Soups and Sauces
- A pikesauce for a
Pike / Breme Perche / Roche / Carpe / Eles / floykes / and all maner of
brouke fisshe - how to
prepare various fish in appropriate sauces. From A Renaissance Cookery Book.
- A Sauce for a
roasted
Pullet or Capon
- From 17th Century
English
Recipes.
- Alliatum ex amygdala
-
An almond
or walnut garlic sauce. From The
Historical Cookery Page.
- Almond Milk -
standard
Medieval
sauce. From A Boke
of Gode
Cookery Recipes.
- Apple Muse - a
dish of
blended apples,
almond milk, and honey. From A
Boke of Gode Cookery Recipes.
- Aptel Suppe - A
traditional German
apple soup. From Modern
Recipes
for Beginners.
- Avgolemono Sauce
- a sauce
of egg yolks, lemon juice, and boullion. From Byzantine
Recipes.
- Beef Barley Soup
-
beef & barley
in a thick, rich soup. From Modern
Recipes for Beginners.
- Boor in Brasey -
Pork
soup. From Recipes
from A Newe Boke of Olde Cokery.
- Braised Oxtail -
Oxtail stewed
with leeks, onions, & carrots. From The
Historical Cookery Page.
- Broiled Lamb with
Camelyn Sauce
- A cinnamon sauce for lamb. From The
Historical Cookery Page.
- Bruce- A soup of
tripe,
chicken,
or pork, seasoned with wine. From Recipes
from A Newe Boke of Olde Cokery.
- Bruet Sarcenes
- a thick
cream soup of beef, onions, & almond milk. From
Alabama Renaissance Faire 2001.
- Cameline Sauce -
sauce
of vinegar
and cinnamon. From A
Boke
of Gode Cookery Recipes.
- Caudell - wine
thickened with eggs. From A
Boke of Gode Cookery Recipes.
- Chaudon - sauce
for
roasted swan. From Medieval
Recipe Translations.
- Cock-a-leekie -
Traditional Scottish
soup of chicken & leeks. From The
Historical Cookery Page.
- Cold Pear Soup - a
soup of pears
and honey, served iced. From The
Historical Cookery Page.
- Chestnut Soup -
chestnuts, carrots,
& onions in cream & spices. From Modern
Recipes for Beginners.
- Chiddingly Hot Pot
-
an all-in-one
stew from the village of Chiddingly, Sussex. From Modern
Recipes for Beginners.
- Chilled Strawberry
Soup
- a modern
soup of strawberries & buttermilk, thickened with tapioca. From Modern
Recipes for Beginners.
- For
Qualing
of Mylk - how to thicken milk. From Medieval
Recipe Translations.
- For Woodcock, Snipe,
&c. - From 17th
Century English Recipes.
- Froyde [Mylke de]
Almoundys
- A recipe
for almond milk. From Recipes
from A Newe Boke of Olde Cokery.
- Frumente
yn
lentyn - traditional soup of barley and Almond Milk. From A
Boke of Gode Cookery Recipes.
- Galyntyne - a
standard
sauce for
roasts, poultry, & fish. From A
Boke of Gode Cookery Recipes.
- Galyntyne - a
recipe
for Galyntine
Sauce. From Medieval
Recipe
Translations.
- Garlic Alioli -
A
garlic &
mustard sauce. From The
Historical Cookery Page.
- Garlic Soup - A
soup
of chicken
broth, garlic, & herbs. From The
Historical Cookery Page.
- Ginger
Cream
Sauce - a ginger dipping sauce for chicken or vegetables. From Modern
Recipes for Beginners.
- Gode Broth - a
broth
suitable for
all dishes. From A
Boke
of Gode Cookery Recipes.
- Gruyau - a gruel
of
barley and Almond
Milk. From A Boke of
Gode
Cookery Recipes.
- Gubbins Sauce - a
hot
mustard sauce,
suitable for chicken. From Modern
Recipes for Beginners.
- Herb Soup - a
simple
soup of chicken
stock, onions, & herbs. From Modern
Recipes for Beginners.
- Heron Rosted - A
ginger
mustard sauce
for fowl. From Recipes
from
A Newe Boke of Olde Cokery.
- Hot Apple Soup -
a
soup of apples,
cream, onions, & curry. From Modern
Recipes for Beginners.
- Kakavia -
a
fresh fish
and seafood soup. From Byzantine
Recipes.
- Leek Soup -
leeks,
onions, &
garlic in chicken stock & cream. From Modern
Recipes for Beginners.
- Lombard Soup - A
chicken or beef/pork
egg drop soup. From Recipes
from A Newe Boke of Olde Cokery.
- Lumbard Mustard - A
sauce of honey,
mustard, & wine. From Recipes
from A Newe Boke of Olde Cokery.
- Mustard Sauce - a
sauce of Dijon
mustard & cream, served as accompaniment to meats and poultry. From Modern
Recipes for Beginners.
- Oyle soppes - an
onion-ale soup
served over bread. From Medieval
Recipe Translations.
- Pike in Brase -
Cinnamon wine sauce
for braised fish. From Recipes
from A Newe Boke of Olde Cokery.
- Piper for Feel and for
Venysoun -
A pepper sauce for veal and venison. From Recipes
from A Newe Boke of Olde Cokery.
- Poivre jaunet - a
yellow pepper
sauce for meats. From A
Boke of Gode Cookery Recipes.
- Poivre noir - a
black
pepper sauce. From A
Boke of Gode Cookery Recipes.
- Pullet
Broth with
Prunes - Chicken & prune
stew. From The
Historical Cookery Page.
- Roast Chicken with
Ginger Jance Sauce
- A wine sauce for chicken. From The
Historical Cookery Page.
- Roasted Chicken with
Garlic and Walnut
Sauce - Chicken with a sauce made of garlic cloves and walnuts. From The
Historical Cookery Page.
- Roseye - Rose
almond
sauce for fish. From Recipes
from A Newe Boke of Olde Cokery.
- Sauce Alapeuere -
Pepper and garlic
sauce. From Recipes
from
A Newe Boke of Olde Cokery.
- Sauce Camelyne - A
sweet and sour
clove sauce. From Recipes
from A Newe Boke of Olde Cokery.
- Sauce for a Gos - A
sauce for goose
made from its own stuffing. From Recipes
from A Newe Boke of Olde Cokery.
- Sauce for Peiouns -
A
green garlic
sauce for fowl. From Recipes
from A Newe Boke of Olde Cokery.
- Sauce for Shulder of
Moton
- A green
sauce for lamb. From Recipes
from A Newe Boke of Olde Cokery.
- Sauce for Stokfysshe
-
Walnut and
garlic sauce for fish. From Recipes
from A Newe Boke of Olde Cokery.
- Sauce Gingyuer -
Ginger sauce. From Recipes
from A Newe Boke of Olde Cokery.
- Sauce Poivrade - A
sauce made of
beef stock, vinegar, onions, & carrots. From The
Historical Cookery Page.
- Sauce Pour Lamprey
-
Blood sauce
for fish. From Recipes
from
A Newe Boke of Olde Cokery.
- Sauce Sarcenes - a
flavored red
Almond Milk. From A
Boke
of Gode Cookery Recipes.
- Sauge - A sauce of
sage
and eggs
for chicken, fish, or pork. From Recipes
from A Newe Boke of Olde Cokery.
- Sause Blaunk for Capons
Sothen -
A sweet & sour almond milk sauce for poultry. From
Recipes
from A Newe Boke of Olde Cokery.
- Sawse blaunche for
capouns ysode
- an almond sauce for chicken. From Medieval
Recipe Translations.
- Soupe a l'Oignon des
Noctambules
- a traditional French Onion soup. From Modern
Recipes for Beginners.
- Spicy Pork Roast
with
Pomegranate
Gravy - Pork in a sauce of wine and pomegranate juice. From The
Historical Cookery Page.
- Stewed Lombardy -
Pork,
almond, &
wine stew. From Recipes
from
A Newe Boke of Olde Cokery.
- Syrip for a Capon or
Faysant
- A
wine-almond milk sauce for fowl. From Recipes
from A Newe Boke of Olde Cokery.
- Thick Leek Soup -
a
leek and dried
vegetable cream soup, garnished with parsley. From Modern
Recipes for Beginners.
- Three Sauces for
Chicken
- appropriate
sauces for chicken. From Modern
Recipes for Beginners.
- To boyle a Rack
of
Veale on the
French Fashion- veal or beef soup with wine, carrots, and spices. From Feasts
Within the SCA.
- To make a stewed
brothe for Capons / mutton / biefe / or any other hote meate / and also
a brothe for all manar of freshe fisshe - broth made of herbs, wine or ale, &
fruit, for meat, poultry, or fish. From A Renaissance Cookery Book.
- To make a whyte broth - a
broth of mutton, eggs, and verjuice. From A Renaissance Cookery Book.
- To make China Broth
- From 17th
Century English Recipes.
- To make frumente
-
wheat cooked
in milk & broth. From Medieval
Recipe Translations.
- To make gallendine
Sauce
for a Turkey
- From 17th Century
English
Recipes.
- To make Sauce for a
shoulder of Mutton
- From 17th Century
English
Recipes.
- To make stewed Broth
- From 17th
Century English Recipes.
- To roest Veneson
- A sauce for roasted venison. From A Renaissance Cookery Book.
- Tredure - broth
thickened with eggs
and bread crumbs. From A
Boke of Gode Cookery Recipes.
- Tremollete - Giblet
sauce for partridge
or other fowl. From Recipes
from A Newe Boke of Olde Cokery.
- Venyson in Broth -
A
soup of venison,
wine, & spices. From Recipes
from A Newe Boke of Olde Cokery.
- Wine Sauce - a
sauce
of wine, currants,
broth, & spices. From Modern
Recipes for Beginners.
- Vertsaus Broun -
Green
verjuice
sauce. From Recipes
from
A Newe Boke of Olde Cokery.
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Recipes
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