All Gode Cookery Recipes - Soups & Sauces

Soups and Sauces

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 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.
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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