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Medieval Cooking Musings by Patronne Murienne l'aloiere

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Category: Rec-Meats-Pork

Fylettys en Galentyne

Posted on 03/25/202203/25/2022 by lola

English roasted pork and sauce Tak pork & rost hit til the blode be tryed out & the broth, take crustes of brede & bray hem in a morter and drawe hem thorow a cloth with the broth, thenne take oynouns & lesh hem on brede & do to the broth, & thanne take pork,…

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Roasted Pork with Garlic Sauce

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

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…

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Chicken & Pork Pie

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

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. …

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Bratwurst

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

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

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