A
BOOK OF
COOKRYE

Very Necessary for
all such as delight
therin.

Gathered by A. W.

And now newlye enlarged with the serving in of the Table.

With the proper Sauces to each of them convenient.

AT LONDON
Printed by Edward Allde. 1591.

——————————————————————-

The order how Meats should be served to the Table, with their sauces

The First course.
Potage or stewed broth.
boiled meat or stewed meat.
Chickins and Bacon.
Powdred Beefe.
Pyes, Gooce, Pigge.
Rosted Beefe.
Rosted Veale.
Custard.

The second course.
Rosted Lamb.
Rosted Capons.
Chickins.
Pehennes.
Bakte Venison, Tart.

The service at Supper.
Potage or Sew.
A Sallet.
A Pigges petitoe.
Powdred Beef sliced.
A shoulder of mutton or a brest.
Vele, Lamb, Custard.

If you want to read the entire book (it is not long), it is found at
http://jducoeur.org/Cookbook/Cookrye.html
This should give you an idea what people in your historical analog/ fantasy worlds should be expecting to eat.

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