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 SEE ALSO: Gode Cookery Table of Contents UPDATES: RECIPES & COOKERY: Gentyll manly Cokere Recipes from A Newe Boke of Olde Cokery Incredible Foods, Solteties, & Entremets Glossary of Medieval Cooking Terms ARTICLES ON COOKERY: Regimen Sanitatis Salernitanum An Elizabethan Dinner Conversation Coqz Heaumez - A Helmeted Cock FEASTS & DINNERS: IMAGES: RESOURCES: Gode Cookery Selected Site of the Month Gode Cookery Awards and Site Reviews WEB NAVIGATION: RECIPES MAY BE FOUND IN: Gentyll manly Cokere Recipes from A Newe Boke of Olde Cokery Incredible Foods, Solteties, & Entremets Coqz Heaumez - A Helmeted Cock
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Gentyll manly Cokere All original 15th century recipes are from Manuscript Pepys 1047. The facsimiles of the original recipes are from Gerald A. J. Hodgett's 1972 translation, Stere Htt Well. All transcriptions, translations and modern versions are © 2002-2009 by James L. Matterer. Footnotes appear in (red). WORK IN PROGRESS
The title of this new edition of MS Pepys 1047 is derived from the opening line of the section of the MS which contains the culinary recipes: "Gentyll manly Cokere and copyd of the Sergent to the kyng"
The recipes are numbered by the order in which they appear in the original manuscript. 1. To make a stew of flesh
- beef
and chicken stewed in wine, herbs, and spices.
2. Capons stewed - capons stuffed with herbs, stewed in wine, and served in a wine & fruit syrup with beef ribs. 3. Capons in dorre - a dish of toasted bread in a sweet golden almond milk. 4. To make Chawden for A Swan or for Wylde gose - a giblet sauce for swan or goose. 5. To make Creme of Almoundes -a thick cream made of almond milk. 6. To make mortrose of Fyshe - a dish of finely ground fish in thickened almond milk. 7. Samon rostyd in sause - grilled salmon in wine sauce. 8. To make Alloes of beef - beef rolls, stuffed with onions & herbs and roasted on skewers. 9. Chekyns Farsed - chickens roasted with an herb stuffing between the skin and meat. 10. The sydes of A dere of hye grece Rostyde - roasted venison basted in red wine. 11. To make ryse of genoa - rice prepared in beef broth or almond milk. 12. Dowcetts - tarts of marrow, almond milk, & spices. 13. To make gallentyne - standard medieval sauce of bread crumbs, vinegar, & spices. 14. To make A podyng of A nox or of A shepe - beef or lamb blood sausages. 15. To torne Wyne to Vyneagyr or Ale to Aleger or syder to Aysell - how to turn wine, ale, & cider into vinegar. 16. To make grewell of forse - a thick porridge of aspic and pork. 17. To make lyede mylke - toasted bread in a thin custard. 18. To make buttyrd Wortys - buttered herbs served on diced bread. 19. To make colde mylke of Almoundys - almond milk made with sugar or honey, served over toast. 20. Egges yn brewte - poached eggs simmered in milk and topped with cheese. 21. A lopstere - baked or broiled lobster served with vinegar as a dipping sauce. 22. Lamprays in brewte - roasted eels served in a simple pepper ale sauce. 23. For tarts owte of lente - an egg and cheese tart. 24. Sturgeon - whole fish served in vinegar. 25. Gurnard - fish cooked in ale and served with a pepper vinegar sauce. 26. A pecoke - roasted peacock with ginger sauce. 27. For to seth a pyke - pike prepared in ale & herbs. 28. To make sauce for A pyke - a mustard sauce for pike. 29. Sauce for a mawlerd Rosted - a honey mustard duck sauce made with ale. 30. For fryturs - apple fritters. 31. To dyght A crabe - crab meat dressed in its own shell. 32. To make gode almondys mylke - a recipe for almond milk. 33. For to stew heryng - herring stewed with herbs & currants & served in a mustard ale sauce.
BIBLIOGRAPHY Hodgett, Gerald A. J. Stere
Htt Well. A book of
medieval refinements,
recipes and remedies from a manuscript in Samuel Pepys' library.
London:
Cornmarket Reprints in association with the Master and fellows of
Magdalene
College Cambridge, 1972.
Other sources used in translating: Austin, Thomas. Two
Fifteenth-Century Cookery-Books.
Harleian
MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud
MS. 553, & Douce MS 55. London: for The Early English Text
Society
by N. Trübner & Co., 1888.
Hieatt, Constance B. and
Sharon Butler. Curye on
Inglish: English
Culinary Manuscripts of the Fourteenth-Century (Including the Forme of
Cury). New York: for The Early English Text Society by the Oxford
University
Press, 1985.
Middle English Dictionary.
University of Michigan
Press. <http://ets.umdl.umich.edu/m/med/>
Scully, Terence, ed. Le
Viandier de Taillevent. An
Edition of
all Extant Manuscripts. Ottawa: University of Ottawa Press, 1988.
Scully, Terence. The
Vivendier. Devon: Prospect
Books, 1997.
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