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From Alte Kochrezepte aus dem bayrischen

(Germany, ~1500 - V. Bach, trans.)

Venison from a good pepper

Venison meatballs

A larded roast of fish

To make a hart's lung

Another fritter of burned dough

From Ancient Cookery [Arundel 334]

(England, 1425)

Potage de frumenty

Blaunche porre.

Joutes on flesh day

Rapes (turneps) in potage

Potage of gouidys

Rys in potage of flesh

Grene pesen (pease) to potage

Grene pesen unstreynet with herbs

Grene pesen wyth bakon

Nombuls of a dere

Roo (roe) in brothe

Hares Hares in padell

Farsure for hares

Drore to potage

Bukenade to potage

Browet Browet of almayne

Blaundesore to potage

Blaumanger to potage

Rose to potage.

Murre to potage

Capons in confy

Critone to potage

Goos in hochepot

Stewet beef to potage

Felettes in galentyne

Viaunde de Cypres

Conynges in grave

Conynges Conynges in turbaturs

Conynges in cyne

Conynges in clere broth

Checones in critone for X messes

Chekyns in muse

Gele of chekyns or of hennes

Gele of flesshe

Malardes in cyne

Pevrate sause for veel or venison

Chaudern for swannes

Peson of almayn

Musculs (muscles) in sewe

Cadel of musculs to potage

Farsure for a codlynges hed

Lamprons in galentyn

Servise on fleshe-day

Brewewes in somere

Alaunder of moton

Rys Lumbarde rennynge

Mortrewes of flesh

Blaundesorre vel blaunche mortrewes

Browet of almayne for x mees

Browet farsure for x mees

A kolde browet for soper

Conynges in grave

Conynges in turbaturs

Hares or conynges in fene

Boor in peverarde, or braune in peverarde

Mosy for soper in somer

Chekyns in kirtyne for x mees

Colys of flessh

Jowtes of flessh

Jowtes of fysshe

Chekennes in fauge

Grene pese unstreyned with herbes

Olde pese with bacon

Jussel os flessh

Jussel enforsed

Gees in hochepot

Maulardes in cyne

Pike or tenche in Brasyle

Congour in pyole

Grene pesen, reale

Charlet contrefetid of fyssh

From An Anonymous Tuscan Cookery Book

(Italy, ~1400 - Ariane Helou, trans.)

(cabbages with meat)

Gualdaffe of Stomach

(Gualdaffe of Stomach)

Chicken in Lemon Sauce

Pomegranate Chicken

White Garlic Sauce with Capons

Parma-Style Tart

Sardamome of Meat

(Solcio of birds feet and pigs head)

For those who are constipated...

To draw salt out of a pot

From An Anonymous Andalusian Cookbook

(Andalusia, 13th c. - Charles Perry, trans.)

The Dish Misri (Egyptian)

The Dish Mukhallal

Recipe for Roast Chickens

Stuffed and Roast Mutton; Called "The Complete" [or "The Inclusive"]

The Making of Rafî'

Abbasid Chicken

The Preparation of Bilâja

A Dish of Chicken

Farrûj Maghlûq

An Extraordinary Stuffed Rabbit

Clarified Butter is not employed in dishes at all

A Pie of Pullets or Starlings

Tharda of Meat with Turnips and Walnuts

Preparation of a Tharda of Two Chickens

Tharda of Chicken

To Make the Dish Asfar (The Yellow Dish)

A Similar Mutajjan with Meat Balls

Al-Ghassani's Tharda

Preparation of Chestnut Qaliyya

Preparation of Arnabi

Recipe for Eggplant Mirkâs

The Perfect Tharîd (The Complete Tharîd)

Soldiers' Couscous (Kuskusû Fityâni)

I Have Seen a Couscous Made with Crumbs of the Finest White Bread

Tharid that the People of Ifriqiyya (Tunisia) Call Fatîr

Recipe for Folded Bread from Ifriqiyya

Recipe for Mu'allak

Recipe for Mu'assal of Meat

From A Book of Cookrye

(England, 1591)

Chauldron for a Swan.

To stue a Capon.

To stue a Capon in Lemmons.

To boyle a Capon in white broth.

An other to boyle a capon in white broth.

To boyle a capon in Browes.

To boyle a Capon.

To boyle a Capon with Orenges or Lemmons.

To boyle a Cony with a Pudding in his Belly.

To boile Chickins or Capons.

To seeth Hennes and capons in Winter, in whitebroth.

To stue capons.

To stue Sparrowes.

For to stue Larkes.

To stue Sparrowes or Larkes.

To boile a Duck.

To boyle Stockdoves.

To stue a hinflank of Beefe without fruit.

To boyle a Leg of Mutton with Lemmons.

To boile Mutton with Endive, Borage, or Lettice, or any kinde of hearbes that may serve therunto.

To boile mutton for a sick body.

To make balles of Mutton.

How to boyle Pigges Petitoes.

To still a cock for a weake body that is consumed.

To make a Hodgepodge.

A Pudding in Egges.

To make a pudding in a Carret root.

A Pudding in a Cowcumber.

How to dresse Neatstungs.

A broth for a Neatstung.

To seethe a Pike.

How to seeth a Carpe.

To seeth Roches, Flounders, or Eeles.

To seeth a Gurnard.

To seeth a Dory or Mullet.

To seeth Turbut or Cunger.

To roast Venison.

To roast Woodcocks.

To make pottage of Cherries.

To poche Egges in broth.

From Ein Buch von guter spise

(Germany, ca. 1345 - Alia Atlas, trans.)

21. Ein gut spise (A good food)

26. Diz ist ein gut fülle (This is a good filling)

29. Wilt du machen ein gut lebern (How you want to make a good liver)

31. Ein spise von bonen (A food of beans)

32*. Wilt du machen einen agraz (How you want to make an agraz)

41. Ein condimentelin (A condiment)

42. Ein geriht von einer gense (A dish of a goose)

83. Ein gut fülle (A good filling)

84. Ein compost von wisseln (A compost of morella cherries)

85. Einen fladen von wisseln (A fladen of morella cherries)

From Recipes from John Crophill's Commonplace Book

(England, 1485)

Viaunde de Cipre

Viaunde de Burgeoun

Burgeoun de Vyne

Browet of Sarasynes

From Delights for Ladies

(England, 1609)

26 - To make crystall gelly

1 - To boile a Flounder or Pickrell of the French fashion

2 - To boile a Capon in white broth

6 - Diverse sorts of sweet handwaters made suddenly or extempore

From MS Douce 257

(England, 1381)

(none found)

From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

Bruet of Almayn

Chyvrolee of Venison

Piquant Sauce for Conies

Gravy of Small Birds

Buchat of Conies

Tripes of Large Fish

Bruet of Almayn of Fish

Salted Sea-Bream

A Camaline Bruet of Fish

Blancmange of four colors

Bruet of Verjuice

Parti-Colored Hot Mengier

Shoulders of Young Mutton

Bourboulleis of Large Boar

Sauce for Bourbulleys of Wild Boar

An Oatmeal Bruet of Capons

A Gratuné of Spain

Quinces in Pastry

Emplumeus of Apples

Blancmange of Capons

From Een notabel boecxken van cokeryen

(Netherlands, ca. 1510 - C. van Tets, trans.)

White Brewet for Capons

To make a brewet

Kimmeneye of Chickens

Ieleye Outside Fasting-Time

To Boil Carp or Pike

To Boil All Kinds of Salt Fish

To Make Twelve Dishes of Ieleye

To Boil Crayfish/Lobster

To Prepare Large Rays

A Sauce for Veal and for Young Chickens

To Make a Bipeper for Hares

Sauce for Larks

Chickens with Drossieren

A Subbelet for Organ Meats

To Make or Stew Meat or Fish

To Prepare Partridges

A Sauce for Rabbits

A Sauce for Rabbit or Fat Hens

For a Kind of Pottage

Venison with Sops

Venison with Sops of Wild Goat

A Delicious Dish

Bipeper or Paveraet for fresh Beef

Pickle for Carp

Green Loock for Eels

A Brown Sauce Over Carp

To Make Jelly for Meat

Galantine of Pike

A Good Moertroel

To Boil Venison that is Fresh

Sauce Within Fasting-Time for Carp

A Wine Suypen for Veal or Lamb

Saveraet for Chickens

A Sauce of Walnuts to Serve with Capons

White Brewet for Capons

From Enseignements qui enseingnent a apareillier toutes manieres de viandes

(France, ca. 1300 - D. Myers, trans.)

For capons and hens

To make false guernon

For cominée of hens

To make white brouet of hens

For a subtle English brouet

For blanc mengier

Pike with green sauce

From Forme of Cury

(England, 1390)

For To Make Gronden Benes

For To Make Drawen Benes

Caboches In Potage

Rapes In Potage

Eowtes Of Flessh

Gourdes In Potage

Capouns In Councys

Hares In Talbotes

Hares In Papdele

Connynges In Cynee

Connynges In Grauey

Fylettes Of Galyntyne

Chykenns In Cawdel

Chykens In Hocchee

For To Boile Fesauntes

Charlet Yforced

Brewet Of Almony

Peiouns Ystewed

Connynges In Cyrip

Connynges In Clere Broth

VYANDE CYPRE OF SAMOUN

CAWDEL OF SAMOUN C.XI

FYLETTES IN GALYTYNE

VEEL IN BUKNADE

SOOLES IN CYNEE

OYSTERS IN GRAVEY

MUSKELS IN BREWET

OYSTERS IN CYNEE

CAWDEL OF MUSKELS

MORTREWS OF FYSSH

LAUMPROUNS IN GALYNTYNE

PEVORAT FOR VEEL AND VENYSOUN

CHAWDOUN FOR SWANNES XX.VII

FOR TO MAKE MAWMENNY

I - FOR TO MAKE FURMENTY

VII - HENNYS IN BRUET

IX - HARIS IN TALBOTAYS

XI - FOR TO MAKE A COLYS

XII - FOR TO MAKE NOMBLES

XXI - FOR TO MAKE JUSSEL

XXVII - FOR TO MAKE BERANDYLES

XXX - FOR TO MAKE MANMENE

XXXII - FOR RO MAKE BRUET OF LOMBARDYE

XXXIV - FOR TO MAKE SANDALE THAT PARTY TO BLOMANGER

XXXV - FOR TO MAKE APULMOS

XLIV - FOR TO MAKE REW DE RUMSY

LV - FOR TO MAKE A GELY

XIV - FOR TO MAKE OYSTRYN IN BRUET

XV - FOR TO MAKE ELYS IN BRUET

XXXIII - For To Make A Balourgly Broth

From Fourme of Curye [Rylands MS 7]

(England, 1390)

.j. For to make grounden benes.

.ij. For to make drawen benes.

.iiij. Caboches in potage.

.v. Rapes in potage.

.vj. Joutes of flesche.

.viij. Gourdes in potage.

.ix. Ryse of fleysche.

.xiij. Noumbles.

.xiiij. Roo broth.

.xvj. Mounchelet.

.xvij. Buknade.

.xxij. Capouns in councy.

.xxiij. Hares in talbotes.

.xxiiij. Hares in papdele.

.xxv. Conynges in cyvee.

.xxvj. Conynges in gravey.

.xxviij. Fylettus in galentyne.

.xxxiij. Chykens in caudel.

.xxxiiij. Chykens in hocche.

.xxxv. For to boyle fesauntes partryches, capouns and corlowes.

.xxxvj. Blank maunger.

.xxxvij. Blank dessoree.

.xl. Charlet forsed.

.xlij. Juschell.

.xliiij. Mortrews.

.xlv. Mortrwes blank.

.xlvj. Brewet of almayn.

.xlvij. Pyjouns y stewed.

.xlviij. Loseyns.

.xlix. Tartlettes.

.lij. Coremarye.

.lxiij. Conynges in syryp.

.lxv. Conynges in clere broth.

.lxxxij. Sauce sarzyne.

.lxlij. Gynggaudy.

.lxlvj. Vyaynd cypre of samoun.

.lxlix. Gelee of fysche.

.Cvj. Porpays in broth.

.Cvij. Balloc broth.

.Cix. Cawdel of samoun.

.Cx. Plays in cyvee.

.Cxv. Fylettes in galyntyne.

.Cxvj. Veel in buknade.

.Cxvij. Sooles in cyvee.

.Cxvix. Oysters in gravy.

.Cxx. Muskels in bruet.

.Cxxj. Oysters in cyvee.

.Cxxij. Caudel of muskels.

.Cxxiij. Mortrews of fysch.

.Cxxv. Laumprouns in galyntyne.

Cxxxiij. Pevorat for veel & venesoun.

.Cxlj. Chaudyn for swannes.

.Clxlij. For to make mawmany.

From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

To make mortrose of Fyshe

To make ryse of genoa

To make sauce for A pyke

From The Good Housewife's Jewell

(England, 1596)

The first course

To boile Conies

To boile Chickens

To boile mutton and Chickens

To boile Chickins

An other way to boyle Chickins

To boile Plouers

To boile Teales

To boile a neates tongue

The boyling of a capon

To boile a Capon with Oranges and Lemmons

To boile a capon in white broth with almondes

To boile a Capon in white broth

To boyle a legge of Mutton with a Pudding

To boyle a Lambes head and purtenance

To boyle Quailes

To stewe Calues feete

To boyle Pigeons in blacke broath

To smere a Conie

To boyle a Mallard with Cabbadge

To boyle a Ducke with Turneps

To make strong broth for sicke men

To boile Muskles

To sowce a Pigge

To make a made dishe of Artechokes

To frie Chickins

To make a boyled meat after the French waies

To make white broth with Almonds

To boile diuers kindes of fishes

To make broth for one that is weake

To boile a capon with a sirrop

To make a Tarte of an eare of Veale

From Das Kochbuch des Meisters Eberhard

(Germany, 15th century - V. Bach, trans.)

If you want to make good stockfish

Chickpeas heat up and cause gas and make much piss and make the women's right come up once every four weeks

Pea broth has the same power

Avicenna says that fresh fish

From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

XX - To make liver sausage

XXIII - Scratching hens to boil

XXXIV - Fresh lamb's meat

XXXV - Chicken with broth

XXXIX - Long white cabbage can be used either by itself or to fresh brown bread

XLIX - Balls or skinless sausages

L - To cook fresh pike

LI - Carp in cloven broth

LII - A different way

LVII - A pudding of fish

LXIX - To seethe fresh fish

LXXIIX - A good broth from fried young hens

LXXXII - To fill a sheep's stomach

LXXXIX - Sausage in another way

XCI - Aspic from calf's feet

XCIIX - A good broth from salmon

C - Mutton in its own broth

From Das Kuchbuch der Sabina Welserin

(Germany, 16th century - V. Armstrong, trans.)

4 Wild game marinated in peppersauce

9 To make a yellow sauce for game or birds

10 To make goose giblets

11 To make a yellow peppersauce

12 To make a boar's head

14 To prepare small birds

16 Afterwards take the goose blood

26 If you would make good liverwurst

31 To make ravioli

45 To make a lung pudding

48 To prepare crayfish

57 So that jellied fish becomes clarified

60 To make a veal pie

61 To make a pastry dough for all shaped pies

62 How one should make jellied fish

69 A pastry from a capon

77 A liver tart

90 If you would like to make chicken on head lettuce

110 If you would prepare pike in another way

127 A good bread pudding

152 To make a good roast

155 To prepare chicken in rosemary

157 To prepare veal or hens

158 Sauce for birds

159 Sauce for partridges

167 To make venison sausage

168 Marinated fish

169 Jellied fish and suckling pig in a basket

170 To prepare a fish

181 In the year of our Lord 1548

182 If you would make a white aspic

188 To make a date tart

192 If you would make a Polish sauce for pike

193 How to make chicken dumplings

196 Brisetten are made in the following manner

198 To prepare an aspic on a wheel

201 How to prepare a capon with lemons

202 To make smoked tongue

203 To prepare a meat aspic

From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

Mortrews de chare

Þandon for wylde digges

Anoþer maner for noumbuls

For blanchyd mortrews

For to make potage of oysturs

Mortrews of fysshe

Conyngus in cyne

Harus in abrotet

Harus in Perdoylyse

Hennes in brewes

Chekyns in browet

Chekyns in Cawdel

For to boyle fesawantes and pertryks

For tenchis in gravé

Sawce for vele and venysone

Sawce for swannus

Pigges in sawce

Crustate of flesshe

Porry of white pese

For white pese after porray

For porray of mustuls

For gruel of fors

For capons in erbis

For henne in brothe

For a brothe of elys

Oystere in browet

From Libre del Coch

(Spain, 1520 - Robin Carroll-Mann, trans.)

15. WHITE SAUCE

18. POTTAGE OF SHEEP'S TROTTERS

20. POTTAGE OF MARINATED MUTTON WHICH IS CALLED JANETE OF MUTTON

21. POTTAGE OF MARINATED HEN WHICH IS CALLED JANETE OF HENS

22. POTTAGE OF MARINATED KID WHICH IS CALLED JANETE OF KID

23. Pottage Which is Called FreXurate, Which is Pottage of Entrails

24. POTTAGE WHICH IS CALLED BOILED SAUCE

25. POTTAGE WHICH IS CALLED DUN-COLORED SAUCE

26. Pottage Called Gratonada

31. POTTAGE WHICH IS CALLED HAZELNUT DISH

32. POTTAGE WHICH IS CALLED ALMOND DISH

35. Calabacinate Which is Seeds of Gourds

37. Pottage Which is Called PINE NUT DISH

38. WHEAT Starch

40. POTTAGE OF CRACKED BARLEY

41. POTTAGE OF CRACKED WHEAT

42. ALMODROTE WHICH IS CAPIROTADA

43. HILADEA WHICH IS CALLED GELATIN

44. POTTAGE OF MERRITOCHE

45. SAUCE FOR GEESE

46. Pottage of Onions That is Called Cebollada

50. Eggplant in Casserole

51. Thick eggplant

52. MOORISH EGGPLANT

53. POTTAGE OF JUNGLADA OR COOKED HARE

54. THICK GOURDS WITH MEAT BROTH

55. MOORISH GOURDS

56. GOURDS IN ANOTHER WAY

57. RICE WITH MEAT BROTH

58. RICE CASSEROLE IN THE OVEN

59. POTTAGE OF NOODLES

61. POTTAGE WHICH IS CALLED PORRIOLA

62. POTTAGE WHICH IS CALLED NERRICOQUE

63. MADAME'S BRUET

64. Good Bruet with Meat Broth

65. Another Good BrUet Which is Called "OF VERINES"

66. Good Bruet with Meat Broth Which is Called "Sponge"

67. pottage of fat

68. The Same Pottage Made from Milk

72. THIN Sauce for RoastED Squabs

73. Another THIN Sauce for Roasted Squabs

74. THIN Sauce for Roasted Fowl

76. Pottage which is called Higate because it is made from figs

78. POTTAGE OF ALIDEME OF EGGS

81. Jusello with meat broth

84. MODERN POTTAGE

85. Another Modern Pottage

86. Chopped Spinach

87. A VERY SINGULAR DISTILLED BROTH FOR SICK AND WEAKENED PEOPLE

88. ANOTHER SOLSIDO OF HENS OR OF MUTTON OR CAPONS

90. BLANCMANGE FOR INVALIDS WHO ARE NOT EATING ANYTHING

94. Barley-water for Invalids

96. ANOTHER ALMOND DISH FOR VERY WEAKENED INVALIDS

101. THIN WHITE SAUCE

102. BRUSCATE FOR TWELVE DISHES WHICH IS MADE FROM KID'S LIVER AND SPLEEN

103. Biza Sauce for Ten Dishes

104. Sauce Which is Called PINE NUT DISH of Garlic

105. LEEK POTTAGE

106. GOOD MEMBRILLATE WHICH IS A POTTAGE OF QUINCES

107. GIROFLINA SAUCE

108. cameline sauce

109. WHITE CAMELINE SAUCE

110. DOBLADURA OF MUTTON

111. DOBLADURA OF VEAL

112. SMOOTH SAUCE FOR FOWLS IN THE POT

113. GRANADA SAUCE

115. Rosemary Sauce for Four Dishes

118. Oatmeal Gruel and Barley Gruel

121. Fleshy Leaves of Cabbages

122. Garlic Sauce for Geese

123. Roast Cat as You Wish to Eat It

124. Meat Casserole

127. Genovese Tart

128. Venetian Xinxanella

131. PASTRIES OF FINE SUGAR

132. ROASTED CHEESE

144. Pottage Which is Called Flank

146. Marinated Mutton

147. Gratonada in Another Manner

158. Lombardy Sops

159. Good Gualatina Sauce

160. Marinated Mutton

162. Bastard Cameline Sauce

163. Lardy Broth of Wild Pig

164. Capirotadas of Truffles

165. Pottage called Peach dish

166. Golden Sops

168. Mirrauste of pears which can be given to sICK PEOPLE

173. Sauce which is called cinnamon of must

174. PASTRY OF Roast hen on the Spit

175. treballa Which is Called White Sauce for Geese

176. LARDY BRUET IN A VERY GOOD FASHION

177. Pottage in good fashion

178. Pottage called jota

179. Emperor's Sauce

181. Salmon Pie

183. Trout in crust or roasted or boiled

186. Shad in crust

190. Sturgeon in crust, which is pike

192. Sturgeon, which is pike, grilled or boiled

195. Boiled Dentex

201. Boiled conger eel

206. Tunny or tuna in crust

208. Boiled tuna or tunny

213. Boiled mullet

221. Good escabeche

225. Pottage of squid and cuttlefish

232. DRIED OR CURED CONGER EEL

243. MIRRAUSTE OF APPLES

From Due Libri di Cucina - Libro B

(Italy, 15th c. - Rebecca Friedman, trans.)

VIII To make fine broth of calcinelli

XVI To make an Eastern tart

XXI To make fine cameline broth

XXII To make fine white broth

XXIIII To make fine fish broth

LIII To make torteli of oil

LXVII To make lesagne

From Libro di cucina / Libro per cuoco

(Italy, 14th/15th c. - Louise Smithson, trans.)

III - Agliata (garlicky sauce)

VI - Broth of chickens (pullets)

VIII - Broth with eggs in (sauce) for good partridge

IX - Carmeline sauce for capons

XII - Broth of eggs pure

XIII - Little broth for fish

XIV - Ciuiro or sauce black to ash gray for boar

XVII - Capons or hens stuffed

LII - Pastry of kid good

LIV - Hen in white broth

LIX - Pepper sauce that is genuine

LXXIV - Sweet spices for enough things good and fine

LXXIX - relish for whatever meat

XCVI - Little tarts of scabwort (see note )

XCVII - Fantastic tart of prawns

CXIX - Dish called lemony

CXXIV - Hens assabecho (no translation) very good

From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

First dish and platter

Two butlers to order the service and seating of the guests

The liquid from the peas on a meat day is of no account

GRAMOUSSE is made from the cold meat of the hare left over from dinner and the stock of this meat also left over

WILD GOAT in an Unthickened Clear Broth: let it be flayed

In September they begin to hunt the black beasts until Saint Martin's day in winter

WILD DOE in an Unthickened Clear Broth: let it be flayed

Subtle Broth from England

GENISTA is so-called because it is yellow like genista flowers (yellow broom)

Broth with Meat Strips is made in haste at a supper where there are more people than expected

Broth with Strips of Fish

Green Broth of Eggs and Cheese

German Broth of Eggs Poached in Oil

White Broth can be made from loach

Gravelly Soup of loach or other cold or hot fish

DAB are speckled with yellow or russet on the back

"POLE" AND SOLE are the same thing; and the "pole" are speckled on the back

TO MAKE FOUR DISHES OF MEAT JELLY

A STREAKY SAUCE TO KEEP FISH

Note that after the great heat of June

Coots should be very well roasted

Note that rump of venison includes the skin and tail; and when fresh it is cooked in water and wine

From The Neapolitan recipe collection

(Italy, 15th c - T. Scully, trans.)

To make a good Pepper Sauce

A Consommé Broth

White Dish of Chickens or Doves

Twelve Servings of White Dish to go on Capons

Ten Servings of White Dish

Rice in the Italian Style

Thick White Broth

A Fine Thick Broth

Thick Broth of Bread, Cheese and Eggs

Sicilian Macaroni

Lasagne of Capon Skins

A Dish of “A Thousand Pageboys”

A Dish of “Cardinals”

Giusello or Zanzarelli

Cabbage in the Roman Style

Lettuce that Looks Like Squash

Sicilian Semolina Dish

Catalan-Style Gourds

Broth for a Delicate Person

Porridge for a Sick Person

Hemp Seed Mustard

Catalan-Style Mirausto

Stuffed Broad Beans

Goat Kid or Mutton, with Thick Broth

Florentine-Style Goat Kid in a Baking Dish

Thrush with their Sauce

Pies of Good Capons

Meat or Fish Jelly in Various Colors

Jelly Like a Checkerboard

Sauteed Cockerel or Pigeon

Sauce for Any Game Animal

Slavic Cooking Sauce

Rich Rice Torte

A Sienese-Style Tartara

Snails for Meat-Days

Chick-Pea Broth

Almond Junket-Cheese

Elderflower Fritters

From A NEVV BOOKE of Cookerie

(England, 1615)

To boyle a Capon Larded with Lemons

To boyle a legge of Mutton on the French fashion

To boyle Pidgeons with Rice

To boyle a Rabbet with Hearbes on the French fashion

To boyle Chickens in white broth

To boyle a Teale

Another way to boyle Chickens

To boyle a Chyne of Mutton

To boyle Larkes or Sparrowes

A Pudding stued betweene two Dishes

To boyle a Capon

To garnish your Dishes

To boyle a Capon another way

To boyle a Capon in Rice

To boyle a Capon with Oysters

To boyle a Capon with Pippins

To boyle Chickins in White-broth

To boyle Chickins in a soope

To boyle the common way

To boyle a Rabbet

To boyle a Rabbet with Grapes or Gooseberryes

To boyle a tame Ducke

To boyle Pigeons

To boyle Pidgeons with Capers or Sampyre

To boyle Goose giblets

Giblets with Hearbes

To hash a shoulder of Mutton

The same vvith Chestnuts

From A Noble Boke off Cookry

(England, 1468)

To make potage for somer sessone

For to mak charmarchaunt

To mak juselle sengle

Chekyns in sauce

To mall chekyns in musy

Chekins in kirtin

Alander de moton

To mak musy for soper

To mall cawdelle fferrens

For to mak soupes chet

To mak bland sorre

For to mak a somer sewe

To mak braun ryall in Lent

To mak Breteyn in fleshe tyme

To mak sturgion for sopers

To mak cold Bruet for Rabettes

A gilly of fleshe

To make hagges of Almayne

To mak tartes of fflesche

To mak custad lombard

To mak custad opyne

To mak prymerolle

To mak pies of paris

For to mak hayrblad opyn

To mak Bakmetes on fisshe days

To fasse capon or goose

Place and flounders

Musculles in brothe

Cony or malard in covy

A pik in soupes

Canebyns with bacon

To mall cabage wortis

To mak haire or goose poudred in wortis

Pik and eles in ballok brothe

To mak furmente with porpas in lent

To mak jusselle

To mak ledlardes of iij coloures

Gruelle enforced

Codling or kelyng

Chaudron of piggs feet

Another stewed lombard

Bruet of Kiddes

Pertuche stewed

To mak braun rialle

To mak chaudron for swan wild duck or pigge.

Another nombles

Blanched mortrus

Potage of oystirs

Mortins of fisshe

Haires in Albroturs

Haires in pardolos

Hennes in Bruet

Chekins in brothe

Chekins in cawdelle

ffessand or pertuche

Tenche in graue

From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

Another sort of dressed veal

To make a husked barley tart in the Roman style

To make Raviolis

To make Agnoilen

To make sweet Capilotade

To make parmesan Capilotade

Beef marrow in pottage

Veal genitals or nether parts in pottage

Hungarian Capon in pottage

Redressed Capon

To make a potpourri called "Oylla podrida" in Spanish

To make a stuffed veal liver in pottage

Stuffed boiled capon

A leg of mutton redressed & boiled

Veal liver in pottage

To garnish a tortoise

From A Proper newe Booke of Cokerye

(England, mid-16th c.)

To make a stewed broath for Capons

To stewe capons in whyte brothe

For Gusset that may be another potage

To make a whyte broathe

Another broathe with longwortes

To make a Frasye at nyght

To make Porraye

To stewe bones or gristels of biefe

For to stewe mutton

From Le Recueil de Riom

(France, 15th century)

This is how to make a broth of almonds

Vinaigrette of roasted pork intestines

A cinnamon broth

A broth of verjuice

A white broth of almonds

Jacobin sops of toasted bread

A gravy of birds and they are blanched a little in hot water and put in a good pot

A broth of Savoy

Boar tail with hot sauce or broiled domestic pig

A sauce of partridge

Serf's venison with soppes

Venison of fresh boar

A stew of pork entrails

A stew of mutton cut into small pieces and parboiled a little

A white broth of fish

A cameline broth of fish

A black broth of fish

A yellow broth of fish

Inside-out eels

Stew of oysters

From Registrum Coquine

(Germany, ~1430 - V. Bach, trans.)

A dish of almonds

A dish of bread

Meat of castrated ram

A dish for Romans

A dish for Italians

A dish for princes and barons

Vigitelli of pork

Pastry of whatever meat

Pastry in a pot

Brouet of cheese

Torta for Hungarians and Bohemians

Chickens and meat together

Boiled partridges

Almond milk roast on a spit

Eggs with broth

From MS Royal 12.C.xii

(England/France, 1340 - D. Myers, trans.)

From The Second part of the good Hus-wiues Iewell

(England, 1597)

To boyle mary bones for for dinner.

To boyle a Capon.

To boyle a capon with Orenges.

To boile teales, Mallards, pigeons chines of porke, or Neates tunges all after one sort.

Mutton boyled for supper.

To boyle a Lambes head with purtenaunces.

To boyle a capon in white broth.

To make Peares to be boiled in meate

To farse a cabbadge for a banquet dish.

To boyle a breast of Veale or Mutton farced.

To boile a Mugget of a sheepe.

To boile Mallards, Teales, and chines of porke with Cabbadge.

To make a pie in a pot.

To make fine paste.

For small pies.

To boyle Neates feete.

To boile a pike with orenges a banquet dish.

To boile a pike another. way.

To boile Roche, Perche and Dase, with other small fish.

To boile a Pike another way.

To boile a Tench.

For fresh Salmon.

A made dish of the proportion of an Egge for flesh daies.

The stilling of a capon a great restoritie.

To stewe veale.

To boile chickins and mutton after the Dutch fashion.

To seeth Muscles.

To stewe Steakes.

To boile the lightes of a calfe.

To make a lenthen Haggesse with poched egges.

To seeth a carpe.

To seeth a pike.

To boyle cockles.

To boyle a carpe in greene broth, with a pudding in his bellie.

To stew Steakes.

The stilling of a capon, a great restority.

From Thomas Awkbarow's Recipes (MS Harley 5401)

(England, 15th century)
[based on a concordance]

Morterous for Lentyn

Ryse Lumbard Rynnyng

Rise Lombard Standyng

Cawdale þat is Part of Blawmaunger

To make a Balowbroth

Cawdeyle of Muskyls

Viandre Cypyre de Salmon

To mak a Cawdell in Capon Broth

To make Potage of Ostyrs

For to make Jowtis

Oysters in Brewete

Elis in Brewette

Ostyrs in Gravy

Mortrows on Fysh Dayes

Muskyls in Gravy

Storgeon in Broth

From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

Roasted Beef With Tarragon and Sage Sauce

Choked Roasted Beef

Beef Vetrece With Bread

Beef With Pepper

Beef With Vinegar Onion

Beef With Horseradish

Cow Liver and Kidney With Black Pepper

Cold Cows Leg With Garlic

Cow Intestines Italian Style

Veal With White Bacon Slices

Calf Head With Spicy Sauce

Veal With Salted Gooseberries

Roast Veal With Gooseberries Turkish Style

Roast Veal in Paste

Veal in Grape Leaves

Roasted Young Lamb Thigh With Lemon

Longum Prott in German

Hog Legs With Black Pepper

Boar With Carnation Sauce

Goose With Rice

Cooked Hen in Lemon Broth

Carp in Cabbage Broth With Clean Black Pepper

Burbot Liver in Salt

Roast Eel With Herbs

Dryads Saddle With Clean Black Pepper

Almond Milk and Its Many Powers

Boiled Barley Grist

Marzipan From Quince and Almond

Another One for Urinary Tract Stones

Roast Pig Shaped Milk

Another Method for This

Medicine for Rotting Gums

From The Treasurie of commodious Conceits

(England, 1573 - J. Holloway, transcr.)

(none found)

From A Treatise of Portuguese Cuisine from the 15th Century

(Portugal, 15th c. - Fernanda Gomes, trans.)

9 - Frangos para os hécticos (tísicos)

11 - Receita de torta

16 - Galinha desfiada

17 - Pastéis de pombinhos

20 - Galinha cozida e ensopada

24 - Almôndegas

25 - Tigelada de coelho

32 - Pastéis de leite

From Two Fifteenth-Century Cookery-Books

(England, 1430)

ij - Lange Wortes de pesoun

vj - Beef y-Stywyd

ix - Trype de Motoun

xiiij - Quystis Scune

xvj - Fylettys en Galentyne

xviij - Pertrich stewyde

xxj - Blandissorye

xxij - Venyson in Broth

xxiij - Nomblys of the venyson

xxv - Balloke Brothe

xxxij - Auter brawn en peuerade

xxxvj - Vele, kede, or henne in Bokenade

xxxvij - Autre Vele en bokenade

xxxviij - Storion in brothe

ixl - Oystres en grauey

xlj - Gelyne in dubbatte

xlij - Conyng, Mawlard, in gely or in cyuey

xliiij - Mortrewys de Fleyssh

lij - Gyngaudre

lvj - Charlette

lvij - Charlet a-forcyd ryally

lx - Trype of Turbut or of Codelynge

lxij - Conyngys in graueye

lxiiij - Capoun in consewe

lxv - Hennys in bruette

lxxij - Talbottys

lxxxix - Elys in Gauncelye

lxxxxiiij - Tenche in bruette

lxxxxvij - Chykonys in bruette

Cij - Muskelys in bruette

Cv - Lorey de Boolas

Cvj - Rapeye of Fleysshe

Cix - Gelye de chare

Cxiij - Bruette saake

Cxx - Whyte Mortrewys of Porke

Cxxxv - Applade Ryalle

Cxxxix - Caudel Ferry departyd with a blamanger

Cxl - Egredouncye

Cxliiij - Schyconys with the bruesse

xvij - Vyaund leche

xviij - Vyaund leche

xix - Pome dorres

xxxvij - Sauoge

l - Hagas de Almaynne

iiij - Daryoles

xxvj - Darioles

xxvij - Pye3 de pare3

xxxj - Herbelade

xxxiiij - Crustade Ryal

xxxix - Daryoles

Growelle fforce

Nombles of Veneson

Venyson in broth

Furmenty with venyson

Mortreus de Chare

Browne in egurdouce

Pikkyll pour le Mallard

Conyng in Gravey

Conyng or hen in clene broth

Conyng, hen, or Mallard

Gelyne in brothe

Goce or Capon farced

ffelettes in galentyne

Tripe de Mutton

Hagas de almondes

Auter maner buknade

Longe Wortes de Pesone

Muscules in broth

Muscules in Shelle

Sauce pour lamprey

Stokfissh in sauce

Oystres in grauey

Oystres in cevey

Sturgeon in broth

ffirmenty with porpeys

Tripe de Turbut

Sauce for stokefysshe

Sauce for stokfysshe in an-other maner

Piper for feel and for venysoun

Chauudon of fissh

Mortrowes of fissh

Capon en Counfyt

From Le Viandier de Taillevent

(France, ca. 1380 - James Prescott, trans.)

Chicken cumin dish

Almond cumin dish

Ragout of small birds or whatever meat you wish

White capon soup

Hare or rabbit bisque

Capon houdons

Chicken hotchpotch

Bright green soup

Stuffed chicken

Jelly of slimy fish

Lamprey in galantine

Fish cumin dish

Bright green soup of eels

Capon white dish for an invalid

Liquids for soaking spices in

Here is how you make the pottage called menjoire

Laces of white capon meat

Partridge trimolette

Soup of red deer testicles in deer hunting season

Sauce for a fatted capon

From Recipes from the Wagstaff Miscellany

(England, 1460)

Canabens With Bacon

Hare or goose powdryd in wortys

Joutys yn flesch days

Pykes or elys in ballocbroth

Pylets yn sarcene

To make Jussall

To make umbelys of a dere

Chaudon of Salmon

Cokkes of kellyng

Felets yn galentyne

Numbelys of purpas or of other fysche

Purpays or Venyson in broth

Conynggez in grave

Conynggez in Cyve

Conyngges yne clere broth

Oysters in grave

Oystres yn Cyve

Chikens in gretney

Capons yne conceps

Chikens yne caudell

Chaudon of Veel

Chaudon of Pigges fete

Bruet of Almayn

Chikens yn bruet

Veel in bucnade

Stewyde pertrych

Blaunche de sorre

Moretruys of wresch fysch

Mortruys of flesch

Brawn ryal brawn sypres brawn bruse

Betreyn in flesch tyme

Storgeon for sopers

Cold bruet of rabets

Gely on fysch days

Hages of Almayne

Chaudon of Swan or of wylde goose

Tartes of Flesch

Crustad lumbard

Prineroll at pasche

Bakyn Mete on Fisch Dayes

Chikenes Farsyd

Goose or Capons Farsyd

Congur Turbutt Halibut Poyled

From Wel ende edelike spijse

(Dutch, late 15th c. - Christianne Muusers, trans.)

There are two kinds of [fish]

If you want to eat eel

Wether with pennyroyal in the summer