All Gode Cookery Recipes

Poultry

A bake Mete Ryalle - pork & chicken pies. From Medieval Recipe Translations.
A boiled Peacock may seem to be alive- A peacock is redressed in its own feathers & is made to breathe fire. From Incredible Foods, Solteties, and Entremets.
A dish of particular colors - How to make roast hens in six different colors. From Incredible Foods, Solteties, and Entremets.
A Goose roasted alive- A goose is served while still alive. From Incredible Foods, Solteties, and Entremets.
A young Pigeon with his bones pulled out - A pigeon is deboned with the use of vinegar only. From Incredible Foods, Solteties, and Entremets.
An exceeding good way to stew Chickens - From 17th Century English Recipes.
Blankmanger - traditional Medieval rice dish. From A Chaucerian Cookery.
Blawmanger - traditional Medieval rice dish. From A Boke of Gode Cookery Recipes.
Brawn en Peuerade - pork or chicken in a thick wine sauce. From Medieval Recipe Translations.
Bruce- A soup of tripe, chicken, or pork, seasoned with wine. From Recipes from A Newe Boke of Olde Cokery.
Capon in Milk & Honey - poultry simmered in a sauce of milk & honey, garnished with pine nuts. From Modern Recipes for Beginners.
Capon in Orange or Lemon Sauce - Chicken stewed in wine, fruit, & spices. From The Historical Cookery Page.
Capon Inzucarati - sugared capons. From Medieval Recipe Translations.
Capons Stewed - Braised chicken in a wine currant sauce. From The Historical Cookery Page.
Capoun or Gos Farced - chicken or goose stuffed with eggs and pork. From A Boke of Gode Cookery Recipes.
Chauden - Fowl in giblet sauce. From Recipes from A Newe Boke of Olde Cokery.
Chickens and White Broath - From 17th Century English Recipes.
Chicken & Wine Pie - chicken in a wine gravy, baked as a pie. From Modern Recipes for Beginners.
Chicken Stuffed with Apples and Prunes - Chicken roasted with apples & prunes. From The Historical Cookery Page.
Chickens in Pastry in the Lombard Manner - Game hens & bacon wrapped and baked in pastry. From Recipes from A Newe Boke of Olde Cokery.
Chicknes with the Marybones - chicken stewed with beef. From A Chaucerian Cookery.
Chik Farsed - Game hens stuffed with egg yolks and parsley. From Recipes from A Newe Boke of Olde Cokery.
Chike endored - chicken glazed with a golden batter. From Medieval Recipe Translations.
Chike Endored - A gilding paste for fowl. From Recipes from A Newe Boke of Olde Cokery.
Chikenes Endoryd -roast chicken glazed with egg yolks. From A Boke of Gode Cookery Recipes.
Chikin in White-Broath - From 17th Century English Recipes.
Chykonys in Bruette - chicken stewed in an ale sauce. From Recipes from A Newe Boke of Olde Cokery.
Cock-a-leekie - Traditional Scottish soup of chicken & leeks. From The Historical Cookery Page.
Cold Sage Chicken - chicken served with a sage sauce. From The Historical Cookery Page.
Connynges in Cyrip - rabbit or chicken in a wine & raisins. From Feasts Within the SCA.
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.
Coqz Heaumez- a whole chicken dressed as a knight riding a pig dressed like a horse. From Coqz Heaumez - A Helmeted Cock.
Crustade - an egg & chicken pie, topped with whole chicken pieces. From Medieval Recipe Translations.
Dish of Chicken or Whatever Meat You Please - chicken sausages made with nuts, lavender, & honey. From The Historical Cookery Page.
Dolmades - a dish of baked chicken and stuffed grape leaves. From Byzantine Recipes.
Drepe - game hens in savory almond milk. From Recipes from A Newe Boke of Olde Cokery.
Esicium ex Carne - chicken & cheese meat balls. From The Historical Cookery Page.
Farsure For Chekyns - chicken stuffed with pork & currants. From Recipes from A Newe Boke of Olde Cokery.
Ffesaunte Rosted - pheasant in mustard sauce. From Recipes from A Newe Boke of Olde Cokery.
For to dihyte a swan - roasted swan with Chaudon. From Medieval Recipe Translations.
Gely - chicken moulded in aspic. From Recipes from A Newe Boke of Olde Cokery.
Gelyne in dubbatte - stewed chicken. From A Boke of Gode Cookery Recipes.
Georgé Bruet - chicken in a parsley wine sauce. From The Historical Cookery Page.
Goce or Capon Farced - goose or capon stuffed with eggs, onions, & grapes. From A Boke of Gode Cookery Recipes.
Henne in Bokenade - chicken stewed in broth and herbs. From A Boke of Gode Cookery Recipes.
Heyroun - roasted heron. From Medieval Recipe Translations.
Honey Roasted Baked Chicken - chicken marinated in white grape juice & baked in honey. From The Historical Cookery Page.
How to hashe a Capon - From 17th Century English Recipes.
How to make a Frikese for Chickens - From 17th Century English Recipes.
Lombard Brewet- chicken stewed in almond milk, thickened with bread & eggs. From The Historical Cookery Page.
Lombard Soup - a chicken or beef/pork egg drop soup. From Recipes from A Newe Boke of Olde Cokery.
Malardis - roasted duck, served with fritters & brawn.
Miss McFarlane's Honey-Glazed Chicken - chicken baked in honey. From Modern Recipes for Beginners.
Norse Pie - Chicken, pine nuts, olives, & feta cheese wrapped in pastry. From The Historical Cookery Page.
Pigeons or any small Fowl to Boyl - From 17th Century English Recipes.
Pikkyl pour le Mallard - Duck in a wine & mustard sauce. From Recipes from A Newe Boke of Olde Cokery.
Poullaille farcie - whole chickens stuffed with meat, nuts, eggs, and spices, and glazed green and gold. Garnished with stuffing "eggs." From A Boke of Gode Cookery Recipes.
Pullet Broth with Prunes - Chicken & prune stew. From The Historical Cookery Page.
Pye Ellisif - a chicken, bacon, & white wine pie. From Modern Recipes for Beginners.
Redressed Peacocks which Seem Living; and How to Make them Breathe Fire through their Mouth - A peacock is redressed in its own feathers & is made to breathe fire. From Incredible Foods, Solteties, and Entremets.
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.
Rosee - Chicken in rose almond milk. From Recipes from A Newe Boke of Olde Cokery.
Saracen Brodo - roasted game hens in a fruit sauce. From Alabama Renaissance Faire 2001.
Sauce for a Gos - A goose with sauce made from its own stuffing. From Recipes from A Newe Boke of Olde Cokery.
Schyconys with the Bruesse - chicken stewed with beef. From A Boke of Gode Cookery Recipes.
Sorcell Rosted, Wodekoke, & Snyte - Roasted small game birds. From Recipes from A Newe Boke of Olde Cokery.
Stewed Hen - chicken stewed in wine & herbs, & served with fruit in a wine sauce. From Modern Recipes for Beginners.
Stubbel Goos with Percely- goose stuffed with eggs, onions, & grapes. From A Chaucerian Cookery.
Tartee - pork and fruit pie, topped with whole chicken pieces. From Medieval Recipe Translations.
To boyle a Capon Larded with Lemmons, on the French fashion - From 17th Century English Recipes.
To boyle a Capon with Orenges after Mistress Duffelds Way - chicken in an orange sauce. From The Historical Cookery Page.
To Boyl a Wild Duck or Mallard - From 17th Century English Recipes.
To boyle Ducks - From 17th Century English Recipes.
To cook a Pigeon and make it be without bones - A pigeon is deboned with the use of vinegar only. From Incredible Foods, Solteties, and Entremets.
To make a Chicken be Served Roasted - A live chicken is made to look as it were roasted and ready to be eaten. From Incredible Foods, Solteties, and Entremets.
To make a Chicken Pie - From 17th Century English Recipes.
To Make that Chicken Sing when it is dead and roasted - A roasted chicken is prepared so that it actually sings. From Incredible Foods, Solteties, and Entremets.
To Make Two Pigeons of One - The skin of a pigeon is stuffed so that it resembles a whole bird. From Incredible Foods, Solteties, and Entremets.
To season a Chicking pye - From 17th Century English Recipes.
Woodcocks, Larks, Blackbirds, or Sparrows, to Bake, the best way - From 17th Century English Recipes.

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