14th/15th c Italian roasted pork recipe. III. “Agliata”, roasted garlic sauce. Agliata to serve with every meat. Take a bulb of garlic and roast it under the coals. Grind the roasted garlic and mix with ground raw garlic, bread crumbs and sweet spices. Mix with broth, put into a pan and let it boil a…
Category: Rec-Meats
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….
Mini Herb Quiches & Bacon Cheese Quiches
14th/15th C Italian quiche. XXXV Herbatella, a herb omelet, etc. If you want to make a herb dish cooked in a frying pan. Take mint, sage, parsley, marjoram and every good herb that you may have. Grind everything together in a mortar with lard and temper with eggs, and cook it thus in a frying…
Mirkâs (Merguez Sausage)
13th C Andulasian sausage recipe. It is as nutritious as meatballs[1] (banâdiq) and quick to digest, since the pounding ripens its and makes it quick to digest, and it is good nutrition. First get some meat from the leg or shoulder of a lamb and pound it until it becomes like meatballs. Knead it in…
Hedgehogs
13th/14th C French meatloaf recipe. Take raw meat chopped as fine as possible, Digne raisins and crumbled harvest cheese, all mixed together with fine powder. Have some mutton rennet stomachs, scald and wash them very well (not in water so hot that they shrivel), fill them with the chopped meat, and stitch them with a…
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…
Bratwurst
A 16th century German apple tart from the 1553 cookbook written by Sabina Welserin.
Beef Stewed in Pepper Sauce
A 16th century meat with sauce recipe from the 1553 cookbook written by Sabina Welserin.
Badhinjan Buran
13th C Arabian eggplant with or without minced meat. Take eggplant and boil lightly in water and salt, then take out and dry for an hour. Fry this in fresh sesame oil until cooked: peel, put into a dish or large cup, and beat well with a ladle, until it becomes like khabis. Add a…