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Hot Dishes


The following recipes are best when served hot.


A Pudding in a Cowcumber
Alepevere Sauce
Alows de Beef
Autre Vele en Bokenade
Badhinjan Mahshi (Dressed Eggplant)
Bake Mete Ryalle
Baked Mallard
Balls or Skinless Sausages
Beef Pie
Beef y-Stewed
Black Sauce for Capon
Blancmanger
Blaunche Perreye (White Pea Soup)
Blawnche Perrye (Fish)
Boiled Asparagus
Bolas
Bukkenade (beef stew)
Buttered Beere
Cameline Sauce
Capon Pie
Capon Roste
Cawdelle de Almaunde
Chicken Pasty
Chike endored
Chopped Liver
Chopped Spinach
Cinnamon Brewet
Cinnamon Soup
Cod
Cold Sage
Cominee
Coney in Civey
Conyng or Mawlard in Cyuey
Diuers Sallets
Drawen Benes
Eeles in Bruet
Fish Sausage
Fish Waffles
Frumenty
Frutours
Funges
Garbage
Garnished Turnips
Greens (spinach)
Grete Pyes
Grewel of Almaundes
Heathen Cakes
Humbles of a Deere
Jance Sauce
Kabobs
Kings Chicken
Let lory
Loseyns
Lumbard Mustard
Mawmenee (vegan version)
Mawmeny
Mushroom Tart
Nomblys of Venyson
Parma Tarts
Payne Foundewe (bread pudding)
Peeres in Confyt
Pepper Sauce
Pertrich Stewyde
Pevorade
Pickled Cabbage
Pies of Paris
Pigge or Chiken in Sauge
Pochee (poached eggs with custard sauce)
Pork Sausages
Pottage of Turnips
Pumpes (meatballs)
Pyes of Paris
Rice Tart
Rique-Manger (eggs and apples)
Roast Hen
Roasted Rice
Roasted Turnips
Roe Deer
Roman Macaroni
Roman Meatloaf
Ryse
Rysschews of Fruit
Salat of Asparagus
Sallet
Salomene
Sauce Gauncile
Sauce Madame
Sauce for Stekys
Sauce for a Conie
Sausages in Pottage
Scallops
Shrimp
Sobre Sauce
Squirrel
Stewed Capon
Stewet Beef
Stuffed Cabbage
Stuffed Piglet
Tart of Turnips
Tartes of Flesch
To Bake Eeles
To Bake Venison
To Farse All Things (stuffing)
Turkey
Turnips
Venison
Vermicelli
Verte Sauce
Wastels yfarced
White Leek Sauce
Wild Duck Sauce
Wortes (cabbage)




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