Fabulous FeastsThis book will delight any cook or history buff, with its various medieval recipes. Includes a section on medieval recipes and a practical guide to re-creating the dishes. |
Contents
III | 41 |
IV | 77 |
1 Water Waste 2 Water Protection 3 Conduit Improvements The River 4 Fish | 101 |
Copyright | |
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Common terms and phrases
1/2 teaspoon salt ½ teaspoon almond milk almonds apples baking banquet basil beef broth bird boiling bowl bread brown sugar cheese chicken chopped cloves color Conduit cooking courtly cream crumbs culinary currants dishes drink eating Edward Edward III egg yolks English evenly fish flour food color fresh fruits Garnish Gawain gently giblets heat Henry herbs History Ingredients juice kitchen lamprey lemon lentils London marrow meat medieval medieval cookery membr Method Middle Ages milk minced minutes mixture Museum of Art Music nutmeg Paris parsley pastry pears pepper pie shell Pierpont Morgan Pierpont Morgan Library pine nuts platters pound powder Preheat oven recipes Renaissance rice Richard Richard II roast Roll A 27 saffron sauce sautéing Serve warm simmer skillet sold soup spices spoon Stir stuffed Tablespoons taste teaspoon cinnamon teaspoon ginger teaspoon saffron trenchers vinegar white wine wine York