fowl
Thanksgiving: Wherein a chicken rides a turkey to dinner and a pumpkin pie is filled with cheese
I have a very understanding family: To make various mixtures with which to stuff every sort of commonly eaten animal, quadraped and fowl. Get four pounds of pork fat that is not rancid and with knives beat it finely together with two pounds of liver of a goat kid…adding in beaten mint, sweet marjoran, burnet [...]
Apicius, Liquamen and the Follies of Forcemeat
Apicius, (online edition of De re coquinaria, in latin; contemporary edition, dual language, Apicius, a Critical Edition) is a collection of Roman recipes written down around the beginning of the 5th century A.D. but often representing recipes from hundreds of years earlier. It is the earliest known collection of recipes. Hoping for a balanced meal [...]
Spit Roasting a Pheasant is Time Consuming
Bartolomeo Scappi is the second, after Maestro Martino di Como, of the great Italian Renaissance cooks (though it can be argued that Scappi was the first to make a break with medieval cookery dogma). He was the personal chef for two popes, and assembled his Opera to instruct his apprentices in their work. His cookbook [...]
Bird Turnovers and Asparagus from Sent Soví
Written sometime in the middle of the 14th century, The Book of Sent Soví is one of the earliest records of Catalan cuisine. Bird Turnovers: Si vols fer panades d’aucells o de perdius ab ceba, pren una ceba, la pus gran que tròpies, e mit-la dins, segons que vijares te serà; e mit-hi los ocells [...]
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 more of a [...]
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. I [...]
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