A Boke of Gode Cookery Presents

Leche Lumbard

PERIOD: England, 15th century | SOURCE: MS Harley 5401 | CLASS: Authentic

DESCRIPTION: Striped Almond Meat Loaf


Take fayre brawne & wesh it, & seth it tyl euery pece go fro other; than put it in a morter & grind it with almondes; than take whyte wyne or rede & bole it therin.  Loke als mych as thu wyll haue whyte, put therto of the whyte of eyren, & yalow take therto yolkys of egges & bete tham wele to gydere, ich be it self.  And if thu wylt haue it grene, take it of the spicer, or else take grene whete the gress, or els of barly, & grind it small, & tak therof the juse & put therto & thu wyll make it grene.  But loke that isch be sodyn be hymself, & rede in the same wyse safe colour it with sawnders; but fyrst lay the whyte beneth the yalow.  Ly it theron & the grene therapon, & when thu wylt dress it thu mast kerve it als long & als small as thu wylt.

- Hieatt, Constance B. "The Middle English Culinary Recipes in MS Harley 5401: An Edition and Commentary." Medium Ævum vol. 65, no. 1 (1996): 54-71.


  • 1 pound ground chicken or pork
  • 1 C blanched almonds
  • 1 C white wine
  • 6 eggs
  • 1/2 C parsley
  • 1/2 tsp sandalwood or saffron
  • Salt to taste
1. In a frying pan over medium heat, brown the ground eat.

2. In a blender or food processor, grind the almonds to a fine paste, adding a quarter cup of water a bit at a time.

3. Add the meat to the blender, and grind until the meat and almonds are thoroughly mixed.

4. In a large pot, over medium heat, combine meat and almond mixture, wine and salt.  Bring to a boil, reduce heat, and simmer, stirring frequently, for about ten minutes, or until the mixture is quite thick.  Remove from heat and allow to cool slightly.  Divide the mixture in to four equal portions.

5. In a small sauce pan, over medium heat, combine one quarter of the mixture with three egg whites.  Stir the mixture constantly until it thickens.  Dish the mixture in to a lightly oiled mold, or bread or cake pan.

6. Repeat this process with another quarter of the mixture, combining it this time with three egg yolks.  Dish it into the mold or pan as a second layer.


Here is another variety of Leche Lombard.  The phrase: take it of the spicer is glossed as perhaps meaning one should buy green coloring ready-made. I add egg whites and yolks to the green and red layers to help bond the mixture more securely.  I substitute saffron for sandalwood, and add salt to taste.

Another Leche Lumbard recipe may be found at: Leche Lumbard

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Leche Lumbard © 2000 Rudd Rayfield | This page © 2000 James L. Matterer

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