Green Garlic Sauce
Green Garlic Sauce 155. Green Garlic [Sauce]. Taillevent, p. 47. Crush garlic, bread and greens, and steep together. [Note: this…
22 years ago
Citrus Sauce
Citrus Sauce To boile a Capon with Orenges and Lemmons The Good Huswifes Jewell Take Orenges or Lemmons pilled, and…
22 years ago
Savoury Tosted or Melted Cheese
Savoury Tosted or Melted Cheese Digby p. 228/177 Cut pieces of quick, fat, rich, well tasted cheese, (as the best…
22 years ago
Summertime Cerulean Blue Sauce
Summertime Cerulean Blue Sauce Medieval Kitchen, p. 168, From Libro de arte coquinaria. Sapor celeste de estate Piglia de li…
22 years ago
Cameline
Cameline 152. To make Cameline [Sauce]. Taillevent, p. 47. Take ginger, plenty of cassia, cloves, grains of paradise, mastic thyme…
22 years ago
Bourblier of boar
Bourblier of boar 43. Bourblier of fresh boar. Taillevent, p. 22 Put it into boiling water, remove it very soon,…
22 years ago
Prince-Bisket
Prince Biskets of many colors Prince-Bisket Hugh Platt p. 14/94 Take one pound of very fine flower, and one pound…
22 years ago
Mists Bardic Feast
From left-right: Sylvie (me), Edith, Dianora standing next to soetelty. Picture taken by Vigdis In September 2004 it was my…
22 years ago
Meat Pie I
The magazine "Medieval History" had an article about making meat pies in.. issue 5 I think (NOTE: Article by same…
23 years ago
AOA
Edith and I got our AOAs. Pictures taken by Pied Piper (the_pied_one at yahoo.com). Sylvie Sylvie Edith Edith I joined…
23 years ago