Get the latest Medieval recipes from Group Recipes. http://www.grouprecipes.com/tag/medieval PERIOD: England, 15th century | SOURCE: Harleian MS 279 | CLASS: Authentic - DESCRIPTION: Honey & pine nuts on toasted white bread http://www.grouprecipes.com/55566/pokerounce.html Use it as a sauce for chicken, but it also goes well with beef or pork. I've included the original recipe at the bottom of directions. http://www.grouprecipes.com/55539/medieval-white-leek-sauce.html This is a translated recipe from 14th or 15th century. The source is Forme of Cury. As usual I put the original recipe to follow the directions. Serve this over bread or toast if you want to remain true to form. If not throw over some rice. http://www.grouprecipes.com/55538/14th-or-15th-century-mawmeny-or.html This 16th century recipe is one of the earliest that is strictly for making short crust pastry. The addition of eggs and saffron give it a wonderful flavor. Source [A Proper New Booke of Cookery, A. Veale] http://www.grouprecipes.com/55537/16th-century-short-paest-for-tarts.html The original recipe called for marrow which can be hard to get at the local market substitue butter in its place, but lard or suet should also work. If you can't find cubebs, subsitute 1 tsp. of black pepper and a pinch of orange peel. http://www.grouprecipes.com/55535/medieval-royal-pie-or-bake-mete-ryall.html Medieval ages, milk could not be refridgerated and fresh milk did not stay fresh for long. Medieval cooks used almond milk. For more information see the Medieval Recipe Group. http://www.grouprecipes.com/55534/medieval-almond-milk.html This recipe is from the 15th century. I've included the original text to follow the directions. http://www.grouprecipes.com/55533/medieval-toasted-bread-in-almond-milk-onions-amp-wine-or-soupes-dorroy.html This recipe is taken from The forme of cury, edition recipe nr 32, pp.104/105. Originally this text seems to have been written around 1390. Source: The Forme of cury, edition in Curye on Inglysch, C.B. Hieatt and S. Butler (London, 1985). Yale University, Beinecke 163, edition: An ordinance of pottage. An edition of the fifteenth century culinary recipes in Yale university's ms Beinecke 163. Edition C.B. Hieatt. (London, 1988). D. Hartley, Food in England London, 1999 (reprint 1954). http://www.grouprecipes.com/55560/medieval-christmas-goose.html Many medieval recipes call for bone marrow and many don't know how to prepare. I found the following explanation by Sally Fallon. http://www.grouprecipes.com/55559/bone-marrow-preparation.html The pastry is used to cook the hen and keep in moisture. The pastry itself is tough and I wouldn't recommend eating it. I've had a version of this except it was small cornish hens instead. I had it at an SCA event. This recipe was adapted by Daniel Meyers. The original recipe is Libellus De Arte Coquinaria. I've included the original recipe following the directions. The picture I found on Daniel Meyer's site. http://www.grouprecipes.com/55542/medieval-chicken-pasty.html