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Comment Bien Cuire Les Animaux Divers



The following translation of "Comment Bien Cuire Les Animaux Divers" is based on a small, mid-fifteenth century text at the Bibliothèque nationale de France. The original was published by Chas Le Gouke in Paris, with the earliest known edition dated 1445.

I have done my best to keep the translation as faithful as possible to the original. The included images have been moved when necessary to be closer to the corresponding text.

© 2012 Daniel Myers - This electronic document may be freely reproduced for non-commercial purposes as long as the copyright and this notice are included.


Comment Bien Cuire Les Animaux Divers

Voici les instructions pour savoir comment bien cuire les animaux divers, e toutes les savors qui i apartienent.

Here are the instructions for how to properly cook various animals, and all the sauces which are appropriate to them.


  dormouse

Char de loir: en rost, en yver e en estei, as aus vers. E qui en veut en chivei si la depieche par morseaus; e puis cuisiez oingnons en saim, e broez de poivre e d'autres espices e pain ars, e desfaites en un mortier; puis destrempez de l'eve ou le porc sera cuit; puis metez boillir e metez sus les morseaus qui avront estei arochié e du sel, e tout cen metez en escueles e du chivé de sus.

Dormouse: roasted, in winter and in summer, with green garlic. And which if wanted in gravy then cut it into pieces; And then cook onions in grease, and ground pepper and other spices and toasted bread, and grind in a mortar; Then temper with the water that the pork cooked in; Then put it to boil and put over the pieces which have been pulled and of salt, and all this put in a bowl with the gravy thereon.


  hyena

Le hyène fres, en yver e en esté, a la savor verte, sanz aus, de poivre e de gingenbre e de perresil e de sauge, destrempee de verjus ou de vin aigre ou de vin pur; e se eles sont salees, a la moustarde. Les quatre piez e les orilles e le groing en souz de parresil e d'espices, destrempé de vin aigre.

Fresh hyena, in winter and in summer, with green sauce, without garlic, of pepper and ginger and parsley and sage, tempered with verjuice or vinegar or good wine; And if it is salted, with mustard. The four feet and the ears and the jowls with parsley and spices, tempered with vinegar.


  crocodile

Le chaudun de crocodile en bon rost as aus ou au verjus. La haste menue en brouet par morseaus, ovec un poi d'eve en une paelle, e puis quant elle sera cuite, ostez l'eve e la gardez; puis prenez du foie e du pain e poivre e des espices e breez ensemble sanz bruler le pain, e destrempez de l'eve ou ele sera cuite, puis atornez tout en la maniere que je vous ai dit, e prenez vin aigre e meté ovec, e pain brulé bien molu en un mortier.

The offal of crocodile is good roasted with garlic or with verjuice. The spleen in brouet in pieces, with a little water in a pan, and then when it is cooked, pour off the water and keep it; then take the liver and bread and pepper and spices and grind them together without toasting the bread, and temper with the water it cooked in, then serve all in the manner that I have said to you, and take vinegar and mix with, the toasted bread well ground in a mortar.


  unicorn

Por char de licorne - Char de licorne fresche as aus blans; la salee a la moustarde. Les nerfs de licorne bien lardez son bons en pasté.

For unicorn - Fresh unicorn with white garlic; Salted with mustard. The genitals of unicorn, well larded, are good in pies.


  porcupine

Por char de porc-épic - Char de porc-épic en rost, la loingne parboullie en eve, e puis lardee e rostie e mengie as aus vers ou au poivre. E se vous en volez a la charpie, parboulliez la en eve e puis si la depechiez par morseaus en une pelle, et puis frissiez les morseaus en une paiele en saim ou lart, e puis metez des oués batuz dessus, e puis poudrés de sus de poivre, si sera charpie. E se aucuns en veut en pasté, parboulliez la en eve e puis lardez, detrenchiez par morseaus e les metez en pasté.

For porcupine - Roasted porcupine, the loin parboiled in water, and then lard and and eat with green garlic or pepper. And if you would like it minced, parboil it in water and then cut into pieces in a pan, and then fry the pieces in a pan in grease or bacon fat, and then put beaten eggs therein, and then sprinkle with pepper, then that is minced. And if otherwise wanted in a pie, parboil it in water and then lard it, slice into pieces and put it in a pie.


  giraffe

Por char de girafe - Char de girafe fresche, en yver e en esté, doit estre cuite o sauge e o ysope e o parressil, e mengie a la sause verte; la salee a la moustarde. E qui en veut de rosti des costez, il la puet mengier a la devandite savour.

For giraffe - Fresh giraffe, in winter and in summer, must be cooked with sage and hyssop and parsley, and eaten with green sauce; Salted with mustard. And which when roasting the flanks, can be eaten with the aforementioned sauce.


  tiger
  lion

Por tigre e lion - Char de tigre e lion est bone en rost; mes avant les convient parboullir e puis larder menuement. E veut estre mengie o svor de poivre aigret, cuit e destrempé de verjus ou de pomme sauvage, ou au poivre noir.

For tiger and lion - Meats of tiger and lion are good roasted; But first you need to parboil them and then lard slightly. And they can be eaten with a sauce of sour pepper, cooked and tempered with verjuice or wild apple juice, or with black pepper.


  seaserpent

Char de serpent de mer en rost. Mes avant les couvient eschauder e oster la frissure e cuire tout entier; e puis cuire oués, les moués bien durs, e des chateingnes cuites en feu e du formage de mai par lesches e des peres de Saint Riulle cuites en la brese. Puis hagiez tout ensemble e poudrez de poudre de canele, de poivre e de gingembre e des autres espices e sel, e metez en la toie du serpent de mer ceucre, e en depechiez entre les quatre membres. E cest mes doit estre mengiez a la farsse.

Roasted sea serpent. But first you need to scald and strain the entrails and cook all together; and then boil eggs, the yolks very hard, and cook chestnuts in fire and May cheese in slices and pears of Saint Riulle or cooked on coals. Then chop all together and sprinkle with ground cinnamon, pepper and ginger and other spices and salt, and put on one third of the sea serpent sugar, and divide into four parts. And it's best eaten as a stuffing.


  llama
  camel

Por lamas e chameaux - Char des lamas e des chameaux est bone en rost, a la sause de vin en esté, en iver a la sause aillie fete d'aus e de canele e de gingembre, destrempee de leit d'alemandes ou de brebiz. Derechief, cuisiez chameaux o herbes fredes e o sel. Derechief, lamas e chameaux en brouet fet de canele e de gingembre e d'autres espices, e metez ovec moués de ous batuz e puis depechiez la char par morseaus e friez en sain. Mes avant breez du pain e du safren e des autres espices, e du foie, e destrempez du boullon, e colez parmi une toaille, e metez bouillir, e les ous batuz e le safren e les espices destrempez de vin pur.

For llamas and camels - Llamas and camels are good roasted, with a sauce of wine in summer, in winter with a sauce made of garlic and cinnamon and ginger, tempered with almond milk or penguin's milk. Again, cook camels with fresh herbs and salt. Again, llamas and camels in brouet made of cinnamon and ginger and other spices, and add yolks of beaten eggs and then cut the meat into pieces and fry in grease. But before grind bread and the saffron and other spices, and the liver, and temper with broth, and strain through a towel, and put to boil, and beaten eggs and saffron and spices tempered with good wine.


  gulon

Por fere gulon -- Se vos volez fere gulon prenez les fees e les ginsiers, puis hagiez menu, breez du pain e destrempez du boullon, e metez boullir, e aprés metez moués de ous batuz e safren, destrempez de vin, e puis frisiez, e metez let, e hagiez char en cresse, e metez boullir, e movez touz jors, e puis metez les oués e le safren, e drechiez en escueles, e metez la poudre de canele, de gingembre e de clous de girofle par desus.

To make gulon - If you want to make gulon take the livers and the gizzards, then chop small, grind bread and temper with broth, and put to boil, and after add beaten egg yolks and saffron, temper with wine, and then fry, and add milk, and chop meat in the crest, and put to boil, and stir all day, and then add the eggs and saffron, and mix in a bowl, and add ground cinnamon, ginger and cloves thereon.


  badger

Por blaireau - Blaireaux sunt bones en esté as aus, e en yver au poivre chaut; e les salees au potage; e deivent estre mengiees a la moustarde.

For badger - Badgers are good in summer with garlic, and in winter with hot pepper; And Salted in soup; and can be eaten with mustard.


  ferret
  shrew

Furets e musaraignes privees au poivre chaut. Furets e musaraignes sauvages sunt bones a la sausse de sauge e de parressil e de canele e de gingembre, sanz poivre. Derechiés, furet salez a la mostarde.

Domestic ferrets and shrews with hot pepper. Wild ferrets and shrews are good with sage sauce and parsley and cinnamon and ginger, without pepper. Again, salted ferret with mustard.


  dragon

Dragons sauvages, comme grues, gantes, herons, rostiz touz entiers, o tout les piez e o tout les testes.

Wild dragons, like cranes, grouse, herons, roasted whole, with the feet and the heads.


  elephant

Éléphants. Premerement en traez le sanc par les teste touz vis, aprés si les fendez par dessus les dos jusques es espaulles e les esfondrez, e puis si les metez en broche o touz les piez e o les teste; puis breez safren e pain blanc destrempez de vin, e breez moués de oués e safren, e en moulliez l'éléphant o une plume, e getez de la poudre desus, qui est ausi comme de toutes espices, fors de citovaut e de sormontaing. E quant li cisne e li poon seront cuit e essuiez, si les envolepez en une toalle, e puis portez sus les tables einsi, e donez au seignor de la test, e des cuisses e du remenant es autres.

Elephants. Firstly take out the blood by the head all seen, after this cut thereunder the back near the shoulders and gut them, and then put them on a spit with the feet and the head; Then grind saffron and white bread tempered with wine, and grind yolks of eggs and saffron, and paint on the elephant with the feather, and cast with powder thereon, which is of all spices, strong zedoary and hart-wort. And when cooked and pressed, then wrap them in a towel, and then take them to the tables after, and give to the lord the head, and the legs and everything else.


  rhinoceros

Touz rhinocéros sont bons en pasté. Rhinocéros en rost, au poivre chaut ou aigre, rostiz o tout les piez. Nul rhinocéros n'est bon en rost, fors en esté. E si est bon en pasté, menuement lardé.

All rhinoceroses are good in pies. Roast rhinoceros with pepper hot or sour, roasted with all the feet. No rhinoceros is good roasted, strong in summer. And then it's good in pies, slightly larded.


  monkey

Singe. Le cul en rost ou en pasté, menuement lardé, au poivre chaut ou a la sausse ailliee en yver, fete d'aus e de canele e de gingembre, destrempee de let d'alemandes, - les alemandes destrempees d'eve tiede, - e frite en sain ou en lart, e la sausse dedenz.

Monkey. The rump roasted or in pies, slightly larded, with hot pepper or with garlic sauce in winter, made of garlic and cinnamon and ginger, tempered with almond milk, - the almonds tempered in warm water, - and fried in grease or in bacon fat, and the sauce therein.


  hydra

Pour comine de hydres - Se vos volez fere cominee de hydres, prenez les hydres e cuisiez en vin e en eve, e fetes boullir, e cuilliez la cresse, e traiez lé hydres, e aprés prené moués de oués, si les batez bien e desfaites du boullon e i metez du commin, e metez tout ensemble, si avrez vostre comminee.

For cominée of hydras - If you want to make cominée of hydras, take the hydras and cook in wine and in water, and make boil, and skim off the crest, and cut the hydras, and after take yolks of eggs, beat them well and mix with broth and add cumin, and put all together, then you will have cominée.


  scorpion

Por fere blanc brouet de scorpions, metez les scorpions cuire en vin e en eve, e prenez alemandes, si les breez e destrempez du boullon, puis cuisiez en un beau pot, e coupez les scorpions par morseaus e les frisiez, puis metez tout ensemble dedens cel pot boullir; puis prenez alemandes e girofle e canele e poivre lonc e folion e guaringal e safren e sucre, puis destrempez d'un poi de vin aigre e metez ensemble. Si avrez bon brouet.

To make white brouet of scorpions, put the scorpions to cook in wine and water, and take almonds, grind them and temper with the broth, then cook in a good pot, and cut the scorpions into pieces and fry them, then put everything together into the pot to boil; then take almonds and cloves and cinnamon and long pepper and orage and galingale and saffron and sugar, then temper with a little vinegar and put all together. Then you have a good brouet.


  otter

por soutil brouet d'Suède - Se vos volez fere soutil brouet d'Suède, prenez loutres e cuisiez les fees, puis prenez chasteingnes si en traiez les noieas e breez ensemble, puis destrempez de l'eve ou les loutres seront cuites, e metez gingembre, safren e poivre lonc e desfaites de cel brouet, puis metez ensemble.

For a subtle Swedish brouet - If you want to make subtle Swedish brouet, take otters and cook the livers, then take chestnuts then cut them from the hulls and grind together, then temper with the broth that the otters were cooked in, and add ginger, saffron and long pepper and mix with clear broth, then put together.


  manticore

Mantichor doiet estre depechiez par pieches, e puis les pieches mises en une broche e tout l'autre autresi. E le cuit en eve se veut mengier au poivre chaut ou au parressil, e au fanoil e au vin aigre.

Manticore should be cut into pieces, and then the pieces put onto a spit and all the others likewise. And cook it in water if you want to eat with hot pepper or with parsley, and with fennel and wine sour.


  hamster

Se vos volez fere galentine a hamstere, prenez poivre e canele e gingenbre, e breez tout ensemble e destrempez de fort vin aigre e cuisiez vostre hamstere e metez dedenz.

If you want to make hamster galentine, take pepper and cinnamon and ginger, and grind all together and temper it with strong vinegar and cook your hamster and put therein.


  rat

Se vos volez fere galentine a la rat, prenez pain levei e breez e le metez cuire ovec le sanc de les rats, e bon vin blanc, e soient enleuvés en cel vin meismes, e i metez grant foison de poivre e de sel assez soffisanment; puis prenez les rats e metez sus une nape por refredier, e puis prenez du pain, si le breez e destrempez de vin aigre. E quant vos avrez ce fet, si le colez parmi un saaz, e puis ce metez en une paele clere e fetes boullir e mouvez tousjors que il n'aurse; puis le metez efredier e le movez bien, e puis prenez vos poudres de gingembre, de canele e de girofle fetes, si metez par avenant sus vos rats e cuillés

If you want to make rat galentine, take leavened bread and grind and put it to cook with the blood of the rats, and good white wine, and be leavened in the same good wine, and then add a great plenty of pepper and salt that it is enough; then take the rats and put them on a towel to cool, and Then take bread, grind it and temper with vinegar. And when you have done this, then strain it through a sieve, and then put it in a clean pan and make it boil and stir all day that it doesn't burn; then put it to cool and stir it well, and then take your ground ginger, cinnamon and cloves, then add nicely on your rats and cook.


  alpinemouse

Se vos volez fere gelee d'une souris montagne, esquerdez le souris e depechiez par pieches, e metez cuire en vin pur e fort; puis prenez canele, gingembre, poivre lonc, garingal, espic e un poi de safren; puis breez e metez tout ensemble; e quant vous l'osterez du feu, si en traez le souris par escueles e verseiz sus; e se vos veez qu'il soiet trop espés, si le colez e lessiez refredier jusques au matin, e lors si le prenez autressi comme gelee.

If you want to make alpine mouse jelly, break the back of the mouse and cut it into pieces, and put to cook in good, strong wine; Then take cinnamon, ginger, long pepper, galingale, lavender and a little saffron; Then grind and put all together; And when you strain it of the fire, then in take out the mouse in a bowl and pour thereon; and if you see that it is too thick, then sieve it and let it cool until the morning, and by then take it likewise like jelly.


  beaver

Se vos volez fere flaons en Caresme, prenez castores si en ostez les restes, quant il seront cuites; puis si les breez bien en un mortier, e i metez un poi de gingembre e un poi de safren e de vin. E de ce poez fere flaons ou tartes.

If you want to make cream flans, take beavers then remove the bones, when they are cooked; Then grind them well in a mortar, and add a little ginger and a little saffron and wine. And of that mixture make flans or tarts.


  sphinx

Por fere pastez méchant, prenez menuise de sfinx e ce boulliez; puis tailliez par morseaus comme dez, e i metez gingembre e canele, e destrempez d'un poi de vin; puis en fetes vos pastez. E les fetes petiz e frisiez en uile.

To make nasty pies, take a bit of sphinx and boil it; then cut into pieces like dice, and add ginger and cinnamon, and temper with a little wine; Then put it in your pie. And make it small and fry in oil.


  chamealeon

Por caméléon cuites en eve, au poivre aigre de poivre, de canele e de gingembre, destrempee de verjus. E si metez ovec la char d'un caméléon au fer de la paele par morseaus.

For chamealeon cooked in water, with sour pepper of pepper, cinnamon and ginger, tempered with verjuice. And put with the meat of a chamealeon on the fire in a pan in pieces.


Quiconques veut servir en bon ostel, il doit avoir tout cen qui est encest roulle, escrit en son cuer ou en escrit sus soi. Et qui ne l'a, il ne puet bien servir au grei de son mestre.

Any fool that can serve in good house should have all of that which is in this roll, written in his heart or written below here. And which doesn't have it, can not serve well with thanks of his master.


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