I wanna try Laurices

[Anonymous No.12478272]

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

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.

[Anonymous No.12478299]

>>12478272

Clean the rabbits and chop them into pieces, then brown it a bit. Poor lard on it then roast them, then chop them up. Grind some almonds then slake the almonds with meat stock. Color the broth with saffron, and add a portion of rice flour, add powdered ginger, (galangal?), cinnamon, sugar, cloves, mace. Dinner and reduce the broth. Pour the sauce anti the rabbits, dress the dish and serve it.

[Anonymous No.12478303]

>>12478272
that shit reads a lot like dutch, i could easily understand all of it, wtf

[Anonymous No.12478308]

>>12478299
Right, thanks. Wikipedia says that laurices were prepared without evisceration. So I'm supposed to wash it and chop it whole into little rabbit circles, correct?

[Anonymous No.12478314]

>>12478303

Dutch and English are very close to each other. If the Normans hadn't invaded, the two languages would be much more similar.

[Anonymous No.12478315]

>>12478272
That's medieval English?
Kinda interesting how familar that looks to me as a Dane.

Post pics of the dish when you make it, OP.

[Anonymous No.12478319]

>>12478308

No idea about that, but I would have thought "make hem clene" would have meant gut them. Never cooked a baby rabbit.

[Anonymous No.12478321]

>>12478272
>>12478299
>>12478308
don't eat rabbits you will get sick and starve

[Anonymous No.12478322]

>>12478315

At the time that was written, Britain was only a century or two away from when it was a Danish fiefdom, so yeah.

[Anonymous No.12478323]

>>12478299
how could you taste it with all those spices? it could be fried assholes and probably taste the same.

[Anonymous No.12478325]

do not eat rabbits >:(

[Anonymous No.12478330]

>>12478272
>Laurices
So I guess it's just like with deenz, the bones are so soft you don't even notice, huh?

[Anonymous No.12478332]

>>12478325
that ninja turtle head rabbit looks like a fucking idiot

[Anonymous No.12478335]

>>12478323

Food back then usually seems pretty minging by today's standards desu. And literally everything has almonds in it. I think there was less of a distinction between sweet and savoury in those days. Some of it still hangs on in British food like mince pies and Xmas pudding that are made of meat fat and preserved fruit and tonnes of spices.

[Anonymous No.12478337]

>>12478315
I'm going to try it during the next Lent. Since Pope Gregory I, in 600 AD 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 I'm going to eat 2-3 laurices every day between Ash Wednesday and Holy Saturday.

[Anonymous No.12478340]

>>12478330
Laurices have fish bones. They are aquatic animals, basically. Cook em crunchy and just eat it.

[Anonymous No.12478346]

>>12478335
>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.

[Anonymous No.12478355]

>>12478332
fuck you

[Anonymous No.12478357]

Here's a cat recipe from Libre del Coch (Spain, 1520).

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.

[Anonymous No.12478358]

>>12478308
one thing that anon's translation failed was the OR
>Clean the rabbits and chop them into pieces, then brown it a bit. OR Poor lard on it then roast them, then chop them up.
So it looks like you can do it gutted or not, depending on how you cook it.
>>12478323
All those spices are in the gravy. You'd probably use the gravy sparingly on a good rabbit and slather it on a nasty one.

[Anonymous No.12478361]

>>12478346

I'm surprised they didn't serve it in a fucking almond. I wonder how rich almond farmers were?

[Anonymous No.12478366]

>>12478358
>one thing that anon's translation failed was the OR

You're absolutely correct, I missed the oþer because I was rushing it. Good catch. Thanks.

[Anonymous No.12478367]

>>12478361
I wonder where they got all their saffron

[Anonymous No.12478371]

>>12478361
My hunch is that almond was considered to be a luxury and we see so many medieval recipes using them because only kings could afford
1) people of literacy
2) cooks
Hence why the surviving cookbooks of the time reflect the taste (and all socio-economic aspects) of royalty. I doubt that the wast majority of serfs of Europe ate a single almond in their lives.

[Anonymous No.12478376]

>>12478367

Middle east I'd imagine. Moslem Spain probably produced some, maybe?

[Anonymous No.12478382]

>>12478337
>Pope Gregory I, in 600 AD allowed foetal rabbit to be eaten during Lent, by declaring them to be aquatic animals

woah Woah WOAH.. you gotta have to supply a credible source for that.. plz deliver

[Anonymous No.12478395]

>>12478346
>no slivered almonds on top
disgusting peasants

[Anonymous No.12478399]

Here's a hedgehog recipe:

>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.
(Gotta go fast, indeed.)

This site calls "cameline sauce" the most popular of the middle ages and has a recipe: http://medievalcookery.com/recipes/cameline.html

>>12478382
It floats in the womb of the mother rabbit. It's aquatic.

[Anonymous No.12478402]

>>12478355
looks overweight and unhealthy

[Anonymous No.12478407]

>>12478399

Gypsies cook em in clay, when you break open the clay ball after you've naked it, the spines come away with the clay, apparently. I hope I never have to find out how well it works.

[Anonymous No.12478410]

>>12478272
>>12478299
I don't think it says to pour lard on the meat. It says to lard it.

[Anonymous No.12478417]

>>12478303
>>12478314
>>12478315
>>12478322
Pretty interesting.
Take a look at Beowulf for more of this feel.

[Anonymous No.12478423]

>>12478410

"Poor" was meant to be 'put" but auto correct is a cunt, and I've had a couple of drinks.

[Anonymous No.12478430]

>>12478299
>>12478410
>>12478358
Help translate my umble pie recipe, plz.

Take tho hert and tho mydruv and the kydnere,
And hew hom smalle, as I the lere;
Presse oute the blode, wasshe hom thou schalle,
Sethe hom in water and in gode ale;
Coloure hit with brende bred or with blode;
Fors hit with peper and canel gode,
Sett hit to tho fyre, as I the telle in tale;
Kele hit with a litelle ale,
And set hit downe to serve in sale.
(The Accomplisht Cook, 1660)

[Anonymous No.12478432]

>>12478299
I don't think you pour larde on them.
larding is passing some fat through the meat like threading.
You use a larding pin.

[Anonymous No.12478439]

>>12478432
>>12478410
shit should have read the thread before posting.

[Anonymous No.12478450]

>>12478321
that happens if you eat only rabbits for a long period of time

[Anonymous No.12478464]

>>12478335
>>12478346
>>12478371
>>12478376
Almonds are a Mediterranean climate thing too.
I didn't know they were a big thing in Medieval Europe, I always thought they were primarily a Persian thing like pistachios

[Anonymous No.12478468]

"garbage stew"

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.

[Anonymous No.12478471]

>>12478346
>almond-milk
medieval faggots confirmed soyboys

[Anonymous No.12478474]

>>12478430

This one's more a poem than a recipe.

Take the heart and the midriff and the kidney
Chop them up small as I teach you
Puts out the blood, wash him you shall (yoda's cookbook, obviously)
Beside it in water and good beer
Colour it with (burnt bread?) or with blood
Put a loss of pepper and cinnamon in it
Cook it on the stove, bla bla poetry
Add a bit of beer
Serve with salt

Not sure about the last line in all truth.

[Anonymous No.12478476]

>>12478471
WE WUZ SOYKINGS N SHIET

[Anonymous No.12478486]

>>12478474

This auto correct is even more if a cunt than I thought

Puts = press
Beside = braise/boil
Loss = lots

[Anonymous No.12478492]

>>12478450
And wouldn't it still be better than going without food? I almost think that whole thing is mostly a myth. If you only eat one thing you will get nutritional deficiencies no matter what it is.

[Anonymous No.12478495]

>>12478474

Serve in sale could also be, serve to the room. I'm really not 100% on that last bit.

[Anonymous No.12478502]

>>12478471

[Anonymous No.12478509]

>>12478495
Yeah, sale might translate as "hall"

This thread is a lot of fun.

[Anonymous No.12478511]

>>12478495
Apparently it was the food of great festivities, gatherings and holidays. Basically yesterdays hipster foodtrucks.

[Anonymous No.12478518]

>>12478468
>>12478468
>>12478468
>>12478468
T R A N S L A T E

[Anonymous No.12478535]

>>12478468
Take the best waste bits of chicken -- the head, feet, the liver, and the gizzard(?)
wash them
throw them in a pot
add in beef broth or sheep broth(?) and bring to a boil
add bread crumbs
season with pepper and saffron, mace, cloves, and a dash of salt
serve it as a stew

[Anonymous No.12478546]

>eating sub-par meat "just because"
do Europeans really do this?

[Anonymous No.12478548]

>>12478535

garbagys is "giblets", apparently. Just had to look it up. No idea what ellys is.

[Anonymous No.12478561]

>>12478548
From the context I would assume it's muttonbroth or something, but I can't make the actual connection with a word I know either.

[Anonymous No.12478566]

>>12478272
how stupid are you?

[Anonymous No.12478569]

>>12478511
What was the medieval equivalent of "mexican worker"?

[Anonymous No.12478577]

>>12478569

Everyone. Except for like three guys with swords.

[Anonymous No.12478581]

>>12478335
>less of a distinction between sweet and savoury
it was just more subtle in the days before refined sugar, m8

[Anonymous No.12478590]

>>12478548
>No idea what ellys is
"else" or "otherwise"

[Anonymous No.12478591]

>>12478581
at some point they actually got access to (fairly) refined sugar, but it was an expensive comodity. Mainly the rich or the nobles would give banquets with sweet dishes to impress guests

[Anonymous No.12478598]

>>12478581
yup, it looked like something like this

[Anonymous No.12478600]

Fuck the danes

[Anonymous No.12478605]

>>12478590

Bingo. Choose your prize, sir.

[Anonymous No.12478608]

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.

sum1 help

[Anonymous No.12478609]

>>12478335
Nutmeg

[Anonymous No.12478616]

>>12478590
Man, I feel stupid now. Of course that's what it means.

>>12478600
Your whore mother sure does.

[Anonymous No.12478621]

>>12478608
>mylke of Almaundys

[Anonymous No.12478629]

>>12478357
well, guess i know what i'm doing with my cat next time it wakes me up at 4am

[Anonymous No.12478639]

>>12478629
Is your cat fat? Because the recipe explicitly says: take your fat cat.

[Anonymous No.12478645]

>>12478376
It's not a matter of logistics, it's a matter of where's a peasant going to come up with the money to pay for the most expensive spice on the planet to be in 50% of their dishes.

[Anonymous No.12478646]

>>12478639
it looks entirely like your pic related, unironically

[Anonymous No.12478654]

>>12478646
Okay, then, just don't forget to whip and grease it before it gets crunchy.

[Anonymous No.12478659]

>>12478654
hopefully the woman doesn't hear the crack of the whip and crackling of the spit roasting pit

[Anonymous No.12478662]

>>12478546
What do you mean sub-par? Humans are the only species that will exclusively eat muscle tissue. You ever seen a wolf eat? They start with the intestine, liver, kidneys, lungs, stomach and heart, and leave the muscle for the scavengers, before going back for the marrow later.

Avoiding ligaments and connective tissues as well as high HDL kidney fat is probably a big cause of health issues in humans in 'civilized' society.

Five captchas... time to reset my modem again.

[Anonymous No.12478668]

>>12478639
DC is full of them. We should all be eating them already.

[Anonymous No.12478674]

Was European royalty the original soyboy menace?
>self-entitled and spoiled
>lives off of others
>favorite drink: almond milk
>favorite spice: saffron
>goes vegetarian every now and then for "religious" reasons

[Anonymous No.12478679]

Dowcetts.

Take past and make lityll cofyns lesse then sawsers and set them yn the oven and hardyn hem and take mary of a nox cow and goode almoundes mylk and stere them well to gethur with sugur And powder of ginger And synamome and salt and put in the Cofyns and set them yn þe oven to bake and serue hit furth all with white colours.

[Anonymous No.12478681]

>>12478321
only if you don't eat them with some other fat and only if you eat ONLY rabbits for a long period of time

[Anonymous No.12478687]

>>12478679
almoundes mylk goode

[Anonymous No.12478708]

A Noble Boke off Cookry (England, 1468)
https://archive.org/details/b21529565/page/n19

[Anonymous No.12478714]

>>12478674
>being vegan is what powerful people of society with galaxy brains do
>being a carnie normie is what poor slave people with smooth pea brains do
It all makes sense now...
Meat was created to separate the slaves from the masters!

[Anonymous No.12478719]

>>12478708
"To make chicken, first take your almonds..."

[Anonymous No.12478764]

>>12478708
Found the lamprey recipe. It has to have raisins in it, naturally.

[Anonymous No.12478777]

>>12478708
savages

[Anonymous No.12478790]

>>12478708
"How to ruin a perfectly good fig."

[Anonymous No.12478844]

[Anonymous No.12478858]

>>12478844
>cut bred
>toist it
>baist it
>and toist it again
The medieval version of American deep frying.

[Anonymous No.12478870]

>>12478844
>almond milk has been called almond milk for centuries
now some governments want to prohibit this because of the dairy industry.

[Anonymous No.12478893]

>>12478870
Just start calling it mylke of almaundys again and they can't sue you.

IT'S NOT MILK
IT'S MYLKE

[Anonymous No.12478909]

>dude put almonds and saffron in everything lmao
fucking Britons

[Anonymous No.12478915]

>>12478909
too spicy for ya, champe?

[Anonymous No.12478918]

>>12478893
That might actually work.
Case in point: https://en.wikipedia.org/wiki/Wyngz

[Anonymous No.12478950]

>>12478909
I'm telling you it's because these books were written by cooks of kings. They put almond, saffron, raisins, pomegranates, and figs in everything because it is luxurious. It's not "good cooking" in the sense of yummy, but "good cooking" in pic related way.

I actually feel sorry for these fuckers. They never knew the taste of a good salt&pepper steak, just the steak of cowe baisted in almondys mylke and hony, and servth with bolied red wyne with cloves sauce.

[Anonymous No.12478983]

>>12478272
Fuck off, demon.

[Anonymous No.12479017]

Now to move onto a newer book: A Proper newe Booke of Cokerye, (England, mid-16th c.)
https://archive.org/stream/b21530191/b21530191_djvu.txt

Here after foloweth the order of meates how they must be served at the Table with their sauces for fleshe dayes at dynner.

The fyrste course.
Potage or stewed broath.
Bolde meate or stewed meate.
Chekins and Bacon.
Powdred beyfe.
Pyes.
Goose.
Pygge.
Roosted beyfe.
Roosted veale.
Custarde.

The seconde course.
Roosted Lainbe. The seconde coorse.
Capons roosted.
Connies roosted.
Chekins roosted.
Pigeons roosted.
Larckes roosted.
A pye of pygeons or Chekins.
Baken venison.
Tarte.
Roosted Capons.
Roosted Connies.
Chekins.
Pehennes.
Baken Yeneson.
Tarte.

The fyrste service at supper.
Potage or sewe.
A salette.
A pygges petytoe.
Poudred beyfe slyced.
A shoulder of mutton or a Breste.
Yeale.
Lambe.
Custarde.

The seconde coorse.
Capons roosted.
Connies roosted.
Chekins roosted.
Pigeons roosted.
Larckes roosted.
A pye of pygeons or Chekins.
Baken venison.
Tarte.

[Anonymous No.12479030]

>>12478346
Did they eat the shell?

[Anonymous No.12479065]

>>12479017
TO MAKE A COUER TARTE AFTER THE
FRENCHE FASHYAN.

Take a pynte of creme and the yolkes
of tenne egges, and beate them all together,
and put therto half a dyche of swete butter,
and suger, and boyle them til they be thicke,
then take them up and coole them in a
platter, and make a couple of cakes of
fyne paeste, and laye youre stuffe in one of
them and couer it wyth the other, and cutte
the vente aboue, and so bake it.

[Anonymous No.12479076]

>>12479017
To MAKE A FraSYE AT NYGHT.

Take chekins heades, lyvers, gybernes,
wynges, fete, and chop them in peces of
halfe an ynche longe, and boyle them al
together, and when the broath is almoste
soden away, chop a lyttle parseley, and put
therto with vergis, and halfe a dysshe of
butter, and so lette them boyle, and let it
be tarte ynoughe, and so serve it in.

To STEWE STEKES OF MUTTON.

Take a legge of mutton and cot it in
small slices, and put it in a chafer, and put
therto a pottell of ale, and scome it oleane
then putte therto seven or eyghte onions thyn
slyced, and after they have boyled one houre,
putte thereto a dyshe of swete butter, and so
lette them boyle tyll they be tender, and then
put therto a lyttel peper and salte.

[Anonymous No.12479088]

Das Kochbuch des Meisters Eberhard (Germany, 15th century)

>Pork, be it from wild boars or domestic pigs, is well digested and it nourishes well, but it makes phlegm and is a coarse food. The best parts of a pig are the feet, the mouth, the ears and the tail.
What phlegm?!

[Anonymous No.12479109]

>>12479088
>Probably talking about the humors. Basically health mumbo jumbo.

[Anonymous No.12479144]

The Book of Kervynge (1508)

After mete peres nottes strawberyes hurtelberyes & hard chese. also brandrels or pepyns with caraway in comfetes. after souper roste apples & peres with blaunche poudre & hard chese, beware of cowe creme and of goot strawberyes hurtelberyes Jouncat for these wyll make your soverayne seke but he ete harde chese, harde chese hath these operacyons, it wyll kepe the stomake open, butter is holsome fyrst & last for it wyll close the mawe and so dooth a pollet, therefore ete harde chese and drynke comney modon, beware of grene sallettes & raw fruytes for they wyll make your soverayne seke, therefore not moche suche metes as wyll set your tethe on edge therefore ete an almonde & harde chese, but ete not moche chese without romney modon.

[Anonymous No.12479167]

>>12479144
damn did this yolk hauling nuggets live on almonds?

[Anonymous No.12479178]

[Anonymous No.12479188]

>>12479144
Mustarde is good wyth brawne befe chyne bacon & motton. Vergyus is good to boyled chekyns and capon. Swanne with chawdrongs, rybbes of befe with garlyke mustarde peper vergyus gynger, sauce to lambe pygge of fawne mustard & suger to fesande partryche and conye, sauce gamelyne to heron sewe egryt plouer & crane, to brese curlewe salte suger & water of tame, to bustarde shovyllarde a bytturre sauce gamelyne, woodcocke lapwynge larke quayle mertynet venyson and snyte with whyte salte, sparowes & throstelles with salte & synamon, thus with all metes sauces shall have the operacyons.

[Anonymous No.12479197]

>>12479188
>Sauce Gamelyne
http://www.medievalcuisine.com/Euriol/recipe-index/sauce-gamelyne
Second sauce that starts with bread.

[Anonymous No.12479198]

>>12479178
Man, that's a fucking classic. I had forgot about it.

[Anonymous No.12479230]

>>12479197
I checked and 80% of sauces are bread or bread-crumbs based.
http://www.medievalcuisine.com/Euriol/my-recipes/recipes-by-category/sauces

[Anonymous No.12479307]

>>12478357
>And when it is roasted, cut it as if it were a rabbit or a kid and put it on a big plate;

>or a kid

[Anonymous No.12479312]

>>12479307
A kid is a goat, dummy.

[Anonymous No.12479315]

>>12479307
People were a lot harder back then.

[Anonymous No.12479331]

>>12478325
Don't keep rabbits prisoners for your entertainment.

[Anonymous No.12479382]

>>12479307

[Anonymous No.12479538]

>>12479307
Retard alert

[Anonymous No.12480398]

>>12478325

Look at that cunty little look that thing is giving us

I hope he gets eaten, the uppity little shit.

[Anonymous No.12480789]

>>12479178

Literally laughed out loud. That doesn't happen every day on the internets

[Anonymous No.12480816]

>>12479178
>>12479198
>>12480789

[Anonymous No.12480850]

>>12478346
A time before we knew how to activate almonds.
Inefficient. Pathetic.

[Anonymous No.12482357]

>>12478272
Bump moar translating

[Anonymous No.12482414]

>>12478719
>boile to gedur till it be honging
u wot

[Anonymous No.12482425]

>>12482414
>he dunnae fuken boil er tah gedur till it be honging

[Anonymous No.12482582]

>>12478321
Teenage tryhard memelords fuck off.

[Anonymous No.12482843]

>>12479017
>Pygge

[Anonymous No.12482867]

>>12478790

I bet that would be nice with some cheese actually. Kind of like a cross between conserve and a candy. M if you put a bit of chili in there it could be proper -yum.

[Anonymous No.12483125]

>>12482425
kek

[Anonymous No.12483399]

>>12482582
rude

[Anonymous No.12483415]

>>12482425
I audibly laughed

[Anonymous No.12483556]

>>12482414
HONG HONG

[Anonymous No.12484524]

This is why im vegan: eating baby animal corpses is medieval.

[Anonymous No.12484535]

>>12484524
What's funny is that OP would probably find eating kittens or puppies is barbaric. But baby rabbits is in in that nice edgy position where it upsets anyone but those who want to shock others (aka 4channarians).

[Anonymous No.12484641]

>>12478608
Boil a few eggs in red wine, strain and mix with almond milk, then add currants, dates, raisins, pine nuts, powdered pepper, sandal wood, cloves, mace, honey, a little sugar and salt. Then ?flatten with a little rice flour, then add more sandalwood and serve it flat. If you like sprinkle a little freshly chopped thyme, not too small.

this is fun

[Anonymous No.12484706]

>>12478335
Highly spiced food was a sign that you were wealthy.
Your average home spice rack today would be a year or two worth of peasant wages back then.
Your refined white sugar would worth its weight in gold.

[Anonymous No.12484708]

12478471
>Yes! a reason to post this picture!
>I'm gonna get loads of karma now!

[Anonymous No.12484732]

>>12478714
>>12478674
Nobles used to eat tones of meat.
Gout was the disease of the noble, because you ate too much damn meat.

Did you know your private physician would taste your piss every morning and prescribe your meals based on it?

They would be especially concerned if it was sweet. As this meant you could possibly get the sugar disease (diabetes) and they'd recommend abstaining from sweet foods for a while.

[Anonymous No.12484745]

>>12484732

About half the year was religious holidays that forbade meat, so they certainly didn't eat it every day. On the other hand, about half the year was days off work, so it wasn't all bad.

[Anonymous No.12484748]

>>12478357
Funny how they sort of knew about prions/neurodegenerative diseases in the medieval times.

[Anonymous No.12484754]

Between sheep's heads and baby rabbits, /ck/ is looking fun this month

[Anonymous No.12484778]

Eat a dick, then eat a bullet.

[Anonymous No.12484824]

>>12478844

>putting fugar in thy mylke of almondys
>yere of our lorde 1499

I ferioufly hoppe thou doest this notte

[Anonymous No.12485267]

This thread is great

[Anonymous No.12485294]

>>12478471
Yes, as we all know, almond milk is made of soy beans

[Anonymous No.12485367]

>>12478645
Note that all this shit's *written down*. The peasants you're imagining were illiterate; all these recipes probably came from fairly well-off merchants, nobility, or clerics.

[Anonymous No.12485380]

>>12478272
>>12478299
Galyngale is wild garlic

[Anonymous No.12485384]

>>12485267
This thread got me reading about rabbit farming and this used to be a big deal in America during WW2 and before.

Seems like everyone's backyards used to have chickens, rabbits in the old days, even in America.

[Anonymous No.12485476]

>>12479178
>only worksafe ones
Booh. Marginalia had all kinds of raunchy shit in them. There's one with 2 nuns picking fruits from a penis tree even.

[Anonymous No.12485492]

>>12485380

Root of a cypress tree according to the site I used

http://www.literature-dictionary.org/Chaucers-Middle-English-Glossary/galyngale

But could also be galangal according to another I looked at when I first translated it so I left it at that cos I'm lazy. Where did you see wild garlic? I think a lot of these old timey writers just made shit up a lot of the time.

[Anonymous No.12485969]

>>12485384
... and then we all got lazy because we think we're hot shit and that putting your hands in the dirt is for lowly undignified poor people and we got tricked into thinking frozen microwaved nuggets were cheaper and easier and then we all got fat and we're slowly dying of acculturation. Good job the West, we're headed in the right direction!

[Anonymous No.12486050]

>>12478272
Did you ever try it OP?

[Anonymous No.12486352]

>>12484535
>everyones having fun in a ye ol english thread
>here comes this triggered faggot
Please an hero or go the fuck back to where you came from

[Anonymous No.12486699]

>>12478272
Medieval delicacies were all various kinds of meat piled together. It's kid's food really.

[Anonymous No.12486924]

>>12478432
Neat, unitasker medieval peasant. Though for real going on my christmas list. Gonna use to get garlic or other things in meat

[Anonymous No.12486927]

Everyone once in a while 4chan serves up a Golden thread like this. Idk why my iPad insists on capitalizing Golden

[Anonymous No.12486969]

>>12484745
Only lent and I think advent or a few days around that time forbade meat/dairy. Most holidays encouraged celebration and eating.

[Anonymous No.12487460]

>>12478608
>straynoure with a gode mylke of Almaundys
>>12484641
>strain and mix with almond milk
I don't think you quite captured the essence here. Good job otherwise.

[Anonymous No.12487468]

>>12484745
>About half the year was religious holidays that forbade meat, so they certainly didn't eat it every day.
>>12478337

[Anonymous No.12487472]

>>12485476
braap

[Anonymous No.12487486]

>>12478679
>>12478719
>>12478764
>>12478777
>>12478790
>>12478844
>>12479065
>>12479076
>>12479144
>>12479188
>>12479382
S T I L L N O T R A N S L A T I O N

[Anonymous No.12487537]

>>12478303
The closest languages to Old and Middle English are Frisian, Scots(ie Lowland Scots) and Dutch. I think Afrikaans is somewhat close as well.

[Anonymous No.12487558]

>>12478367
Saffron is expensive because of how labor intensive it is to harvest the stygmata and stylus “threads” from the crocus flower, and how many threads are needed to produce any amount if weight of Saffron.
During the Middle Ages, and later thru the rennaisance, Saffron was grown in various parts of Europe at various times including Greece, Italy, Spaian/Portugal, Basel in Switzerland, Sweden, and there’s a town in England called Saffron Walden because saffron used to be grown there.

[Anonymous No.12487601]

Rabiolin zú machen

Nempt ain spinet vnnd briet jn, als welt jr ain gren kraút machen, vnnd hackens klain, nempt vngefarlich ain hendlin voll/ wen es gehackt jst/ kesß oder ain bret von ainer hennen oder kaponer, es seý gesotten oder gebratten/ so nempt des kesß 2 mall soúil als des kraúts vnnd des brets aúch als vill/ vnnd schlagt 2 oder 3 air darein vnnd macht ain fein taiglin/ thiet saltz vnd pfeffer darein/ vnnd macht ain taig mit ainem schenen mel, als welt jr ain torta machen, vnnd wen jr den platz gemacht hand, so thiet ain betzlin am ortt des blatz vnnd fúrmen es zú ainem krapffen/ vnnd trúckens an erttern woll zú/ vnnd legent es jn ain fleschbrie/ vnnd land es sieden vngeferlich wie ain lind bar air, das bret soll klaingehackt sein vnnd der kes klaingeriben.

???

[Anonymous No.12487627]

(Forme of Curye, 1390)

Pochee
Take Ayrenn and breke hem in scaldyng hoot water. and whan þei bene sode ynowh. take hem up and take zolkes of ayren and rawe mylke and swyng hem togydre, and do þerto powdour gyngur safroun and salt, set it ouere the fire, and lat it not boile, and take ayrenn isode & cast þe sew onoward. & serue it forth.

Tart in Ymber Day
Tak & parboyle oynons & erbes & presse oute þe water & hewe hem smale, tak brede & bray hit in a mortar & temper hit wit ayron, do þerto butter, safron, & salt & raysons corans & a litul sugar wiþ poudor douce, & bak hit in a trap & serue hit forth.

Cryppys
Nym flour and wytys of eyryn sugur other hony and sweyng togedere and mak a batour nym wyte grees and do yt in a posnet and cast the batur thereyn and stury to thou have many and tak hem up and messe hem wyth the frutours and serve forthe.

Erbolate
Take parsel, myntes, sauerey, & sauge, tanse, ferbeiyne, clarry, rewe, dytayn, fenel, southrenwode, hewe hem & grynd hem smale, medle hem hem up wiþ ayron. do butter in a trap. & do þe fars þer to. & bake hit and messe hit forth.

[Anonymous No.12487638]

>>12487627
>Cryppys
This is how it looks, apparently.

[Anonymous No.12487644]

>>12487627
>Tart in Ymber Day

[Anonymous No.12487653]

>>12487627
>Erbolate

[Anonymous No.12487662]

>>12487653
(modern chef's interpretation)

[Anonymous No.12487676]

>>12487627
Verde Sawse
(green sauce)

Take parsel. mynte. garlek. a litul serpelf & sauge, a litul canel. ȝinȝur. peper. wyne. brede. vyneger and salt grynd hit smal wit safron & messe hit forth.

>gotta add that bread

[Anonymous No.12487701]

>>12487627
Connyngs in Grauey.
(Rabbit in gravy)

Take connyngs smyte hem to pecys. parboile hem and drawe hem with a gode broth with almands blanched and brayed. do þereinne sugar and powdor gynger and boyle it and the flessh þerewith. flour it with sugar and with powdor gynger and surve forth.

Caboches in potage
(Cabbage soup)
Take caboches and quartre hem and seeth hem in gode broth with Onyons y mynced and the whyte of Lekes y slyt and corue smale and do þereto safron and salt and force it with poudre douce.

Spynoches yfryed
(Fried spinach)
Take spynoches &. perboyle hem in seeþyng water. take hem up & presse out þe water & hewe hem in two. fry hem in oyle clene. do þer to poudor douce. & serue hyt forth.

A fritur þat hatte emeles
(A fritter that has almonds)
Nym sucre, salt, & alemauns & bred, & grind am togedre; & soþþen do of ayren. & soþþen nim grece oþur botere oþur oyle, and soþþen nim a dihs, & smeore heom; & soþþen nym bliue, & cose wiþ sucre drue: & þis beoþ þin cyueles in leynten ase in oþur time.

[Anonymous No.12487718]

>>12485492
>could also be galangal according to another
I've seen that too but it looks suspiciously "false friendish" to me. Is there any reference to it being used in Europe in later times? Otherwise it would have to be used in medieval times and then completely vanished form European recipes, seems odd to me.

[Anonymous No.12487721]

>>12487701
>A fritur þat hatte emeles

[Anonymous No.12487725]

>>12487701
>Spynoches yfryed

[Anonymous No.12487728]

>>12487701
>Caboches in potage

[Anonymous No.12487730]

>>12478272
>medieval delicacy
Nothing says "It's actually awful and might kill you" like this.

[Anonymous No.12487731]

>>12487701
>Connyngs in Grauey

[Anonymous No.12487738]

>>12487721
First time the almond, the bread, and the sugar makes sense, btw.

[Anonymous No.12487750]

>>12479382
Is that the guy who sings All Summer Long?

[Anonymous No.12487752]

(The Good Huswifes Handmaide for the Kitchin, 1594)
How to make Fartes of Portingale.

Take a peece of a leg of mutton. Mince it smal and season it with cloves, mace, pepper, and salt, and Dates minced with currants: then roll it into round rolles, and so into little balles, and so boyle them in a little beef broth and so serve them foorth.

[Anonymous No.12487756]

>>12487752
>Fartes

[Anonymous No.12487764]

>>12487752
(The good huswiues

Handmaid, for Cookerie in her Kitchin, in dressing all maner of meat, with other wholsom diet, for her and her Houshold, &c.)

To boyle Mutton for a sicke bodie.

PUt your Mutton into a pipkin, seeth it, and scum it cleane, and put thereto a crust of bread, Fennell roots, Parsly roots, corrans, great Raisons (the stones taken out) and hearbs, according as the patient is. If they be cold, hot hearbs may be borne: if they be hot, cold hearbs be best, as Endiue, Sinamon, Uiolet leaues, and some Sorrell: let them boyle together. Then put in Prunes, and a verie litle salt. This is broth for a sicke bodie.

[Anonymous No.12487782]

>>12487752
A broth for a weake bodie.
TAke a legge of Ueale, and set it ouer the fyre in a gallon of water, and scum it clean and when you haue so doone, put in three quarters of a pounde of currans, halfe a pound of prunes & and a good handfull of Borage, as much Langdebeefe, as much of Mints, and as much of Harts tong, let all these seeth together till all the strength of the flesh be sodden out: then straine it as cleane as you can. And if ye think the patient be in any heat, put in Uiolet leaues, or Succorie, as ye do with other hearbs.

[Anonymous No.12487789]

>>12487601
It helps to read it out loud in German heh.

Take a spinet(spinach?) and briet(?) as when you want to make green kraut. And chop it small, take about a hand full, when it's chopped.
Cheese or (?should this be and/or?) sth sth chicken meat(mince?), cooked or fried. So take 2 times as much cheese as (green) kraut and meat just as much. Crack 2 or 3 eggs in it and make a fine dough(?), add salt and pepper, and make a dough with a good flour as when you want to make a pie(?). ... (betzlin?? blatz?? no idea) ... put it in a broth and cook it..

Seems to be a large dumpling filed with minced meat and/or(?) cheese cooked in a broth. rabiolin ~ ravioli?

[Anonymous No.12487826]

Ein gut spise

Man sol ein hun braten mit spec gewult. und snit denne aht snitten armeritler. und backe die in smaltze niht zu trüge. und schele sur epfele. snit die breit an schiben. daz die kern uz fallen. backe sie ein wenig in smaltze. so mache ein groz blat von eiern. daz die pfannen alle begrife. und tu dar zu würtze. so lege die ersten schiht von epfeln. dor nach die armenritler. dor nach daz hun. das sol cleine gelidet sin. tu uf eiglich schiht ein wenig würtze. und mache ein condiment von wine und von honige und würtze. niht al zu heiz. so lege daz blat zu sammene. und stürtze ein schüzzeln dar uf. und kere die pfannen umme. snit obene ein venster dar in. und giuz daz condiment dar in. und gibz hin. diz heizzent hüenre von kriechen.

???

[Anonymous No.12487841]

>>12487752
A Tarte to prouoke courage either in man or Woman.

TAke a quart of good wine, and boyle therein two Burre rootes scraped cleane, two good Quinces, and a Potaton roote well pared and an ounce of Dates, and when all these are boyled verie tender, let them be drawne throgh a strainer wine and al, and then put in the yolks of eight Egs, and the braines of three or foure cocke Sparrowes, and straine them into the other, and a litle Rosewater, and seeth them all with Sugar, Sinamon and Ginger, and cloues and Mace, and put in a litle sweet Butter, and set it vpon a chafingdish of coales betweene two platters, and so let it boyle till it be something big.

[Anonymous No.12487853]

>>12487752
To make Almond butter after the best and newest manner.

TAke a pound of Almonds or more, as ye wil, blanch them in cold water, or in warme, as ye may haue leysure: after the blanching, let them lie an howre in colde water: then stampe them in fair cold water as fine as ye can: then put your Almondes in a cloth, and gather your cloth round vp in your hands, and presse out the milke as much as you can, if ye thinke they bee not small ynough, beat them againe, and so get out milke as long as you can. Then set it on the fyre, and when it is ready to seeth, put in a good quantitie of salt, and Rosewater, that will turne it, and after it is in, let it haue one boyling, and then take it from the fyre, and caste it abroade vpon a linnen cloth, and vnderneath the cloth, scrape off the whey as long as it will runne. Then scrape together the butter into the midst of your cloath, and binde the cloth together, and let it hang as long as it will drop. Then take peeces of Sugar, as much as yee think wil make it sweet, and put thereto Rosewater a litle, as much as wil melt the Sugar, and fine powder of Saffron, as ye think wil collour it, and let both your Sugar and Saffron steepe together in that litle quantitie of Rosewater, & with that season vp your butter when you will make it.

[Anonymous No.12487861]

>>12487752
To make Buttered Beere.
TAke three pintes of Beere, put fiue yolkes of Egges to it, straine them together, and set it in a pewter pot to the fyre, and put to it halfe a pound of Sugar, one penniworth of Nutmegs beaten, one penniworth of Cloues beaten, and a halfepenniworth of Ginger beaten, and when it is all in, take another pewter pot and brewe them together, and set it to the fire againe, and when it is readie to boyle, take it from the fire, and put a dish of sweet butter into it, and brewe them together out of one pot into an other.

A Purgation.
TAke an Ounce of Seene, and as much of Polipody, bruise them, and lay them in steep with a litle Anniseed, and a litle Ginger bruised in three partes of a pinte of white wine, so let it lie all day or a night: then seeth it to a quarter of a pinte, and in the morning drinke it earlie. Cancer, Scorpio, and Pisces: these three be the best signes to take purgations in.

[Anonymous No.12487882]

>>12486969

A lot more than that. Up till the 15th century, it was every Wednesday, Friday and Saturday, plus 40 days of lent, advent, and some others. There's a partake article here

https://www.historytoday.com/archive/fast-or-feasten

>>12478346

Was almost certainly a recipe for the days when egg eras forbidden.

[Anonymous No.12487890]

>>12487882
Aren't eggs aquatic animals?

[Anonymous No.12487900]

>>12487718
>"false friendish"

I thought so too, so I looked into it. Apparently Hildegard of Bingen praised galangal in the 12th century, and it was widely used I Europe as a medicine.

One thing that looking into things for this thread has shown me is that there was a lot more international trade than I expected, and a lot of the typical European spices have been a part of the cuisine for much longer than I thought

[Anonymous No.12487910]

>>12478337

This is apparently untrue. No record of the proclamation exists until the layer historical record. Beaver was certainly reclassified as fish though.

[Anonymous No.12487923]

>>12487900
The Silk Road reached the Greeks 329 BCE. The Romans already traded with the Middle East and Africa.

>>12487910
Blasphemy.

[Anonymous No.12487931]

>>12487826
"Greek chicken"

Take fried chicken cut in pieces, fried bread slices(?) and fried apple slices. Make a dough with eggs and .. wrap inside of a pan(pot?) with it. Fill in apples first, then the bread, chicken on top. Make a condiment/sauce(?) from honey and wine and spices. Close the dough over the top, turn over the pot and drop (the meat pie) into a pan/pot. Cut a hole into the dough, fill in your condiment, (and bake it I guess)

Hey that sounds tasty, I actually might try that.
What's greek about it? dunno lol

[Anonymous No.12487954]

>>12487931
I found the English translation:

One should roast a hen covered with fatty bacon. And cut then eight cuts armeritler.(According to the glossary of source A, armeritlere is slices of white bread, which are softened in milk, then in egg and coated in grated semmel, and are backed in hot fat.) And bake them in fat not too dry. And peel sour apples. Cut them wide into slices, (so) that the kernel falls out. Bake them a little in fat. So make a large leaf from eggs. That the pan contains all. And add thereto spices. So lay the first division (layer) of apples. There after the armeritler. There after the hen, that should go (be in) small (pieces). Add on each division a little spices. And make a condiment from wine and from honey and spices, not all too hot. So lay the sheet together. And turn over a dish thereon. And turn the pan about. Cut on top a window therein. And pour the condiment therein. And give out. That is called Hens from Greece.
http://www.medievalcookery.com/etexts/buch.html

No idea about the greek part. Looking at these recipes I can certainly say that medieval German cooking > medieval English cooking.

[Anonymous No.12487965]

>>12487954
Though the Almaundys disease is present here as well.

[Anonymous No.12487981]

>>12487954
>armeritler
Arme Ritter (literally poor knights) is still a thing in Germany, similar to french toast.

[Anonymous No.12487982]

>>12478335
[1/3] from this book: http://booksdescr.org/item/index.php?md5=FBCA341AA0B8ABD9D91D4B17E06F2982

[Anonymous No.12487987]

>>12487982
[2/3]

[Anonymous No.12487991]

>>12487987
[3/3]

[Anonymous No.12488023]

>>12487982

[Anonymous No.12488056]

>>12487982

[Anonymous No.12488064]

>>12487653
>>12487662
>Erbolate
herb..olate?

cf. https://en.wikipedia.org/wiki/Green_sauce

[Anonymous No.12488126]

>>12487982
aka garum

[Anonymous No.12488134]

>>12488064
Erabolate, preezu.

[Anonymous No.12488144]

Bump
Best thread on /ck/. Possibly ever.

[Anonymous No.12488153]

>>12488126

The closest thing to that these days is probably nam pla or some other eastern fish sauce..

I was thinking after I posted the thing about galangal earlier that maybe medieval good tasted weirdly close to some eastern food, without chili and some other stuff, but with fish gut sauce, galangal, spices, all those almonds to make it a bit like coconut, some of these things might actually be like a super-mild curry.

Just a thought.

[Anonymous No.12488165]

>>12487756
Fuck, that made me laugh.

[Anonymous No.12488174]

>>12478321
Not if you eat their brains and fatty organs.

[Anonymous No.12488199]

>>12488153
Probably the closest thing to garum is the Italian Colatura di alici. They leave out the garbagys of the fishe, though.

>curry
Even their sauces are bread soaked in shit (milk, wine, mylke of almondys) so they probably liked everything thicc. If not curry then porridges, thick soups, főzeléks.

Book related would be good to read. Sadly I don't speak (medieval) Spanish/Catalan.

[Anonymous No.12488214]

>>12488199
>orange juice
>vinegar
finally, some acidity

[Anonymous No.12488216]

>>12488199
>They leave out the garbagys of the fishe, though.

BUT THAT'S THE BEST BIT!

Fucking Italians, I want my garbagys. I'm off to burn the doge's children.

[Anonymous No.12488287]

A typical medieval kitchen. Notice the lack of hygiene. And this is in a castle, they cooked here for the kings. Now imagine how dirty a regular serf would be and their cooking standards.

Europeans are filth of the earth. Us, Chinese were far superior cooks and not dirty.

[Anonymous No.12488301]

>>12488287

If you want to start some kind of stupid nationalist argument they'd about 100 other threads you can do it in.

[Anonymous No.12488355]

>>12488301
No, I prove to you that medieval Chinese cusine is superior to dirty Europe.

Ancient cookbook of Yinshan Zhengyao (1330):

Mastic Soup
It supplements and increases, warms the center, and accords qi.
Mutton (leg; bone and cut up), tsaoko cardamoms (five), cinnamon (2 qian), chickpeas [“Muslim beans”] (one–half sheng; pulverize and remove the skins).

Boil ingredients together to make a soup. Strain broth. [Cut up meat and put aside.] Add 2 he of cooked chickpeas, 1 sheng of aromatic non–glutinous rice, 1 qian of mastajhi. Evenly adjust flavors with a little salt. Add [the] cut–up meat and [garnish with] coriander leaves.

Rape Turnip Soup
It supplements the center, and brings down qi. It harmonizes spleen and stomach.
Mutton (leg; bone and cut up), tsaoko cardamoms (five), chickpeas (half a sheng, pulverize and remove the skins), šaqimur (five); like Manqing [silver beet or Swiss chard]).

Boil ingredients together and make a soup. Strain [broth. Cut up meat and šaqimur and put aside]. Add 2 he of cooked chickpeas, 1 sheng of aromatic non–glutinous rice, [the] cooked šaqimur beet cut up into sashuq–sized pieces. Add [the] cut–up meat. Evenly adjust flavors with a little salt.

[Anonymous No.12488372]

>>12488355
Deer Head Soup
It supplements and increases, controls polydipsia, and cures ache of foot and knee.
Deer’s head [and] hooves (one set; remove hair and clean; bone and divide into pieces).
For the ingredients, take a large chunk of kasni, grind up into a mush and apply evenly to deer head, [and] hoof meat. Fry both the [marinated] head and hoof meat in 4 liang of vegetable oil [“Muslim lesser oil”]. Quench roasted head and hoof meat in boiling water, boil until soft. Add 3 qian of black pepper, 2 qian of kasni, 1 qian of long pepper [Piper longum], 1 cup of cow’s milk, 1 he of juice of sprouting ginger. Adjust flavors with a little salt.
[Variation:] In one method, use deer’s tail to obtain broth. Add ground ginger. Adjust flavors with salt.

River Pig Broth
It supplements the center, and increases qi.
Mutton (leg; bone and cut up), tsaoko cardamoms (five).
Boil ingredients together into a soup. Strain [broth. Set meat aside]. Take [the] mutton (cut up finely into qima), five qian of mandarin orange peel (remove the white), 2 liang of White Onions (cut up finely), two qian of spices, salt, and [sheep’s liver] sauce, and make the stuffing. Use 3 jin of white flour to make the skins. Make the “River Pigs.” Cook by frying in vegetable oil [“lesser oil”] and when done put into the soup. Adjust flavors with salt. Bouillon can perhaps also be used.

[Anonymous No.12488390]

>>12488355
Turtle Soup
It is good for a wounded center, and increases qi. It supplements [in cases of] insufficiency.
Mutton (leg; bone and cut up), tsaoko cardamoms (five).
Boil ingredients together into a soup. Strain [broth]. Cook five or six turtles. When done, remove the skin and bones, and cut into lumps [and add to soup]. Use two liang of flour to make fine vermicelli. Roast together with one he of juice of sprouting ginger, one liang of black pepper. [Add to soup and] adjust flavors with onions, salt, and vinegar.

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.

[Anonymous No.12488414]

>>12488355
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.

Roast Wild Goose
Wild goose (one; remove the feathers, bowels, and stomach and clean.), sheep’s stomach [and attached skin] (one; remove the hair; clean and use to wrap up the wild goose), onions (two liang), finely ground coriander (one liang).
Use salt and flavor ingredients together [with the onions and ground coriander]. Put into the goose’s stomach [put goose into sheep’s stomach] and roast.

[Anonymous No.12488427]

>>12488287
>>12488301
>>12488355
>>12488372
>>12488390
What have you proven exactly with recipes and a picture of a modern recreation of a kitchen in an old building you double nigger? No one was talking down chinese food, nor even talking about it, and chinese hygiene standards, preservation techniques and ethical choices are all very objectively inferior to European ones even to this day. Additionally, if you think hygiene is more important in the kitchen than it is in the pantry you're probably one of those faggots who has food allergies and catches the shits every winter because their mother didn't breastfeed them. Too much hygiene has worse consequences on your immune system than not enough. Do you also believe raw meat is unsafe but MSG and soy are awesome? A thread about chinese cuisine might have been interesting but you just swooped in unasked to be a huge faggot, congrats.

[Anonymous No.12488442]

>>12488414
>>12488390
>>12488372
Much more variety than unhygienic European cooking. And now to move onto the miracle that is Chinese asparagus. (European asparagus has no comparable effects.)

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.

[Anonymous No.12488447]

>>12488442
Where does one acquire chink asparagus

[Anonymous No.12488475]

>>12488447
Missing some teeth or going bald, white man? Hahaha. You can't get Chinese Asparagus only in China and authorities prohibit selling it to inferior white races. But there's more!!

The Zhenzhong ji of Sun the Adept says:
If one takes China root for a long time, the hundred ailments will be eliminated within a hundred days. If one takes it twice a day, at night and in the morning, for two hundred days, the ghosts and spirits will be at your command. After taking it for four years, the Jade Woman will come and wait on you.

The Baopuzi says:
The Lingyang Zhongzi took Chinese Senega [Polygala sibirica or P. tenuifolia] for 20 years. He had 30 sons. When he read a book he remembered and did not forget anything he read.

The Baopuzi says:
Zhao Tazi took cassia for 20 years. Hair grew on the bottoms of his feet. he could travel 500 li a day. He had the strength to raise 1000 jin.

The Liexian zhuan [says:]
Wo Chuan ate pine seeds. He could travel by flying and move along like a running horse.

[Anonymous No.12488492]

>Much more variety than unhygienic European cooking
again, what do you base this off of? The Chinese didn't invent bleach and vacuum cleaners, and lived in wooden houses much more prone to infestation by pests than stone houses. If you unironically think eating swallow nests and piss-infused eggs counts as "variety" and that any of the ingredients you've posted so far are exceptional you're beyond help. Again, a thread about chinese cuisine might have been interesting, but you're just posting a wall of recipes when no one asked for it like someone who needs to prove something. I'm actually sorry for you, faggot.

[Anonymous No.12488502]

I'm Chinese and I hate both Europeans and Chinese people.
Both of you guys can fuck off to the moon. Aztecs are the best. I wish I were born Mexican.

[Anonymous No.12488527]

>>12488502
漢奸.

The Baopuzi [says:]
If you take Schisandra, after 16 years your facial color will be like jade. If you enter fire you will not be burnt. If you enter water you will not get wet.

Salt moves the blood. Those with blood ailments should not eat too
much salt.
Bitterness moves the bones. Those with bone ailments should not eat
too much bitterness.
Sweetness moves the flesh. Those with flesh illness should not eat too
much sweetness.
Sourness moves the tendons. Those with tendon illness should
not eat too much sourness.
It is prohibited for those with liver illnesses to eat acridity. It is suitable to eat things such as non-glutinous rice, beef, musk mallow, and jujube.
It is prohibited for those with heart illnesses to eat salt. It is suitable to eat things such as beans [other than soybeans], dog meat, plums, and leeks.

[Anonymous No.12488542]

>>12488527
I already know this but thanks for reading my blog post anyways.

[Anonymous No.12488628]

>>12488492
>>12488442
Both of you are wrong. The least dirty medieval kitchen wasn't Chinese or European. It was Muslim. From Anonymous Andalusian Cookbook of the 13th Century:
>I have thought to mention what makes food agreeable and improves the preparation. I divide it into three parts, as the learned order them. I say that the first, which is necessary to start in the culinary art, is the care to avoid dirt and decay, and to clean the utensils used for cooking, in cleaning the kitchen. Many people say that the best part of food is what the eye does not see; but this is not so, for the best of foods is that which the palate has observed, the eye has seen, and a person trusted to know the truth has made sure of. He who works as a cook, after having finished his work, may neither think nor worry about how he has done, for he thinks the end desired of him is quickness in finishing and departing, but he does not see fit to remember his little care and poor presentation and how necessary it is to be vigilant against them. These conditions are what has led many caliphs and kings to order the cooking done in their presence; and necessity has led some to cook what they eat for themselves, so far as to prepare the kitchen, and to write many books on the subject. Among these are Ahmad Ibn al-Mu'tasim, Ibrahim b. al-Mahdi, Yahya b. Khalid, al-Mu'tamid and 'Abd Allah b. Talha, and besides these, scholars, judges, secretaries, viziers, and notables.

[Anonymous No.12488659]

>>12488628
Begone goat fucker

[Anonymous No.12488671]

>>12488628
Extraordinarily Good Lamb Breast
Take the breast of a plump lamb and cook it in vinegar until it is done, then take it out and leave it to dry. Then take a wide frying pan and pour in fresh oil, juice of cilantro, mint, thyme and a whole, cleaned onion; when its flavor is discernible, take it out of the oil and put in the lamb, which should be fried until the sides are browned. Then sprinkle with murri naqî', sprinkle with cinnamon and cut it up. You might do it in the oven [instead].

Frittata of Pigeons
Take two clean, active pigeons, and fry them in a pan with fresh oil; then place them in a pot and add to them some murri naqî ', vinegar, oil, cilantro, Chinese cinnamon and thyme; when it is cooked, break eight eggs with it and pour out. It is finished.

Hen Roasted in a Pot at Home
Take a young, plump, cleaned hen; slice it on all sides and then make for it a sauce of oil, murri naqî', a little vinegar, crushed garlic, pepper and a little thyme. Grease all parts of the hen with this, inside and out; then put it in the pot and pour over it whatever remains of the sauce, and cook it; then remove the fire from beneath it and return the cover to it and leave it until it smells good and is fried. Then take it out and use it.

[Anonymous No.12488684]

>>12488628
Where does it say anything about being cleaner than somewhere else? Why do y'all talk about hygiene in a medieval cuisine thread like it has any relevance to the recipes? European medicine certainly was inferior to Arabo-Persian and Chinese medicines until at least the 18th century but why would that matter? This isn't /pol/ or even /his/ or /int/. This is not even a conversation about public health at large or something that could be compared in terms of "inferior/superior". This is so utterly pointless on this board and in this thread and in such vague and loose terms. It's not even "we have a better cuisine", it's literally just "medieval kitchens could possibly have been cleaner here than there". I'm all about history and comparisons and patriotic banter but this is even less mature and less developed than /b/ euro v us memes. Fuck you all for ruining a good thread about eating baby rabbits and mylke of almondys

[Anonymous No.12488696]

>>12478474
anon you are a treasure to /ck/

[Anonymous No.12488701]

>>12488671
You infidels might be wondering what murri naqî is. Allow me to enlighten you.
>Knead barley, unleavened and without salt, exceedingly well and make it into loaves, each one half an Egyptian pound. Then wrap them in male fig leaves and insert fig tree twigs into them as far as the leaves will permit. Spread them out on barley bran and arrange them side by side in a house which sunlight does not enter, or not much. Then leave it 20 days. Turn it over, top to bottom, and leave it another 20 days. Then you gather them with their rot and leaves and pile them up and leave them 20 days. Then you break off a piece of it, and if you find red veins inside, it is quite ripe. If not, leave it another 20 days. Then take it in any case and clean off the decay with a knife. Gather it and pound it in the mortar or grind in the mill. Then weigh it, and add one-fifth of its weight in table salt and as much dry thyme as salt, and as much milled dry coriander as thyme, and as much as the coriander of these spices: caraway, nigella, fenugreek, anise, fennel, each of these the measure of a fifth: and let the fennel be more. Then you put it in a new vessel, or [one] with a trace of oil, and it should be wide-mouthed. And you put it on the rooftop so that the sun falls on it most of the day, and you put water on it until its consistency becomes like flowing date molasses.
[1/2]

[Anonymous No.12488709]

>>12488701
>You throw into it broken-up carob, fennel stalks, citron leaves and the pith of [bitter] orange branches, of each as much as is abundant, and two or three pine cones, as much as is done; let their seeds have been removed. You stir it with a stick of fig wood with branches, putting its end to the bottom and its root on top and stirring it with the strength of violent heat. And you cover it with a sieve woven of bast and esparto and put a cloth on it to prevent wasps and flies from falling in, for they often love it ardently. Leave it in the sun 40 days. Then you clarify it with a filter and put it up in a clay pot for the sun, shielded with oil. Then, for every 10 Egyptian pounds, you throw in a third of a pound of flour of groats, kneaded leavener. And if you want a third and baked in the bread oven but not completely done. Then break it into crumbs while it is still hot into this raised Murri and leave it in the sun for ten days. Strain it and put up in glass vessels sealed with oil. This is the first extraction, and it is the excellent one. If you want to extract another from it, take that which you left before and add water to it and leave it for another 40 days. Then, after straining it, throw in hot bread as you did before, and you leave it 10 days and strain it, and it is the second water. And if you want a third and a fourth, do so. Then keep the dregs and dry them in the shade as loaves, for they enter into some dishes.
[2/2]

[Anonymous No.12488722]

>>12488701
>>12488709
Now with pics: https://www.pinterest.com/blueyodel/al-murri-project/

[Anonymous No.12488768]

>>12488684
Here's another European kitchen from the period. Pretty fucking dirty. Even Gordon Ramsay wouldn't know what to do with it.

[Anonymous No.12488792]

>>12488628
Jewish Partridge
Clean the partridge and season it with salt, then crush its entrails with almonds and pine-nuts and add murri naqî', oil, a little cilantro juice, pepper, cinnamon, Chinese cinnamon, lavender, five eggs and sufficient salt. Boil two eggs, stuff the partridge with the stuffing and insert the boiled eggs and let the stuffing be between the skin and the meat, and some of it in the interior of the partridge. Then take a new pot and put in four spoonfuls of oil, half a spoonful of murri naqî' and two of salt. Put the partridge in it and put it on the fire, after attaching the cover with dough, and agitate it continuously so it will be thoroughly done, and when the sauce has dried, remove the lid and throw in half a spoonful of vinegar, throw in an "eye" of citron [leaves] and an "eye" of mint, and break two or three eggs into it. Then put a potsherd or copper pot full of burning coals on it until it is browned, and then turn (the contents) around so that the other side browns, and roast it all. Then put it in a dish and put the stuffing around it, and garnish it with the eggyolks with which you dotted the pot, or with roast pistachios, almonds and pine nuts, and sprinkle it with pepper and cinnamon after moistening with sugar, and present it, God willing.

[Anonymous No.12488817]

>>12488628
A Stuffed, Buried Jewish Dish
Pound some meat cut round, and be careful that there be no bones in it. Put it in a pot and throw in all the spices except cumin, four spoonfuls of oil, two spoonfuls of penetrating rosewater, a little onion juice, a little water and salt, and veil it with a thick cloth. Put it on a moderate fire and cook it with care. Pound meat as for meatballs, season it and make little meatballs and throw them in the pot until they are done. When everything is done, beat five eggs with salt, pepper, and cinnamon; make a thin layer [a flat omelette or egg crepe; literally "a tajine"] of this in a frying pan, and beat five more eggs with what will make another thin layer. Then take a new pot and put in a spoonful of oil and boil it a little, put in the bottom one of the two layers, pour the meat onto it, and cover with the other layer. Then beat three eggs with a little white flour, pepper, cinnamon, and some rosewater with the rest of the pounded meat, and put this over the top of the pot. Then cover it with a potsherd of fire until it is browned, and be careful that it not burn. Then break the pot and put the whole mass on a dish, and cover it with "eyes" of mint, pistachios and pine-nuts, and add spices. You might put on this dish all that has been indicated, and leave out the rosewater and replace it with a spoonful of juice of cilantro pounded with onion, and half a spoonful of murri naqî'; put in it all that was put in the first, God, the Most High, willing.

[Anonymous No.12488836]

>>12488628
Monkey's Head
It is made with semolina, the same as before to the letter. Add some clarified butter, and to every ratl put in four or five eggs as we have said, and go on beating it continuously with water and butter until all the lumps are gone. Take a new, glazed pot with a belly and a neck, and sprinkle it with oil and butter until it is soaked. Then place the dough in the pot, only to the neck, and take a segment of cane, pierced at both ends, and place it in the middle of the pot, having greased it with clarified butter. Then leave the dough to rise, and the sign that it is done is making an indentation in it, as we have said. And when it rises, send it to the oven, put it far from the fire, and leave it until it is cooked and browned. When it comes from the oven, shake the pot well and carefully to separate the head from it. Then break it little by little so that the shape comes out in its proper form, and if it resists, pour in some honey and clarified butter, and continue being careful with it until it comes out whole, for the intent in this case is that it come out in the form of a human head. Then have care also in removing the cane, and fill the hole with honey and clarified and fresh butter, and put it, just as it is, in a dish and stick peeled pine-nuts and pistachios in it. Then pour melted clarified butter over it, sprinkle it with ground sugar and present it, God willing.

[Anonymous No.12488846]

>>12488768

[Anonymous No.12488902]

>>12478299
Medievalist here, this guy is right. Galyngale is a sweet spice prepared from the root of sweet cyperus. Idk if you can buy it, but I'm sure some autist online sells it.

[Anonymous No.12488914]

>>12488902
>Medievalist here
Why do you eat cats and rabbit fetuses?

[Anonymous No.12488935]

>>12478357
What does burying it for 24 hours before cooking do?

[Anonymous No.12488948]

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.

[Anonymous No.12488958]

>>12487882
Why'd you decide to type "was" in Latin and nothing else?

[Anonymous No.12488980]

>>12488527
superstitious bullshit, fuck off moron

[Anonymous No.12488987]

>>12487882
Quote it. The bit I can read is only talking about clergy, who had distinctly different diets and schedules

[Anonymous No.12488994]

>>12488935
The meat of carnivores is usually pretty foul and might require further treatment. My bet is that the earth tempers bad taste or smell or somehow tenderizes it. All I could found from wiki:
>According to the British Butchers' Advocate, Dressed Poultry and the Food Merchant of 1904, "Just before Christmas it is common for a group of young men in northern Italy to kill some cats, skin them and soak them in water for two or three days. They are cooked with great care on Christmas day and served up hot about 1.30 P. M., after mass....Many people in Italy, 'on the quiet,' keep cats like the English do rabbits—to kill. A catskin there is worth ten pence, as the material for muffs for girls....Extraordinary care has to be taken in procuring the animals, for the Italian Society for the Protection of Cats is vigilant, and offenses against the law are followed by imprisonment only. We have no fines in Italy."

[Anonymous No.12489005]

>>12488980
I've personally seen an 80 year old man regrow teeth and hair after he started eating Chinese asparagus. But please, follow your own, close minded path.

[Anonymous No.12489022]

>>12488447
Asparagus lucidus:
https://yngevity.com/Home/product/asparagus-lucidus-dream-flying-herb/

[Anonymous No.12489031]

>>12488902
>Medievalist
ph for fucks sake, how many different genders does that put us at now?

[Anonymous No.12489044]

>>12488987

In the first two paragraphs before pay wall.

>Lent apart, until their abolition in Commonwealth times official fast-days prescribed for laymen under the English Church were effectively synonymous with ‘fysshe’ days. Until the 15th century, these were Wednesdays, Fridays and Saturdays; first Wednesday, then Saturday, was dropped, and Friday at the Reformation. All later attempts to re-impose meatless days failed.

>Under the early medieval church, the restriction on meat-eating was, if strictly observed, a good deal more burdensome than it would seem today. There were fewer alternative food and additives, and cooking and preserving facilities were more limited, so that the frequency with which ‘fysshe’ days came round meant that any law-abiding humble personal ate drearily similar salt fish meals for half the year. Only the rich could afford expensive fresh fish, rich sauces and other luxuries to vary their diet. (Except in Lent, they also had more dairy food than poorer men.)

[Anonymous No.12489053]

>>12488948
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.

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.

Roast capons, young female chickens, young male chickens.
Eat them with Must Sauce in summer, with Poitevin [Sauce] in winter, or with Jance [Sauce]. In winter one can make a sauce similar to Must [Sauce] (to wit, boil wine and sugar together).

[Anonymous No.12489062]

>>12478335
>savoury
i think you mean umami

[Anonymous No.12489071]

>>12488914
bcuz good

[Anonymous No.12489079]

>>12489053
Kids, lambs.
Refresh them in boiling water, pull them out soon, brown them a bit on the spit, lard them, and roast them. Eat them with Cameline.

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.

Slices.
Take figs, raisins, boiled almond milk, hot water pastries, flat cakes and white bread crusts cut into small cubes. Boil your milk, add saffron (to give it colour) and sugar, and boil everything together until it becomes thick enough to slice. Put it into bowls.

Stuffed chicken.
Take your chickens, cut their throats, scald and pluck them, and make sure that the skin is sound and whole. Do not refresh it in water. Take a pipe of straw or other material, insert it between the skin and the flesh, inflate the skin, slit it between the shoulders without making too large a hole, and leave attached to the skin the thighs, feet, wings, and neck including the head.

To make the stuffing, take raw mutton, veal, pork and pullet dark meat, chop them all together, and crush them in a mortar with some raw eggs, good harvest cheese, good Spice Powder, just a bit of saffron, and salt to taste. Fill your chickens and restitch the hole. From the rest of your stuffing make quenelles shaped like cakes of woad. Cook them in beef broth and boiling water with plenty of saffron. Make sure that they do not boil so vigorously that they fall apart.

Spit your chickens and quenelles on a very thick [thin?] iron spit. Glaze them with green or yellow. For the yellow glaze, take plenty of egg yolks, beat them well with a bit of saffron, and put the glaze on a plate or other dish. If you wish green glaze, crush greens with the eggs. After your chicken and quenelles are cooked, put the spit on the dish where the glaze is, throw the glaze all over, and put it back on the fire until the glaze sets. Do this two or three times. Make sure that the fire is not so big that the glaze burns.

[Anonymous No.12489114]

>>12489079
Saracen soup.
Take cassia, long pepper and saffron (to give it colour) steeped in wine and verjuice. Boil everything together with your eels. It should not be too thick, for it thickens itself.

Oyster ragout.
Scald them, wash them well, and fry them in oil. Take browned bread, puree of peas or some of the water in which the oysters were scalded (or other hot boiled water), and wine (mostly), and sieve. Take cassia, ginger, cloves, grains of paradise and saffron (for colouring), steeped in vinegar. Add onions fried in oil, and boil together. It should be very thick. Some do not boil the oysters.

Green egg and cheese soup.
Take parsley, a bit of sage, just a bit of saffron in the greens, and soaked bread, and steep in puree [of peas] or boiled water. Add ginger steeped in wine, and boil. Add the cheese, and the eggs when they have been poached in water. It should be thick and bright green. Some do not add bread, but add almond milk.

[Anonymous No.12489150]

>>12489114
FOODS FOR INVALIDS

Pullet mash.
Cook it in water until it is almost entirely pureed from the cooking. Crush it (including the bones) in a mortar, steep it in your broth, sieve it, and boil it. If you wish, add sugar powder on top. It should not be too thick.

Dew water from a capon or chicken.
Put your chicken or capon (completely dry) in a brand new earthenware pot that is enamelled and very clean, cover the pot well so that nothing can escape from it, put your pot in a pan of water, and boil it until your capon is cooked in the pot. Remove your capon, and remove from the pot the water that came from the completely dry (as was said) capon, and give this to the invalid because it is very good for fortifying, and all the body takes substance from it.

Capon white dish for an invalid.
Cook it in water until it is well cooked. Crush well plenty of almonds with some capon dark meat, steep in your broth, strain everything through cheesecloth, boil until it is thick enough to slice, and pour into a bowl. Brown half a dozen peeled almonds [in lard] and sit them on end on half your plate, with some pomegranate seeds on the other half. Sugar them all over.

[Anonymous No.12489159]

>>12488948
Mother fucking English translator didn't translate the French roach recipe.

[Anonymous No.12489180]

>>12488442
>YOU EAT CHINA ASPARAGUS. IT DERICIOUS MEDICINE YOU GWAI LO. MAKE YOU STRONG. MAKE WOMEN LOVE YOU LONG TIME! YOU BUY. YOU BUY RIGHT NOW.
Good to see chinks were lying sacks of shit back then too.

[Anonymous No.12489207]

>>12489150
Soup of red deer testicles in deer hunting season.
Scald and wash the red deer testicles very well in boiling water, cook them well, cool them, slice them into cubes (neither too large nor too small), and fry them in lard. To the same pan add some beef broth and leafy parsley. Add Fine Powder (in moderation so that it is not too spicy) steeped in one part of wine and two parts of verjuice (or gooseberries instead of verjuice). To give it liquid, you need to have a little Cameline [Sauce]; or take one or two chicken livers and a little white bread, [soak in beef broth], sieve, and add to your pot instead of Cameline [Sauce]. Throw in a bit of vinegar, and salt to taste.

Parma tarts.
Take mutton, veal or pork meat, cook it, chop it appropriately, spice it extremely reasonably with Fine Powder, and fry it in lard. Afterwards, have large uncovered pies the size of little platters, with pastry sides higher than for other pies, and made in the manner of crenellations. The pastry should be strong so that it can hold the meat. If you wish, mix some pine nut paste and currants with the meat, and crumble some sugar on top. Take some boiled and quartered chicken, and in each pie put 3 or 4 chicken quarters in which to fix the banners of France and of the lords who will be in the [royal] presence. Gild them with sprinkled saffron to be more attractive.

If you do not wish to depend so much on chicken, you need only make some flat pieces of roasted or boiled pork or mutton. When the pies are full of their meat, glaze the top of the meat with a little egg yolk and egg white beaten together, so that the meat will hold together more firmly for inserting the banners. Have some gold, silver, or tin leaf for gilding the pies in front of the banners.
>lets just put poisonous tin on our food, lol

[Anonymous No.12489211]

>>12489180

[Anonymous No.12489415]

>>12489207
Stuffed mutton shoulders. Mottes and mangonels.
Cook them in a pan on the fire with some haunches of mutton and pork, but do not cook them too much. Put them to cool, remove the meat from around the bones, and chop it very small. [Prepare] the meat for the mangonels and mottes similarly. Have some pine nut paste and currants. Have a large egg omelet fried in white pork fat (make sure that it is not burnt), and slice it into bits as small as large dice. Take all of these mixtures and some crumbled harvest cheese, put everything in a clean pan or basin, and mix very well. Have some mutton mesenteries, spread them out, put the bones and some Fine Powder inside (but with no stuffing), wrap the bones in stuffing, then wrap them in the mutton mesenteries. Stitch them with wooden skewers to hold the meat so that it does not fall from around the shoulder, in the manner that journeymen know well.

For the mottes (which are made in the manner of little tartlets) and the mangonels (as long as little sausages), wrap them in the mesenteries and glaze them well and sufficiently with eggs. In addition, make that which belongs to the situation. [A siege in miniature?]

[Anonymous No.12489461]

>>12479017
my kidneys

[Anonymous No.12489522]

>>12478357
Finally found the book in English. Footnote says:
>Although Nola assures us that this is "very good food," there is an old Spanish proverb, vender gato por liebre, "to sell cat as hare", meaning to deceptively substitute a less desirable item. The Manual de mugeres, a 16th century household manual, says that eggs fried in cat grease are a remedy for asthma.

[Anonymous No.12489690]

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.

[Anonymous No.12489729]

>>12489690
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.

[Anonymous No.12489840]

>>12482843
Nice

[Anonymous No.12489903]

>>12489690
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.

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.

[Anonymous No.12489931]

>>12489903
>camomile
>is an allergen
>can cause muscle contractions, can invoke miscarriage
In the anus it goes.

[Anonymous No.12489973]

>>12488442
This is what you are supposed to eat to unlock god mode, btw. It's the roots of the plant.

[Anonymous No.12490080]

>>12478272
eat it raw you pussy

[Anonymous No.12490108]

>>12490080
Laurice tartar. 2 yolks, 100g of laurices, 20g Mustard, 4g Shallot, minced, 2g Salt, 1g Black pepper, ground.

[Anonymous No.12490113]

>>12490108
eat a baby rabbit raw