A Boke of Gode Cookery Presents

Servise on a Flesh Day

The following menu is from an early fourteenth century cookery book in Arundel MS 334, where it was given as a suggestion for the proper ordering of a large banquet.

At The First Course

Bores-Hed Enarmed | Bruce | Beeff | Moton | Pestels of Porke | Swan | Conynge Rosted | Tarte

At the Seconde Course

Drope | Rose | Maudelard | Faisant | Chekons Farsed & Rosted | Malachis Baken

At the Thridde Course

Conynges in Grave | Bore in Brase | Teles Rosted | Partriches | Woodcock | Snytes | Raffyolys Baken

- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.


Instructions for preparing Boars' Heads, gilded, breathing fire, and displaying heraldic banners, may be found in Chiquart's "On Cookery" - A Fifteenth-century Savoyard Culinary Treatise, Terence Scully, Ed. and Trans., Peter Lang Publishing, Inc, New York, 1986. A modern method for preparing Boar's Head may be found in Joy of Cooking, by Irma S. Rombauer and Marion Rombauer Becker, Bobbs-Merrill Co., Indianapolis and New York, 1975.

Chekons Farsed & Rosted - the recipes for Chik Farsed and Chike Endored were also used in preparing this dish.

Patriches - the recipes for Faisant and Sauce Camelyn were also used in preparing this dish.

Metric, Celsius, & Gas Mark Equivalencies

A Boke of Gode CookeryRecipes from A Newe Boke of Olde Cokery

Servise on a Flesh Day © 2000 Rudd Rayfield | This page © 2000 James L. Matterer

A Newe Boke of Olde Cokery

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