Skip to content

The Stirring Spoon

Medieval Cooking Musings by Patronne Murienne l'aloiere

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

Category: Rec-Meats-Chicken and other Fowl

Turnips a la Beausse

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

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,…

Read more

Thûmiyya, a Garlicky Dish

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

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…

Read more

Pate

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

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….

Read more

Chike Endored

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

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. –…

Read more

Chicken Roasted with Pears, Onions and Bacon

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

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…

Read more

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. …

Read more

Barida

Posted on 03/16/202203/24/2022 by Murienne

A 10th century Middle Eastern chicken dish from al-Warraq’s Baghdadi cookbook.

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 almond milk apple Brouet cheese chicken chicken broth chicken stock cinnamon cloves cumin Dessert eggs feature German ginger grains of paradise liver long pepper Meat Middle Eastern parmesan cheese parsley sauce pasta pear peas Pork pork tenderloin Recipe Recipes red wine saffron Sauce spices The Vivendier toast vergus verjuice verjus Welserin white bread white wine White wine vinegar

© 2023 The Stirring Spoon | Powered by Superbs Personal Blog theme