Category Archives: English

Classic Salmon Chowder

This is a very simple chowder recipe, cooked with our favourite fish at home – salmon. It makes for a full meal, with the potatoes and creamy soup, but if it’s not enough for you, you can serve it alongside … Read more

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Medieval Capon Chicken Crowned With Eggs

Capouns in councy. Take capouns adn rost hem right hoot, that they be not half ynough, and hewe hem to gobettes, and cast hem in a pot; do therto clene broth. Seeth hem that they be tendre. Take brede and … Read more

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Roasted Salmon Fillet With A Medieval White Wine Sauce

Take a Salmond, and cut him rounde, chyne and all, and roste the pieces on a gredire; And take wyne, and pouder of Canell, and drawe it thorgh a streynour; And take smale myced oynons, and caste there-to, and let … Read more

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Medieval Pork Rolls

Tartlettes. Take pork ysode and grynde it small with safronn, medle it with ayren and raisons of coraunce, and powder fort, and salt; and make a foile of dowhg and close the fars thereinne. Cast the tartlettes in a pan … Read more

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Pan-Fried Trout With Mash Potatoes

I love this dish so much! The presentation looks lovely, and the dish was so delectable! It was also light on the stomach and filling enough for both the big and small eaters.

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