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TABLE OF CONTENTS A Propre new booke of Cokery, 1545 UPDATES: RECIPES & COOKERY: A Renaissance Cookery Book 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: The Medieval & Renaissance Cookery Webring RECIPES MAY BE FOUND IN: A Renaissance Cookery Book Recipes from A Newe Boke of Olde Cokery Incredible Foods, Solteties, & Entremets Coqz Heaumez - A Helmeted Cock
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The original MS contains an introduction featuring cooking & service instructions, followed by 49 recipes, all of which are reproduced here. The transcriptions, tranliterations, & translations were made directly from a facsimile of the original document and are © 2003-2004 James L. Matterer.
A Propre new booke of Cokery, 1545 A PROPRE new booke of Cokery / declaryng what maner of meates bee best in ceason for all tymes of þe yere and how thei ought to bee dressed and serued at the table bothe for flessh daies and fisshe daies with a newe addicion / veri necessarye for all them that delighteth in cokery. The booke of cokery. Brawne is best from a forth-nighte before Michaelmas till lent. Beife and Bacon is good all tymes in the yere. Mutton is good at all tymes / but from Easter to Midsommer it is wurste. A fat pigge is ever in season. A goose is wurste in Midsommer mone / and best in stubble time / but when thei be young grene geese / then thei be best. Veale is best in January and February and all other tymes good. Lambe and young kid is best betwene Christmas and lent / and good from Easter to Witsontyde. Kid is ever good. Hennes bee good at all tymes / but best from November to lent. Fatte Capons bee ever in season. Pecockes be ever good / but when thei bee young and of a good stature / thei be as good as fesantes / and so be yong grouas. Sinettes be best betwene all Hallowen daie and lent. A Mallarde is good after a frost / till candlemas so is a Tele and other wylde foule that Swymmeth. A Woodcoke is best from October to Lente / and so is all other birdes as Dusels / Thressels / Robins / and suche other. Herons / Curlue Crane / Bitture / Bustarde / be at all tymes good / but best in wynter. Fesauntes Partriche and Raill / be ever good but best when thei bee taken with a Hauke. Quaile and Larkes be ever in ceason Connies be ever good and so is a doo. A Hare is ever good / but best from October to lent. A gelded dere whether he be fallow or red / is ever in season. A Pollarde is speciall good in Maie / at Midsommer he is a Bucke / and is verie good till holy roode daie before Mighelmas / so likewyse is a stagge / but he is principall in Maie. A barren doo is best in Wynter. A pricket and a sorell sister is ever in ceason Chekyns be evr good and so be pigeons if thei be yong. Here after foloweth the order of meates how thei must bee served at the table with their sauces for fleshe dayes at dynner. The first course. The seconde course. The service at supper. The seconde course. The servise at dyner. The seconde seruice. Service for fisshe daies. The seconde course. Here after foloweth a new
booke of Cokery.
FINIS
Imprinted at London in Paules churchyard by Richard Lant and Richarde Bankes. Cum priuilegio ad
imprimendum solum. M.D.XLV.
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