Premium Content: Fylettes in Galyntine & Rost Partryche with Gyngyuer
Dr Monk takes you through his cooking of pork slices with galentine sauce and roast partridge with ginger sauce, all of which is eaten with Vyand Ryal, a spiced rice flour dish.
‘Take Greek wine or Rhenish wine with honey’: an oenological journey
Medieval wines can be difficult to categorise. Dr Monk takes a close look at two wines that appear in the recicpe ‘Royal Dish’.
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