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The stallinge of clifford Bischope off Londone

Source: A Noble Boke off Cookry (England, 1468)

First course:
Furmente with porpas
viand cypers
milvet poudred
lampry poudred
pik boiled
halibut boiled
samon
porpas
a lesche beaucreme
a brod custad with a castell ther in with a stuff in the castelle of a gille and the demon in the myddes brynging a doctur to suttllete in a pulpit in clothinge of grene tabard and hood withe a rolle on his hed wretyn thereon





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