Recipes from the Medieval to the Victorian ages.
Medieval
- Great Pies LINK TO BE ADDED
- Leche Fries LINK TO BE ADDED
- Dariolles LINK TO BE ADDED
- Custard LINK TO BE ADDED
- Boiled Ray
- Meat Menus from c. 1392 LINK TO BE ADDED
- Roasted Swan, Crane, Pheasant and Heron LINK TO BE ADDED
- Breast of Mutton in Sauce LINK TO BE ADDED
- Boiled Crab or Lobster LINK TO BE ADDED
- Salmon Roasted in Sauce LINK TO BE ADDED
- Garbage (what every cook needs) LINK TO BE ADDED
17th and 18th Centuries
- Cheese LINK TO BE ADDED
- How to make Butter LINK TO BE ADDED
- Common Cheese LINK TO BE ADDED
- Gloucestershire Cheese LINK TO BE ADDED
- Stilton Cheese LINK TO BE ADDED
- Sage and Spinach Cheese LINK TO BE ADDED
- Common Sausages LINK TO BE ADDED
Meat Recipes
- Sausages as good as those of Bologna LINK TO BE ADDED
- Common Black PuddingLINK TO BE ADDED
- Almond Hog’s Pudding LINK TO BE ADDED
- Roasting a Pig Over an Open Fire LINK TO BE ADDED
Fish recipes
- Salmon to pot or bake LINK TO BE ADDED
- Trout to Stew LINK TO BE ADDED
- Flounder to Fricassée LINK TO BE ADDED
- Sturgeon to Boil or Roast LINK TO BE ADDED
Soups
- Rice and Chicken Soup LINK TO BE ADDED
- Ox Cheek Soup LINK TO BE ADDED
- Hare Soup LINK TO BE ADDED
- Two recipes for Partridge Soup LINK TO BE ADDED
- Calf’s Head Soup LINK TO BE ADDED
- Pease (Pea) Porridge LINK TO BE ADDED
Alcoholic Beverages
- Elder Wine LINK TO BE ADDED
- Raisin Wine LINK TO BE ADDED
- Sage Wine LINK TO BE ADDED
- Strawberry Wine LINK TO BE ADDED
- Gooseberry Wine LINK TO BE ADDED
- English Mountain LINK TO BE ADDED
- Mead LINK TO BE ADDED
- Mum LINK TO BE ADDED
No Comment