Recipes

Bourblier of boar

Bourblier of boar 43. Bourblier of fresh boar. Taillevent, p. 22 Put it into boiling water, remove it very soon, roast it, and baste it with a sauce made of spices (to wit, ginger, cassia, cloves, grains of paradise and some grilled bread soaked with wine, verjuice and vinegar). When it is cooked, [cut it into bits and boil] everything…

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Recipes

Prince-Bisket

Prince Biskets of many colors Prince-Bisket Hugh Platt p. 14/94 Take one pound of very fine flower, and one pound of fine sugar, and eight egges, and two spoonfuls of Rose water, and one ounce of Carroway seeds, and beat it all to batter one whole houre: for the more you beat it, the better your bread is: then bake…

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Recipes

Meat Pie I

The magazine “Medieval History” had an article about making meat pies in.. issue 5 I think (NOTE: Article by same author here: http://cunnan.sca.org.au/upload/1/18/Pyes_de_pares.pdf). It was a very interesting article. The author said that in period pies or coffins were used instead of canning. Essentially, the pie shell was so thick and totally sealed that it kept the food good for…

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