/ck/ - Food & Cooking

Mesdames et Messieurs! It is now time to present the best Medieval cookery has to offer. I am (naturally) talking about French food here, recipes from the famous Le Viandier de Taillevent (1300). Let's enjoy these with motets from the same place and period: https://www.youtube.com/watch?v=BNhmGUpDTn4&list=PLoNqS6OJ5iuU6OHjSbH4dVbzUSiG9VyqX&index=2&t=0s

Pork intestine.
Cook it in water, cut it into bits, and fry them in lard and pork fat. Soak ginger, long pepper, saffron and browned bread in beef broth (because its own broth smells of dung) or (if you wish) in cow's milk; and strain through cheesecloth. Thread in egg yolks and boil. Take verjuice grapes cooked in water, and add the bunches to your pottage just before serving.

Almond cumin dish.
Cook your chicken well in water, quarter it, and brown it in lard. Take almonds, crush, steep in your broth, and boil with your meat. Add ginger and cumin steeped in wine and verjuice. This dish always thickens itself.

Pheasants.
Pluck it dry, button or bard it, refresh it in hot water if you wish, and roast it, with the unplucked head and tail wrapped in wet cloths so that they do not burn. If you wish, remove the head, tail and wings, and roast it without larding if it is fat and good. When you put it on the plate, attach the head, tail and wings in their places with sticks. Eat it with fine salt.