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The Culinary Recipes of Medieval England
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Table of Contents

Introduction. Bibliography. THE RECIPES. I. Preliminaries: Basic Preparations and Procedures. II. Pottages. A: Standard, Meatless. 1. (a) Almond-Milk Based; (b) Based on Nuts and Flowers; (c) Egg-based; (d) Other Meatless Pottages. 2. (a) Based on Grains; (b) Based on Vegetables; (c) Based on Fruits. B: Standard, Meat- or Fish-based. C: Special Types: 1. Brewets; 2. Sliced Food; 3. Gruels and Sops; 4. Jellied Dishes; 5. Pasta. III. Main Courses. A. Meats, Other than those Cooked and Served as Pottages. B. Poultry and Game Birds, Other than those Cooked and Served as Pottages. C. Fish, Other than those Cooked and Served as Pottages. D. Eggs and Dairy Dishes. IV. Special Dishes. A. Sauces and Condiments. B. Baked Dishes. C. Fritters and Other Fried Specialties. D. Subtleties, Drinks, Wafers, and Confections. Index of Recipes.

About the Author

The late Constance Hieatt's work in editing and interpreting medieval English recipe texts is of long-standing repute. She has published An Ordinance of Pottage with Prospect Books and Curye on Inglysch with the EETS. Other works include Pleyn Delit and Libellus de Arte Coquinaria. Her final edition was of recipes from Corpus Christi College, Oxford, which we titled Cocatrice and Lampray Hay and published last year. Constance Hieatt died at Christmas 2011.

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