reference: noble-boke-1480

Bread sauce with crushed garlic and pepper. A sauce for beef. Known only from 15th Century manuscripts.

Beef or sheep-meat steaks, spread with herbs and spices, rolled or pressed together on a spit and roasted (Austin 1440, Noble Boke 1480, Wright 1857)

The chopped garbage (heads, feet, offal etc.) of a goose, fried with eggs (Noble Boke 1480)

Stale white bread pureed with hot milk, usually infused with onion, bay and cloves. Served hot with poultry.

Gobbets of meat in a thickened sweet sauce with spices (Cury 1390, Liber Cure 1430, Austin 1440, Noble Boke 1480)

Stew of chicken pieces with herbs, containing pork meatballs made with fruit and spices (Noble Boke 1480)

Bread sauce with cinnamon, ginger and mustard. A sauce for quail (Noble Boke 1480)

Dried beans which have been reconstituted then dried again in an oven, cut small and toasted. The method probably provided for more reliable preservation and qu...

Very tiny pies, known from late medieval times (c1390) up to the early 17th Century. Probably similar to the modern Whist Pie.

(Boiled Cream) A custard of cream and egg yolks, with saffron and salt, decorated with borage flowers (Noble Boke 1480)

A blown egg shell filled with a paste confection of almonds and sugar, the centre part being yellowed with saffron to imitate a yolk, for eating in Lent (Austin...

Langdebouf (French: Tongue of Beef) was the precursor of pickled tongue, the meat being boiled with fruit and spices before being pickled in vinegar and salt (N...

Very thin strips of meat, especially when prepared in a jelly. (Liber Cure 1430, Noble Boke 1480).

Pasta shapes. The term appears as a synonym for 'pasta', whatever its form, throughout early English cookbooks, presumably because of their customary lozenge sh...

Dish of layered meat broth, pasta and cheese.

A pie of gobbets, usually of meat, in highly-seasoned savoury custard.

Minced fish meat and fish liver cooked in sweet thickened broth. (Noble Boke 1480)

Milk and eggs, cooked with sops of bread, sugar and salt (Noble Boke 1480) There is no oil here, the name may be from the Spanish ola.

Sweetened curds with egg and elderflowers, fried or baked, sometimes in a pastry case (Cury 1390, Noble Boke 1480)