14th c French turnip recipe. Turnips are hard and difficult to cook until they have been in the cold and frost; you remove the head, the tail and other whiskers and roots, then they are peeled, then wash in two or three changes of hot water, very hot, then cook in hot meat stock, pork,…
Category: Rec-Meats-Chicken and other Fowl
Thûmiyya, a Garlicky Dish
13th c Andalusian garlic chicken recipe. Take a plump hen and take out what is inside it, clean that and leave aside. Then take four ûqiyas of peeled garlic and pound them until they are like brains, and mix with what comes out of the interior of the chicken. Fry it in enough oil to…
Pate
German pate recipe. A pepper. Take a liver and fry it and then cut off the skin and cut the liver into strips and cut these into good pieces, the grind them in a mortar and add crumbed(?) bread and broth and wine or vinegar to it. Then (cook it?) well it to a pan….
Chike Endored
15th C English roasted chicken. Take a chike, and drawe him, and roste him, And lete the fete be on, and take awey the hede; then make batur of yolkes of eyron and floure, and caste there-to pouder of ginger, and peper, saffron and salt, and pouder hit faire til hit be rosted ynogh. –…
Chicken Roasted with Pears, Onions and Bacon
16th C roasted fowl recipe. Take a goose, stuff it with onions, pears and bacon, stick it on a spit and roast it. Das Kochbuch der Sabina Welserin (c. 1553) My Redaction Roasting on a spit was not practical for this feast, so instead we roasted boneless chicken thighs in the oven with apples and…
Chicken & Pork Pie
14th/15th c Italian tart for twelve people. Take a good fat capon and a large pork loin, two large onions, half a pound of sweet and fine spices, three pounds of fresh grease that isn’t salted, and take as much flour as it takes to make three loaves of bread, the best that you have. …
Barida
A 10th century Middle Eastern chicken dish from al-Warraq’s Baghdadi cookbook.