Poultry
- A bake Mete Ryalle
-
pork &
chicken pies. From Medieval
Recipe Translations.
- A boiled Peacock may
seem
to be alive-
A peacock is redressed in its own feathers & is made to breathe
fire.
From Incredible Foods, Solteties, and
Entremets.
- A dish of particular
colors - How
to make roast hens in six different colors. From Incredible
Foods, Solteties, and Entremets.
- A Goose roasted alive-
A goose
is served while still alive. From Incredible
Foods, Solteties, and Entremets.
- A young Pigeon with
his
bones pulled
out - A pigeon is deboned with the use of vinegar only.
From Incredible Foods, Solteties, and
Entremets.
- An exceeding good
way to
stew Chickens
- From 17th Century
English
Recipes.
- Blankmanger -
traditional Medieval
rice dish. From A
Chaucerian
Cookery.
- Blawmanger -
traditional Medieval
rice dish. From A
Boke of
Gode Cookery Recipes.
- Brawn en Peuerade
-
pork or chicken
in a thick wine sauce. From Medieval
Recipe Translations.
- Bruce- A soup of
tripe,
chicken,
or pork, seasoned with wine. From Recipes
from A Newe Boke of Olde Cokery.
- Capon in Milk &
Honey
- poultry
simmered in a sauce of milk & honey, garnished with pine nuts. From Modern
Recipes for Beginners.
- Capon
in Orange
or Lemon Sauce - Chicken stewed in wine, fruit,
&
spices. From The
Historical
Cookery Page.
- Capon
Inzucarati
- sugared capons. From Medieval
Recipe Translations.
- Capons Stewed -
Braised chicken
in a wine currant sauce. From The
Historical Cookery Page.
- Capoun or Gos Farced
-
chicken or
goose stuffed with eggs and pork. From A
Boke of Gode Cookery Recipes.
- Chauden - Fowl in
giblet sauce. From Recipes
from A Newe Boke of Olde Cokery.
- Chickens and White
Broath
- From 17th
Century English Recipes.
- Chicken & Wine Pie
- chicken
in a wine gravy, baked as a pie. From Modern
Recipes for Beginners.
- Chicken Stuffed with
Apples and Prunes
- Chicken roasted with apples & prunes. From The
Historical Cookery Page.
- Chickens in Pastry in
the
Lombard Manner
- Game hens & bacon wrapped and baked in pastry. From
Recipes
from A Newe Boke of Olde Cokery.
- Chicknes with the
Marybones -
chicken stewed with beef. From A
Chaucerian Cookery.
- Chik Farsed - Game
hens
stuffed with
egg yolks and parsley. From Recipes
from A Newe Boke of Olde Cokery.
- Chike endored -
chicken glazed
with a golden batter. From Medieval
Recipe Translations.
- Chike Endored - A
gilding paste for
fowl. From Recipes
from A
Newe Boke of Olde Cokery.
- Chikenes Endoryd
-roast chicken
glazed with egg yolks. From A
Boke of Gode Cookery Recipes.
- Chikin in
White-Broath
- From 17th
Century English Recipes.
- Chykonys in Bruette
-
chicken stewed
in an ale sauce. From Recipes
from A Newe Boke of Olde Cokery.
- Cock-a-leekie -
Traditional Scottish
soup of chicken & leeks. From The
Historical Cookery Page.
- Cold Sage Chicken
-
chicken served
with a sage sauce. From The
Historical Cookery Page.
- Connynges in
Cyrip
- rabbit
or chicken in a wine & raisins. From Feasts
Within the SCA.
- 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.
- Coqz Heaumez- a
whole chicken
dressed as a knight riding a pig dressed like a horse. From
Coqz
Heaumez - A Helmeted Cock.
- Crustade - an egg
& chicken
pie, topped with whole chicken pieces. From Medieval
Recipe Translations.
- Dish of Chicken or
Whatever Meat You
Please - chicken sausages made with nuts, lavender, & honey. From The
Historical Cookery Page.
- Dolmades
- a
dish of baked
chicken and stuffed grape leaves. From Byzantine
Recipes.
- Drepe - game hens
in
savory almond
milk. From Recipes
from A
Newe Boke of Olde Cokery.
- Esicium ex Carne -
chicken &
cheese meat balls. From The
Historical Cookery Page.
- Farsure For Chekyns
-
chicken stuffed
with pork & currants. From Recipes
from A Newe Boke of Olde Cokery.
- Ffesaunte Rosted -
pheasant in mustard
sauce. From Recipes
from
A Newe Boke of Olde Cokery.
- For to dihyte a swan
- roasted
swan with Chaudon. From Medieval
Recipe Translations.
- Gely - chicken
moulded
in aspic. From Recipes
from A Newe Boke of Olde Cokery.
- Gelyne in dubbatte
-
stewed chicken. From A
Boke of Gode Cookery Recipes.
- Georgé Bruet
-
chicken in
a parsley wine sauce. From The
Historical Cookery Page.
- Goce or Capon Farced
-
goose or
capon stuffed with eggs, onions, & grapes. From A
Boke of Gode Cookery Recipes.
- Henne in Bokenade
-
chicken stewed
in broth and herbs. From A
Boke of Gode Cookery Recipes.
- Heyroun -
roasted
heron. From Medieval
Recipe Translations.
- Honey Roasted Baked
Chicken
- chicken
marinated in white grape juice & baked in honey. From
The
Historical Cookery Page.
- How to hashe a Capon
- From 17th
Century English Recipes.
- How to make a
Frikese
for Chickens
- From 17th Century
English
Recipes.
- Lombard
Brewet-
chicken stewed in almond milk, thickened with bread & eggs. From The
Historical Cookery Page.
- Lombard Soup - a
chicken or beef/pork
egg drop soup. From Recipes
from A Newe Boke of Olde Cokery.
- Malardis -
roasted
duck, served
with fritters & brawn.
- Miss McFarlane's
Honey-Glazed Chicken
- chicken baked in honey. From Modern
Recipes for Beginners.
- Norse Pie -
Chicken,
pine nuts,
olives, & feta cheese wrapped in pastry. From The
Historical Cookery Page.
- Pigeons or any small
Fowl to Boyl
- From 17th Century
English
Recipes.
- Pikkyl pour le Mallard
- Duck in
a wine & mustard sauce. From Recipes
from A Newe Boke of Olde Cokery.
- Poullaille farcie
-
whole chickens
stuffed with meat, nuts, eggs, and spices, and glazed green and gold.
Garnished
with stuffing "eggs." From A
Boke of Gode Cookery Recipes.
- Pullet
Broth with
Prunes - Chicken & prune
stew. From The
Historical Cookery Page.
- Pye
Ellisif
- a chicken, bacon, & white wine pie. From Modern
Recipes for Beginners.
- Redressed Peacocks
which Seem
Living; and How to Make them Breathe Fire through their Mouth - A
peacock
is redressed in its own feathers & is made to breathe fire.
From Incredible Foods, Solteties, and
Entremets.
- Roast Chicken with
Ginger Jance Sauce
- A wine sauce for chicken. From The
Historical Cookery Page.
- Roasted Chicken with
Garlic and Walnut
Sauce - Chicken with a sauce made of garlic cloves and walnuts. From The
Historical Cookery Page.
- Rosee - Chicken in
rose
almond milk. From Recipes
from A Newe Boke of Olde Cokery.
- Saracen Brodo
- roasted
game hens in a fruit sauce. From
Alabama Renaissance Faire 2001.
- Sauce for a Gos - A
goose with sauce
made from its own stuffing. From Recipes
from A Newe Boke of Olde Cokery.
- Schyconys with the
Bruesse
- chicken
stewed with beef. From A
Boke of Gode Cookery Recipes.
- Sorcell Rosted,
Wodekoke,
& Snyte
- Roasted small game birds. From Recipes
from A Newe Boke of Olde Cokery.
- Stewed Hen -
chicken
stewed in
wine & herbs, & served with fruit in a wine sauce. From Modern
Recipes for Beginners.
- Stubbel Goos with
Percely-
goose
stuffed with eggs, onions, & grapes. From A
Chaucerian Cookery.
- Tartee - pork and
fruit pie, topped
with whole chicken pieces. From Medieval
Recipe Translations.
- To boyle a Capon
Larded
with Lemmons,
on the French fashion - From 17th
Century English Recipes.
- To boyle a Capon
with Orenges
after Mistress Duffelds Way - chicken in an orange sauce. From The
Historical Cookery Page.
- To Boyl a Wild Duck
or
Mallard
- From 17th Century
English
Recipes.
- To boyle Ducks -
From 17th
Century English Recipes.
- To cook a Pigeon and
make
it be without
bones - A pigeon is deboned with the use of vinegar only.
From Incredible Foods, Solteties, and
Entremets.
- To make a Chicken be
Served Roasted
- A live chicken is made to look as it were roasted and ready to be
eaten.
From Incredible Foods, Solteties, and
Entremets.
- To make a Chicken Pie
- From 17th
Century English Recipes.
- To Make that Chicken
Sing
when it is
dead and roasted - A roasted chicken is prepared so that it
actually
sings. From Incredible
Foods,
Solteties, and Entremets.
- To Make Two Pigeons
of One
- The
skin of a pigeon is stuffed so that it resembles a whole bird.
From Incredible Foods, Solteties, and
Entremets.
- Torta Inivre - a
chicken pie topped with sugar & rosewater. From
A
Boke of Gode Cookery Recipes.
- To season a Chicking
pye
- From 17th
Century English Recipes.
- Woodcocks, Larks,
Blackbirds, or Sparrows,
to Bake, the best way - From 17th
Century English Recipes.
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