viandier
Chevreaux Nouveaux
The Viandier of Taillevent (see bibliography for details) is a collection of manuscript cookbooks spanning the 13th to 15th centuries grouped by convention under the banner of Tirel de Taillevent, a 14th century cook to Charles V. It’s a classic of medieval cookery, less famous but more cookable than The Forme of Cury.
Chevreaux, metez [...]
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 [...]
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