Table of Contents

Random Medieval Recipe of the Day:

14 To prepare small birds. Take small birds and simmer them in broth. Afterwards take part of the birds and pound them in a mortar, also some juniper berries and caraway and strain it through a cloth and season it well. Let it boil in a pan and pour it on the cooked birds, following that let it boil up one more time and cook together. [Das Kuchbuch der Sabina Welserin (Germany, 16th century - V. Armstrong, trans.)] (permanent link)