Meats
- A bake Mete Ryalle
-
pork &
chicken pies. From Medieval
Recipe Translations.
- A dish of tongues or
sausages - a dish of minced beef tongue or sausage. From A
Boke of Gode Cookery Recipes.
- A Hare Hashed - From 17th
Century English Recipes.
- A Shoulder of Mutton
with Oysters
- From 17th Century
English
Recipes.
- A
Simple Pie-
a beef and gravy pie, topped with cheddar cheese. From
Modern
Recipes for Beginners.
- A Siryppe pur vn
Pestelle
- pork
in a wine, egg, and pepper sauce. From Recipes
from A Newe Boke of Olde Cokery.
- Alows de Beef - a
rolled stuffed
steak, baked in sauce. From Modern
Recipes for Beginners.
- An other broth with long wortes -
lamb & chicken stewed with lettuce
& spinach. From A Renaissance Cookery Book.
- Bake Mete - a
pork
pie with eggs,
honey, & spices. From A
Chaucerian Cookery.
- Basic Meat Pie -
instructions for
a standard medieval meat pie. From A
Boke of Gode Cookery Recipes.
- Beef & Wine Pie
-
beef marinated
in wine and baked as a pie. From Modern
Recipes for Beginners.
- Beef Barley Soup
-
beef & barley
in a thick, rich soup. From Modern
Recipes for Beginners.
- Beef Tenderloin in
Garlic Sauce
- beef sautéed in sherry & garlic. From The
Historical Cookery Page.
- Beef y-Stywyd -
stewed beef ribs. From Medieval
Recipe Translations.
- Boeuf a la Ragout
- a
"False Venison"
dish. From The
Historical
Cookery Page.
- Boor in Brasey -
pork
soup. From Recipes
from A Newe Boke of Olde Cokery.
- Braised Oxtail -
oxtail stewed
with leeks, onions, & carrots. From The
Historical Cookery Page.
- Brawn en Peuerade
-
pork or chicken
in a thick wine sauce. From Medieval
Recipe Translations.
- Broiled Lamb with
Camelyn Sauce
- A cinnamon sauce for lamb. From The
Historical Cookery Page.
- Bruce - a soup of
tripe, chicken,
or pork, seasoned with wine. From Recipes
from A Newe Boke of Olde Cokery.
- Bruet Sarcenes - a
meat dish made
with Sauce Sarcenes. From A
Boke of Gode Cookery Recipes.
- Bruet Sarcenes
- a thick
cream soup of beef, onions, & almond milk. From
Alabama Renaissance Faire 2001.
- Cameline Meat Brewet
-
beef pickled
in Cameline Sauce. From A
Boke of Gode Cookery Recipes.
- Chauden for potage
-
a meat pottage. From Medieval
Recipe Translations.
- Chekyns upon soppes
- chicken served on bread & sauce. From
A Renaissance Cookery Book.
- Chiddingly Hot Pot
-
an all-in-one
stew from the village of Chiddingly, Sussex. From Modern
Recipes for Beginners.
- Cockentrice - a
capon
& a roast
pig, combined into one animal. From The
Cockentrice - a Ryal Mete.
- Connynges in Cyrip
-
rabbit in
a wine-currant sauce. From Medieval
Recipe Translations.
- Connynges in grauey
-
rabbit in
broth. From Medieval
Recipe
Translations.
- Conyng - rabbit in
a
ginger sauce. From Recipes
from A Newe Boke of Olde Cokery.
- Conyng in Gravey -
rabbit (or chicken)
in almond milk. From Recipes
from A Newe Boke of Olde Cokery.
- Cooking without fire
- How to cook
pork & hens without using a fire. From Incredible
Foods, Solteties, and Entremets.
- Crustade - a pie
of
veal, herbs,
dates, & eggs. From The
Historical Cookery Page.
- Crustade gentyle
- a
pork and almond
milk pie. From Medieval
Recipe
Translations.
- Dragontail - a
loaf
of brioche
dough stuffed with sausage. From Modern
Recipes for Beginners.
- Doucettes - a
pork
& egg pie,
seasoned with honey & pepper. From Medieval
Recipe Translations.
- English Beef Roll in
Mustard Sauce
- a traditional English recipe of baked ground meats served with
Mustard
Sauce. From Modern
Recipes
for Beginners.
- Five Spice Pork -
five-spice barbeque
roast pork. From The
Historical
Cookery Page.
- Flampoyntes - a
pork
& cheese
pie, decorated with pastry triangles. From A
Boke of Gode Cookery Recipes.
- Flampoyntes - pork
and
cheese pie. From Recipes
from A Newe Boke of Olde Cokery.
- <>For
to make
Conys in Hogepoche - rabbit in a wine/ale sauce. From
Medieval
Recipe Translations.
- For to stewe mutton - lamb
stewed with herbs & fruit. From A Renaissance
Cookery Book.
- Goat Shiwa - Lamb
shishkabob. From The
Historical Cookery Page.
- Hattes - small
meat-filled pastries
shaped like Medieval hats. From Medieval
Recipe Translations.
- Hedgehogs -
Small
meat puddings
covered in almonds. From The
Historical Cookery Page.
- Homemade Mincemeat
-
a recipe for
real mincemeat! From Modern
Recipes for Beginners.
- Isfayakhan - beef
& lamb kabobs. From The
Historical Cookery Page.
- Isfidhabaya -
Lamb
simmered with
almonds & spices. From The
Historical Cookery Page.
- Kede Rosted - Lamb
roasted with vinegar
& salt. From Recipes
from A Newe Boke of Olde Cokery.
- Keftedes
-
meatballs of
beef and herbs, dredged in barley flour and fried in olive oil. From Byzantine
Recipes.
- Lady Glynis' Meat Pie
- a pie of
beef, sausage, and walnuts. From Modern
Recipes for Beginners.
- Lady Katherine's Meat
Pie
- a pie
of pork layered with chicken. From Modern
Recipes for Beginners.
- Lamb Casserole -
A
lamb stew. From The
Historical Cookery Page.
- Lamb Kebabs with
Yoghurt
Sauce -
Marinated lamb with a yogurt & garlic sauce. From The
Historical Cookery Page.
- Lamb
Stew
- lamb stew thickened with honey. From Modern
Recipes for Beginners.
- Lamb to make like
Venison
- From 17th
Century English Recipes.
- Leche Lumbard -
Food-in-Disguise!
A pork loaf made to resemble a large peapod. From Recipes
from A Newe Boke of Olde Cokery.
- Leche Lumbard - A striped
almond meat loaf, another version of the recipe above. From Recipes
from A Newe Boke of Olde Cokery.
- Lombard Soup - A
chicken or beef/pork
egg drop soup. From Recipes
from A Newe Boke of Olde Cokery.
- Malaches of Pork -
pork
quiche. From Recipes
from A Newe Boke of Olde Cokery.
- Mortreus de Chare
- a
recipe for
pork mortrews, a dish of ground meat thickened with eggs and bread
crumbs. From Medieval
Recipe Translations.
- Mortreux - a
meat
pate. From A
Chaucerian Cookery.
- Mortrews - a meat
pate. From A
Boke of Gode Cookery Recipes.
- Moussaka
-
beef, Feta
cheese, and zuchinni baked in a white sauce. From Byzantine
Recipes.
- Neats Tongues to Hash
- From 17th
Century English Recipes.
- Onion Stuffed Beef
Rolls
- Beef
stuffed with onion & bacon and baked in ale. From The
Historical Cookery Page.
- Oven-Dried Jerked Meat
- home-made
jerky. From Modern
Recipes
for Beginners.
- Pork Loin Stuffed
with
Pine Nuts
- Roast pork stuffed with minced meats & pine nuts. From
The
Historical Cookery Page.
- Pork Pie - A pork
pie
seasoned with
egg yolks & herbs. From The
Historical Cookery Page.
- Pourcelet farci -
roast pig stuffed
with pork, egg yolks, Brie cheese, & chestnuts. With photograph. From A
Boke of Gode Cookery Recipes.
- Pulpam Romanam -
Spitted and roasted
veal with spices. From The
Historical Cookery Page.
- Pumpes - pork
meatballs in Almond
Milk. From A Boke of
Gode
Cookery Recipes.
- Pye
Ellisif
- a chicken, bacon, & white wine pie. From Modern
Recipes for Beginners.
- Pyes de Pares - a
pie
of beef, pork,
and fruit. From A
Boke of
Gode Cookery Recipes.
- Pygge y-farsyd -
stuffed roasted
pig. From Medieval
Recipe
Translations.
- Raphioles - a
meatball pie! From Medieval
Recipe Translations.
- Raphioles - Liver
sausage custard
pie. From Recipes
from A
Newe Boke of Olde Cokery.
- Red Deer to make: Or
make Beef look
like it - From 17th
Century
English Recipes.
- Roast Beef with Sauce
Poivrade -
A dish of roast beef served with Sauce Poivrade. From The
Historical Cookery Page.
- Roast
Pork with
Oranges & Onions - Pork roasted in oranges, lemons,
&
wine. From The
Historical
Cookery Page.
- Sausages to Boyl
- From 17th
Century English Recipes.
- Sherried Sausages
-
Sausages sautéed
in sherry. From The
Historical
Cookery Page.
- Spiced Pork with Red
Wine
and Orange
- a casserole of pork simmered in wine & spices and flavored with
orange. From Modern
Recipes for Beginners.
- Spicy Pork Roast
with
Pomegranate
Gravy - Pork in a sauce of wine and pomegranate juice. From The
Historical Cookery Page.
- Stewed Lombard -
Pork,
almond, &
wine stew. From Recipes
from
A Newe Boke of Olde Cokery.
- Stwed Beeff - beef
ribs baked in
a sauce of wine, currants, & onions. From A
Boke of Gode Cookery Recipes.
- Tartee - pork and
fruit pie, topped
with whole chicken pieces. From Medieval
Recipe Translations.
- Tartelettes -
pork
dumplings in
meat sauce. From Medieval
Recipe Translations.
- Tartes de Chare .iij.
A-nother manere
- a pork pie with eggs, honey, & spices. From A
Boke of Gode Cookery Recipes.
- Tartes of Flesh -
Ground pork pie
with eggs & cheese. From The
Historical Cookery Page.
- Tartes of flessh
-
pork, chicken,
& rabbit pie. From Medieval
Recipe Translations.
- Tartletes - veal
& fruit pie. From Medieval
Recipe Translations.
- Tartus of
fflesh
- a pie
of beef, fruits, & nuts, topped with roasted chicken. From
Alabama Renaissance Faire 2001.
- That flesh may look
bloody and full
of Worms, and so be rejected - How to make good meat appear rotten.
From Incredible Foods, Solteties, and
Entremets.
- To bake Beef like
red
Deer - From 17th
Century English Recipes.
- To bake chekyns in
like paest - a recipe for
chicken pie, using the pastry from the receipt To make pies of grene apples. From A Renaissance
Cookery Book.
- To bake pigeons in
short paest as you make to your baken apples - a recipe for pigeon pie, using the pastry
from the receipt To make pies of
grene apples. From A Renaissance
Cookery Book.
- To bake Veneson
- How to bake venison. From A Renaissance Cookery Book.
- To boyle a Calves
head
with Oysters
- From 17th Century
English
Recipes.
- To boyle a Rack
of
Veale on the
French Fashion- veal or beef soup with wine, carrots, and spices. From Feasts
Within the SCA.
- To
frye Trypes - tripe fried in butter and onions,
flavoured with verjuice. From A Renaissance
Cookery Book.
- To Hash Deer, Sheep
or
Calves Tongues
- From 17th Century
English
Recipes.
- To make a freasys at night - a dish of chicken pettitoes. From A Renaissance
Cookery Book.
- To make a forc'd
dish of
a leg of
Mutton, or Lamb - From 17th
Century English Recipes.
- To make a forc'd
dish of
any cold
meat - From 17th
Century
English Recipes.
- To make a Frose -
pork or fish
cooked with eggs. From A
Boke of Gode Cookery Recipes.
- To make a pye of
alowes - a pie made of stuffed lamb steaks, accompanied
with a wine syrup. From A Renaissance
Cookery Book.
- To make a re-dressed
boar's head
- A boar's head is stuffed with its own meat. From Incredible
Foods, Solteties, and Entremets.
- To
make a stew after the guise of beyonde the Sea - a
lamb stew served over toasted bread. From A Renaissance Cookery Book.
- To make Bleaw manger
- a version of the standard
medieval dish, blancmange. From A Renaissance Cookery Book.
- To make clere Jelly
- how to make an aspic from veal and calves feet. From A Renaissance
Cookery Book.
- To make Porray - a
chicken and almond pudding. From A Renaissance
Cookery Book.
- To make pescoddes
- small marrow pastries that
resemble peas in pod. From A Renaissance
Cookery Book.
- To make Pyes -
mutton or beef pies made with Paest royall. From
A
Boke of Gode Cookery Recipes.
- To make Pyes -
mutton or beef pies made with Paest royall. From
A Renaissance Cookery Book.
- To make Shoes - beef
stewed with wild game birds. From A Renaissance
Cookery Book.
- To make stockfritures
- pastries made like peascoddes
and filled with the ingredients for vaute. From A Renaissance
Cookery Book.
- To
make Sturgyn/Sturgeon
(An Illusion) - Food-in-Disguise! A dish of veal which
resembles
a sturgeon. From The
Historical
Cookery Page.
- To make Vautes -
a thin omelet topped with minced veal kidneys, dates,
& raisins, seasoned with sugar, ginger, and cinnamon. From A Renaissance Cookery Book.
- To rost a shoulder
of
Mutton with
Thyme - From 17th
Century
English Recipes.
- To sowce a Pigge
- From 17th
Century English Recipes.
- To stew bones or gristles of beife
- stewed beef bones & gristle seasoned
with rosemary & mace. From A Renaissance
Cookery Book.
- To stew capons in white broth - capons stewed with beef and herbs. From A Renaissance
Cookery Book.
- To stewe tripes
- tripe in a wine sauce, served
over sops (toasted bread). From A Renaissance Cookery Book.
- To stew Saucesedges
- From 17th
Century English Recipes.
- To Stew Fillets
of
Beefe -
beef stewed in wine and herbs. From Feasts
Within the SCA.
- To stewe stekes of mutton - lamb
stewed in ale and onions. From A Renaissance
Cookery Book.
- To stretch Sheeps
guts
- From 17th
Century English Recipes.
- Tourtes parmeriennes
-
a meat pie
decorated with crenellated pastry and miniature banners. With
photographs. From A
Boke of Gode Cookery Recipes.
- Trojan Hog - A
whole
pig stuffed
with small birds and shellfish. From Incredible
Foods, Solteties, and Entremets.
- Veal Sausage -
Sausage
of veal,
garlic, herbs, & spices. From The
Historical Cookery Page.
- Venyson in Broth -
A
soup of venison,
wine, & spices. From Recipes
from A Newe Boke of Olde Cokery.
- Venyson in Broth
-
venison ribs
in wine. From Medieval
Recipe
Translations.
- Venyson Y-bake - a
venison pie. From A
Boke of Gode Cookery Recipes.
- Venyson
Y-bake A-nother manere - a venison pie with eggs, honey, &
spices. From A
Boke of Gode Cookery Recipes.
- Welsh Lamb Pie -
A
very old recipe
for a traditional baked dish of lamb & carrots. From
Modern
Recipes for Beginners.
- White Leek Bruet -
A
dish of leeks,
salt pork, & almonds. From The
Historical Cookery Page.
- Yuvarelakia
-
meatballs of
lamb and herbs, simmered in broth. From Byzantine
Recipes.
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