"Ye be welcome. Wyll it please youe to sytt or
stonde be
the fyre a litell while? The nyghtes be prety and colde now. A roste
apple
ye shall have, and fenell seede. Mor we wyl not promyse youe." Quotation from A Fifteenth Century
Schoolbook,
p. 74, no. 307
A Boke
of Gode Cookery is
James Matterer's
collection of medieval recipes which he has translated and adapted for
the modern cook. James has been preparing medieval food since 1979 and
has been working from period sources and creating his own contemporay
redactions
since 1989. Each recipe here is derived from his own personal
experience
in the recreation of that dish.
Each recipe contains the
original documented medieval
version, followed
by James' modern translation and redaction, along with notes and a
bibliography
of the period source. Each page also contains a link to metric,
celsius,
& gas mark equivalencies for measurements & temperatures.
Malardis
- roasted duck, served with fritters & brawn.
Poullaille
farcie
- whole chickens stuffed with meat, nuts, eggs, and spices, and glazed
green and gold. Garnished with stuffing "eggs." With photographs.