Cocatrice and Lampray Hay

by Constance B. Hieatt

The recipes presented in this book feature close attention to detail and much information about quantities of ingredients.

Author: Constance B. Hieatt

Publisher: Prospect Books (UK)

ISBN: 9781903018842

Page: 176

View: 643

DOWNLOAD NOW

The recipes presented in this book feature close attention to detail and much information about quantities of ingredients. It includes dishes such as the famous cocatrice or basilisk, which a combination of pig and chicken constructed as a beast--

The English Historical Review

by

Cocatrice and Lampray Hay : Late Fifteenth Century Recipes from Corpus Christi
College Oxford ( Totnes : Prospect Books , 2012 ; pp . 176. £ 35 ) . Hillaby , Joe
and Caroline , Leominster Minster , Priory and Borough c.660–1539 ( Logaston ...

Author:

Publisher:

ISBN:

Page:

View: 172

DOWNLOAD NOW

Medieval History 2012 2 1

by

Cocatrice and Lampray Hay: Late Fifteenth-Century Recipes from Corpus
Chhristi College Oxford. Ed. and translated by Co nstance B. Hieatt. Prospect
Books 2012. The Boar at Hattonchâtel ©fxcuisine.com Sale delle Muse In an
unhealthy, ...

Author:

Publisher: Medieval Histories

ISBN: 8792858082

Page:

View: 755

DOWNLOAD NOW

Medieval Histories 2012 3 1

by

... From Bede to Stigand Manchester Centre for Anglo-Saxon Studies Alexander
R. Rumble Boydell Press 2012 Cocatrice and Lampray Hay Late Fifteenth-
Century Recipes from Corpus Christi College Oxford Constance Hieatt Prospect
Books ...

Author:

Publisher: Medieval Histories

ISBN: 8792858031

Page:

View: 101

DOWNLOAD NOW

The Oxford Companion to Food

by Alan Davidson

(2012), Cocatrice and Lampray Hay, Totnes: Prospect Books. ——— and Butler,
Sharon (1985), Curye on Inglysch, London: OUP. ——— and Hosington, Brenda
M. (1998), 'From Espinee to Sambocade: Flowers in the Recipes of Medieval ...

Author: Alan Davidson

Publisher: Oxford University Press, USA

ISBN: 0199677336

Page: 921

View: 281

DOWNLOAD NOW

Covers such topics as plant products, cooking terms, national and regional cuisines, food preservation, food science, diet, and cookbooks and their authors.

Pride and Pudding

by Regula Ysewijn

One of these curious dishes, 'the cockatrice', is one of the most intriguing dishes
dating from this period. One recipe for a cocatrice (translated by Constance B.
Hieatt in Cocatrice and Lamprey Hay, 2012) instructed the cook to recreate this ...

Author: Regula Ysewijn

Publisher: Allen & Unwin

ISBN: 1952533376

Page: 368

View: 662

DOWNLOAD NOW

Jamie Oliver says of Pride and Pudding 'A truly wonderful thing of beauty, a very tasty masterpiece!' BLESSED BE HE THAT INVENTED PUDDING The great British pudding, versatile and wonderful in all its guises, has been a source of nourishment and delight since the days of the Roman occupation, and probably even before then. By faithfully recreating recipes from historical cookery texts and updating them for today’s kitchens and ingredients, Regula Ysewijn has revived over 80 beautiful puddings for the modern home cook. There are ancient savoury dishes such as the Scottish haggis or humble beef pudding, traditional sweet and savoury pies, pastries, jellies, ices, flummeries, junkets, jam roly-poly and, of course, the iconic Christmas pudding. Regula tells the story of each one, sharing the original recipe alongside her own version, while paying homage to the cooks, writers and moments in history that helped shape them.

The Culinary Recipes of Medieval England

by Constance Hieatt

This book is a monument to the late Constance Hieatt to understand English cookery of the middle ages.

The Culinary Recipes of Medieval England

Author: Constance Hieatt

Publisher: Prospect Books (UK)

ISBN: 9781909248304

Page: 216

View: 698

DOWNLOAD NOW

• An epitomy of all surviving English medieval recipes • The great advantage for students of medieval English cookery is that there is an identifiable corpus of evidence in the manuscripts that have survived to the present day. Although there may be some new discoveries, in general terms the corpus is relatively stable. The beauty of this book is that it addresses the corpus as a whole and abstracts from it paradigm recipes for every medieval dish that we know about. Thebook is organised by category of dish (Pottage; Meat Dishes; Poultry and Game Birds; Fish; Eggs and Dairy Dishes; Sauces and Condiments, and Baked Dishes). For each dish the editor has chosen what is in her view the most typical example and, citing the source, translates the original text.

The Encyclop dia Britannica

by

... Cobra Cockatrice Crocodile Cryptobranchus Dragon Gecko Iguana Lizard
Proteus Python Rattlesnako Sea - serpent Snakes ... Albatross Jabiru Auk
Jacamar Beccanco Jaçana Birde of Paradiso Jackdaw Bittern Jay Blackbird
Kakapo Blockcock Kestrel ... Biographies ( cont Coal - fled Lamprey Coramy or
Gouramy Balfour , F. M. Edwards , George Andreos CLASSIFIED LIST OF
ARTICLES ( BIOLOGY.