Two Fifteenth Century cookery Books

Take Porke or Beef, whe+ er + e likey, & leche it + inne + werte; + en broyle it broun a litel, & + en mynce it lyke Venyson; choppe it in sewe, + en caste it in a potte & do + er-to Freyssh brothe; take Erbis, Onynonys, Percely & Sawge, & o+ er gode erbis, + en lye it vppe with brede; take Pepir & Safroun, pouder Canel, Vynegre, or Eysel Wyne, Bro+ e an Salt, & let yet boyle to-gederys, tylle + ey ben y-now, & + an serue it forth rennyng.

Take Pork or Beef, whatever you like, and cut it in slices, and broil it brown a little, and mince it like venison, choppe it in sieve? and put it in a pot and add fresh broth; take herbs, onions, parsley and sage, and other good herbs, and lay it up ? with brede. Take Pepper and saffron, cinnamon powder, vinegar or wine, broth and salt, and let it boil together, until it is done, and serve it forth running.

50 lb pork shoulder roast, chopped into gobbets
4.5 bunches parsley
5 lbs onions
3-4 tbsp Sage (ground or minced?)
3-4 tsp each Rosemary, thyme, Marjoram
1 cup red wine vinegar
4 gallons pork broth (concentrate?)
4 cups bread crumbs
1 tbsp Pepper
pinch Saffron
2 tsp Powdered cinnamon
dash Salt

  1. Chop parsley and onions 
  2. Put the gobbets of pork on a cookie sheet or jelly roll pan and broil (under the broiler) 7-8 minutes for each batch.
  3. Put in pork a pot and cover with broth. 
  4. Add parsley, onions, sage and other herbs (rosemary, thyme, marjoram?)
  5. Cook for a bit (5-10 minutes)
  6. Add about 3 c breadcrumbs  finely ground
  7. Add about 1 c vinegar-- adjust to taste
  8. Add pepper, saffron, cinnamon powder, vinegar, more broth and some salt.
  9. Cook until pork is cooked through (10-20 minutes per batch)
  10. Will hold on the back of the stove for several hours, kept under simmering temp.

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