Food and Cooking in Medieval Britain: History and Recipes Paperback – 1 Dec 1985
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An unusual cookbook.
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She also give a selection of twenty four recipes both in the original medieval English and in modern interpretation. These range from the quotidian: ("beef and vegetable pottage", "stewed mutton", both of which sound delicious when you read the recipe) to the improbable: ("dressed swan or peacock", - doesn't hurt to know how to do it, just in case). Other must-try recipes include Beef Olives, Grape-stuffed Chicken, Rastons, which are apparently like rich buttery brioches, Almond Milk, two different Cheesecakes, and the very delectable sounding Honey Toasts which are sered with with pine nuts and pepper.
The illustrations are charming and apposite.