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Medieval Cookery

What's New

10-21-2016 - Yonnie Travis' recipe for Apple Royal added to the Medieval Recipes

10-18-2016 - Yonnie Travis' recipe for Apple Moyle added to the Medieval Recipes

10-14-2016 - Volker Bach's The Kitchen, Food, and Cooking in Reformation Germany added to the Recommended Books

10-12-2016 - Yonnie Travis' recipe for Apple Mousse added to the Medieval Recipes

08-25-2016 - Daniel Myers' recipe for Tartes of Flesch added to the Medieval Recipes

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Random Medieval Recipe of the Day:

To boyle a Chyne of Mutton, or Veale, in sharpe broth, on the French fashion. COuer your meat with faire water, and a little white Wine, a piece of whole Mace, a Nutmeg quartered, a handfull of Hearbes cleane pickt, and bruised with the backe of a Ladle, yong Lettice, Spinnage, Parsley, tops of young Time: when all is boyled well together, thicken it with a crust of Maunchet, and the yolke of a hard Egge, steeped in some of the same broth, and draw it through a strainer, and thicken your broath with it. Season it with a little Uergis and Pepper. [A NEVV BOOKE of Cookerie (England, 1615)] (permanent link)

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