Skip to content

The Stirring Spoon

Medieval Cooking Musings by Patronne Murienne l'aloiere

Menu
  • Home
  • Medieval Recipes
    • Recipes with Descriptions
    • Recipes by Category
    • Recipes by Cat and Tag
  • Medieval Menus
  • Musings
    • Cooking Vivendier 
      • About The Vivendier
  • About
    • Deeds
    • Privacy Policy
    • Testing
Menu

Category: Rec-Meats-Beef

Millet Polenta

Posted on 03/21/202203/24/2022 by Murienne

14th/15th C Italian millet polenta recipe. LV Millet polenta with verjuice. If you want to make a millet polenta with verjuice.  Take millet, which has been washed free of the husk, peeled and ground.  Take two pounds of peeled ground almonds which have been tempered/mixed with clear water.  Take three geese and put them to…

Read more

Bruet Sarcenes

Posted on 03/20/202203/24/2022 by Murienne

14C English meat in a Saracen sauce recipe.

Read more

Bratwurst

Posted on 03/20/202203/24/2022 by Murienne

A 16th century German apple tart from the 1553 cookbook written by Sabina Welserin.

Read more
  • Articles
  • Cooking Vivendier
  • Menus
  • Rec-Beverages
  • Rec-Breads
  • Rec-Dairy, Cheese and Eggs
  • Rec-Desserts
  • Rec-Fruits
  • Rec-Grains & Pastas
  • Rec-Meats
  • Rec-Meats-Beef
  • Rec-Meats-Chicken and other Fowl
  • Rec-Meats-Game
  • Rec-Meats-Pork
  • Rec-Nuts
  • Rec-Other
  • Rec-Salads
  • Rec-Sauces
  • Rec-Vegetables
  • recipes
  • Uncategorized

10th Century 14th Century 16th Century al-Warraq almond milk Andalusian apple Bread Brouet cheese chicken chicken broth chicken stock Chilled cinnamon cloves cumin Dessert eggs feature German ginger grains of paradise Meat Middle Eastern parmesan cheese parsley sauce pasta pear peas Pork pork tenderloin poultry Recipe Recipes saffron Salad Sauce The Vivendier vergus verjuice verjus Welserin white bread white wine

© 2022 The Stirring Spoon | Powered by Superbs Personal Blog theme