chaucer
Jakke of Dovere
This was one of the last Eating Chaucer dishes and was served at the Pazzo Books arrivederci Roslindale party.
For many a pastee hastow laten blood
and many a Jakke of Dovere hastow sold
That hath been twice hoot and twice cold
Prologue to the Cokes tale
Cooks would let blood out of pies – drain meat pies of the [...]
Mortreux and a Pie
Originally published for “Eating Chaucer”, Mortreux is a definite one-off dish: Amusing, charming in its way, but not exactly screaming to be revisited. The pie, on the other hand, is genius and worthy of a place in any pie repertoire.
Mortreux, as expected, was somewhat simpler to make than blank manger but [...]
Blank maunger
Blancmange (no one knows how to spell it) is one of the rare medieval recipes that has survived to the present day, though not without some major revisions. What was once a chicken and rice suspension sweetened with sugar and flavored with cinnamon, anise, and almonds, is now a gelatin aided frequently almond custard. [...]
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