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Random Medieval Recipe of the Day:

Thus make a lamprey roast. Take it living, and put it into a cauldron in white wine, so that it dies in the wine; and it is boiled in the same wine. And then take it out and put it into a dish; and stick plenty of whole cloves along the side of the white part , and put it on the griddle, and make it roast gently. And always baste it with good broth. And this will be the best for noblemen. [Registrum Coquine (Germany, ~1430 - V. Bach, trans.)] (permanent link)