About Me
My name is Dr Neil Buttery and I have been writing on the history of British food for over ten years and through the process of writing and cooking I have become a professional chef specialising in cooking food from our past. https://britishfoodhistory.com/about/
is that a giant pen nib
It’s a cool design for a food writing award, isn’t it? A spoon inside a pen nib.
Oh god no, not sparrow in a pigeon in a duck in a chicken in a goose in a turkey…AGAIN!
perhaps sir may be interested to try the cokagrys, https://britishfoodhistory.com/2018/08/10/favourite-cook-books-no-3-the-forme-of-cury-part-i/
the cokagrys, a half-pig, half-cock creationI’m hoping that’s half pig, half male chicken
That, sir, is a sotielty and not to be eaten!
Medieval food for the rich would be my happy place -
Some recipes are familiar and are delicious (they made great custard tarts), there are early recipes for rice pudding, bread sauce and meatballs. They even made pasta, which was most often rolled out thinly, cut into diamonds and dried. The pasta would be layered up with cooked mincemeat and a cheese sauce: in other words, a mediaeval English lasagne!
And this as well -
there are many vegetarian and vegan dishes as well as recipes using freshwater fish and almonds or almond milk.
Great link, thanks!
