A Dinner of Lombardy
In medieval Europe, Lombardy, in what is now north-west Italy, may have been considered one of the sources of haute cuisine, judging by the number of surviving medieval recipes that were "Something-or-other Lombard". It may have been that such an attribution was an attempt to lend a touch of sophistication to the dish, rather than its actually having come from that region, similar to "French" dressing and "French-cut" beans today. I have currently identified fifteen different recipes for Lombard dishes, although several of them are similar to one another. The following medieval recipes and my redactions comprise a complete small dinner in a more-or-less medieval manner.
A Dinner of Lombardy:
In the recipes, I have replaced the Middle English letters "thorn" and "egh" with the appropriate modern letters.
A Boke of Gode CookeryRecipes from A Newe Boke of Olde Cokery
A Dinner of Lombardy © 2000 Rudd Rayfield | This page © 2000 James L. Matterer
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