Hello everyone.
I have a new video for my Premium Content monthly subscribers. It’s part 2 in my short series entitled Roasting.
In this video, we take a close look at Cocagrys, a spit-roasted dish of richly stuffed cockerel-cum-piglet, created for the ‘highest estates’, and found in Richard II’s cookery treatise, Fourme of Cury.
The video examines the script and language of the original recipe in the John Rylands Library manuscript (c.1390), before exploring the methods of preparation and cooking.
To see the video, head over to Premium Content
Image above: London, British Library, Stowe MS 17, folio 176r
MONK'S MODERN MEDIEVAL CUISINE 
I’m glad that the royal chefs condescended to make the anti-cockentrice, too. Waste not, want not.
LikeLiked by 1 person
I’m pretty sure that’s what is depicted in the manuscript image of Richard II dining. I don’t think there is a medieval depiction of the cockerel-headed version. A shame. I do have some doubts about the cockerel’s legs being part of the hybrid described in Fourme of Cury, despite Brears’ illustration. There’s not a great deal behind a cockerel’s legs, so I think it may have been cut in front of them. That way it would be possible to make the hybrid we see on the table to Richard’s right. What do you think, Jon?
LikeLiked by 1 person
I agree that there’s not much cock in the cockagrys unless you cut the bird mid-back and halfway through the breast. Looking at the illumination struck me. Didn’t looking at a cockentrice petrify or kill the viewer? The sight of that wee gilt beastie would certainly strike the diners dumb…
LikeLike
🤣 Quite a spectacle!
LikeLike
The anti-cockentrice would have the advantage of cloaca-to-maw spitroasting – much less damaging to the final presentation.
LikeLiked by 1 person
True
LikeLike
Tee other advantage is that, should you happen to have a spare peacock skin and tail lying around the larder from last week’s banquet, you could dress this little piggie up and make him VERY fancy…
LikeLiked by 1 person
🤣🤣🤣 You have a wild imagination!
LikeLike
First you strike ’em dumb with the cockentrice, then you make ’em spit their wine all over the cloth at the sight of his mate!
LikeLiked by 1 person
You need a time machine! 🤣
LikeLiked by 1 person
Too fond of modern dentistry and indoor plumbing.
LikeLiked by 1 person
😆
LikeLike
How’re the apples doing? Did they miss you during your time in Florida?
LikeLike
They’ve stored quite well. I’m hoping to get around to working up the Appulmoy recipe asap. I do have jury service coming up so it may be tricky.
LikeLike
You have my condolences. In Texas it helps if you dress in black, carry a Bible, and glare at one of the lawyers. Doesn’t matter which. They usually dismiss you.
What is the almost black apple you’re growing? Stunning!
LikeLiked by 1 person
Haha! Maybe my monk’s habit would work. 😆😉
The apple is Red Falstaff.
LikeLiked by 1 person
When I click on the “link” to “Premium Content”, it takes me to a Word Press site that wants me to create one. Is there a better link to see the video?
LikeLike
You may need to log in. Are you using a different browser? If you can’t resolve it, let me know and I’ll email the link to you.
LikeLike
Sorry about this. You should now be able to link to the Premium Content page. I’d pasted the wrong link; my apologies.
LikeLike
Yes, I’m getting the same thing. It sends me to https://wordpress.com/page/modernmedievalcuisine.com/1473 which is just a blank page with ‘You don’t have any sites yet.’ I tried mutating it to https://modernmedievalcuisine.com/1473 which gets me to the site at least, but still no content. This is on both Firefox and Chrome. And I am logged in.
LikeLiked by 1 person
My apologies. I had accidentally included an internal link which you wouldn’t be able to access. It should be sorted now.
LikeLike