All Gode Cookery Recipes

Meats

A bake Mete Ryalle - pork & chicken pies. From Medieval Recipe Translations.
A Hare Hashed - From 17th Century English Recipes.
A Shoulder of Mutton with Oysters - From 17th Century English Recipes.
A Simple Pie- a beef and gravy pie, topped with cheddar cheese. From Modern Recipes for Beginners.
A Siryppe pur vn Pestelle - pork in a wine, egg, and pepper sauce. From Recipes from A Newe Boke of Olde Cokery.
Alows de Beef - a rolled stuffed steak, baked in sauce. From Modern Recipes for Beginners.
Bake Mete - a pork pie with eggs, honey, & spices. From A Chaucerian Cookery.
Basic Meat Pie - instructions for a standard Medieval meat pie. From A Boke of Gode Cookery Recipes.
Beef & Wine Pie - beef marinated in wine and baked as a pie. From Modern Recipes for Beginners.
Beef Barley Soup - beef & barley in a thick, rich soup. From Modern Recipes for Beginners.
Beef Tenderloin in Garlic Sauce - Beef sautéed in sherry & garlic. From The Historical Cookery Page.
Beef y-Stywyd - stewed beef ribs. From Medieval Recipe Translations.
Boeuf a la Ragout - a "False Venison" dish. From The Historical Cookery Page.
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.
Brawn en Peuerade - pork or chicken in a thick wine sauce. From Medieval Recipe Translations.
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 meat dish made with Sauce Sarcenes. From A Boke of Gode Cookery Recipes.
Bruet Sarcenes - a thick cream soup of beef, onions, & almond milk. From Alabama Renaissance Faire 2001.
Cameline Meat Brewet - beef pickled in Cameline Sauce. From A Boke of Gode Cookery Recipes.
Chauden for potage - a meat pottage. From Medieval Recipe Translations.
Chiddingly Hot Pot - an all-in-one stew from the village of Chiddingly, Sussex. From Modern Recipes for Beginners.
Cockentrice - a capon & a roast pig, combined into one animal. From The Cockentrice - a Ryal Mete.
Connynges in Cyrip - rabbit in a wine-currant sauce. From Medieval Recipe Translations.
Connynges in grauey - rabbit in broth. From Medieval Recipe Translations.
Conyng - rabbit in a ginger sauce. From Recipes from A Newe Boke of Olde Cokery.
Conyng in Gravey - rabbit (or chicken) in almond milk. From Recipes from A Newe Boke of Olde Cokery.
Cooking without fire - How to cook pork & hens without using a fire. From Incredible Foods, Solteties, and Entremets.
Crustade - a pie of veal, herbs, dates, & eggs. From The Historical Cookery Page.
Crustade gentyle - a pork and almond milk pie. From Medieval Recipe Translations.
Dragontail - a loaf of brioche dough stuffed with sausage. From Modern Recipes for Beginners.
Doucettes - a pork & egg pie, seasoned with honey & pepper. From Medieval Recipe Translations.
English Beef Roll in Mustard Sauce - a traditional English recipe of baked ground meats served with Mustard Sauce. From Modern Recipes for Beginners.
Five Spice Pork - five-spice barbeque roast pork. From The Historical Cookery Page.
Flampoyntes - a pork & cheese pie, decorated with pastry triangles. From A Boke of Gode Cookery Recipes.
Flampoyntes - pork and cheese pie. From Recipes from A Newe Boke of Olde Cokery.
For to make Conys in Hogepoche - rabbit in a wine/ale sauce. From Medieval Recipe Translations.
Giblets to Dress with Herbs, and Roots, &c. - From 17th Century English Recipes.
Goat Shiwa - Lamb shishkabob. From The Historical Cookery Page.
Hattes - small meat-filled pastries shaped like Medieval hats. From Medieval Recipe Translations.
Hedgehogs - Small meat puddings covered in almonds. From The Historical Cookery Page.
Homemade Mincemeat - a recipe for real mincemeat! From Modern Recipes for Beginners.
Isfayakhan - beef & lamb kabobs. From The Historical Cookery Page.
Isfidhabaya - Lamb simmered with almonds & spices. From The Historical Cookery Page.
Kede Rosted - Lamb roasted with vinegar & salt. From Recipes from A Newe Boke of Olde Cokery.
Keftedes - meatballs of beef and herbs, dredged in barley flour and fried in olive oil. From Byzantine Recipes.
Lady Glynis' Meat Pie - a pie of beef, sausage, and walnuts. From Modern Recipes for Beginners.
Lady Katherine's Meat Pie - a pie of pork layered with chicken. From Modern Recipes for Beginners.
Lamb Casserole - A lamb stew. From The Historical Cookery Page.
Lamb Kebabs with Yoghurt Sauce - Marinated lamb with a yogurt & garlic sauce. From The Historical Cookery Page.
Lamb Stew - lamb stew thickened with honey. From Modern Recipes for Beginners.
Lamb to make like Venison - From 17th Century English Recipes.
Leche Lumbard - Food-in-Disguise! A pork loaf made to resemble a large peapod. From Recipes from A Newe Boke of Olde Cokery.
Leche Lumbard - A striped almond meat loaf, another version of the recipe above. From Recipes from A Newe Boke of Olde Cokery.
Lombard Soup - A chicken or beef/pork egg drop soup. From Recipes from A Newe Boke of Olde Cokery.
Malaches of Pork - pork quiche. From Recipes from A Newe Boke of Olde Cokery.
Mortreus de Chare - a recipe for pork mortrews, a dish of ground meat thickened with eggs and bread crumbs. From Medieval Recipe Translations.
Mortreux - a meat pate. From A Chaucerian Cookery.
Mortrews - a meat pate. From A Boke of Gode Cookery Recipes.
Moussaka - beef, Feta cheese, and zuchinni baked in a white sauce. From Byzantine Recipes.
Neats Tongues to Hash - From 17th Century English Recipes.
Onion Stuffed Beef Rolls - Beef stuffed with onion & bacon and baked in ale. From The Historical Cookery Page.
Oven-Dried Jerked Meat - home-made jerky. From Modern Recipes for Beginners.
Pork Loin Stuffed with Pine Nuts - Roast pork stuffed with minced meats & pine nuts. From The Historical Cookery Page.
Pork Pie - A pork pie seasoned with egg yolks & herbs. From The Historical Cookery Page.
Pourcelet farci - roast pig stuffed with pork, egg yolks, Brie cheese, & chestnuts. With photograph. From A Boke of Gode Cookery Recipes.
Pulpam Romanam - Spitted and roasted veal with spices. From The Historical Cookery Page.
Pumpes - pork meatballs in Almond Milk. From A Boke of Gode Cookery Recipes.
Pye Ellisif - a chicken, bacon, & white wine pie. From Modern Recipes for Beginners.
Pyes de Pares - a pie of beef, pork, and fruit. From A Boke of Gode Cookery Recipes.
Pygge y-farsyd - stuffed roasted pig. From Medieval Recipe Translations.
Raphioles - a meatball pie! From Medieval Recipe Translations.
Raphioles - Liver sausage custard pie. From Recipes from A Newe Boke of Olde Cokery.
Red Deer to make: Or make Beef look like it - From 17th Century English Recipes.
Roast Beef with Sauce Poivrade - A dish of roast beef served with Sauce Poivrade. From The Historical Cookery Page.
Roast Pork with Oranges & Onions - Pork roasted in oranges, lemons, & wine. From The Historical Cookery Page.
Sausages to Boyl - From 17th Century English Recipes.
Sherried Sausages - Sausages sautéed in sherry. From The Historical Cookery Page.
Spiced Pork with Red Wine and Orange - a casserole of pork simmered in wine & spices and flavored with orange. 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 Lombard - Pork, almond, & wine stew. From Recipes from A Newe Boke of Olde Cokery.
Stwed Beeff - beef ribs baked in a sauce of wine, currants, & onions. From A Boke of Gode Cookery Recipes.
Tartee - pork and fruit pie, topped with whole chicken pieces. From Medieval Recipe Translations.
Tartelettes - pork dumplings in meat sauce. From Medieval Recipe Translations.
Tartes de Chare .iij. A-nother manere - a pork pie with eggs, honey, & spices. From A Boke of Gode Cookery Recipes.
Tartes of Flesh - Ground pork pie with eggs & cheese. From The Historical Cookery Page.
Tartes of flessh - pork, chicken, & rabbit pie. From Medieval Recipe Translations.
Tartletes - veal & fruit pie. From Medieval Recipe Translations.
Tartus of fflesh - a pie of beef, fruits, & nuts, topped with roasted chicken. From Alabama Renaissance Faire 2001.
That flesh may look bloody and full of Worms, and so be rejected - How to make good meat appear rotten. From Incredible Foods, Solteties, and Entremets.
To bake Beef like red Deer - From 17th Century English Recipes.
To boyle a Calves head with Oysters - From 17th Century English Recipes.
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 Hash Deer, Sheep or Calves Tongues - From 17th Century English Recipes.
To make a forc'd dish of a leg of Mutton, or Lamb - From 17th Century English Recipes.
To make a forc'd dish of any cold meat - From 17th Century English Recipes.
To make a Frose - pork or fish cooked with eggs. From A Boke of Gode Cookery Recipes.
To make a re-dressed boar's head - A boar's head is stuffed with its own meat. From Incredible Foods, Solteties, and Entremets.
To make Sturgyn/Sturgeon (An Illusion) - Food-in-Disguise! A dish of veal which resembles a sturgeon. From The Historical Cookery Page.
To rost a shoulder of Mutton with Thyme - From 17th Century English Recipes.
To sowce a Pigge - From 17th Century English Recipes.
To stew Saucesedges - From 17th Century English Recipes.
To stretch Sheeps guts - From 17th Century English Recipes.
To Stew Fillets of Beefe - beef stewed in wine and herbs. From Feasts Within the SCA.
Tourtes parmeriennes - a meat pie decorated with crenellated pastry and miniature banners. With photographs. From A Boke of Gode Cookery Recipes.
Trojan Hog - A whole pig stuffed with small birds and shellfish. From Incredible Foods, Solteties, and Entremets.
Veal Sausage - Sausage of veal, garlic, herbs, & spices. From The Historical Cookery Page.
Venyson in Broth - A soup of venison, wine, & spices. From Recipes from A Newe Boke of Olde Cokery.
Venyson in Broth - venison ribs in wine. From Medieval Recipe Translations.
Venyson Y-bake - a venison pie. From A Boke of Gode Cookery Recipes.
Venyson Y-bake A-nother manere - a venison pie with eggs, honey, & spices. From A Boke of Gode Cookery Recipes.
Welsh Lamb Pie - A very old recipe for a traditional baked dish of lamb & carrots. From Modern Recipes for Beginners.
White Leek Bruet - A dish of leeks, salt pork, & almonds. From The Historical Cookery Page.
Yuvarelakia - meatballs of lamb and herbs, simmered in broth. From Byzantine Recipes.

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