/ck/ - Food & Cooking

>>14105150
Don't eat lil bunnies you sick fuck.

>>14105174
Why? It's a delicacy. Most nobles had these.

also: am I supposed to wait a few days as in OP pic or use them right as they pop out?

>>14105150
>he doesnt know how to read old english

melt butter
add flour and cook for 1 min
add the stock, almonds, spices, and sugar
cook until thickened
Stir in the chopped rabbit and heat.
Add pepper and salt to taste.
serve on a bed of toast.

>>14105204
Slow down, cowboy, you skipped important parts.

>make hem clene
am i to gut these little niggas or just wash them in water?
>hakke hem in gobettys
the fuck is a gobetty

>>14105150
Clean them, chop them up, and then it says to boil/cook then put fat on them, then roast, then pan fry them- which seems like overkill? Then you're mixing ground Almonds, broth, saffron, rice, ginger, galyngale (a relative of ginger), cinnamon, sugar, cloves, nutmeg and boiling that to serve your rabbits on.
Honestly with cooking instructions that hinky, roast the rabbit as you usually would per pound but be extra watchful and go a shade rarer than you usually would.
That saffron Almond rice sounds tasty though, and fitting for Rabbit.

>>14105203
those are already gobettys sized, I'd wait until they're over three inches.

>>14105244

>>14105225
Obviously gut them you fucking goof, you don't want a mouthful of rabbit shit.
Gut them, run water through them, singe the fur off or skin them.

>>14105253
>Obviously gut them you fucking goof, you don't want a mouthful of rabbit shit.
They are newborn rabbits. Their guts are completely empty, dude.

>>14105174
>NOOOO NOT THE LITTLE BABBY HOPPERINO IT WILL MAKE SUCH A DIFFERENT TO THE TINY FLOPEAR WHETHER HE SPENDS A WEEK SITTING IN A BOX SHITTING ALL OVER THE PLACE OR THREE MONTHS NOOOOO YOU MOOONSTER

>>14105150
take the bunnies and make them clean and hack them in pieces and sear them, oil them and roast them and pan bake them, and take almonds and grind them and temper them with the good fresh broth of flesh and color it with saffron and you know what thats enough
old english is still english you retard
just say it out loud and it makes sense

>cooking your laurices
I just take the CHAD route and hold my preggo bunny when she's ready firmly in my hands and push its vaginal opening right into my mouth and suuuuuuuck hard like reeeeeal hard and just chew them little laurices as they pop

>>14105260
It's a medieval delicacy, not a Chinese one, even the nobles wouldn't harvest and eat rabbits when there was only an ounce of meat and bone.
if you want to eat them straight out of the rabbit for novelty's sake go full Chinese, dip them in rice wine vinegar, boiling oil, and crunch them up live.
If you want baby bunnies because they're tender fat versions of normal rabbit, cool your jets and let them get about tennis ball sized.

>>14105280
>sethe hem, oþer larde hem
"oþer" is or, no?

>>14105285
>NOOOOO! MY SUPERIOR ANCESTORS DIDN'T EAT BABY RABBITS!
C O P E
https://en.wikipedia.org/wiki/Laurices#Earliest_Historical_Mention

>>14105150
I’ve been thinking about getting a few rabbits so I can grind their babies into raw cat food a few times a year as a treat for the cats.

In a similar vein, I want to try out this Spanish cat recipe, but have a few questions: will any kind of cat do? Does it matter what type of earth I use?

>You will take a cat that is fat, and decapitate it. And after it is dead, cut off the head and throw it away because it is not for eating, for they say that eating the brains will cause him who eats them to lose his senses and judgment. Then flay it very cleanly, and open it and clean it well, and then wrap it in a cloth of clean linen. And bury it beneath the ground where it must be for a day and a night; and then take it out of there and set it to roast on a spit. And roast it over the fire. And when beginning to roast it, grease it with good garlic and oil. And when you finish greasing it, whip it well with a green twig, and this must be done before it is well-roasted, greasing it and whipping it. And when it is roasted, cut it as if it were a rabbit or a kid and put it on a big plate; and take garlic and oil blended with good broth in such a manner that it is well-thinned. And cast it over the cat. And you may eat of it because it is very good food.

>Libre del Coch (Spain, 1520).

>>14105285
Nobles ate all kinds of fucked up shit like ortolan, bones and all.

>>14105292
Well shit, if they're chopping them up and cooking the hell out of them it seemed like they'd be using bigger rabbits.
Anyway it's probably smarter to stick closer to the Chinese methods anyway, keep them whole and cook them minimally.
If live's too spicy you can just crush their heads, and then I'd set up a fondue pot of oil, fondue's good for lil' morsels.

>>14105306
>cut it as if it were a rabbit or a kid
uhm, I didn't know these degenerate Europeans were cannibals. It's one thing they fucked the kids in Greece, but to cook it afterwards?! It's kinda pushing it, but I guess I'll have to embrace it as my white heritage.

>>14105306
If you eat a cat you'll regret it, they taste like shit.
Also these olde recipes mostly call for over-cooking because they lived disgusting filthy lives and had to cook rotten meat long enough for it to not kill them.

Any Italians here? Care to share Italian bat recipes? Like, can you use it as pasta filling etc.

https://en.wikipedia.org/wiki/Bat_as_food#Europe

>>14105287
>seth hem
>seathe them, sear them
>over larde them
>oil them, fry it

>>14105150
>>14105187

please dont

>>14105328
>they taste like shit.
>>14105306
>you may eat of it because it is very good food

Thanks, but I'll trust the chef who served kings over a random internet troll.

>>14105317
Kids were basically just free labor force like an ox or some other farm animal anyways.

>>14105343
Bunnies eat their newborn regularly:
https://www.petsial.com/rabbit-eating-babies/

Why the fuck would I let the little fucker eat them if I could eat them myself instead?

>>14105345
How would one even go about finding a clean cat for eating?
The cats you have easy access to are all pretty disgusting.
But the ones from a breeder can run you hundreds of dollars a pop.

>>14105336
If they did it in the medieval era it's probably
>cook the holy hell out of it maybe after burying or hanging it for a month
>grate nutmeg on top
wah lah

>>14105150
I don't think I could ever eat one of the kittens, but the adults are good in stew and they act enough like stupid assholes that I don't feel about it.

>>14105362
>nutmeg
based

>>14105365
>act enough like stupid assholes
Why are rabbits like this? Why would people want to keep them as pets?

>Peacock, swan.
>Kill it like goose, leave the head and tail, lard or bard it, roast it golden, and eat it with fine salt. It lasts at least a month after it is cooked. If it becomes mouldy on top, remove the mould and you will find it white, good and solid underneath.

>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.

>Rabbits, young rabbits.
>Parboil them, lard them, and roast them; eat them with Cameline [Sauce]. In a pie, parboil them, lard them, add them whole or in large pieces, and add some Spice Powder. Eat them with Cameline [Sauce] or verjuice.

>Pullets and chicks.
>Roasted; eaten with Cold Sage [Sauce]. In a pie; eaten with Green Verjuice [Sauce] in summer, or plain in winter.

>Small feet, livers and gizzards of geese.
>Cook them very well in wine and water, and put them on a plate with some parsley and vinegar on top.

>Le Viandier de Taillevent (1300)

>>14105306
The green twig might be hard to find. Is it rosemary?

>>14105362
>no almonds
peasant food

>>14105150
Kinda funny to me as a Dane how recognisable some of those words are. Same as Beowulf.
I guess our languages had more in common back then.

Ancient cookbook of Yinshan Zhengyao (1330):

Bear Soup
It treats migratory arthralgia insensitivity and [evil] foot qi.
Bear meat (two legs; cook. When done cut into chunks), tsaoko cardamoms (three).
[Boil] ingredients [together into a soup]. Use three qian of black pepper, one qian of kasni, two qian of turmeric, two qian of grain–of–paradise [seed of Amomum villosum or A. xanthioides], one qian of za’faran. Adjust flavors of everything together with onions, salt, and sauce.

Roast Wolf Soup
Ancient bencao do not include entries on wolf meat. At present we state that its nature is heating. It treats asthenia. I have never heard that it is poisonous for those eating it. In the case of the present recipe we use spices to help its flavor. It warms the five internal organs, and warms the center.
Wolf meat (leg; bone and cut up), tsaoko cardamoms (three), black pepper (five qian), kasni (one qian), long pepper (two qian), grain–of–paradise (two qian), turmeric (two qian), za’faran (one qian).
Boil ingredients together into a soup. Adjust flavors of everything using onions, sauce, salt, and vinegar.

Horse Stomach Plate
Horse stomach and intestines (one set; cook. When done cut up.), finely ground mustard (half a jin).
[For] ingredients, take the white blood irrigating bowel and cut into flower shapes. [Take] the astringent spleen, combine with fat [i.e., suet] and mince as filling. When made into morsels, fry. Adjust flavors with onions, salt, vinegar, and finely ground mustard.

>>14105396
The Daoist Classic of the Eight Emperors [says:]
If you wish not to fear the cold, make a fine powder of Chinese asparagus and China root, and take. Take several times a day. When it is extremely cold one will sweat when wearing unlined clothing.

The Baopuzi says:
Du Ziwei ate Chinese asparagus. He managed 80 wives, had 140 sons, and could travel 300 li a day.

The Liexianzi says:
Zhisongzi ate Chinese asparagus. When his teeth fell out they grew in again. The fine hairs on his head grew in again.

The Shenxian zhuan says:
Gan Shi was a man of Taiyuan. He took Chinese asparagus. He was among people for three hundred years.

The Xiuzhen bizhi says:
The spirit immortals took Chinese asparagus. After one hundred days they were pleasant and composed and had pleasant countenances. Those who were emaciated and infirm became strong. In three hundred days their bodies were light, and in three years they could travel as if flying.

>>14105306
>decapitate it. And after it is dead, cut off the head
I guess cats were just a lot harder back then.

>>14105317
A kid is a young goat

>>14105260
Newborn animals and humans do not have empty bowels, no. It's called meconium, you can look it up.

>>14105377
>If it becomes mouldy on top, remove the mould and you will find it white, good and solid underneath.
I guess people were also a lot harder back then

>>14105414
>Meconium, unlike later feces, is viscous and sticky like tar, its color usually being a very dark olive green; it is almost odorless.
So it can basically stay inside and not ruin the taste, no?

>>14105317
a kid is a young goat

>>14105306
>for they say that eating the brains will cause him who eats them to lose his senses and judgment
Didn't know that they knew about prion diseases back then already. Neat.

A Potage.

Take an sethe a fewe eyron in red Wyne; than take and draw hem thorw a straynoure with a gode mylke of Almaundys; then caste ther-to Roysonys of Coraunce, Dates y-taylid, grete Roysonys, Pynes, pouder Pepir, Sawndrys, Clouys, Maces, Hony y-now, a lytil doucete, and Salt; than bynde hym vppe flat with a lytyl flowre of Rys, and let hem ben Red with Saunderys, and serue hym in flatte; and 3if thou wolt, in fleyssh tyme caste vele y-choppid ther-on, not to smale.

(England, 1430)

>literally everything has almonds in it
>the 1430 recipe book instructs chefs to fill empty egg shells with a mixture of almond-milk based jelly and a crunchy almond center, dyed yellow with saffron and ginger.
Egg almond.

>>14105441
vegan eggs

HART ROWS – PIG STOMACH LEGLESS HEDGEHOGS
The Master-Cook of Richard II, The Forme of Cury, c. 1390
Pigs’ stomachs stuffed with pork, eggs and breadcrumbs, decorated with pastry spines to look like hedgehogs.
‘Make slivers of dough in the form of hedgehogs’ spines, and fry them lightly in fat or oil. Take the stomachs of six or seven pigs, one larger than the rest. Stuff the stomachs with a mixture of ground pork, eggs, powder fort (likely including pepper and cloves), saffron, salt, and currants. Sew the stomachs securely and parboil them. Stick them full of the bits of fried dough so that they look like hedgehogs without legs. Roast on a spit until done, colouring them with saffron in a thin batter. Serve it forth.’

HOW TO UNROLL A HEDGEHOG
Le Ménagier De Paris, 1393
‘Hedgehog should have its throat cut, be singed and gutted, then trussed like a pullet, then pressed in a towel until very dry; and then roast it and eat with cameline sauce, or in pastry with wild duck sauce. Note that if the hedgehog refuses to unroll, put it in hot water, and then it will straighten itself.’

HEDGEHOGS FOR LEPERS AND HEDGEHOG INTESTINE POWDER FOR URINARY RELIEF
Das Kochbuch des Meisters Eberhard, fifteenth century
This tells us of the health benefits of hedgehogs: ‘The meat of a hedgehog is good for lepers. Those who dry its intestines and grind them to a powder and eat a little of that are made to piss, even if they can not do so otherwise.’

A GOOSE ROASTED ALIVE
Giambatissta della Porta’s Magia Naturalis,1558

A Goose Roasted Alive. A little before our times, a Goose was wont to be brought to the table of the King of Aragon, that was roasted alive, as I have heard by old men of credit. And when I went to try it, my company were so hasty, that we ate him up before he was quite roasted. He was alive, and the upper part of him, on the outside, was excellent well roasted. The rule to do it is thus.

Take a Duck, or a Goose, or some such lusty creature, but the Goose is best for this purpose. Pull all the Feathers from his body, leaving his head and his neck. Then make a circle of fire round about him, not too narrow, lest the smoke choke him, or the fire should roast him too soon. Set the fire not too wide, lest he escape unroasted. Inside the fire boundary, set everywhere little pots full of water, and put Salt and Meum [our wild herb baldmoney, Meum anthamanticum] in them. Let the Goose be smeared all over with Suet, and well Larded, that he may be the better meat, and roast the better. Light the fire about the goose, but do not let it burn in haste. When the Goose begins to roast, he will walk about, and cannot get forth, for the fire stops him.

When he is weary, he quenches his thirst by drinking the water, by cooling his heart, and the rest of his internal parts. The force of the Medicament loosens and cleans his belly, so that he grows empty. And when he his very hot, it roasts his inner parts. Continually moisten his head and heart with a Sponge. But when you see him run mad up and down, and to stumble (his heart then wants moisture), wherefore you take him away, and set him on the table to your guests, who will cry as you pull off his parts. And you shall eat him up before he is dead.

ENTIRE LUNGS OF KID IN CAUL
Venetian Libro di cucina/ Libro per cuoco, 14th–15th century

And if you want to cook entire lungs of kid, take the lungs and boil them. Then beat them with a mallet. Then take good herbs and beaten egg yolks and fry them in lard and put them into the [beaten] lungs, and grind everything together. Add half a fresh cheese and fine spices and three eggs, and mix everything together. Then one encloses it well in a caul [membrane of a newborn animal] or net and then puts this thing into a pan to fry and it is good.

>>14105517
what the fuck man

>>14105541
you may eat of it because it is very good food

>>14105150
Watership Down Rabbit

FRIED CODSHEAD
A.W., The Booke of Goode Cookry Very Necessary for all Such as Delight Therein, 1584, 1591
To fry a Codshead. First cleve it in peeces and washe it clean and fry it in Butter or Oyle. Then cut Onions in rundels and so frye them, that doon put them in a vessell, and put to them red wine or vinagre, salt, ginger, sinamon, cloves and mace, and boile all these well togither, and then serve it upon your cods head.

BAKED CODSHEAD
May Byron, How to Save Cookery Book, 1915
Wash and clean a large cod’s head and shoulders. Place it in a baking tin, and sprinkle well with bits of dripping. Bake for about an hour; frequent basting will be needed. Remove fish to hot dish, strain liquor into a small pan, add one tablespoon of chopped parsley, two tablespoonfuls of vinegar, pepper and salt to taste. Let heat thoroughly, and serve as sauce with the fish.

>British delicacy

cool thread

>>14105150
Watership Down is a really good book and a good movie if you haven't seen it. I went to see it with an older cousin and the old biddy at the ticket booth tought we were too young to see it so we had to stand around and get someone older to bring us in.
https://www.imdb.com/title/tt0078480/

>>14105414
God damn meconium. It’s like trying to wipe roofing tar of a newborns ass...

>>14105473
>if the hedgehog refuses to unroll
I hate when that happens.

>>14105431
Not that they cared.

POTATON TARTE THAT IS A COURAGE TO MAN OR WOMAN (APHRODISIAC SWEET POTATO PIE WITH COCK SPARROW BRAINS)
Thomas Dawson’s The Good Housewife’s Jewell, 1587

To make a tarte that is a courage to a man or woman. Take twoo Quinces, and twoo or three Burre rootes, and a potaton, and pare your Potaton, and scrape your rootes and put them into a quart of wine, and let them boyle till they bee tender, and put in an ounce of Dates, and when they be boyled tender, Drawe them through a strainer, wine and all, and then put in the yolkes of eight Egges, and the braynes of three or foure cocke Sparrowes, and straine them intothe other, and a little Rose Water, and seeth them all with suger, Cinamon and Gynger, and Cloues and mace, and put in a little sweet butter, and set it vpon a Chafingdish of coles betweene two platters, and so let it boyle till it be something bigge.

>>14105517
>Continually moisten his head and heart with a Sponge
Fucking Green mile execution up in here

>>14105601
Kinky, you should be reported!

>>14105598
in a similar vein you might enjoy this
https://www.imdb.com/title/tt0131636/

>>14105605
I saved that, because wtf!?

>>14105617
Thanks, I put that on my list of things to check out.

Seems saffron was very popular back then.

>>14105266
>t.

>>14105644
HONG KONG
CHING CHONG
NOW YOU SUCK
MY BIG DING DONG!

>>14105644
These are European recipes, you realize, right?

>>14105654
Why is that a problem?

>>14105376
they're about as stupid and assholey as a cat
they can also shit in a box
but they smell 1000x better than stinky dirty cats

(In Britain, the humble sparrow was used as a source of food until at least the nineteenth century. Enterprising householders would hang wooden, then ceramic, ‘sparrow pots’ from roof eaves to attract the birds which like to nest in family groups. Once the babies had hatched, people would reach in, harvest the offspring, stew the sparrow chicks and serve them on toast. Any small birds can be used in this sweet and sour herby mutton broth, but house sparrows are becoming rarer with the lack of crevices for nesting sites in houses and the rise in population of the domestic cat. Thus partridges are used in this modern version. At a recent ‘shooters’ dinner, I saw dozens of woodcock and snipe being served. They are such difficult birds to spot that they are often illegally shot using ‘lamping’ at night.)

TO BOILE SPARROWES OR LARKS – SPARROWS IN MUTTON BROTH
Sir Hugh Plat’s Delightes for Ladies, 1602

To boile Sparrowes or Larks: Take two ladles full of mutton broth, a little whole mace, put into it a peece of ſweet butter a handful of Parſly being picked, ſeaſon it with ſugar, veriuice, and a little pepper.
Ingredients: 4 partridges or other small birds; 500 ml mutton broth; 2 blades of mace; 2 tbsp butter; 1 generous handful of parsley, shredded; 1 tbsp brown sugar; 2 tbsp verjuice; freshly-ground black pepper, to taste.
Method: Sit the birds in a heavy-bottomed pan then add the mutton broth, mace, butter, parsley, sugar, verjuice and black pepper. Bring to the boil, reduce to a simmer, cover the pan and cook for about 30 minutes, or until the birds are tender. Remove the birds from the pan and set aside to keep warm, bring the stock to a boil and continue boiling for about 15 minutes, or until reduced. Strain the stock and serve to accompany the birds.

>>14105517
BASED
Fuck geese

GARBAGE STEW
A Boke of Kokery, c. 1440
Take fayre garbagys of chykonys, as the hed, the fete, the lyuerys, an the gysowrys; washe hem clene, an caste hem in a fayre potte, an caste ther-to freysshe brothe of Beef or ellys of moton, an let it boyle; an a-lye it wyth brede, an ley on Pepir an Safroun, Maces, Clowys, an a lytil verious an salt, an serue forth in the maner as a Sewe.

translation: Take good giblets (garbage): chickens’ heads, feet, livers, and gizzards, and wash them clean. Throw them into a nice pot, and add fresh beef broth, powdered pepper, cinnamon, cloves, mace, parsley and sage chopped small. Then take bread, steep it in the same broth, draw it through a strainer, add and let boil till done. Add powdered ginger, verjuice (sour grape or apple juice), salt, and a little saffron, and serve it forth.

Careful with rabbit starvation

CONNYNGES IN CYNEE (RABBITS IN BLOOD, VINEGAR AND ONION BROTH)
The Forme of Cury, c. 1390
Take Connynges and smyte hem on peces. and seeþ hem in gode broth, mynce Oynouns and seeþ hem in grece and in gode broth do þerto. drawe a lyre of brede. blode. vynegur and broth do þerto with powdour fort.

translation: Take rabbits and chop into pieces and boil them in good broth. Mince onions and fry them in lard and add good broth to them. Make a thickening of bread, blood, vinegar and broth and add to them with powder fort.

>>14105150
https://www.oldenglishtranslator.co.uk/

Blessed thread.

LAMPREY IN BLOOD SAUCE WITH A DEEP-FRIED LAMPREY SPINAL CORD; AND TORTURED LAMPREY FRYED, BOYLD, AND ROSTED AT THE SAME TIME
Eighteen Books Of the Secrets Of Art & Nature, 1661

First torturing the Lamprey with rubbing him with a sharp Cloath, thrust a Spit through him; and wrap all the parts boyld and fryed, three or four times in Linnen Rags, strewing Pepper with Wine, and upon the boyled Lamprey, Parsley, Saffron, Mints, Fennel, bruised with sweet Wine, and make them wet with water and Salt, or Broth, command the fryed parts to be wrapt in Oyl at the fire, alwayes moystning it, with a bunch of Origanum sprinkling it, when part is torrefied, take it up it will be excellent meat, set it before your company.

>>14105757
>LAMPREY IN BLOOD SAUCE WITH A DEEP-FRIED LAMPREY SPINAL CORD; AND TORTURED LAMPREY FRYED, BOYLD, AND ROSTED AT THE SAME TIME

>>14105388
I was about to post that Norwegian (which I'm learning) is about as similar to modern English as old English is.

SQUASHED CALVES’ HEADS – MOCK STURGEON
Le Ménagier De Paris, 1393

Veal Disguised as Sturgeon for Six Platters. The evening before, or early in the morning, take six calves’ heads without skinning, and scald them in hot water like a pig, and cook them in wine. Add a half-litre of vinegar and some salt, and let it boil until the meat comes off the bone. Then let the heads cool and remove the bones. Then take a piece of good coarse cloth, and put it all in it, that is to say, one on top of the other in the smallest space you can, then sew with good strong thread, like a square pillow. Then put it between two strong planks and press very hard, and leave overnight in the cellar. Then slice it up with the skin on the outside like venison, and add parsley and venison, and only put two slices on each dish. Item, if you cannot find enough heads, it can be done with a skinned calf.

RABBETES SOUKER ROST – ROAST FOETAL RABBITS
Coronation Menu of Richard III, 6 July 1483
Rabbits were bred on a large scale in medieval monasteries, which is probably related to their role on the table during periods of fasting. It is alleged that Pope Gregory I, in the year 600 allowed foetal rabbit to be eaten during Lent, by declaring them to be aquatic animals on account of the watery environment of the mother’s womb. Foetal or newborn rabbits were a delicacy for nobles and royalty, served at coronations. Bitterns, cranes and egrets were then common birds, with the latter two only relatively recently returning to breed in Britain. At Richard III’s coronation feast, venison, peacock, swan, pigeon, roast cygnet, roast crane, roast heron, roast bittern, roast egret, sturgeon, carp and pike were all served along with foetal rabbits. The magnificent banquet lasted from 4 p.m. to 9 p.m., and Richard’s meal was served on a golden plate, while his wife Anne’s was on a gilt plate. The meal began with frumenty and venison and ended with baked quinces. 3,000 people were fed at the coronation banquet, the greatest ever witnessed at Westminster Abbey, which occurred just two weeks after Richard’s nephew Edward V was scheduled to be crowned. Analysis of Richard III’s remains show that he suffered from stomach troubles caused by roundworms, an intestinal parasite. Researchers also found that he must have suffered severe tooth decay.

STUFFED SUFFOCATED CHICKS
Le Ménagier De Paris, 1393
A chick should be suffocated while it is still alive, and it is suffocated at the neck; then bind its neck and let it die: then scald, pluck, gut, put it back together and stuff. Item, or else, when it is all ready to put on the spit, at the hole where it was gutted, you can separate with your finger the skin from the flesh, then stuff it using the end of your finger, then sew it back up with a whip-stitch, at the hole, sewing the skin with the flesh, and put it on the spit. And note that the stuffing is made of parsley and a little sage with hard-cooked eggs and butter, all chopped up together, and powdered spices too. For each chick you need three eggs, whites and all.

>>14105786
(One of the more fanciful and imaginative dishes of the Middle Ages was the cockentrice, made by combining a pig and a capon into one creature, thus creating a new animal that would not only feed people but amuse them as well. Cockentrice is just one among many spellings of the name of this dish; originally the beast was also known as a cokagrys or cotagres, from cock (a capon) and grys (a pig). A gryse or grys was a suckling pig. Other period spellings include koketris, cocagres, cokyntryche, cockyntryce and cokantrice. Cockentrice were common entries at great dinners, and a cokyntryche is listed among the many feast items at a festival given by John Stafford, Bishop of Bath and Wells, on 16 September 1425.)

COCKENTRICE – ROYAL HALF-COCKED HALF-PIG
A Forme of Cury Douce MS.55, 1450

Cokyntryce. Take a Capoun, and skald hym, and draw hem clene, and smyte hem a-to in the waste ouerthwart; take a Pigge, and skald hym, and draw hym in the same maner, and smyte hem also in the waste; take a nedyl and a threde, and sewe the fore partye of the Capoun to the After parti of the Pygge; and the fore partye of the Pigge, to the hynder party of the Capoun, and than stuffe hem as thou stuffyst a Pigge; putte hem on a spete, and Roste hym: and whan he is y-now, dore hem with 3olkys of Eyroun, and pouder Gyngere and Safroun, thenne wyth the Ius of Percely with-owte; and than serue it forth for a ryal mete.

Translation: Cokyntryce. Take a capon, scald it, drain it clean, then cut it in half at the waist. Take a pig, scald it, drain it as the capon, and also cut it in half at the waist. Take needle and thread and sew the front part of the capon to the back part of the pig. And sew the front part of the pig to the back part of the capon. Then stuff it as you would stuff a pig. Put it on a spit, and roast it. When it is done, gild it on the outside with egg yolks, ginger, saffron, and parsley juice. Serve it forth for a royal meat.

They will have their revenge!
https://www.youtube.com/watch?v=AA910vCNRe4
Night Of The Lepus (1972)

Medieval people were based af.

(This was not a poor man’s dish.)

SILVER GILDED SWAN WITH A CRIMSON CLOAK ON A GREEN GRASSY MEADOW
Le Ménagier De Paris, 1393

Take a swan and prepare it and put it on to roast until it is all cooked. Then make a paste of eggs, as clear as paper, and pour it on the said swan while turning the spit so that the paste cooks on it, and be careful that no wings or thighs be broken. Put the swan’s neck as though it were swimming in water, and to keep it in this position, you must put a skewer in its head which will rest between the two wings, passing all other, until it holds the neck firm, and another skewer below the wings, and another between the thighs, and another close to the feet and at each foot three to spread the foot. And when it is well cooked and well gilded with the paste, take out the skewers, except that in the neck, then make a terrace of whole-wheat pastry, which should be thick and strong, and which is one fist thick, made with nice fluting all around, and let it be two feet long, and a foot and a half broad, or a little more, then cook it without boiling. Have it painted green like a grassy meadow, and gild your swan with a skin of silver, except for about two fingers width around the neck, which is not gilded, and the beak and the feet. Then have a flying cloak, which should be of crimson sendal on the inside, and emblazon the top of said cloak with whatever arms you wish, and around the swan have banners, the sticks two and a half feet long with banners of sandal. Emblazon with whatever arms you wish, and put all in a dish the size and shape of the terrace, and present it to whomever you wish.

(Of course, quicksilver (mercury) is poisonous and must never be handled, let alone used in cooking.)

SINGING CHICKEN, GOSLING OR PIGLET
The Vivendier mid-fifteenth century, north-eastern France

To Make that Chicken Sing when it is dead and roasted, whether on the spit or in the platter. Take the neck of your chicken and bind it at one end and fill it with quicksilver and ground sulphur, filling until it is roughly half full; then bind the other end, not too tightly. When it is quite hot, and when the mixture heats up, the air that is trying to escape will make the chicken’s sound. The same can be done with a gosling, with a piglet and with any other birds. And if it does not cry loudly enough, tie the two ends more tightly.

https://en.wikipedia.org/wiki/Mercury_poisoning#Elemental_mercury

(This calls for plucking a live chicken, rotating it until it becomes unconscious, painting it to appear roasted and serving it on a platter. When it wakes it will obviously move, to the ‘delight’ of diners.)

PRETEND LIVING CHICKEN OR ANY OTHER BIRD
Le Viandier de Guillaume Tirel dit Taillevent, c. 1440

To make a Chicken be Served Roasted. Get a chicken or any other bird you want, and pluck it alive cleanly in hot water. Then get the yolks of 2 or 3 eggs. They should be beaten with powdered saffron and wheat flour, and distempered with fat broth or with the grease that drips under a roast into the dripping pan. By means of a feather glaze and paint your pullet carefully with this mixture so that its colour looks like roast meat. With this done, and when it is about to be served to the table, put the chicken’s head under its wing, and turn it in your hands, rotating it until it is fast asleep. Then set it down on your platter with the other roast meat. When it is about to be carved it will wake up and make off down the table upsetting jugs, goblets and whatnot.

>>14105963
holy shit

>>14105971
Oh, honeypie, I'm saving the good stuff for last.

>>14105204
>melt butter
The recipe calls for lard, not butter. You also left out all the spices at the end.

COW’S UDDERS IN MUSTARD SAUCE
Le Ménagier De Paris, 1393

Cow’s Udders. Cooked with meat and eaten like meat. Item, salted with mustard sauce. Item, sometimes cut in strips and roasted on the grill, cooked fresh.

>>14105967
kek

>>14105967
It's just a prank bro.

BOILED VIPERS
Professor Richard Bradley, The Country Housewife and Lady’s Director in the Management of a House, and the Delights and Profits of a Farm, 1736

Take Vipers, alive and cut off their Heads; then cut them in pieces, about two Inches in length, and boil them, with their Hearts. Garnish with slices of Lemon.

>>14106040
(I think this guy might have a lemon fetish.)

BOILED BADGER
Professor Richard Bradley, The Country Housewife and Lady’s Director in the Management of a House, and the Delights and Profits of a Farm, 1736

The Badger is one of the cleanest Creatures, in its Food, of any in the World. When a Badger is killed, cut off the Gammons, and strip them; then lay them in a Brine of Salt and Water for a Week or ten Days; then boil it for four or five Hours, and then roast it. Serve it hot with some Lemon in slices.

>>14105990
The recipe actually says that larding them is an option. Larding means putting lard inside them, not frying them in it.

REDRESSED PEACOCKS WHICH SEEM LIVING; AND HOW TO MAKE THEM BREATH FIRE THROUGH THEIR MOUTH
Cuoco Napoletano: The Neapolitan Recipe Collection, late fifteenth century

You should first kill the peacock with a feather, driving it upon its head, or else drain its blood from under its throat as with a pig; but it is better to take out its tongue and then to slice it under its body – that is, from the top of its breast to its tail – slicing only the skin and removing it gently so that it is not damaged; when you have skinned it, pull the skin back right up to the head, then cut away the head, which will remain attached to the skin; do the same with the legs, and likewise the tail, taking out the leg bones so that the iron will make the peacock stand up will not be seen; then take the skinned carcass and set it to roast stuck with lardoons, or else baste it with grease often enough that it will not burn, and stick it with whole cloves, and fill it with the Piglet stuffing but without garlic; cook it gently so its neck does not burn; if the neck should get too much heat, cover it with a damp cloth; when it is cooked, take it down and redress it in its skin, whose inside you have coated with spices, salt and cinnamon.

Then, when you have put its skin back on, get an apparatus of iron driven into a large cutting board and shove this iron through its feet and legs so it cannot be seen; in this way the peacock will be standing so that it will seem to be alive.
And to make it breathe fire through its mouth, get a little camphor with a little fine cotton-wool around it and put this into the peacock’s beak and soak it with a little aqua vita or else with a little fumey old wine that is volatile; when you want to serve it, set fire to the cotton-wool: in this way it will breathe fire for a long time. To make it more magnificent you can cover the peacock with gold leaf and then cover it with its skin. The same can be done with pheasants, cranes, geese and other birds.

>>14106126
(Another version.)

A SEEMINGLY ALIVE BOILED PEACOCK, BREATHING FIRE
Giambatissta della Porta’s Magia Naturalis, 1558

A boiled Peacock may seem to be alive. Kill a Peacock, either by thrusting a Quill into his brain from above, or else cut his throat, as you do for young Kids, that the blood may come forth. Then cut his skin gently from his throat unto his tail, and being cut, pull it off with his feathers from his whole body to his head. Cut off that with the skin, and legs, and keep it. Roast the Peacock on a spit. His body being stuffed with spices and sweet Herbs, sticking first on his breast Cloves, and wrapping his neck in a white Linen cloth. Wet it always with water, that it may never dry. When the Peacock is roasted, and taken from the spit, put him into his own skin again, and that he may seem to stand upon his feet, you shall thrust small Iron wires, made on purpose, through his legs, and set fast on a board, that they may not be discerned, and through his body to his head and tail. Some put Camphire in his mouth, and when he is set upon the table, they cast in fire. Platina shows that the same may be done with Pheasants, Geese, Capons, and other birds. And we observe these things among our guests.

Finally, the good part: Manual de mugeres (16th century, Spain)

Remedy for earache
Juice of ivy or vereda terrestre put in the ear which hurts. It will hurt later more than before, and after that it will stop.
>ivy contains falcarinol which can induce contact dermatitis

Powder for the teeth
Five ounces of alabaster, and four ounces of porcelain, and six ounces of fine sugar, and one ounce of white coral, and another one (ounce) of cinnamon, and a half (ounce of) pearl, and a half (ounce of) musk. Grind it all together. Clean the teeth with the powder and rinse the mouth with tepid white wine.

Remedy for the molars
Take seeds from a small onion, and fat and yellow wax: of all these things equal parts. Mix them well and make little balls of (the mixture). And take a small-mouthed jar, and take off the bottom, and make a hole in it, and put it on top of anescudillaor a vessel of water. Put it over a small fire and put inside it one of the little balls. And the mouth to the mouth of the jar, so that you will receive all that smoke. And receive the smoke of three or four balls. And the pain will stop and will remove the worms if there are any.

Lotion for the hands
An orange roasted in the embers and then set to rest in anescudillaof white wine. Wash the hands at night with this, when you go to lay down, and in the morning, with such wine cooked in black figs, and the feathers of a black hen and the white excrement of a dog.

>>14106126

>>14106183
Remedy for deafness
Take the urine in aescudillaof clay which is not glass. And beat it well with a spoon for an hour. And after it is beaten, make some strip of two or cotton so big that they cover the ear, and no larger. Wet one of these strips with the urine and put it on the ear where there was deafness. And have it for the space of a creed, and remove it, and put it on to soak, and put it back on. And put it above a bolster as of bloodletting, and take the head with a cloth in a manner that you cover the ear; and on the other you take off to let it get air. And do this four or five times a day, between day and night, and do it thirty days. And the urine you will take every three days. And if it smells very bad, take it every two days.

Ointment for ringworm
Take lard, and add soot, and make an ointment from it. And shave the head of he who has ringworm and grease it with this ointment.

Remedy for the pain in the side
Take two fresh cow-kidneys, from a cow which has recently died, and cut them into small bits, and put them in a clay pot. And stir in anescudillaof eating oil, which is good, and put the lid on it, and close it and put it to the fire. And cook it until the kidneys burst. And as you see that the kidneys have burst, divide it. And when the side hurts, take this oil from those kidneys and put with it as much cow's fat as an egg. And put it to the fire. And as the fat is melted and the oil is tepid, bring together with it as much rose oil as the third part (that is, as much rose oil as a third of the other oil), and two egg yolks beaten alone. And thus bring together it all and mix it, and get an enema of it to the patient and he will become healthy.

>>14105225
Clean them, hack them in bite sized pieces

>>14106192
A very good enema
Three ounces of purple oil, another three (ounces) of camomile oil and another three (ounces) of cow fat. Everything mixed together and tepid.
>camomile
>is an allergen
>can cause muscle contractions, can invoke miscarriage
In the anus it goes.

Unction to grow and perfume the hair
Whoever desires to have their hair grow a lot and to make the head smell very good, should get used to combing the hair, with vulture grease, in the sun.

Remedy for the pain in the side
Take nine pill-bugs that walk under orange-trees that, on being approached, make little balls. Grind them well and dissolve them in white wine or in orange blossom water, and give them to the ill person to drink. Do this thirty days and it should remove the pain suddenly. When he drinks this, the ill person should lie on the side where the pain is.

http://107.181.227.250:8166/stream
Stream name: ** WRCW RADIO - HOME OF GUNSMOKE **
Current title: Gunsmoke - Sundown

>>14106203
Use Sex Panther to attract the ladies.

>>14106183
>>14106192
>>14106203
legit

Thank for participating in the thread. I found these new recipes collected in pic related book. You can download the .epub version here: https://b-ok.cc/book/2612244/632ece

If you want more you can look up the previous, archived thread: >>/ck/thread/12478272 (it has some overlaps but stuff that weren't posted here too).

Take care,
OP

>>14105187
Because it's wasteful. Better to let them get to full size before you eat them.

>>14106267
>>14105352

>>14105377
What exactly am I looking at?

>>14105757
Good, fuck lamprey.

>>14106289
just read the first recipe

>>14106386
That plate looks as though it's been censored

>>14106395
The meat is obscured beneath a bed of fuzzy mold.

>>14106405

>>14105150
> killing buns for no real amount of meat anyway
This thread is bad, and you should feel bad.

>>14107185
no, u

This was a great bread
Bumparino neighorino

>>14105517
>wherefore you take him away, and set him on the table to your guests, who will cry as you pull off his parts. And you shall eat him up before he is dead.
lmao

>>14105150
Filthy middle age savage, why would you even consider eating newborn rabbits!? Even cavemen had more restraint than you!

Go to HE'LL!!!!!!!!!

Disgusting.
Filthy.
Savages.
All of you.

If you do this to animals, imagine what a human would endure.
Sickening.

There's a reason agriculture exists, so we could not eat kitten brains and pinky mice.

Some things need to be left in the past, this thread is proof of that.

>>14105150
Boil 'em
Mash 'em
Stick 'em in a stew

>>14108402
>>14108411
>>14108422
Grug live many moons
Grug celebrate with tasty dinner
Grug friend have too many bunbuns in owsla
Grug put two and two 2gether

>>14105414
This looks better than 99.9% of "butcher" counters in amerishartistan. Incredible how badly we've fucked up to actually have used all this time to make things worse.

>>14108402
Cry me a river while I'm here eating delicious baby rabbits fresh from the womb.

>>14108526
People have been so distanced from where their food comes form it's just pathetic. Everything needs to come in a neat package. I will bet you a hundred bucks that 99.9% of the people on the street couldn't identify even five basic beef cuts and wouldn't know what part of the animal they came from.

>>14105150
try the hunter style recipe. primitive enough.

>>14105362
>nutmeg
>medieval europe
based retard

>>14105306
>In a similar vein, I want to try out this Spanish cat recipe, but have a few questions: will any kind of cat do? Does it matter what type of earth I use?
ebin
I can't wait to embrace my 1/20th Swiss heritage :)

I'm worried that cats can get corona though. Should I wear a mask while cooking it?

>>14105345
“Thanks but i’ll trust a servant to isaac newton over a modern man”
There’s no way this apple will fall!

>>14108703
Are you implying medieval Europeans didn't have access to nutmeg?

>>14105236
I suspect "flowre of Rys" refers to starch ("flour of rice").

>>14105726
Sounds amazing

>>14105586
I honestly prefer the older recipe. Seems more flavorful than boring parsley/pepper/salt.

>>14109660
There are some genuinely good recipes in there. Check the book: >>14106224

>>14105967
>Then set it down on your platter with the other roast meat. When it is about to be carved it will wake up and make off down the table upsetting jugs, goblets and whatnot.
A dinner AND a show. They really knew how to live.

>>14105150
Eating babies is just wrong. Gotta be a real freak to do this shit.

Yet we think of the Chinese as cruel.

>>14109979
Yes, because some of them are doing it now. This stuff from Europe is from hundreds of years ago and not really done there anymore.

>>14110002
Only a few decades ago China was still an underdeveloped backwards hellhole and their "Century of humiliation" didn't help either. Old practices take a few generations to wither, so it's not like in "their genes" or whatever. Same with Africa, really: no wonder they still have witch doctors and whatnot when a significant percentage of the population still lives in completely backwards conditions, and neo-colonialism still ravages the countries.

>>14110013
I understand the reasons behind it. It's still okay to criticize though. A reaction from another perspective can end up helping in the long run.

>>14105409
>Chinese asparagus
This probably refers to asparagus root. Which is pretty based:
>Modern pharmacological actions of asparagus rhizomes
>
>1) Asparagine has certain effects on relieving asthma, suppressing coughing, and promoting expectoration;
>2) Asparagine can result in peripheral vasodilation, lowered blood pressure, enhanced cardiac contractility, decreased heart rate and increased urine output;
>3) Its decoction in vitro tests has different degrees of inhibition on alpha hemolytic streptococcus, beta hemolytic streptococcus, Corynebacterium diphtheriae, >Streptococcus pneumoniae, Staphylococcus aureus, and more;
>4) It can increase peripheral white blood cell count, enhance the phagocytotic ability of reticuloendothelial system, and boost humoral immunity;
>5) Its decoction and alcohol extract can promote antibody production and prolong the survival time of the antibody;
>6) Its decoction and alcohol extract can prevent mutations in experimental animals’ cells, increase cAMP levels in tumor cells, and inhibit the proliferation of tumor cells.

>>14110023
correct: https://yngevity.com/Home/product/asparagus-lucidus-dream-flying-herb/

YOU BUY NOW

>>14108602
Lessee. Rump comes from the rump. Ribs are off the ribs. Oxtail is from the tail. Sirloin is from the loin. Backstrap is from the back.

>>14110195
and the hamburger comes from the hambur

>>14105414
>dr.andy lives across the street
>he's a pediatrician
>black woman comes in with her new baby
>reads the chart and it says the babies name is meconium
>where did you get this name from?
>in the maternity ward I saw it on a bin near my daughter and I knew that was god speaking to me, I had never seen such a beautiful word before and knew it would be my daughters name
>.....you named your baby shit

>>14110331
based shitbaby momma

>>14105517
[honking diminishes]

Love how this thread shows the cognitive dissonance of omnivores.

https://www.youtube.com/watch?v=FuvbtFOm01o
https://www.youtube.com/watch?v=eweQA_UUNjc
https://www.youtube.com/watch?v=kiPj_JF9FBc

>>14110404
don't speak to me or my wife's son's bull's breeding sow's offspring again

absolutely seething

>>14110404
what dissonance?

>>14110404
No, no, no. You are on 4channel.org. Here we say "cope".

>>14105174
>eats lamb
ahhh so nice wow
>eats veal
ahh so nice wow
>eats young rabbit
OH NO YOU CANT DO THAT PLEASE DONT DO THAT OH NOOOO :"(((

kys you hypocrite homo

>>14110417
something about this feels like bait, i just cant pinpoint it

>>14111092
>>>bait
>ed

>a bag of laurices, please

>>14111111

>>14105517
>some such lusty creature

>>14105924

This is in the museum in my town. It's entirely clockwork and every day at 2 p.m. it 'eats' a fish from the stream. It's incredible.

>>14112129
>bullshit
>Watch video
Mind fucking blown. What the actual fuck? And it's over 200 years old but still works flawlessly.

>>14112129
Not my town but there's a hotel in Memphis TN where they have ducks I think that come out like clockwork, jump in a pool, take a swim, jump out and go back to wherever they came from. It's something to see if there with a girlfriend.
https://www.peabodymemphis.com/

>>14105552
Kek

>>14105150
I'm reading this thread about eating baby rabbits while my 11 year old sister is asleep on the lounge. Just smoked some marijuana and I'm looking at her little face on the pillow and I'm feeling a bit sensual. The thought of baby bunnies soft and hairless made my mind wander a bit. The marijuana is very strong.

Not sure what's going on...

>>14105771
>>14105388
The recipe above is Middle English, not Old English

>>14105150
>Take Conyngys, & make hem clene, & hakke hem in gobettys, & sethe hem, oþer larde hem & Rost hem; & þanne hakke hem, & take Almaundys, & grynde hem, & temper hem vppe with gode Freysshe brothe of Flesshe, & coloure it wyth Safroun, & do þer-to a porcyon of flowre of Rys, & do þer-to þen pouder Gyngere, Galyngale, Canel, Sugre, Clowys, Maces, & boyle it onys & seþe it; þen take þe Conyngys, & putte þer-on, & dresse it & serue it forth.

>Take Conyngys, & make hem clene, & hakke hem in gobettys
Take rabbits, clean (gut and clean) them, and hack them into gobbets (chunks)

>sethe hem, oþer larde hem & Rost hem
Boil them, then lard them and roast them

>þanne hakke hem, & take Almaundys, & grynde hem
Then hack them, and take almonds and grind them

>& temper hem vppe with gode Freysshe brothe of Flesshe
And temper them up with good fresh broth of flesh (put it in a pot or dish with good fresh meat broth)

>& coloure it wyth Safroun, & do þer-to a porcyon of flowre of Rys
And colour it with saffron, and there-to a portion of flour of rice (add saffron and riceflour)

>& do þer-to þen pouder Gyngere, Galyngale, Canel, Sugre, Clowys, Maces,
And do there-to then powdered ginger, galandal, cinnamon, sugar, cloves, and mace

>& boyle it onys & seþe it; þen take þe Conyngys, & putte þer-on, & dresse it & serue it forth.
And boil it once and boil it (bring to a boil); then take the rabbit and put there-on (put it on a serving dish) and dress it and serve it forth.

Baby rabbit has fuck all meat. Eat an adult rabbit, the meat is much better.

>>14106273
If that fucker eats it's young, eat the fucker itself. The young give next to no meat, when the have the potential to give a good amount of meat. It's wasteful.

>>14112292
I'm pretty certain 'seethe' means simmer (rather than a rolling boil) in the recipe.

>>14105434
>eyron
Heh, this reminds me of that story by Chaucer when he was at the market, and a travelling merchant went to a stall to ask for 'egges', which caused the marketwoman to go [crickets.wav]. The author intervened and explained to the stallworker that the merchant wanted 'eyren'.

>>14112377
You're actually most likely correct.
>boyle it onys & seþe it
Bring to the boil and simmer it
Thanks for the correction

>>14112234
s/old/older/

>>14105388
>>14105771
wow guys it's almost like english, norwegian and danish are all germanic languages!

>>14105388

>>14105236
Medieval recipes for rich shitheads tended to over-season the absolute shit out of everything. It was a form of conspicuous consumption. Basic recipes for peasants would be much better by modern standards, but those were hardly ever written down.

>>14112234
I mean... how does this matter?

>>14112331
>if you eat chicken eggs then your wife's vagina can be eaten
vegan logic

>>14113278
>Medieval recipes for rich shitheads tended to over-season the absolute shit out of everything.
It literally had nothing to do with the medieval period as such, but everything with the fact that those who could read and write were the cooks of LITERAL kings. They didn't overuse spices "because lol", but because only the king had access to this shit in a high quantity.

you nigger need historical materialism

God damn whypipo were just as savage as dem chinks
The fuk is wrong wit light skin niggas?

>>14114311
2/10, low effort

>>14105225
>a gobetty
a mouthsize piece.

You should not eat them this young though, let them eat grass and grow fat and comfortable they will be much better eating.

>>14105306
The reconquista was a mistake

>>14105308
>ortolan
that's a made up story against the ancient regime which retards later thought was real

Take the rabbit???

Make him clean and hack him into bits

cover In lard and roast him

Take ?? And grind him and temper him up with good fresh broth of flesh and color it with saffron and ?? To a portion of flower of rice and ??? Powder of ginger ?? ?? Sugar cloves and mace

Boil it once and ??? It

Then take it and put it on a plate and dress it and serve it forth

>>14105236
Is Almaundys
Almonds?

>>14105150

>>14105174
Quiet virgin, speak when spoken too.

>>14105150
>>14105187
The chad bunny eater

>>14114411
>>14114414
Those 1's and 4's satisfy me like snickers wew

>>14105244
I don't like to eat anything bigger than my dick.

Man you fuckin wypipo be WILDIN

They just want to be friends.

>>14114432
Which of the Fantanas?
#3 looks good to me.

>>14105517
>Then make a circle of fire round about him, not too narrow
>Continually moisten his head and heart with a Sponge
Damn, kitchen hands had it rough. Whoever had the job of mopping the goose's brow was in for a bad day.

And this isn't even medieval.

>>14114552
#2 but with messy hair, why do you ask?

>>14105150
So my friend is a human farmer and has a steady supply of newborn humans so naturally the idea came to me that we should try this taboo delicacy. My problem is that the only recipe I could find is in Swahili and I don't understand it. Can anyone help translate this or has another recipe for my succulent humans?

>>14105813


>>14105813
>by declaring them to be aquatic animals on account of the watery environment of the mother’s womb
That's a hell of a made up excuse if I ever saw one

>>14105204
>>14105990
>>14106110
bunch of old anglo experts here

>>14105517
>lest he escape unroasted

>>14105517
Man, those kings knew how to live.

>>14105757
The way we to this day prepare them in Sweden is quite novel as well, although I can only really speak for my home area. The ones we get are not much thicker than a thumb so there's not much intricacy.
We put them while living in a large bucket and add a ton of coarse salt and stir with a large wooden stick until they're all dead.
Afterwards we pull the salt and slime off as well as possible and sear them heavily.
They're eaten guts and all but some may skip the head. Any leftovers may be pickled.

>>14108435
Take your sanctimonious bullshit and shove it up yer arse.

>>14114366
>ancient regime
get lost with this schizo shit

>>14116412
What's with Sweden and disgusting fish dishes?

>>14113086
Lighten up, faggot.
Nobody is saying it's a huge mystery. We're just noticing the common roots and pointing it out.

>>14105150
The recipe is merely a mnemonic aid for experienced cooks. It is not a real recipe as we would know it. The rough translation [from the Tudor book] is:
>The recipe specifies adult rabbit (coney), and is made by larding and roasting joints of rabbit, and then chopping the meat into smaller pieces (perhaps like mince) before cooking it again in a rich meaty broth thickened with ground almonds and rice flour, and spiced with saffron, ginger, galangal, cinnamon, sugar, cloves, and mace.
So, wrong recipe bro. This is for coney. not baby bunny. My translation of the ME into modern cooking parlance:
>Coneys in gravy (graueye). Take adult rabbits and clean them, cut them into (gobettys) and saute them, grease with lard and roast them; then, cut them. Grind almonds and toast them, and combine with fresh meat broth infused with saffron. Then add a portion of rice flour (thicken), and add powdered ginger, galangal (? Thai ginger), cinnamon, sugar, cloves, and mace, bring to a boil and simmer. Then pour over the coney and dress appropriately.

>>14117857

>>14112227
you're a faggot harry

>>14105204
>Pro white guy here

>>14105414
sauce on the artist?

>>14119225
ffs lads

This is a repost

@14120795
@/u/RepostSleuthBot

When cows have miscarriages, it's not unusual for small farmers to cook the animal. At least where I live. I'm told it's extremely tender.

High class food is almost always trash. Rich people don't so much care about the taste but being able to eat unique shit that the poor cannot eat.

>>14112227

>>14105150
thank op for reminding me this was a thing, and on top of that providing a good recipe. im a medieval larp fag and i raise rabbits myself so this would be a great thing to try. i also keep the same type of rabbits, theyre really good for meat.
>>14105301
if thats all you want to do with them then you can get away with just a single doe and buck.

>>14117844
Your childish aversions and lack of well developed taste buds does not define what's disgusting.

>>14105150
How can anybody fail to understand Middle English? It’s fucking easy.

>>14105174
Pick-and-choosers are worse than vegans. Kill yourself

>>14105306
Aren't cats stringy as hell?

>>14121695
Most carnivores are

>>14122415
not if they're fish or birds.

>>14121695
It is very good food.

>>14105203
Hold the preggerino hoppo over the pan and just squeeze them in.
>Plunk
>Tsssssssss

>>14120722
https://www.wikiart.org/en/pieter-aertsen

I love these old paintings of food. People weren't bothered by the fact that porkchops come from a whole pig back then.

>>14119225

>>14117965
>gobettys
mouth sized pieces, as in can fit in your gob

>>14122572

>>14111921
>not posting sciarrone
shiggyman.png
And what the fuck is up with the pipe.

>>14112397
Yes around this period there were 5 major English dialects. While mutually intelligible misunderstandings such as that would have been common. Chaucer wrote and spoke in the London dialect, which is probably the easiest to understand unaided for modern English speakers. The history of the English language is a fascinating and fun subject. The Stories of English by David Crystal is a great book about it.

>>14105517
Do Europeans really?

>>14122593
Yeah, well I already said so earlier but was ignored. Thanks for the orc.

>>14122640
No, this is the Spanish who fought the Moors during the reconquista. Massive arseholes.

>>14105517
>as I have heard by old men of credit
I will be using this as a citation next time I have to write a paper

>>14113278
Have any of the recipes we have seen actually given the amounts of the spices? Hard to say it is over-seasoned.. Not necessarily much different from adding a bit of curry powder to your scrambled eggs.

>>14106192
>doctor, I think I'm going deaf - how do I fix this
>shove pee in your ears lmao

Was every doctor of the middle ages just some master troll or what?

>>14123400
Medieval "medicine" was based on humours so pretty much nothing. Every creature has four types of fluids in them and they need to be in balance or you get sick. I guess pouring piss in your ear helps you get more balanced.

>>14105204
>old English
Definitely middle English

>>14112227
What the fuck is wrong with you

Consider suicide

I find it so weird that galangal shows up in all these medieval recipes, then became pretty much unheard of in the UK until Asian cooking became big.

>>14106192
>>14106203
>do this 30 days
It seems like medicine back then was about making random shit up and then hoping the problem would naturally resolve in a month

bump for interest