Reading about roasting in Fourme of Cury

King Arthur finds a giant roasting a pig. London, British Library, Egerton 3028, f. 49r

Hello folks! This one’s for my fabulous Yevers who support my work through a monthly subscription.

I was inspired by my last blog post on roasting to look more closely at those recipes in Fourme of Cury, Richard II’s treatise on cookery, that refer to roasting.

I wanted to focus especially on the words on the page, showing you how to read the handwriting of the fourteeth-century scribe of the medieval book, now located in Manchester’s John Rylands Library.

I do, of course, offer a few insights into the medieval process of preparing and cooking roast meats, so it’s not all about palaeography.

So head on over to the Premium Content tab to get your first video of this new series.

Published by Christopher Monk

Dr Christopher Monk is creating Modern Medieval Cuisine

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