Medieval recipes
Medieval recipes

At that time cold storage did not exist. Meat was often seasoned with vinegar. To balance this high acidity, the arrival of spices from the East and the addition of honey pleasantly compensated for the seasoning of many dishes. The addition of aromatic herbs undoubtedly brought a very special note.

Some medieval recipes:

 LYAN POTA...
Medieval recipes

At that time cold storage did not exist. Meat was often seasoned with vinegar. To balance this high acidity, the arrival of spices from the East and the addition of honey pleasantly compensated for the seasoning of many dishes. The addition of aromatic herbs undoubtedly brought a very special note.

Some medieval recipes:

 LYAN POTATOES

CRETONNED WITH POYS NOUVEAULX. Cook the juices in the purée, and then purée them, and fry them in healthy lart; then take cow's milk and boil it a wave, and put your bread in the milk, and make ginger and saffron brayer, and the deffaictes of your milk; and make it boil, and then take the hens cooked and watered, and quarter them and curl them, and boil them with some, and milk them behind the fire, and fry them with a great abundance of egg yolks.

COMMITTED OF CHICKEN. Cook it in wine and in water, and then despecify it by quarters and curl it in healthy art, then take a glass of wine and soak your boullon in it, and pour it, and put it to boil with your grain; and then take a good louse of ginger and commin deffait of verjuice and wine, and take a medium of egg, and beat it well, and fuse it into the back of the fire; and keep it from turning.

COMMITTED WITH FINES. Cook your hen well in water, and divide it into quarters, and fry it in healthy lart; then take fines and the brayed ones, and the deffaictes of your boullon, and put it on your grain, and take ginger and like the wine and verjuice; and it is always measured.

AND THE BARROW OF CINNAMON. The first thing that you do is to make your hen into wine or water, or such and such grain as you will; and take it by quarters, and fry, and then take almonds of all cuttlefishes, and cook without peeling, and of cinnamon, and give it plenty, and bray, and pour, and the effaictes of your beef boullon, and boil it well with your grain, and verjuice, and take cloves and seeds of paradise, and braise, and put them together; and be strong and lively.

AND BE STRONG AND LIVELY. Take such grain as you will, and despise it, and take parsley, and onions menuz missiez, and put it to suffer in healthy art; then take beans and bread, and effaictes of wine and boullon of beef, and boil it all together well; then refine ginger, saffren, deffaictes of verjuice; and let your boullon be white brown and lyant as a sorghum.

BROUET ROUSSET. Take such grain as you will, and onions put into roulades, and parsley effege, and put into healthy lart, and then bread and beans, and flow into beef boullon and wine, and put into boullon with your grain, and then refine ginger, cinnamon, clove, seed, cinnamon flower, and deffaictes of verjuice; and let your boullon be reddish red.

MENUZ OYSEAULX GRANE or such meat as you like. The first is a very good healthy lart, and then take burnt bread, and beef boullon, pour it out, and put it with your meat, and then refine ginger, cinnamon, and a lung of virtues, and boil it together; and it must be tender and not too sticky.

THE MEAT MUST BE TENDER AND NOT TOO LINGERING. The first is the one that is to be made into a good and healthy meat, and the second is the one that is to be made into a good and healthy meat, and the third is the one that is to be made into a good and healthy meat, and the fourth is the one that is to be made into a good and healthy meat, and the fifth is the one that is to be made into a good and healthy meat, and the fifth is the one that is to be made into a good and healthy meat, and the fifth is the one that is to be made into a good and healthy meat, and the fifth is the one that is to be made into a good and healthy meat, and the fifth is the one that is to be made into a good and healthy meat, and the fifth is the one that is to be made into a good and healthy meat, and the fifth is the one that is to be made into a good and healthy meat, and the fifth is the one that is to be made into a good and healthy meat, and the fifth is the one that is to be made into a good and healthy meat.

AND THE OTHER IS THE ONE THAT IS IN THE UNDERSIDE OF IT, A WHEELBARROW OF ENGLAND. The first is a louse of pork faye, and grind all together, and soak it with a louse of tyred water, then pour; refine ginger, clove, and saffron to give colour, and make it boil together.

BROUET VERTGAY. The first is the one that is in the middle of the world, and the second is the one that is in the middle of the world, and the third is the one that is in the middle of the world, and the fourth is the one that is in the middle of the world, and the fourth is the one that is in the middle of the world, and the fifth is the one that is in the middle of the world, and the fifth is the one that is in the middle of the world, and the fifth is the one that is in the middle of the world.
THE FOLLOWING ARE THE ROSTZ OF FLESH

PIG ROST. It is minced with verjuice; and some people put garlic in it and lick it with the healthy one who borrows roast, onions, wine and verjuice, and make it saulse. Also pork put in paste; is minced with verjuice.

VEAL. Strong pourboully and lardé; mengue with camelina. And in pasté, put in pouldre of spices, lart and saffren; and mengue with verjuice.

TO MAKE FRASE DE VEEL THAT HE CALLS LINT. The first thing to do is to take your grain, if it is fully cooked, and cut it up very finely, and then fry it in healthy lart, and then bray gingenbre, saffren, and beat raw eggs all raw, and fry them on your own.
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Showing 1 - 6 of 6 items