A Boke of Gode Cookery Presents

New Peas for a Meat Day

PERIOD: France, 14th century | SOURCE: Le Ménagier de Paris | CLASS: Authentic

DESCRIPTION: A dish of peas cooked in broth


As to new peas, sometimes they be cooked with sewe of meat and brayed parsley to make a green pottage and that is for a meat day; and on a fish day, they be cooked in milk with ginger and saffron therein.

- Power, Eileen. The Goodman of Paris (Le Ménagier de Paris). A Treatise on Moral and Domestic Economy by A Citizen of Paris (c. 1395). New York: Harcourt, Brace and Company, 1928.


  • 1 lb. peas
  • 4 cups pork or beef broth or Gode Broth (made without bread crumbs)
  • 2 bunches fresh parsley leaves, diced
Bring peas and broth to a boil; add parsley, reduce heat and simmer until tender. The peas may then be drained or left in all or some of the broth for serving. Serves 6.

My thanks to Cindy Renfrow & Nanna Rögnvaldardóttir for information from Le Ménagier de Paris. For Cindy's online Ménagier, see: Le Ménagier de Paris.

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New Peas for a Meat Day © 2000 James L. Matterer

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