Category: MEDIEVAL
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Grete Pye
Broiled Venison
Pork Roast with Spiced Wine
A Grete Pye
Crab and Salmon Mould - England, 15th Century
Lobster and Rice Henry Iv's Coronation Feast, 139
Eel in Herb Sauce England, 1378
Spiced Red Wine (Scottish Medieval)
Herb and Flower Salad (Scottish Medieval)
Buknade (A Pottage)
Jowtes with Almond Milk
A Medieval Sauce for Young Venison or Pork
Roast Pheasant
Venison in Broth England, 1378
Capoun Y-Rostyde with Sawse Noyre #1
Capoun Y-Rostyde with Sawse Noyre #2
Fenkel In Soppes Or Braised Fennel With Ginger
Hare, Rabbit, Veal Or Chicken Stew With Herbs & Barley
Small Bird And Bacon Stew With Walnuts Or Hazelnuts
Spit Roasted Meat With Egerdouce Sauce
A Salat
Haunch O' Hind (Or Other Large Deer)
To Boil Pheasants, Partridges, Capons, & Curlews
Beef Olive Pie (Scottish Elizabethan)
Spiced Chicken & Pigeon Pie (Scottish Medieval)
Mince Pies (Scottish Elizabethan)
Spiced Onion Tart (Scottish Medieval)
A Tart For Ember Day
Pears in Wine Syrup (Scottish Medieval)
Lamb Casseroled in Ale W/ Prunes & Raisins (Scottish Eli
Casseroled Pigeon W/ Herbs & Spices (Scottish Medieval)
Roast Goose W/ Sauce Madame (Scottish Medieval)
Chicken in Sauce of Three Colours (Scottish Medieval)
Spicy Chicken in Orange Sauce (Scottish Elizabethan)
Spinach & Date Fritters (Scottish Elizabethan)
Chicken with Pine Nuts England, 1378
Cold Spiced Chicken England, 15th Century
Galantine of Capon England, 15th Century
Great Pies England, 15th Century
Roast Goose with Sauce Madame England, 1378
Capon or Chicken Crowned with Eggs
Poached Fowl and Bacon with 'pudding'
Henne Dorre - Golden Cardamom Chicken - Medieval
Cockentrice (A Marvelous Beast)
To Boil Pheasants, Partridges, Capons, and Curlews 1378
Roman: Fish Stewed in Wine or Bouillabaisse
Lemon or Orange Suckets (Scottish Elizabethan)
Sinab: Medieval Mustard
Farsed Fesaunt - Pheasant Stuffed with Spiced
To Boil Pheasants, Partridges, Capons, & Curl
Broiled Venison
Pork Roast with Spiced Wine
A Grete Pye
Crab and Salmon Mould - England, 15th Century
Lobster and Rice Henry Iv's Coronation Feast, 139
Eel in Herb Sauce England, 1378
Spiced Red Wine (Scottish Medieval)
Herb and Flower Salad (Scottish Medieval)
Buknade (A Pottage)
Jowtes with Almond Milk
A Medieval Sauce for Young Venison or Pork
Roast Pheasant
Venison in Broth England, 1378
Capoun Y-Rostyde with Sawse Noyre #1
Capoun Y-Rostyde with Sawse Noyre #2
Fenkel In Soppes Or Braised Fennel With Ginger
Hare, Rabbit, Veal Or Chicken Stew With Herbs & Barley
Small Bird And Bacon Stew With Walnuts Or Hazelnuts
Spit Roasted Meat With Egerdouce Sauce
A Salat
Haunch O' Hind (Or Other Large Deer)
To Boil Pheasants, Partridges, Capons, & Curlews
Beef Olive Pie (Scottish Elizabethan)
Spiced Chicken & Pigeon Pie (Scottish Medieval)
Mince Pies (Scottish Elizabethan)
Spiced Onion Tart (Scottish Medieval)
A Tart For Ember Day
Pears in Wine Syrup (Scottish Medieval)
Lamb Casseroled in Ale W/ Prunes & Raisins (Scottish Eli
Casseroled Pigeon W/ Herbs & Spices (Scottish Medieval)
Roast Goose W/ Sauce Madame (Scottish Medieval)
Chicken in Sauce of Three Colours (Scottish Medieval)
Spicy Chicken in Orange Sauce (Scottish Elizabethan)
Spinach & Date Fritters (Scottish Elizabethan)
Chicken with Pine Nuts England, 1378
Cold Spiced Chicken England, 15th Century
Galantine of Capon England, 15th Century
Great Pies England, 15th Century
Roast Goose with Sauce Madame England, 1378
Capon or Chicken Crowned with Eggs
Poached Fowl and Bacon with 'pudding'
Henne Dorre - Golden Cardamom Chicken - Medieval
Cockentrice (A Marvelous Beast)
To Boil Pheasants, Partridges, Capons, and Curlews 1378
Roman: Fish Stewed in Wine or Bouillabaisse
Lemon or Orange Suckets (Scottish Elizabethan)
Sinab: Medieval Mustard
Farsed Fesaunt - Pheasant Stuffed with Spiced
To Boil Pheasants, Partridges, Capons, & Curl