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Recipes by Category


Hot Dishes



The following recipes are best when served hot.




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