Medieval Recipes

Recipe video above. These slow cooked beef cheeks are so meltingly tender that you can eat them with a spoon. And the sauce is so flavourful you'll want to drink it out of a cup! This recipe makes enough to serve 6 people, made with 6 small beef cheeks (or share 4 large ones). Leftovers are brilliant to freeze, or turn into a quick Ragu to toss through pasta or making a Pie!

Medieval Chicken Pasty Recipe

(English version below ) La semana pasada cayó la primera nevada de la temporada. Llegó sin avisar, como casi siempre, provocando un ...

Manchet Breads were some of the best quality leaven breads eaten in Medieval and Tudor Britain. Yet bread like this, made of double boulted (sieved through a cloth) stoneground wheat was always the exception. For much of Britain’s history most bread baked was commonly made from a mixture of coarser flour, made from various grains …

Straight to the recipe Medieval pasties with bone marrow In 2006 I acquired the book Bones by Australian chef de cuisine Jennifer McLagan. The front cover has a splendid picture of roasted marrow b…

Another wonderful Andreas Viestad recipe, one of few for chicken. He adapted this one from a medieval Icelandic cookbook; the spices indicate that it probably was a dish for the wealthy. Amazingly, the amount of cinnamon is not overpowering here, and the dish is best with "skin-on" chicken. If you don't like chicken livers, substitute 1/2 chicken bouillon cube. Prep time includes a day of marinating (if you choose that option).

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Hen in Bukenade The people of the middle ages enjoyed a much wider variety of foods then we do today. Some of the items that they enjoyed were particularly exotic, for example, peacocks, that would be cooked and then re-dressed in their own skin. Other food sources that they enjoyed are more familiar for example, chicken and chicken eggs. Domestication of chickens has a very long history. Bones possibly belonging to chickens have been dated to 5400 B.C. in China and there is some speculation…

Whyte Wortes Whyte Wortes is the last in the series of vegetable pottages that do not include additional meat. I did not use the plethora of herbs for iij. Joutes which the recipe refers to, but instead chose to use the common greens referred to in .j. Lange Wortys de chare. Once again, we are instructed to boil the greens before adding them to the broth component, in this case, almond milk thickened with rice. Boiling the greens before adding them to the broth removes the bitter properties…

Manchet Bread -three loaves from one recipe Can you imagine eating two to three pounds of bread a day? Or following it up with a gallon of ale? During the late medieval period, that was the standard ration of food given to individuals from nobility to castle garrisons. It is a staggering amount of bread to be eaten daily. Bread was an important staple of the medieval diet, in fact, it was the most basic and common element on every table. Bread could be produced as trenchers, which were used…

2,2 pound / 1 kilo mussels with shellsHalf a bottle of white wine 1 tablespoon vinegar0,4 pint / 2 dl water1 onion1 teaspoon pepper(salt) (serves 5) Chop the onion finely. Take a large pot and pour…

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A loaf that has been baked and sliced into "sops" This month I have decided to focus on various sops and pottages from Harleian MS 279. Sops are thick slices of bread which have been soaked in liquid, usually a broth and then eaten. They were quite common during the period, yet we seldom see them featured at the banquets that are recreated in the SCA. An example of a modern day sop, would be the bread you find on top of french onion soup! Pottage is another word that can be used for a soup…