Le Viandier de Taillevent - Recipe Index

Recipe Index

(Actual recipes are indicated by boldface page numbers.)

Almond cumin dish 4, 15

Barbel (boiled; roasted; fried) 7, 35
Barley gruel 7, 33
Bass (boiled) 7, 35
Bean 45
   Cretone 4, 15
Beef
   Large cut (boiled) 3, 13
   And Mutton with greens 4
   Shin of, and Capon 4
Bird, Small
   Lark, quail, thrush and other (roasted; in a pie) 5, 22
   Ragout 4, 17
Bisque, Hare or rabbit 4, 17
Bittern (great or little) (roasted) 5, 24
Bleak (boiled) 7, 37
   Sea (roasted) 8, 41
Boar
   Bourblier (roasted) 5, 22
   Fresh or salted (boiled) 3, 14
Bourblier of boar (roasted) 5, 22
Bream (boiled; roasted; in a pie) 7, 36
   Sea (boiled; roasted; in a pie) 9, 44
Bright green eel soup 6, 29
Bright green soup 4, 18
Brill (boiled) 9, 43
Bustard (roasted) 5, 24

Cabbage 45
Calf mesentery called charpie (roasted) 5, 20
Capon (roasted) 5, 21
   Dew water 7, 33
   Fatted (in a pie) 5, 21, 73
   Houdons 4, 17
   Laces 10, 54

117

Capon, continued
   White dish for an invalid 7, 34
   White soup 4, 17
   With herb 3, 14
   With shin of beef 4
   With verjuice 4
Carp (boiled; in galantine) 7, 35
Cassia soup 4, 16
Caudle, Flemish 7, 33
Chard greens 45
Charpie 5, 20
Cheese soup, Green egg and 6, 31
Chick (roasted; in a pie) 5, 21
Chicken (see also Capon, Pullet)
   Cumin dish 4, 15
   Dew water from 7, 33
   German meat, rabbit and chicken soup 4, 17
   Gilded, with quenelles 11, 57
   Hotchpotch 4, 18
   Stuffed 6, 26
   Verjuice soup 4, 18
   Young female or male (roasted) 5, 21
Chowder with pike 6, 29, 35
Chub 7
Cock, Helmeted 11, 57
Cod, fresh or salted (boiled) 8, 40
Codling (boiled) 8, 40
Conger (boiled; roasted; in the oven) 8, 39
Cormorant (roasted) 5, 24
Cow's milk, Thickened 6, 31
Crane (roasted) 5, 24
Crayfish
   Freshwater (boiled) 7, 37
   Saltwater (boiled; in the oven) 8, 42
   Stew 10, 54
Cretone of pea or bean 4, 15
Crisp, Large and small 11, 60, 61
Cumin dish
   Almond 4, 15
   Chicken 4, 15
   Fish 6, 7, 29, 34
Cuttlefish (fried; in pottage) 8, 42

118

Dab (boiled; in stew) 9, 44
Dace 7
Decorated rice for a meat day 6, 26
Deer (boiled; in a pie) 3, 14
   Testicle soup 11, 56
Desserts 11, 59, 60, 61, 62, 63, 64
Dew water from a capon or chicken 7, 33
Diapered 11, 61
   On fish day 61
Dogfish (boiled) 8, 39
   Small (boiled) 8, 41
Duck (see Mallard)

Eel
   Bright green soup 6, 29
   Fresh (boiled; roasted; boiled inside out; in a pie; in pottage) 7, 36
   Salted (boiled) 7, 36
   Small kind (roasted) 7, 36
Egg
   German soup 6, 31
   Green cheese soup 6, 31
   Stew 6, 31
English soup, Subtle 4, 18

Fatted capon (in a pie) 5, 21
Faulx grenon 6, 25
Fish
   Cumin dish 6, 7, 29, 34
   Freshwater 7, 35, 36, 37
   Jelly 6, 27
   Pepper stew 6
   Saltwater
   Flat 8, 9, 43, 44
   Round 8, 39, 40, 41, 42
Fish day, Recipes for 11, 61
Flan and tart 9
   In Lent 9, 45
   Quiche 11, 56
Flat saltwater fish 8, 9, 43, 44
Flemish caudle 7, 33
Flounder (boiled) 8, 43

119

Food for invalid 7, 33, 34
Freshwater fish 7, 35, 36, 37
Freshwater shad (boiled; roasted; in the oven) 7, 35, 41
Fritter, Marrow 11, 61
Frumenty 6, 25, 59, 62
Fry (roasted) 8, 41

Galantine, Lamprey in 6, 28, 35
Gannet 67
Garfish (roasted) 8, 40
Georgie soup 4, 16
German egg soup 6, 31
German meat, rabbit and chicken soup 4, 17
Giblets, Goose 6, 25
Gilded dishes 11, 57, 58
   Chicken with quenelles 11, 57
Golden toast 11, 58
Goose or gosling (roasted) 5, 21, 77
   Giblets (small foot, liver and gizzard) 6, 25
Grampus (boiled) 8, 40
Grape dish 4, 18
Green egg and cheese soup 6, 31
Greens
   Chard 45
   Watercress 9, 45
Grey gurnard (boiled; roasted; in a pie) 8, 39
Grey mullet (roasted; in a pie) 8, 40
Gruel, Barley 7, 33
Gudgeon (boiled) 7, 37
Gurnard (see Grey gurnard, Red gurnard)

Haddock (boiled) 8, 40
Hake (boiled) 8, 41
Hare (roasted; in a pie) 5, 22, 78
   Bisque 4, 17
   Ragout 4, 19
Haricot, Mutton 3, 14
Hedgehog 11, 62
Helmeted cock 11, 57
Herbs for giving a green colour 10, 48
Heron (roasted) 5, 24

120

Hippocras 53, 55, 68, 69, 79
Hotchpotch, Chicken 4, 18
Houdons, Capon 4, 17

Jelly (fish or meat) 6, 27
John Dory (boiled; roasted; in a pie) 9, 44

Kid (roasted) 5, 20

Laces of white capon meat 10, 54
Lamb (roasted) 5, 20
Lamprey 6, 7, 8, 28, 36, 37, 75
   In galantine 6, 28, 35
   River (in soup; in a pie) 7, 37
   Small (roasted; boiled; in a pie) 7, 37
Larded boiled meat 3, 14
Larded milk 11, 59, 60
Lark (roasted; in a pie) 5, 22
Leek 45
Lenten slice 11, 62
Lighter subtleties 12, 66
Liquid for soaking spice 10, 48
Loach (boiled; fried) 7, 36
   Stew 6, 29, 32, 36
Lobster (see Saltwater crayfish)
Lorey pastry 11, 62

Mackerel
   Fresh (roasted; in a pie) 8, 40
   Salted (boiled) 8, 40
Mallard, River (roasted) 5, 24, 73
Mangonel 11, 63
Marrow fritter and rissole 11, 61
Mash
   Perch 7, 34, 35
   Pullet 7, 33
Meat [unspecified] (roasted) 5, 20, 21, 22, 23, 24
   German rabbit and chicken soup 4, 17
   Jelly 6, 27
   Larded boiled 3, 14
   Large cut (boiled) 3, 13
   Ragout 4, 17

121

Meat, continued
   Rosy 11, 55, 61
   On fish day 61
   Verjuice soup 4, 18
Menjoire, Pottage called 10, 53
Mesentery, Calf (roasted) 5, 20
Milk
   Larded 11, 59, 60
   Provençal 6
   Tart 11, 60
   Thickened cow's 6, 31
Millet 6, 25
Minnow (boiled) 7, 37
Motte 11, 63
Mullet (see Grey mullet, Red mullet)
Mussel (boiled; in ragout) 8, 42
Mustard sop 6, 30, 31
Mutton (roasted) 5, 20
   Beef with greens 4
   Fresh or salted, Large cut (boiled) 3, 13
   Haricot 3, 14
   Stuffed shoulder 11, 63

Norse pie 11, 62

Oyster (boiled; fried) 8, 42
   Ragout 6, 30, 42

Painted subtleties 12, 65, 66
Parma tart 11, 58
Parti-coloured white dish 11, 59
Partridge (roasted; in a pie; between plates) 5, 23
   Trimolette 11, 55
Pastry, Lorey 11, 62
Paupiette 11, 61
Peacock (roasted) 5, 11, 23, 64
Pea 45
   Cretone 4, 15
Pepper stew, Fish 6
Perch (boiled; fried) 7, 35
   Mash 7, 34, 35
   Stew 6, 32, 35

122

Pheasant (roasted) 5, 23
Pie
   In a pot 9
   Norse 11, 62
Pig or piglet (stuffed and roasted) 5, 20
Pigeon (roasted; in a pie) 5, 22
Pike (roasted; in chowder; fried) 7, 35
   Chowder 6, 29, 35
   Large (boiled; in galantine) 7, 35
Plaice (boiled; in pottage) 8, 43
   Small 9
Plover (roasted; in a pie) 5, 23
Pork (see also Pig)
Pork (roasted; in a pie) 5, 20
   Chine and large intestine with pea or leek 4
   Fresh or salted, Large cut of (boiled) 3, 13
   Intestine 4, 15, 45
   Leg of 4
   Fresh, grilled with leek 4, 75
   Salted, with chine and large intestine with pea or leek 4
   Pluck soup 45
Porpoise (boiled) 8, 39
Pot, Spanish 11, 62
Pottage 10, 53, 54, 55, 56
   Menjoire 10, 53
   Scallion 45
   Small 9, 45
   Thick 4, 15, 16, 17, 18, 19
   Without meat 6, 29, 30, 31, 32
   To de-salt all manner of 3, 13
   To remove the burnt taste of 3, 13
Powders (spice mixtures)
   Common 79
   Douce 79
   Duke's 79
   Fine 56, 57, 58, 61, 62, 63, 67, 73
   Forte 79
   Spice 20, 21, 26, 35, 39, 42, 69, 79
   Strong 79
   Sweet 68, 79 (see under Hippocras)
   White 56, 61, 80

123

Provençal milk 6
Pullet (roasted; in a pie) 5, 21
   Mash 7, 33

Quail (roasted; in a pie) 5, 22
Quenelles, Gilded chicken with 11, 57
Quiche flan 11, 56

Rabbit, young rabbit (roasted; in a pie) 5, 21
   Bisque 4, 17
   German chicken soup 4, 17
   Ragout 4, 19
Ragout
   Hare 4, 19
   Oyster 6, 30, 42
   Rabbit 4, 19
   Small bird 4, 17
   Veal 4, 19
   Whatever meat you wish 4, 17
Ray (boiled) 9, 43
   Liver toast 43
Red deer (see Deer)
Red gurnard (boiled; roasted; in a pie) 8, 39
Red mullet (boiled; roasted; in a pie) 8, 39
Remedies for wine 10, 49, 50, 51
   For wine which has the vigour broken 10, 51
   To clarify red wine 10, 51
   To clarify red wine in winter 10, 51
   To cure ropiness in all wines 10, 49
   To cure wine turned fusty 10, 51
   To cure wine turned ropy 10, 50
   To cure wine turned sour 10, 50
   To cure wine which smells fusty, musky or spoiled 10, 50
   To improve and redden must or new wine for early sale 10, 49
   To keep wine from becoming ropy and being troubled 10, 49
Rice, Decorated 6, 26
Rissole, Marrow 11, 61
Roach 7
Roe Deer (see Deer)
Rosy, Meat (see Meat rosy)
Round saltwater fish 8, 39, 40, 41, 42
Rudd (boiled; roasted) 7, 36
Russet soup 4, 16

124

Saint George and his virgin 12, 65
Saint Marthe 12, 66
Salmon
   Fresh (smoked and boiled; in a pie) 8, 40
   Salted (boiled) 40
Salmon trout (boiled; roasted) 8, 9, 41, 44
Saltwater crayfish (boiled; in the oven) 8, 42
Saltwater shad 8, 41
Sancte 9
Saracen soup 6, 30
Sauces 78
   Barbe Robert (otherwise called Taillemaslee) 9, 47, 67, 71
   Black Pepper 10, 21, 67
   Boiled 10
   Cameline 9, 14, 20, 21, 22, 23, 24, 35, 36, 37, 39, 40, 41, 44, 47, 56
   Cold Sage 6, 21, 27
   Cow's Milk Jance 10, 67
   Dodine for fatted capon 21 (see under Fatted capon)
   Dodine for river mallard 24 (see under River mallard)
   For fatted capon 11, 64
   For freshwater shad 35 (see under Freshwater shad)
   For keeping saltwater fish 69
   For partridge 23 (see under Partridge)
   For roast boar 22 (see under Bourblier of boar)
   For roast pork 20 (see under Roast pork)
   Garlic for fresh herring 9, 47
   Garlic including the husk 9
   Garlic Cameline 9, 39, 43, 47
   Garlic Jance 10, 67
   Ginger Jance 10, 68
   Ginger Jance without garlic 10
   Grape 4, 9, 68
   Green 9, 13, 35, 36, 37, 39, 43, 68
   Green without wine 13
   Green Garlic 9, 13, 21, 36, 37, 41, 42, 47
   Green Verjuice 20, 21, 36, 42, 68
   Hot 28, 36, 37, 75 (see under Fresh lamprey)
   Hot Pepper 4, 75
   Jance 21, 35, 40, 41, 75
   Jance with garlic for cod 9
   Milk Jance (see Cow's Milk Jance)
   Mud 28, 83

125

Sauces, continued
   Must 21, 68, 76 (see also Similar to must)
   Mustard 13, 14, 30, 35, 36, 37, 39, 40, 41, 69
   Parsley Souse (see Souse)
   Piglet Souse (see Souse)
   Poitevin 10, 21, 69, 77
   Saint Merry 21, 77 (see under Roast goose)
   Saupiquet 22, 78 (see under Roast hare)
   Similar to must 21 (see under Roast capon)
   Sour Pepper 14, 35, 78
   Souse 6, 27, 43, 78
   Taillemaslee (see Barbe Robert)
   Unboiled 9, 47, 48
   White Garlic 9, 13, 21, 36, 37, 42, 47
   Wine 41, 80
   Wine and Salt 43, 44, 80
   Yellow 4, 6, 31, 45
   Yellow Pepper 10, 20, 23, 27, 40, 69, 78
Scallion (in pottage) 45
Scallop (fried) 8, 42
Sea bleak (roasted) 8, 41
Sea bream (boiled; roasted; in a pie) 9, 45
Shad
   Freshwater (boiled; roasted; in the oven) 7, 35, 41
   Saltwater 8, 41
Shad-like carp 7 (see also Carp)
Slice 6, 25
   Lenten 11, 62
Smelt (in a pie; fried) 8, 41
Sole (boiled; roasted; fried) 9, 43
Sop, Mustard 6, 30
Soringue 6, 16, 30
Soup
   Bright green 4, 18
   Bright green eel 6, 29
   Cassia 4, 16
   Georgie 4, 16
   German egg 6, 31
   German meat, rabbit and chicken 4, 17
   Green egg and cheese 6, 31
   Pork pluck 45
   Red deer testicle in deer hunting season 11, 56

126

Soup, continued
   Russet 4, 16
   Saracen 6, 30
   Subtle English 4, 18
   Verjuice, of chicken or whatever meat you wish 4, 18
   White capon 4, 17
Spanish pot 11, 62
Spices 10, 47 (see also Powders)
Spoonbill and similar river bird (roasted) 5, 24
Stew
   Crayfish 10, 54
   Egg 6, 31
   Fish pepper 6
   Loach 6, 29, 32, 36
   Perch 6, 32, 35
Stockfish (fried) 8, 39
Stork (roasted) 5, 24
Stuffed
   Chicken 6, 26
   Mutton shoulder 11, 63
   Piglet or pig (roasted) 5, 20
   Tubes 11, 60
Sturgeon (boiled) 8, 41
Subtle English soup 4, 18
Subtleties 6, 25, 26, 27, 28
   Lighter 12, 66
   Painted 12, 65, 66
Swan (roasted) 5, 23
Swan (roasted and reclothed) 6, 11, 27, 63
Swan Knight 12, 65

Taille 11, 61
   On fish day 61
Tart or flan 9
   In Lent 9, 45
   Milk 11, 60
   Parma 11, 58
Teal (roasted) 5, 24
Tench (boiled; fried; roasted inside out) 7, 36
Thickened cow's milk 6, 31
Thrush (roasted; in a pie) 5, 22

127

Toast
   Golden 11, 58
   Ray liver 43 (see under Ray)
Tower 12, 65
Trimolette, Partridge 11, 55
Tripe 45
Trout (boiled; in a pie) 7, 36
Trout, Salmon (boiled; roasted) 8, 9, 41, 44
Tubes, Stuffed 11, 60
Tuna 9
Turbot (boiled) 9, 43
Turnip 45
Turtledove (roasted; in a pie) 5, 23

Veal (roasted; in a pie) 5, 20, 45
   Ragout 4, 19
   With herb 3, 14
Venison (see also Boar, Deer)
   Fresh (roasted) 5, 22
   Larded boiled 3, 14
Verjuice soup of chicken or whatever meat you wish 4, 18
Vinegar dish 4, 16

Watercress greens 9, 45
Whale 8
White capon soup 4, 17
White dish 39
   Capon, for an invalid 7, 34
   Parti-coloured 11, 59
Whiting 8
Wine, Remedies for (see Remedies for wines)
Woodcock (roasted; in a pie) 5, 23

128