysshe in an-other maner
Sauce vert
Sauce gauncile
Piper for feel and for venysoun
Sauce newe for malardis
Peynreguson
Tauorsay
Haddoke in Cyuee
Chauudon of fissh
Mortrowes of fissh
Crane roste
From Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
Boar venison
Pork intestine
White capon soup
Stuffed piglet or pig
Roast geese and goslings
Turtledoves
Subtlety of a swan reclothed in its skin including its plumage
Jelly of slimy fish
Lamprey in galantine
Saracen soup
Barbels
Porpoise
Fresh salmon
To make Cameline [Sauce]
Spices needed for this viandier
To clarify red wine
Here is how you make the pottage called menjoire
Crayfish stew
Meat rosy
Partridge trimolette
Black Pepper [Sauce]
Sauce for keeping saltwater fish
Spice Powder
Yellow Pepper [Sauce]
From Recipes from the Wagstaff Miscellany
(England, 1460)
Gingaudre
Eles yne sorre
Pylets yn sarcene
To make umbelys of a dere
Chaudon of Salmon
Cokkes of kellyng
Felets yn galentyne
Leche proven
Purpays yn Galanteyn
Purpays or Venyson in broth
Conynggez in Cyve
Soupes
Chaudon of Pigges fete
Bruet of lumbardy
Bruet of Almayn
Bruet roos
Stewy colops
Bruet tuskyn
Bruet of kedes
Stewyde pertrych
A losed beef
Salmon rostyd in sauce
Betrayn yn lentyn
Betreyn in flesch tyme
Storgeon for sopers
Dyvers desire
Gely on fysch days
Quystes
Chaudon of Swan or of wylde goose
Wellyd pepyr for rostyd veele
Tartes of Flesch
Bakyn purpays
Pyes of flesch capons and fesaunttes
Brinddy
The Syde of a Dere of His Grece
Petydawe
Goose or Capons Farsyd
Haddok yn Cyve
From Wel ende edelike spijse
(Dutch, late 15th c. - Christianne Muusers, trans.)
Capons with green sauce
Who wants to make stuffing
Herons
Whisked (?) greens
Swan's neck
"Vivees" are made thus
Galantine for 100 lampreys
To make a pepper sauce
Pipes (long pasties?)
Sucking pig
Stuffed small chickens
Greens
Boiled and larded hare
Tench with pepper [sauce] in this way
If you want to eat eel
Partridges with cumin sauce
Pidgeons
Sheep's penis for the foodie
Stuffed capon