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steakshttps://modernmedievalcuisine.com/wp-content/uploads/2025/06/pie_slice.jpgPie_slicehttps://modernmedievalcuisine.com/wp-content/uploads/2025/06/pie_close-up.jpgPie_close-uphttps://modernmedievalcuisine.com/wp-content/uploads/2025/06/pie_3.jpgPie_3https://modernmedievalcuisine.com/wp-content/uploads/2025/06/pie_2.jpgPie_2https://modernmedievalcuisine.com/wp-content/uploads/2025/06/pie_1.jpgPie_1https://modernmedievalcuisine.com/wp-content/uploads/2025/06/hebdon-cow-cheese_2.jpgHebdon Cow cheese_2a young, squishy cheesehttps://modernmedievalcuisine.com/wp-content/uploads/2025/06/hebdon-cow-cheese_1.jpgHebdon Cow cheese_1Hebden Cow...https://modernmedievalcuisine.com/wp-content/uploads/2025/06/ground-pork-mix.jpgGround pork, mix2025-06-23T15:29:04+00:00monthlyhttps://modernmedievalcuisine.com/2025/06/06/research-snippet-drying-herbs-in-a-pie/https://modernmedievalcuisine.com/wp-content/uploads/2025/06/sage_2025.jpgSage_2025https://modernmedievalcuisine.com/wp-content/uploads/2025/06/parsley_2025.jpgParsley_20252025-06-07T07:33:55+00:00monthlyhttps://modernmedievalcuisine.com/2023/03/17/medieval-culinary-glossary-rost-the-roast-and-roasting-iron/https://modernmedievalcuisine.com/wp-content/uploads/2023/03/cormarye.jpegcormaryehttps://modernmedievalcuisine.com/wp-content/uploads/2023/03/screenshot_cormarye.pngscreenshot_cormaryehttps://modernmedievalcuisine.com/wp-content/uploads/2023/03/bodleian-library-ms-douce-6_00387_fol-188r-1.jpgbodleian-library-ms-douce-6_00387_fol-188r-1https://modernmedievalcuisine.com/wp-content/uploads/2023/03/bodleian-library-ms-douce-5_00342_fol-164v.jpgbodleian-library-ms-douce-5_00342_fol-164vhttps://modernmedievalcuisine.com/wp-content/uploads/2023/03/bodleian-library-ms-douce-6_00387_fol-188r.jpgbodleian-library-ms-douce-6_00387_fol-188rhttps://modernmedievalcuisine.com/wp-content/uploads/2023/03/spit-roasting_bod264_83v.jpgspit-roasting_Bod264_83vhttps://modernmedievalcuisine.com/wp-content/uploads/2023/03/bodleian-library-ms-bodl-264_00182_83v-1.jpgbodleian-library-ms-bodl-264_00182_83v-1https://modernmedievalcuisine.com/wp-content/uploads/2023/03/stowe17_176r-3109275513-e1678872979819.pngStowe17_176r2025-06-05T11:07:54+00:00monthlyhttps://modernmedievalcuisine.com/2025/05/14/shining-a-light-on-young-cheese/https://modernmedievalcuisine.com/wp-content/uploads/2025/05/flampens_55v.jpegflampens_55vFourme of Curyhttps://modernmedievalcuisine.com/wp-content/uploads/2025/05/flampens_56r.jpegflampens_56rJohn Rylands LIbrary, MS English 7https://modernmedievalcuisine.com/wp-content/uploads/2025/05/flampens_55r.jpegflampens_55r'For to make flampens'https://modernmedievalcuisine.com/wp-content/uploads/2025/05/milking_cow_ms_bodley_764_41v-e1747214901704.pngMilking_cow_MS_Bodley_764_41vDairy maid milking a cow, from a medieval bestiary. Oxford, Bodleian Library, MS. Bodl. 764, f. 41v Photo: © Bodleian Libraries, University of Oxfordhttps://modernmedievalcuisine.com/wp-content/uploads/2025/05/tender_chese.jpegtender_chese2025-05-15T11:15:28+00:00monthlyhttps://modernmedievalcuisine.com/2023/12/22/appulmoy-apple-rice-pottage/https://modernmedievalcuisine.com/wp-content/uploads/2023/12/img_20231220_140422542.jpgIMG_20231220_140422542https://modernmedievalcuisine.com/wp-content/uploads/2023/12/red-falstaff-apples-1528240104-e1703239494570.jpgRed Falstaff appleshttps://modernmedievalcuisine.com/wp-content/uploads/2023/12/image-1.pngimage-1https://modernmedievalcuisine.com/wp-content/uploads/2023/12/img_20231220_134539524.jpgIMG_20231220_134539524https://modernmedievalcuisine.com/wp-content/uploads/2023/12/image.pngimagehttps://modernmedievalcuisine.com/wp-content/uploads/2023/12/img_20231220_153919560-2740600641-e1703174544115.jpgIMG_20231220_153919560https://modernmedievalcuisine.com/wp-content/uploads/2023/12/img_20231220_152335439-2445925789-e1703174302999.jpgIMG_20231220_152335439https://modernmedievalcuisine.com/wp-content/uploads/2023/12/img_20231220_150210977.jpgIMG_20231220_150210977https://modernmedievalcuisine.com/wp-content/uploads/2023/12/img_20231220_144135700-600579084-e1703173862384.jpgIMG_20231220_144135700https://modernmedievalcuisine.com/wp-content/uploads/2023/12/img_20231220_144453729-2462121445-e1703173722550.jpgIMG_20231220_1444537292025-04-24T09:32:40+00:00monthlyhttps://modernmedievalcuisine.com/2025/04/06/shining-a-light-on-the-heading-cabbage/https://modernmedievalcuisine.com/wp-content/uploads/2025/04/purple_cabbage_wikimedia.jpgPurple_cabbage_Wikimediahttps://modernmedievalcuisine.com/wp-content/uploads/2025/04/caboches.pngCabocheshttps://modernmedievalcuisine.com/wp-content/uploads/2025/04/headed_brassica_oleracea_wikimedia.jpgHeaded_Brassica_oleracea_Wikimedia2025-04-12T12:46:22+00:00monthlyhttps://modernmedievalcuisine.com/2024/01/15/cabbage-pottage-not-just-for-peasants/https://modernmedievalcuisine.com/wp-content/uploads/2024/01/quatered_cabbage.jpgquatered_cabbagehttps://modernmedievalcuisine.com/wp-content/uploads/2024/01/broth-and-egg-yolks.jpgbroth-and-egg-yolkshttps://modernmedievalcuisine.com/wp-content/uploads/2024/01/marrowbone_wikimedia.jpgmarrowbone_wikimediahttps://modernmedievalcuisine.com/wp-content/uploads/2024/01/img_20240113_1909523192.jpgimg_20240113_1909523192https://modernmedievalcuisine.com/wp-content/uploads/2024/01/caboches.pngCaboches2025-04-06T14:47:16+00:00monthlyhttps://modernmedievalcuisine.com/2025/03/12/shining-a-light-on-medieval-ingredients/https://modernmedievalcuisine.com/wp-content/uploads/2025/03/ypocras.jpegYpocrasFourme of Cury, John Rylands Library, English MS 7, folio 87rhttps://modernmedievalcuisine.com/wp-content/uploads/2025/03/long_peppers.jpgLong_peppershttps://modernmedievalcuisine.com/wp-content/uploads/2025/03/a_long_pepper.jpgA_long_pepper© Christopher Monk 2025https://modernmedievalcuisine.com/wp-content/uploads/2025/03/peuorat_toast-4.jpgPeuorat_toast© Christopher Monk 2025https://modernmedievalcuisine.com/wp-content/uploads/2025/03/poeure.jpegpoeureDetail, 'poeure', line 3 of recipe's methodhttps://modernmedievalcuisine.com/wp-content/uploads/2025/03/long.jpeglongdetail, 'long', line 4 of recipe's methodhttps://modernmedievalcuisine.com/wp-content/uploads/2025/03/peuorat_wings.jpgPeuorat_wings© Christopher Monk 2025https://modernmedievalcuisine.com/wp-content/uploads/2025/03/peuorat_pan1.jpgPeuorat_pan1© Christopher Monk 2025https://modernmedievalcuisine.com/wp-content/uploads/2025/03/peuorat_mortar_whole.jpgPeuorat_mortar_wholehttps://modernmedievalcuisine.com/wp-content/uploads/2025/03/peuorat_mortar_fine.jpgPeuorat_mortar_fine© Christopher Monk 20252025-03-21T20:13:46+00:00monthlyhttps://modernmedievalcuisine.com/2025/02/18/a-little-saucy/https://modernmedievalcuisine.com/wp-content/uploads/2025/02/lautrell_add42130_207v_foodprep-e1739878009639.pngLautrell_Add42130_207v_FoodPrephttps://modernmedievalcuisine.com/wp-content/uploads/2025/02/64r_sobre_sauce.png64r_Sobre_saucehttps://modernmedievalcuisine.com/wp-content/uploads/2025/02/66v_sauce_blanche-1-e1739874415955.png66v_Sauce_blanchehttps://modernmedievalcuisine.com/wp-content/uploads/2025/02/66r_sauce_blanche-1.png66r_Sauce_blanchehttps://modernmedievalcuisine.com/wp-content/uploads/2025/02/66v_sauce_blanche.png66v_Sauce_blanchehttps://modernmedievalcuisine.com/wp-content/uploads/2025/02/66r_sauce_blanche.png66r_Sauce_blanche2025-02-23T08:59:18+00:00monthlyhttps://modernmedievalcuisine.com/2024/08/25/cassia-buds-the-flower-of-medieval-spices/https://modernmedievalcuisine.com/wp-content/uploads/2024/08/close-up_single_cassia_bud.jpgClose-up_single_cassia_budhttps://modernmedievalcuisine.com/wp-content/uploads/2024/08/cassia_bark.jpgCassia_barkhttps://modernmedievalcuisine.com/wp-content/uploads/2024/08/cinnamon-buds_close-up-560597395-e1724572987653.jpgcinnamon buds_close-up2025-02-05T12:10:29+00:00monthlyhttps://modernmedievalcuisine.com/2025/01/22/when-is-a-goose-not-a-goose/https://modernmedievalcuisine.com/wp-content/uploads/2025/01/peacock_rutland_psalter.jpgAdditional MS 62925A magnificent peacock with a gold leaf tail struts proudly across the page. The bird-headed beast at upper left is part of a decorative column. Marginal illustration from a psalter.https://modernmedievalcuisine.com/wp-content/uploads/2025/01/geese_bl.jpgAdditional MS 42130Two kinds of goose graze together on grass. Marginal illustration from a psalter.https://modernmedievalcuisine.com/wp-content/uploads/2025/01/peacock_pexels-pixabay-50683.jpgpeacock_pexels-pixabay-50683https://modernmedievalcuisine.com/wp-content/uploads/2025/01/peacock-on-branch_pexels-anand-dandekar.jpgpeacock on branch_pexels-anand-dandekarhttps://modernmedievalcuisine.com/wp-content/uploads/2025/01/petit-palais-musee-des-beaux-arts-de-la-ville-de-paris-ldut-456_f.86r.pngPetit Palais Musée des Beaux-Arts de la ville de Paris LDUT 456_f.86rhttps://modernmedievalcuisine.com/wp-content/uploads/2025/01/petit-palais-f.83v.jpegPetit Palais, f.83vhttps://modernmedievalcuisine.com/wp-content/uploads/2025/01/petit-palais-f.83v.jpgPetit Palais, f.83v.https://modernmedievalcuisine.com/wp-content/uploads/2025/01/petit-palais-f.-89r.jpegPetit Palais, f. 89rhttps://modernmedievalcuisine.com/wp-content/uploads/2025/01/petit-palais-musee-des-beaux-arts-de-la-ville-de-paris-ldut-456_f.86v.pngPetit Palais Musée des Beaux-Arts de la ville de Paris LDUT 456_f.86v2025-01-24T18:46:32+00:00monthlyhttps://modernmedievalcuisine.com/2025/01/01/happy-new-year-top-posts-of-2024/2025-01-01T11:48:06+00:00monthlyhttps://modernmedievalcuisine.com/buy-me-a-cup_of_mead/https://modernmedievalcuisine.com/wp-content/uploads/2024/12/glass_of_mead.jpgGlass_of_mead2025-01-01T10:55:18+00:00weekly0.6https://modernmedievalcuisine.com/2020/10/06/sugary-comfort-making-medieval-comfits/https://modernmedievalcuisine.com/wp-content/uploads/2020/10/flegel_-_wein_und_konfekt2c_maus_und_papagei.jpgflegel_-_wein_und_konfekt2c_maus_und_papageihttps://modernmedievalcuisine.com/wp-content/uploads/2020/10/harley-2378-types-of-seeds-for-comfits.jpgHarley 2378 types of seeds for comfitshttps://modernmedievalcuisine.com/wp-content/uploads/2020/10/george_flegel_dessert_still-life-e1601999916170.jpggeorge_flegel_dessert_still-life2024-12-31T11:26:28+00:00monthlyhttps://modernmedievalcuisine.com/2020/09/15/extra-notes-on-rowen-cheese/2024-12-26T11:42:10+00:00monthlyhttps://modernmedievalcuisine.com/2024/12/22/on-the-twelfth-day-of-medieval-christmas/https://modernmedievalcuisine.com/wp-content/uploads/2024/12/nota_pekok_partryche.jpgNota_Pekok_partrychehttps://modernmedievalcuisine.com/wp-content/uploads/2024/12/grey_partridge_wikipedia.jpgGrey_partridge_Wikipediahttps://modernmedievalcuisine.com/wp-content/uploads/2024/12/turtledove_getty.jpgTurtle+dove_Gettyhttps://modernmedievalcuisine.com/wp-content/uploads/2024/12/morgan_ms_m485_40v_fox_preaching_to_chickens_and_geese.jpgMorgan_Ms_M485_40v_Fox_preaching_to_chickens_and_geesehttps://modernmedievalcuisine.com/wp-content/uploads/2024/12/blackbird_.jpgfr. 12469The blackbird is captured and kept in a cage for the beauty of its song. Richard says he was likewise captured by the lady's voice.https://modernmedievalcuisine.com/wp-content/uploads/2024/12/bl_add-62925_-81r_basilisk.jpgAdditional MS 62925The basilisk is a deadly beast with the head of a cock and the tail of a serpent. Even its gaze is fatal; the unidentified bird appears to be avoiding that gaze. Marginal illustration from a psalter.https://modernmedievalcuisine.com/wp-content/uploads/2024/12/greylag-goose-eggs_nyari_lud_feszekalja.jpgGreylag goose eggs_Nyári_lúd_fészekaljahttps://modernmedievalcuisine.com/wp-content/uploads/2024/12/chaudyn_for_swannes.jpgChaudyn_for_swanneshttps://modernmedievalcuisine.com/wp-content/uploads/2024/12/a_woman_milking_a_cow_woodcut_1547_wellcome_l0029211.jpgL0029211 A woman milking a cow, woodcut, 1547L0029211 A woman milking a cow, woodcut, 1547 Credit: Wellcome Library, London. Wellcome Images images@wellcome.ac.uk http://wellcomeimages.org A woman milking a cow. Coloured Woodcut 1491 Ortus sanitatis Arnaldus de Villanova, Published: 1491 Copyrighted work available under Creative Commons Attribution only licence CC BY 4.0 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(det)2023-12-27T17:22:06+00:00monthlyhttps://modernmedievalcuisine.com/2023/12/01/medieval-culinary-glossary-tansy/https://modernmedievalcuisine.com/wp-content/uploads/2023/12/tanacetum_vulgare_-_harilik_soolikarohi_keilas2.jpgTanacetum_vulgare_-_harilik_soolikarohi_Keilas2https://modernmedievalcuisine.com/wp-content/uploads/2023/11/tansy_wikipedia_rainfarn_mit_ameisen.jpegTansy_Wikipedia_Rainfarn_mit_Ameisen2023-12-02T11:33:57+00:00monthlyhttps://modernmedievalcuisine.com/2023/11/12/medieval-culinary-glossary-saffron/https://modernmedievalcuisine.com/wp-content/uploads/2023/11/saffron_on_spoon_pexels-victoria-bowers.jpgSaffron_on_spoon_pexels-victoria-bowers2023-11-30T11:15:35+00:00monthlyhttps://modernmedievalcuisine.com/2023/11/15/new-premium-content-video-roasting-part-2/2023-11-15T23:38:29+00:00monthlyhttps://modernmedievalcuisine.com/2023/10/12/free-recipe-quince-creme-connate/https://modernmedievalcuisine.com/wp-content/uploads/2023/10/20211231_143603-1-542703403-e1697100123581.jpg20211231_143603https://modernmedievalcuisine.com/wp-content/uploads/2023/10/20211231_143603-3342915241-e1697100454616.jpg20211231_1436032023-10-12T08:56:31+00:00monthlyhttps://modernmedievalcuisine.com/2023/10/10/coming-up/https://modernmedievalcuisine.com/wp-content/uploads/2023/10/screenshot_cocagrys_1-1050941072-e1696929054349.pngScreenshot_Cocagrys_1Cotagrys 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A roasting recipe for stuffed cockerel and piglet. Image: Fourme of Cury, Manchester, John Rylands Library. 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Screenshothttps://modernmedievalcuisine.com/wp-content/uploads/2022/09/new_numbles_of_dere_screenshot-e1663167239870.pngnew_numbles_of_dere_screenshot2022-11-14T12:22:40+00:00monthlyhttps://modernmedievalcuisine.com/2022/10/29/more-on-brains-a-15th-century-recipe-for-calves-or-pigs-brains/https://modernmedievalcuisine.com/wp-content/uploads/2022/10/calf-cow_milkmaid.jpgcalf-cow_milkmaid2022-10-29T21:52:55+00:00monthlyhttps://modernmedievalcuisine.com/2022/10/14/medieval-cheescake-for-a-happy-birthday/https://modernmedievalcuisine.com/wp-content/uploads/2022/10/idrial_just_out_the_oven.jpgidrial_just_out_the_ovenhttps://modernmedievalcuisine.com/wp-content/uploads/2022/10/idrial_arial_shot.jpgidrial_arial_shothttps://modernmedievalcuisine.com/wp-content/uploads/2022/10/idrial_sambocade-1.jpgidrial_sambocade-1https://modernmedievalcuisine.com/wp-content/uploads/2022/10/idrial_mixing_sambocade-1.jpgidrial_mixing_sambocade-1https://modernmedievalcuisine.com/wp-content/uploads/2022/10/idrial_pastry_base.jpgidrial_pastry_basehttps://modernmedievalcuisine.com/wp-content/uploads/2022/10/idrial_mixing_sambocade.jpgidrial_mixing_sambocadehttps://modernmedievalcuisine.com/wp-content/uploads/2022/10/idrial_sambocade_2.jpgIdrial_Sambocade_2https://modernmedievalcuisine.com/wp-content/uploads/2022/10/idrial_sambocade.jpgidrial_sambocade2022-10-14T08:58:51+00:00monthlyhttps://modernmedievalcuisine.com/2022/10/02/transatlantic-history-ramblings/https://modernmedievalcuisine.com/wp-content/uploads/2022/10/image-1.pngimage-1https://modernmedievalcuisine.com/wp-content/uploads/2022/10/image.pngimage2022-10-02T14:50:10+00:00monthlyhttps://modernmedievalcuisine.com/2022/08/30/medieval-culinary-glossary-lasagne/https://modernmedievalcuisine.com/wp-content/uploads/2022/08/loseyns.pngLoseynshttps://modernmedievalcuisine.com/wp-content/uploads/2022/08/lasagne_fatte_a_mano-1-e1661877958856.jpgLasagne_fatte_a_manohttps://modernmedievalcuisine.com/wp-content/uploads/2022/08/lasagne_fatte_a_mano.jpgLasagne_fatte_a_mano2022-09-06T14:22:10+00:00monthlyhttps://modernmedievalcuisine.com/2022/08/26/premium-content-galentine/https://modernmedievalcuisine.com/wp-content/uploads/2022/08/image-e1661506191405.pngimage‘Galentyne’, recipe 136, Fourme of Cury. 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Photo: Christopher Monk © 2019 https://modernmedievalcuisine.com/wp-content/uploads/2019/10/spiced-caudel-ta-dah-1.jpgSpiced caudel, ta dah 1https://modernmedievalcuisine.com/wp-content/uploads/2019/10/spiced-caudel-2-e1657299241592.jpgSpiced caudel 2https://modernmedievalcuisine.com/wp-content/uploads/2019/10/spiced-caudel-1.jpgSpiced caudel 12022-07-08T17:00:15+00:00monthlyhttps://modernmedievalcuisine.com/2022/07/02/medieval-cookery-glossary/2022-07-03T09:53:45+00:00monthlyhttps://modernmedievalcuisine.com/2020/05/29/red-as-alkanet/https://modernmedievalcuisine.com/wp-content/uploads/2020/05/alkanna_tinctoria2.jpgalkanna_tinctoria22022-07-02T11:30:18+00:00monthlyhttps://modernmedievalcuisine.com/2022/06/18/smoked-chickpeas-in-a-cheese-cumin-saffron-broth/https://modernmedievalcuisine.com/wp-content/uploads/2022/06/chyches_chick_oh2.jpgChyches_Chick_OH2https://modernmedievalcuisine.com/wp-content/uploads/2022/06/chyches_chick_oh-e1655550560925.jpgChyches_Chick_OH2026-02-24T14:17:53+00:00monthlyhttps://modernmedievalcuisine.com/2019/05/31/what-is-powder-fort/https://modernmedievalcuisine.com/wp-content/uploads/2019/05/20190323_194445-e1559295995491.jpg20190323_194445https://modernmedievalcuisine.com/wp-content/uploads/2019/05/20190323_115313.jpg20190323_115313https://modernmedievalcuisine.com/wp-content/uploads/2019/05/20190323_121413-e1559293984455.jpgPoudre Fort2022-06-18T10:26:47+00:00monthlyhttps://modernmedievalcuisine.com/2022/06/18/its-elderflower-season-so/2022-06-18T06:50:05+00:00monthlyhttps://modernmedievalcuisine.com/2022/05/03/sad-news/https://modernmedievalcuisine.com/wp-content/uploads/2022/05/img-20220310-wa0048.jpgIMG-20220310-WA00482022-05-08T20:44:26+00:00monthlyhttps://modernmedievalcuisine.com/2022/04/16/monks-meat/https://modernmedievalcuisine.com/wp-content/uploads/2022/04/13-alimenticarni_suinetaccuino_sanitatis_casanatense_4182.jpg13-alimenti,carni_suine,Taccuino_Sanitatis,_Casanatense_4182A 14th-century butcher shop. From Tacuino Sanitatis. Public Domain via Wikimedia 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