What's New

04-06-2017 - Michelle Enzinas' Big Buttes Book added to the Recommended Books

04-03-2017 - M. R. Ghanoonparvar's Dining at the Safavid Court added to the Recommended Books

03-10-2017 - Charles Perry's Scents and Flavors: A Syrian Cookbook added to the Recommended Books

01-26-2017 - Yonnie Travis' recipe for Eyron en poche added to the Medieval Recipes

01-13-2017 - Yonnie Travis' recipe for Drawyn grwel added to the Medieval Recipes




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Random Medieval Recipe of the Day:

To make stuffed redressed veal. Take some veal, with as much fat, & chop it well together, & add egg yolks, nutmeg, ginger, a little salt, a handful of mint & marjoram together: then make the meat into flat pieces, the size of a hand, pressing with a finger: then take peeled almonds, & grind with chopped quince & boil, & grind again with the almonds: put therein sugar & cinnamon, two or three egg yolks, & mix well all together: then make a flat piece like the chopped veal, & layer it between the two pieces of above-mentioned veal, & cook it in a tart pan, & make a sauce thereon with the peels of boiled oranges, & cut into little long pieces, & currants, sugar & cinnamon therein: let boil well with red wine, & cast it thereon. [Ouverture de Cuisine (France, 1604 - Daniel Myers, trans.)] (permanent link)





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