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A Propre new booke of Cokery, 1545

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Glossary

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ARTICLES ON COOKERY:

A Chaucerian Cookery

Regimen Sanitatis Salernitanum

How to Cook  Medieval

Messe it Forth

An Elizabethan Dinner Conversation

The Cockentrice - A Ryal Mete

Coqz Heaumez - A Helmeted Cock

Medieval Gingerbread

In the Pursuit of Venison

The Kitchen of Mirth

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Medieval Recipe Translations

Gentyll manly Cokere

A Renaissance Cookery Book

Recipes from A Newe Boke of Olde Cokery

Incredible Foods, Solteties, & Entremets

Illusion Foods

Byzantine Recipes

The Historical Cookery Page

17th Century English Recipes

Modern Recipes for Beginner

A Chaucerian Cookery

The Cockentrice - A Ryal Mete

Coqz Heaumez - A Helmeted Cock

Medieval Gingerbread

Feasts Within the SCA

Alabama Renaissance Faire

All Gode Cookery Recipes



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A Renaissance Cookery Book

Recipes & additional text from the 16th century culinary manuscript, A Propre new booke of Cokery (1545). Included with the 49 original receipts are our translations & contemporary redactions.


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.

Link to the recipes

Glossary

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.
Potage or stewed broth.
Boylde meate or stewed meat.
Chekyns and bacon.
Powdred beif.
Pies.
Goose.
Pigge.
Rosted beif.
Rosted Veale.
Custarde.

The seconde course.
Rosted lambe.
Rosted capons.
Rosted connies.
Chekyns.
Pehennes.
Bacon veneson.
Tarte.

The service at supper.
Potage or sewe.
A salette.
A pigges petito.
Powdred beif sliced.
A shoulder of mutton or a brest.
Veale.
Lambe.
Custarde.

The seconde course.
Capons rosted.
Connies rosted.
Chekyns rosted.
Pigeons rosted.
Larkes rosted.
A pie of pigeons or Chekins.
Baken veneson.
Tarte.

The servise at dyner.
Brawne and mustarde.
Capons stewed or in white brothe.
A pestie of veneson upon brothes.
A chine of beif & a brest of mutton boyld.
Chuettes of pies of fine mutton.
Thre grene gese in a dishe / sorell sauce.
For stubble gose / mustard & vineger.
After alholowen daie / a swanne Sauce chadell.
A pigge.
A dubble ribbe of beif rosted / sauce peper and vineger.
A loyne of veale or a brest. Sauce orenges.
Halfe a lambe or a kid Sauce orenges.
Two capons rosted. Sauce wyne and salte / ale and salte / excepte it bee vpon soppes.
Two pasties of falow dere in a dishe.
A custarde.
A dishe of Leches.

The seconde seruice.
Jelly.
Peacoke Sauce wyne and salt.
Two connies or half a dosyn rabettes Sauce mustarde and suger.
Half a dosyn chekyns vpon sorell soppes.
Half a dosen pigions.
Mallarde. sauce mustard & vergis.
Teile. sauce mustard & vergis.
Gulles. sauce mustard & vergis.
Storke. sauce mustard & vergis.
Heronstew. Sauce gallentyne.
Crane. Sauce gallentyne.
Curlew. Sauce gallentyne.
Bitture. Sauce gallentyne.
Bustarde. Sauce gallentyne.
Fesande / Sauce water and salte with onions sliced.
Half a dosen woodcockes. Sauce mustarde and suger.
Half a dosen pertreches.
Half a dosen rayles.
Sauced as the fesauntes.
A dosen of quailes.
A disshe of larkes.
Two pasties ored dere in a disshe.
Tarte.
Gensbread.
Fritters.

Service for fisshe daies.
Butter.
A salet with harde egges.
Potage of Sande eles and lamperns.
red heryng / grene broyled strawed vpon.
White heryng. Mustarde.
Lyng. Mustarde.
Haburdyn. Mustarde.
Salte samon minced. Sauce mustarde and vergis and a litle suger.
Powdred conger. Sauce vinegar.
Shad. Sauce vinegar.
Makrell. Sauce vinegar.
Whityng. Sauce with the liuer and mustarde.
Plaice. Sauce sorell or wyne and salte / or mustarde or vergious.
Thornebacke. Sauce liuer and mustarde / peper and salte strawed vpon after it is brused.
Fresshe Cod. Sauce grene sauce.
Base.
Mullet.
Eeles vpon soppes.
Roche vpon soppes.
Perche.
Pike in pike sauce.
Troute vpon soppes.
Tencje in gelly or in gressell.
Custarde /

The seconde course.
Flownders or floex in pike sauce.
Fresshe salmon. Sauce vineger.
Fresshe conger. Sauce vineger.
Breet. Sauce vineger.
Turbutte. Sauce vineger.
Holybutte. Sauce vineger.
Breme vpon soppes.
Carpe vpon soppes.
Soles or any other fisshes fried.
Rosted Eeles. Sauce the dripping.
Rosted lampruns. Sauce the dripping.
Rosted Purpos. Sauce galentyne.
Fresshe Sturgeon. Sauce vineger.
Creues. Sauce vineger.
Crabbe. Sauce vineger.
Shrimpes. Sauce vineger.
Baken lamprei.
Tarte. Chese.
Figges. Raisyns.
Apples. Peares.
Almondes blanched.

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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