The Sausage Project
an A&S entry at Kingdom A&S Faire, Kingdom of Meridies
THLady Amya von Dornberg (Angie Voss)
Mistress Catherine Stewart (Kelly McNutt)
Magistra Rosemounde of Mercia (Micaela Burnham)
(copyright all of the above 2013)
an A&S entry at Kingdom A&S Faire, Kingdom of Meridies
THLady Amya von Dornberg (Angie Voss)
Mistress Catherine Stewart (Kelly McNutt)
Magistra Rosemounde of Mercia (Micaela Burnham)
(copyright all of the above 2013)
The sausage project came about as a result of our experiments with, and subsequent love for, making sausages at home. This entry showcases five sausages from five different SCA period cultures, each with a sauce that would have been appropriate to it in that time period and place. We have varied from period methodology by using an electric meat grinder and sausage stuffer. This was merely a time saver, and much the same results are achieved when the sausage is made entirely by hand with knives and/or choppers and stuffed using a funnel. We have also used an electric spice grinder rather than a mortar and pestle for most of our spice grinding where a fine grind was required. Again, this was a time saver, as we had no servants to order about. All of the sausages were made in advance, so they have been frozen and then thawed. Except for the pre-cooked liver sausage, they have been cooked this morning for your enjoyment. All of the sauces have also been made in advance and kept chilled except the orange juice, which was freshly squeezed this morning.
Sausages are, and were, a ubiquitous food made in virtually every culture. Like bread and pastry, they are frequently mentioned in cook books of the Middle Ages and Renaissance, but without recipes. Sausages were often made at home from scraps of meat and fat in a simple fashion, or they were purchased from someone who specialized in making them. For instance, the Book of Sent Sovi, refers to resola, a pork sausage made from organ meat, but contains no recipe. Likewise, the Domostroi lists sausages and “stuffed stomachs” numerous times,[1] but also contains no directions for making them. However, recipes can be found, as is evidenced here.
We have also included manchets[2] to enhance your dining experience and act as a palate cleanser. Manchets are best served the day they are baked. Since that was not an option here, we baked them last week-end and froze them once they cooled. We also used the manchet for the sauces thickened with toasts or bread crumbs. A pitcher of water, cups, and plates are also available to you. We have cut up the sausages into bite sized pieces and provided picks to use as utensils. This way you can dip your bites directly into the sauces. We hope you enjoy eating our sausages as much as we have enjoyed making (and eating) them.
[1] The Domestroi, pp. 192, 193, 195 to list but a few
[2] Manchets are depicted as small round loaves in virtually every period depiction of feasts. It was the highest quality bread, eaten by the nobility since at least the 14th century, and possibly before. Food and Feast in Medieval England, p. 77.
The Sausages
Roman 5th century C.E.: Lucanicae served with oenogarum. These are cold-smoked sausages that will be grilled and served with a sweet and spicy fish sauce.
Sausages are, and were, a ubiquitous food made in virtually every culture. Like bread and pastry, they are frequently mentioned in cook books of the Middle Ages and Renaissance, but without recipes. Sausages were often made at home from scraps of meat and fat in a simple fashion, or they were purchased from someone who specialized in making them. For instance, the Book of Sent Sovi, refers to resola, a pork sausage made from organ meat, but contains no recipe. Likewise, the Domostroi lists sausages and “stuffed stomachs” numerous times,[1] but also contains no directions for making them. However, recipes can be found, as is evidenced here.
We have also included manchets[2] to enhance your dining experience and act as a palate cleanser. Manchets are best served the day they are baked. Since that was not an option here, we baked them last week-end and froze them once they cooled. We also used the manchet for the sauces thickened with toasts or bread crumbs. A pitcher of water, cups, and plates are also available to you. We have cut up the sausages into bite sized pieces and provided picks to use as utensils. This way you can dip your bites directly into the sauces. We hope you enjoy eating our sausages as much as we have enjoyed making (and eating) them.
[1] The Domestroi, pp. 192, 193, 195 to list but a few
[2] Manchets are depicted as small round loaves in virtually every period depiction of feasts. It was the highest quality bread, eaten by the nobility since at least the 14th century, and possibly before. Food and Feast in Medieval England, p. 77.
The Sausages
Roman 5th century C.E.: Lucanicae served with oenogarum. These are cold-smoked sausages that will be grilled and served with a sweet and spicy fish sauce.
French, 14th cent.: Herrissons (hedgehogs) served with cameline sauce. These small round sausages will be boiled and served with a spiced wine sauce.
English, 16th cent.: White puddings of hogs’ liver served with a horseradish mustard. These are fully cooked sausages that will be served cold with a hot mustard flavored with horseradish and onion
Italian, 16th cent.: Mortadella served with orange juice. This is a large home-cured sausage. We will cut it into lardoons that will be sautéed in bacon fat and served with fresh orange juice poured over them.
German, 16th cent.: Bratwurst with honey-mustard. We will serve these grilled with a spiced honey mustard.
roman, 5th century
Lucanicae and oenogarum
Lucanian sausages are pork sausages containing numerous spices and herbs, liquamen, whole peppercorns and pine nuts. [3] They are smoked by hanging them above a cooking fire.[4] Oenogarum is simply liquamen with the addition of wine and spices, and this sauce is noted as appropriate to sausages. [5] The use of a gridiron (grill) for grilling meats was a common method of cooking them.[6] Sausages appear in a variety of extant menus from the late empire.[7] Our recipe for the Lucanian sausages is adapted from Around the Roman Table.[8] We developed the oenogarum recipe.
Original recipes (translated):
2.4 LUCANICAE. Lucanicae are made in a similar way to that written above. (Referring to womb and black pudding.) Pound pepper, cumin, savory, rue, parsley, bay berry spice, and liquamen. Add meat which has been thoroughly pounded so that it can be blended well with the spice-mix. Stir in liquamen, whole peppercorns, plenty of fat and pine nuts. Put the meat in the skins, draw them quite thinly and hang them in the smoke.
Oenogarum: a mixture of various kinds of wine (sweetened, reduced, and plain) mixed with pepper, possibly other spices and herbs, and liquamen.[9]
Our recipes:
Lucanicae
2.2 lbs pork butt, with the fat
200g. salted fatback, washed of excess salt, cut into 1 inch pieces
1 Tbsp ground cumin
1 Tbsp bay berries, soaked in warm water, hulls removed and berries ground fine
1 Tbsp peppercorns, 1 tsp whole and 2 tsp coarsely ground[10]
2 small leaf stalks of fresh rue, finely chopped
1 small bunch fresh Italian parsley, finely chopped
1 tsp dried winter savoury
2 tsp each of dried oregano, thyme, and lovage
200 g pine nuts, lightly toasted and coarsely chopped
6 Tbsp fish sauce[11]
2 fresh bay leaves, bruised and soaked in the garum for several hours, then strained
Lamb casings
Hardwood charcoal
Grind the pork butt and the fat back together in a meat grinder with a coarse blade. Mix in all of the remaining ingredients except the pine nuts. Mix thoroughly with the hands to distribute the ingredients evenly. Put this mixture through the meat grinder with a fine blade. Stir in the pine nuts, mixing to distribute. Stuff this mixture into lamb sausage casings, tying off the ends with linen twine. These will be long thin sausages. Make a cold smoker by putting a grill rack 3 feet above a hardwood charcoal fire that has burned down to coals. Surround the rack with boards or metal to form a chimney[12] that directs the smoke up towards the sausages. Smoke for about 20-30 minutes, turn the sausages over, and smoke for another 15-20 minutes.
[2] Apicius pp. 153-155
[3] Ibid. and The Classical Cookbook, pp. 90-91
[4] Apicius, p. 385, recipe 2.5.4
[5] Ibid., p.77
[6] For an example, see Around the Roman Table p. 87
[7] pp. 261-262
[8] Apicius, p. 155
[10] We used a mortar and pestle
[11] We used a purchase fish sauce from Thai Kitchen.
[12] We intended to use the cardboard box method demonstrated on the TV show Good Eats. Our cardboard box, despite being several inches from the fire pan in all directions, burned to ashes in less than 5 minutes. Live and learn. Fortunately we had not yet put the sausages on the grill. Sawhorses and scrap plywood were called into play, and they worked just fine.
Oenogarum
½ a standard 5th bottle of Pinot Grigio, reduced to 1 cup[13]
1 cup unreduced Pinot Grigio of the same type
1 bottle (3.38 oz.) high quality anchovy extract[14]
½ tsp finely ground black pepper
1 Tbsp fresh minced hyssop
1 Tbsp fresh minced spearmint
1 Tbsp fresh minced marjoram
½ Tbsp fresh minced lovage
Cool the reduced wine to room temperature. Put the fresh herbs in a mortar and grind to a pulp. Mix all the ingredients in a bowl and whisk until completely combined. Let this stand for at least 2 hours, then strain through a fine meshed strainer, pressing on the solids to extract the juices. Store it in an airtight container in a cool place.
[13] We used Candoni Pinot Grigio, which is made from grapes from the Friuli region of Italy.
[14] IASA Anchovy Extract made in Salerno, Italy
French, 14th century
Herissons with Cameline Sauce
The sausage recipe came from The Viander of Taillevent (1324).[15] They are apparently called hedgehogs because they are small and oval/round; this appellation being used for meatballs and other small round foods in period.[16] This recipe bears a strong resemblance to various French recipes for “forcemeat” or ground meat dishes found in a number of period cookbooks. [17] Cameline sauce existed in some form in every European culture and cook book, sometimes with multiple alternative recipes.[18] It is a red wine based sauce with spices, sometimes with raisins, that is thickened with toasted bread or bread crumbs. It can be cooked or not depending on the desire of the cook. Heating does make it thicken. Our version is from Fêtes Gourmands.[19]
Original recipe (translated):
210. Hedgehogs. Chop raw meat as small as possible; mix seedless grapes[20] and crumbled rich cheese together with fine spice powder; get sheep rennets, scald them and wash them thoroughly—though not in water hot enough to shrink them—and fill them with the chopped meat, and then sew them up with a little wooden skewer.
Cameline Sauce (original):
Saulse Cameline: Pour faire saulse cameline, prenez pain blanc harlé sur le greil, sy le mettez temprer en vin rouge et vinaigre. Passé parmy l’estamine canelles assez, et gingembr, clou, graine, macis, poivre long, et saffron un poy, et sel. Faictez bouillir or non bouillir comme vouldrez. Aucun y mettent du chacquere.
Our translation:[21]
To make cameline sauce, take white bread and toast in on a grill, then let it sit for some time in red wine and (red wine) vinegar. Then mix (the red wine and bread) with (a mixture of) enough cinnamon and ginger, cloves, grains of paradise, mace, long pepper, and a bit of saffron, and salt pounded together (in a mortar). You can cook it or not cook it. It is then placed on the table.
[15] Recipe 210, page number varies with edition
[16] See for example, Fêtes Gourmands, p. 102 , Take a Thousand Eggs or More, Vol. 2, p. 575
[17] Fêtes Gourmandes, p. 118, The Medieval Kitchen, p. 106-107
[18] For example, The Vivendier, p. 35, The Medieval Kitchen, p. 106, The Original Mediterranean Cuisine, p. 61
[19] pp. 94, inlay, and photo
[20] This probably meant grapes with the seeds removed.
[21] Micaela Burnham, aka Magistra Rosemounde of Mercia, translated this recipe.
Our recipes:
“Hedgehog” Sausages
2 lbs. pork butt, and added hard pork fat if needed
1 cup halved seedless black grapes
4 oz Brie cheese, rind removed, cut in small pieces[22]
2 tsp Poudre Fine:[23]
11 grams powdered ginger
24 grams ground cinnamon
1 gram ground cloves
1 gram grains of paradise
24 grams sugar
2 tsp salt
Lamb sausage casings
Linen thread
Put the pork (and any additional fat if needed) through the coarse blade of a sausage grinder. Stir in the grapes and cheese. Add the spices and salt and mix thoroughly with your hands. Put the entire mixture through the fine blade of a meat grinder. This is a very moist mixture due to the grapes[24], and is sticky to work with. To reduce stickiness, it can be chilled for 30 minutes or so before stuffing. Pack the meat mixture into sausage casings, twisting off the casings to make small round sausages. Tie off the twists at both sides with linen thread.[25]
[22] Cheese and Culture, soft, rich rind cheeses were found in France from at least the 8th cent. pp. 125-134.
[23] Fêtes Gourmandes p. 66
[24] When boiled, these sausages plump up and when you pierce one, a small jet of water squirts out.
[25] We did not twist them off during stuffing, and we should have done. It was very difficult to tie them off as a result. Again, where are my servants?
Cameline Sauce
1 1/4 cups red wine
5 Tablespoons red wine vinegar
40 grams toasted white bread[26]
2 teaspoons true cinnamon
1 teaspoon fresh ginger, grated
1/8 teaspoon ground cloves
1/2 teaspoon grains of paradise
1/2 teaspoon ground mace
1 short pod long pepper, ground
4 threads saffron
1 pinch salt
Grind all the dry spices together. Mix the red wine and the red wine vinegar together in a bowl; add the toasted bread, and let it sit for 1/2 hour. Strain this through a fine meshed sieve, mashing on the solids to extract the juice, into a small saucepan. Stir in the spice mixture and grated ginger. Cook over low heat. When hot, stir in the salt. Cook and stir until thickened. Taste, and adjust spices and salt if necessary. Pour through a strainer. Keep chilled until ready for use. Allow to come to room temperature, and then set it on the table.
[26] Homemade manchet was used for the bread.
Lucanicae and oenogarum
Lucanian sausages are pork sausages containing numerous spices and herbs, liquamen, whole peppercorns and pine nuts. [3] They are smoked by hanging them above a cooking fire.[4] Oenogarum is simply liquamen with the addition of wine and spices, and this sauce is noted as appropriate to sausages. [5] The use of a gridiron (grill) for grilling meats was a common method of cooking them.[6] Sausages appear in a variety of extant menus from the late empire.[7] Our recipe for the Lucanian sausages is adapted from Around the Roman Table.[8] We developed the oenogarum recipe.
Original recipes (translated):
2.4 LUCANICAE. Lucanicae are made in a similar way to that written above. (Referring to womb and black pudding.) Pound pepper, cumin, savory, rue, parsley, bay berry spice, and liquamen. Add meat which has been thoroughly pounded so that it can be blended well with the spice-mix. Stir in liquamen, whole peppercorns, plenty of fat and pine nuts. Put the meat in the skins, draw them quite thinly and hang them in the smoke.
Oenogarum: a mixture of various kinds of wine (sweetened, reduced, and plain) mixed with pepper, possibly other spices and herbs, and liquamen.[9]
Our recipes:
Lucanicae
2.2 lbs pork butt, with the fat
200g. salted fatback, washed of excess salt, cut into 1 inch pieces
1 Tbsp ground cumin
1 Tbsp bay berries, soaked in warm water, hulls removed and berries ground fine
1 Tbsp peppercorns, 1 tsp whole and 2 tsp coarsely ground[10]
2 small leaf stalks of fresh rue, finely chopped
1 small bunch fresh Italian parsley, finely chopped
1 tsp dried winter savoury
2 tsp each of dried oregano, thyme, and lovage
200 g pine nuts, lightly toasted and coarsely chopped
6 Tbsp fish sauce[11]
2 fresh bay leaves, bruised and soaked in the garum for several hours, then strained
Lamb casings
Hardwood charcoal
Grind the pork butt and the fat back together in a meat grinder with a coarse blade. Mix in all of the remaining ingredients except the pine nuts. Mix thoroughly with the hands to distribute the ingredients evenly. Put this mixture through the meat grinder with a fine blade. Stir in the pine nuts, mixing to distribute. Stuff this mixture into lamb sausage casings, tying off the ends with linen twine. These will be long thin sausages. Make a cold smoker by putting a grill rack 3 feet above a hardwood charcoal fire that has burned down to coals. Surround the rack with boards or metal to form a chimney[12] that directs the smoke up towards the sausages. Smoke for about 20-30 minutes, turn the sausages over, and smoke for another 15-20 minutes.
[2] Apicius pp. 153-155
[3] Ibid. and The Classical Cookbook, pp. 90-91
[4] Apicius, p. 385, recipe 2.5.4
[5] Ibid., p.77
[6] For an example, see Around the Roman Table p. 87
[7] pp. 261-262
[8] Apicius, p. 155
[10] We used a mortar and pestle
[11] We used a purchase fish sauce from Thai Kitchen.
[12] We intended to use the cardboard box method demonstrated on the TV show Good Eats. Our cardboard box, despite being several inches from the fire pan in all directions, burned to ashes in less than 5 minutes. Live and learn. Fortunately we had not yet put the sausages on the grill. Sawhorses and scrap plywood were called into play, and they worked just fine.
Oenogarum
½ a standard 5th bottle of Pinot Grigio, reduced to 1 cup[13]
1 cup unreduced Pinot Grigio of the same type
1 bottle (3.38 oz.) high quality anchovy extract[14]
½ tsp finely ground black pepper
1 Tbsp fresh minced hyssop
1 Tbsp fresh minced spearmint
1 Tbsp fresh minced marjoram
½ Tbsp fresh minced lovage
Cool the reduced wine to room temperature. Put the fresh herbs in a mortar and grind to a pulp. Mix all the ingredients in a bowl and whisk until completely combined. Let this stand for at least 2 hours, then strain through a fine meshed strainer, pressing on the solids to extract the juices. Store it in an airtight container in a cool place.
[13] We used Candoni Pinot Grigio, which is made from grapes from the Friuli region of Italy.
[14] IASA Anchovy Extract made in Salerno, Italy
French, 14th century
Herissons with Cameline Sauce
The sausage recipe came from The Viander of Taillevent (1324).[15] They are apparently called hedgehogs because they are small and oval/round; this appellation being used for meatballs and other small round foods in period.[16] This recipe bears a strong resemblance to various French recipes for “forcemeat” or ground meat dishes found in a number of period cookbooks. [17] Cameline sauce existed in some form in every European culture and cook book, sometimes with multiple alternative recipes.[18] It is a red wine based sauce with spices, sometimes with raisins, that is thickened with toasted bread or bread crumbs. It can be cooked or not depending on the desire of the cook. Heating does make it thicken. Our version is from Fêtes Gourmands.[19]
Original recipe (translated):
210. Hedgehogs. Chop raw meat as small as possible; mix seedless grapes[20] and crumbled rich cheese together with fine spice powder; get sheep rennets, scald them and wash them thoroughly—though not in water hot enough to shrink them—and fill them with the chopped meat, and then sew them up with a little wooden skewer.
Cameline Sauce (original):
Saulse Cameline: Pour faire saulse cameline, prenez pain blanc harlé sur le greil, sy le mettez temprer en vin rouge et vinaigre. Passé parmy l’estamine canelles assez, et gingembr, clou, graine, macis, poivre long, et saffron un poy, et sel. Faictez bouillir or non bouillir comme vouldrez. Aucun y mettent du chacquere.
Our translation:[21]
To make cameline sauce, take white bread and toast in on a grill, then let it sit for some time in red wine and (red wine) vinegar. Then mix (the red wine and bread) with (a mixture of) enough cinnamon and ginger, cloves, grains of paradise, mace, long pepper, and a bit of saffron, and salt pounded together (in a mortar). You can cook it or not cook it. It is then placed on the table.
[15] Recipe 210, page number varies with edition
[16] See for example, Fêtes Gourmands, p. 102 , Take a Thousand Eggs or More, Vol. 2, p. 575
[17] Fêtes Gourmandes, p. 118, The Medieval Kitchen, p. 106-107
[18] For example, The Vivendier, p. 35, The Medieval Kitchen, p. 106, The Original Mediterranean Cuisine, p. 61
[19] pp. 94, inlay, and photo
[20] This probably meant grapes with the seeds removed.
[21] Micaela Burnham, aka Magistra Rosemounde of Mercia, translated this recipe.
Our recipes:
“Hedgehog” Sausages
2 lbs. pork butt, and added hard pork fat if needed
1 cup halved seedless black grapes
4 oz Brie cheese, rind removed, cut in small pieces[22]
2 tsp Poudre Fine:[23]
11 grams powdered ginger
24 grams ground cinnamon
1 gram ground cloves
1 gram grains of paradise
24 grams sugar
2 tsp salt
Lamb sausage casings
Linen thread
Put the pork (and any additional fat if needed) through the coarse blade of a sausage grinder. Stir in the grapes and cheese. Add the spices and salt and mix thoroughly with your hands. Put the entire mixture through the fine blade of a meat grinder. This is a very moist mixture due to the grapes[24], and is sticky to work with. To reduce stickiness, it can be chilled for 30 minutes or so before stuffing. Pack the meat mixture into sausage casings, twisting off the casings to make small round sausages. Tie off the twists at both sides with linen thread.[25]
[22] Cheese and Culture, soft, rich rind cheeses were found in France from at least the 8th cent. pp. 125-134.
[23] Fêtes Gourmandes p. 66
[24] When boiled, these sausages plump up and when you pierce one, a small jet of water squirts out.
[25] We did not twist them off during stuffing, and we should have done. It was very difficult to tie them off as a result. Again, where are my servants?
Cameline Sauce
1 1/4 cups red wine
5 Tablespoons red wine vinegar
40 grams toasted white bread[26]
2 teaspoons true cinnamon
1 teaspoon fresh ginger, grated
1/8 teaspoon ground cloves
1/2 teaspoon grains of paradise
1/2 teaspoon ground mace
1 short pod long pepper, ground
4 threads saffron
1 pinch salt
Grind all the dry spices together. Mix the red wine and the red wine vinegar together in a bowl; add the toasted bread, and let it sit for 1/2 hour. Strain this through a fine meshed sieve, mashing on the solids to extract the juice, into a small saucepan. Stir in the spice mixture and grated ginger. Cook over low heat. When hot, stir in the salt. Cook and stir until thickened. Taste, and adjust spices and salt if necessary. Pour through a strainer. Keep chilled until ready for use. Allow to come to room temperature, and then set it on the table.
[26] Homemade manchet was used for the bread.
English, 16th century
White Pudding of Hog’s Liver with Horseradish Mustard[27]
Original Recipes: Alas, the author of All the King’s Cooks[28] chose not to include the original recipes. He does note that the recipes for the sausage came from The Booke of Cookery Very Necessary for all Such as Delight Therein (1584)[29], recipe 25. A similar recipe is found in The Good Housewife’s Jewel (1596-97) by Thomas Dawson on page 45. The mustard is “Robert May’s Strong Mustard” from the Accomplisht Cook, or the Art and Mystery of Cookery by Robert May, printed in 1660.[30] The English seem to have been keen on “puddings” from innards. A quick glance through The Good Housewife’s Jewel gives us four sausages or haggis made from blood or organ meats.[31] Hot, thick mustards were also quite popular in England.[32]
Peter Brears’s Redacted Recipes[33]
White Pudding of Hog’s Liver
1 ½ lbs pig’s liver, membranes removed, cut into ½ inch thick slices, about 3”x2”
1 cup heavy cream
1 tsp mixed ground cloves (about ¼ tsp), cinnamon (about 1/3 tsp), and saffron[34]
6 egg yolks
2 egg whites
8 oz suet
2 oz chopped dates
2 oz raisins
8 oz fresh white bread crumbs, crusts removed[35]
1 Tbsp sugar
1 ½ tsp salt[36]
Pork sausage casings
Parboil the liver about 5-10 minutes depending on the size of your pieces, and pound smooth in a mortar or food processor. Stir in remaining ingredients except the casings. Put this through a fine meat grinder blade[37], then chill, covered about 2 hours. This is very sticky, and chilling makes it easier to handle. Pack into the sausage casings, twisting off and tying the desired sizes. Plunge the sausages into a large kettle of boiling salted water, then reduce heat and simmer for 30 minutes.[38] Remove from water and allow to cool slightly. If not serving them that day, they will keep in the refrigerator for up to two days, or freeze.
[27] All the King’s Cooks, pp. 152-153, p. 63
[28] As I and other researchers have found a serious error in the references in this book, I can no longer vouch for its reliability. Use with caution. The recipes listed may be the author’s own “in the style of” period recipes.
[29] This manuscript is not in print, and is unavailable to the public, so we were unable to see the original recipe.
[30] Robert May was born 1588, died around 1664. He was a professional chef. From Wikipedia.
[31] pp. 44-46
[32] Dining with William Shakespeare pp. 282-283. Also see Henry IV, Part II, Act II, Scene 4, “…as thick as Tewksbury mustard.”
[33] We made some alterations to his redactions because we thought they were inconsistent with what we know about cooking in this period. Changes are all footnoted.
[34] We increased this amount from ½ tsp. and changed the original mace to cinnamon, um, accidentally
[35] Made from fresh sour dough bread.
[36] We added the salt. We believe that this is a case of everyone knowing you have to add salt to sausage, so it did not appear in the original recipe. Apparently the author did not get that memo. In modern sausages the ratio is usually 1-2 tsp salt to every 2 lbs of meat depending on other ingredients.
[37] After making these, we believe that putting the ingredients in a food processor would have been a better technique that the grinder given the softness and stickiness of the mixture.
[38] We had trouble here. Many of our sausages leaked out of their casings through tiny holes that became large holes. We would recommend that the temperature of the water be reduced prior to putting in the sausages, and that it be on the lowest possible setting. We were also using casings that had been frozen previously, and we noticed that they had lost some of their elasticity. Another learning experience for us.
Robert May’s Strong Mustard[39]
½ cup white wine vinegar
1 large white onion (not sweet), peeled and chopped fine
1 tsp ground ginger
4 oz yellow mustard powder
½ tsp white pepper
1 Tbsp prepared horseradish[40]
1 goodly pinch salt[42]
Soak the chopped onion and horseradish in the vinegar for 30 minutes. Strain through a sieve, pressing on the solids to extract all the juices. Discard solids. Add the remaining ingredients and stir well. Add more vinegar if needed to improve texture. Store this in a cool place until ready to serve. WARNING—this is hot mustard.
[39] This is an early 17th century recipe, but is in keeping with the hot mustards used in England since the 14th century. We deleted the sugar because it made no sense to us. Prior experience showed us that sugar can actually muddle flavors when there are multiple sources of “heat” in a dish. Also, we were unable to find this recipe in any addition of Robert May's book. We're hoping that the author of the source we used had access to an unpublished manuscript. Otherwise this is a serious error on his part.
[40] We increased the amount slightly. You need the horseradish to balance the heat.
[41] Again, with the no salt. Sheesh.
Italian, 16th century
Mortadella with orange juice
Our recipes come from The Opera of Bartolomeo Scappi (1570). Because the amounts in the originals are in Renaissance Italian amounts, which are based on a 12 ounce pound, we made modifications accordingly. There are a number of sausage recipes in The Opera, and we chose Mortadella[42] for two reasons: first, it is still made today—enormous sausages weighing 50 pounds or more, and second, it is a home cured sausage requiring hanging. We also chose to add a small amount of a curing mix containing sodium nitrite to enhance the curing process and discourage bacterial growth. Hopefully, it will also keep the interior meat red in color. Platina also referred to sausages that require “hardening” for two days before serving.[43] We are using plain orange juice as our sauce here. Scappi suggests in a number of cases that sugar should be added. However, Scappi’s oranges were sour oranges rather that the sweet ones[44] we are used to today. We decided to use a fresh Valencia orange, which we believe will give us a similar flavor profile. Adding citrus to this very fatty dish is an excellent accompaniment.
Original recipes (translated):
103. To make mortadella from lean meat of a domestic pig’s leg, wrapped in a caul. Get ten pounds of the above meat without any bone, skin, or gristle, which meat has both fat and lean. Beat it with knives on a table, adding in eight ounces of ground salt, six ounces of dry sweet fennel[45], four ounces of crushed pepper, one ounce of ground cinnamon, and half an ounce of ground cloves; everything should be well mixed together with your hand. Add four ounces of cold water, mint and sweet marjoram beaten with a little wild thyme. Let that sit in an earthenware or wooden vessel for four hours in a cool place. Get the pig’s caul, with any hairs thoroughly cleaned off, and softened in warm water. With the mixture and the caul make up a mortadella in the manner of tommacelle[46]. When they are finished, let them sit in a dry place for two days in winter. Then cook them on a grill, or else in a pan with melted rendered fat…[47]
Sauce:
Serve them (tomacelle) hot with orange juice and sugar over them.[48]
Our recipe:
Mortadella[49]
3 ¾ lbs pork butt[50]
½ lb hard pork fat
2 ½ Tbsp salt
½ tsp curing salt mix[51]
1 oz of dry dill weed
1 Tbsp of fresh ground black pepper
1 Tbsp ground cinnamon
1 tsp ground cloves
2 oz cold water
1 Tbsp fresh mint
1 heaping Tbsp fresh marjoram
1 Tbsp fresh thyme
Pig caul for wrapping, rinsed and cleaned of any hairs, soaked in water
Cheesecloth for additional wrapping
Twine
Lard
Bacon for cooking the lardoons
1 Valencia orange for the sauce
Put the pork (and any additional fat needed) through the coarse blade of a meat grinder. Add the salt, curing mix, dill, pepper, cinnamon, and cloves. Mix these in well with the hands. Add the water and mix again. Chop the fresh herbs together and add them in and mix. Put this entire mixture through the fine blade of a meat grinder. Wash cheesecloth and wring it dry. Cut the cloth three inches wider and at least twice the circumference of the finished sausage. Melt some lard in a saucepan. Dip the cheesecloth in the melted lard; then lay it out on a tray. Lay the caul fat on top of the cheesecloth. Form the sausage meat near one of the long ends of the cheesecloth/caul and roll it up first with the caul, then with the cheesecloth to enclose the sausage meat completely. Twist the ends, pushing the meat to pack it tight, and tie the ends with string. Wrap a spiral of string around the circumference from one end to the other and tie off. Paint the outside with more lard.[52] Hang the sausage in a cool place where air can circulate around it for two days. If not eating immediately, chill for up to a week, or freeze in an airtight container.
Serving: Remove the cheesecloth, but leave the caul. Slice into one inch thick slices, and then cut into one inch lardoons. Sauté these in bacon fat until fragrant and cooked through. Place in a serving bowl. Juice the orange removing the pips. Squeeze the juice over the lardoons.
[42] Mortadella is known in this country as Bologna, for the city that made it famous.
[43] Platina, recipe 22. Sausages, p.281
[44] “Lost in Translation”
[45] Did Scappi mean actual fennel fronds (unlikely as they have little flavor), dried fennel seed, which is so often used in sausage, or dill weed, which is commonly called fennel in Europe? We opted for dill.
[46] Scappi, recipe 107, p. 189
[47] Rendered fat, lardo, referred to fat from the back of the animal, which is more like bacon fat than it is like lard.
[48] Ibid.
[49] We have reduced the size by half to make it easier to handle. We also found that reducing the spices in the same proportion led to excessive amounts of spice, so we have reduced them to what we believe to be appropriate, and edible, amounts.
[50] Leg meat is difficult to find reasonably priced and requires the addition of quite a bit of fat. Pork butt, the shoulder roast, has a good deal of fat, requiring less additional fat to be added. Mortadella made in the modern world is very fatty.
[51] This is a sausage that will air cure for two days. All modern sausage makers recommend adding sodium nitrate or sodium nitrite to retard bacterial growth. We do not want to poison you, good judges, so we have heeded their words. This amount is in compliance with government regulations, if that makes you feel better. Although true saltpetre (sodium nitrate) is more period, it is also more poisonous in large amounts, so we went with the safer option and used a standard curing mixture.
[52] Many thanks to the late Julia Child for these directions. Julia Child’s Kitchen, pp. 364-367.
Italian, 16th century
German, 16th century
Bratwurst with spiced honey mustard.
Our recipe for the bratwurst is from the on-line copy of the Sabina Welserin cookbook. Bratwurst is so associated with German culture that we thought a period version would be an interesting choice. In the modern world, bratwurst is most commonly boiled in beer. Although the cookbook gives us no cooking instructions, sausages were cooked in many ways in Germany; boiled, spitted over fire, and grilled. We have chosen to vary from modern tradition, and grill the bratwurst, which we believe will better enhance some of the herbal notes in this sausage. The recipe for the honey-mustard comes from An Early Northern Cookery Book. [53] Mustard was a popular condiment throughout Europe, and is traditional today with sausages. Virtually every period cookery book has recipes for mustard, and spiced mustard was a common medieval sauce.[54]
Original Recipes (translated):
Sausage:
25. If you would make good bratwurst
Take four pounds of pork and four pounds of beef and chop it finely. After that mix with it two pounds of bacon and chop it together and pour approximately one quart of water on it. Also add salt and pepper thereto, however you like to eat it, or if you would like to have some good herbs , you could take some sage and some marjoram, then you have good bratwurst.
Honey-Mustard:
9. Another One[55]
Next grind mustard seeds with one-third as much of honey, a tenth part of anise and twice as much cinnamon, and blend it with good vinegar and put it in a cask.
Our recipes:
Sausage
1 ½ lbs pork butt (shoulder roast)
1 ½ lbs beef chuck roast
¾ lb pork belly[56]
1 ½ cups water
2 Tbsp salt
1 ½ tsp black pepper
3 Tbsp fresh marjoram
4 Tbsp fresh sage
Pork sausage casings
Linen twine and thread
Put all the meats through the coarse blade of a meat grinder. Mix in the water, then add all the spices and herbs. Mix together with your hands, then put this through the fine blade of the meat grinder. Put into the sausage casings, tying the sections with linen thread.
Honey-Mustard
4 oz yellow mustard seeds
1/3 oz (by weight) raw honey
2/5 oz (by weight) whole anise seed
1 heaping Tbsp ground cinnamon
Apple cider vinegar, as much as needed to achieve desired thickness[57]
Put the mustard seed and anise seed in an iron skillet over medium-high heat, stirring constantly, until the mustard seeds start to jump.[58] Cook and stir until seeds are toasted. Remove from heat, stirring until seeds cease to pop, and cool. Put these in a spice grinder and grind to desired consistency. Put in a bowl and stir in the cinnamon until well mixed. Add apple cider vinegar until a thick consistency is reached. Stir in the honey until well mixed. [59] Store in an air tight container and keep cool.
[53] Recipe 9 in the composite translation.
[54] An Early Northern Cookery Book, p. 88 citing numerous sources.
[55] Sauce, referring to the previous recipe.
[56] Bacon as we know it in the United States is not “bacon” in most other places in the world. We have used pork belly because it better replicates what would have been used in period, either pork belly or cuts from the back of the pig, called “lardo” in Italy today.
[57] The type of vinegar is not specified in the recipe. However, apples are a frequently used fruit in German cooking in SCA periods (as they are today), so apple cider vinegar seemed a good choice. We also thought it would go well with the honey flavor.
[58] The original recipe does not call for toasting, but as this develops flavor in the seeds, we thought we would try it. In modern mustards, the seeds are usually toasted before processing. A good decision on our parts. The mustard is delicious.
[59] We chose not to grind the honey with the seeds because of the awful mess it would make in the equipment (I don’t think the goo would ever come out of my spice grinder). In period, where a mortar and pestle were used, the honey would be a benefit by keeping the seeds from jumping during the grinding process.
Manchets, 15th century English
“Take fayre flower and the white of Eyroun and the yolk, a lytel. Then take Warm Berme, and putte al thes to-gederys and bete hem to-gederys with thin hond tyl it be schort and thikke y-now, and caste Sugre y-now ther-to, and thenne lat reste a whyle. An kaste in a fayre place in the oven and late bake y-now.”
From the Harleian Manuscript 279, recipe for Bread and Rastons
The bread described above is a high quality bread made with white flour, eggs, and sugar, risen with ale barm. This is the bread which came to be known as manchet or “paindemaigne.” [60] By the 16th century we are told that, “Your best and principal bread in Manchet…”[61] But this was the principal bread of the nobility alone. Breads of lesser quality were provided to servants. In 1586, the Earl of Derby household accounts listed all breads eaten by the household. The proportion of other breads to manchet was 42:1. Clearly, the finest white bread of “fayre wheate” was reserved for “the quality.”[62]
My recipes for both manchets and the flour mixture come from War Fare.[63] The authors’ research into recreating a period-like flour was an eye opener. The use of soft wheat and hard wheat flours blended with small amounts of whole wheat (because they could not sift as well as we do) and rye (because the miller never cleaned his grindstone) makes a flour that produces bread with a superior texture to unbleached all-purpose flour alone. The addition of malt syrup to the bread recipe emulates the ale barm and gives the bread a delightful, delicate maltiness. Kudos to these early SCA researchers for their superb work into flours as well as the breads made from them. Here are the recipes.
A good medieval white flour
1 ½ lbs unbleached white flour
7 oz unbleached pastry or cake flour
2 oz whole wheat flour
1 oz rye flour
Manchets
28 oz medieval white flour (above)
2 ¼ cup warm water
1 rounded tsp malt syrup
1 ½ tsp dried yeast
2 tsp salt
Put a baking or pizza stone on the middle oven rack. Preheat oven to 400° F. Heat for another 30 minutes to heat the stone before putting in the bread.
Reserve 2 oz of the flour mixture to dust the board while kneading. Mix the warm water and malt syrup and stir. Put the flour mixture in a bowl, make a well in the center of your flour, and pour in the water and malt mixture. Add the yeast to this liquid, stir, and allow to cream for 5-10 minutes. Stir in some of the surrounding flour and the salt. Mix well, then knead into a springy dough adding more flour as needed. Return the dough to the bowl, set in a warm place, cover and allow to rise for 1 hour. Shape into a dozen small, or half a dozen large balls, slightly flattened. Using a knife, score a fine line around the middle (circumference) of each ball. Prick the top of each ball 3-4 times. Let rise 20 minutes. Spritz the baking stone with water before putting in the rolls. Bake on a parchment lined cookie sheet for 25-35 minutes for large rolls, 20-30 for small.
[60] Literally “bread of the Lord (of the manor). Food and Feast in Medieval England p. 48
[61] The English Hus-wife, republished in Dining with William Shakespeare pp. 37-38.
[62] Ibid. p. 370
[63] War Fare pp. 117-118 and 120-124.
Sources
Roman
Apicius, Christopher Grocock and Sally Grainger, trans., 2006, ISBN 1-903018-13-7
Around the Roman Table, Patrick Faas, 1994, ISBN 0-312-23958-0
The Classical Cookbook, Andrew Dalby and Sally Grainger, 1996, ISBN 0-89236-394-0
Italian
The Opera of Bartolomeo Scappi (1570), Terrance Scully, trans., 2008, ISBN 978-0-8020-9624-1
Platina: On Right Pleasure and Good Health (De Honesta Voluptate et Valetudine), Mary Ella Milham, trans., 1998, ISBN 0-86698-208-6 (15th cent.)
“Lost in Translation—Problems with the Scully translation of Scappi,” a class taught by Helewyse de Birestad, OL at Pennsic War 2009.
French
The Vivendier, Terrence Scully, trans., 1997, ISBN 0907325815
Fêtes Gourmands, Jean-Louis Flandrin and Carole Lambert, 1998, ISBN 2-7433-0268-2 (translated by Micaela Burnham into English)
The Viander of Taillevent: an Edition of all Extant Manuscripts, Terence Scully, ed., 1988, ISBN 0-7766-0174-1
Cheese and Culture, Paul S. Kindstadt, 2012, ISBN 978-1-60358-411-1
The Original Mediterranean Cookbook, Barbara Santich, 1995, ISBN 0907-325-59-9
The Medieval Kitchen: Recipes from France and Italy, Odile Redun, François Sabban, and Silvano Serventi, 1991, ISBN 0-226-70684-2
English
Cocatrice and Lampray Hay, Constance. B. Hieatt, trans., 2012, ISBN 978-1-903018-84-2
Dining with William Shakespeare, Madge Lorwin, 1976, ISBN 0-689-10731-5
All the King’s Cooks, Peter Brears, 1999, ISBN 0-285-63533-6
The Good Housewife’s Jewel (1596-1597), Thomas Dawson, 1996, ISBN 1-870962-12-5
Take a Thousand Eggs or More, Vol. 2, Cindy Renfrow, 1991, self-published originally, it now has been published by Royal Fireworks Press.
German
Daz bůch von gůter spice (The Book of Good Food), Melitta Weiss Adamson, 2000, ISBN 3-90-1094-12-1
Libellus de arte coquinaria : An Early Northern Cookery Book, Rudolf Grewe and Constance B. Hieatt, eds. and trans., 2001, ISBN0-86698-264-7
The Sabina Welserin Cookbook, 1553, Valoise Armstrong, trans., 1998
http://www.daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html
General
The Book of Sent Sovi, Joan Satanach, ed., Robin M. Vogelzang, trans., 2008, ISBN 978-1-85566-164-6
The Domostroi, Carolyn Johnston Pouncy, trans., 1994, ISBN 0-8014-2410-0
From Julia Child’s Kitchen, Julia Child, 1975, ISBN 0-394-48071-6
Food and Feast in Medieval England, P.W. Hammond, 1993, ISBN 0-7509-0992-7
The English Hus-wife, Gervase Markham, 1615
Harleian Manuscript 279 as reproduced in To the Kings Taste, Lorna J. Sass, 1975, ISBN 0-87099-133-7, p. 112
War Fare, Bonnie Feinberg and Marian Walke, 2009, ISBN 978-0-578-06232-7
Bratwurst with spiced honey mustard.
Our recipe for the bratwurst is from the on-line copy of the Sabina Welserin cookbook. Bratwurst is so associated with German culture that we thought a period version would be an interesting choice. In the modern world, bratwurst is most commonly boiled in beer. Although the cookbook gives us no cooking instructions, sausages were cooked in many ways in Germany; boiled, spitted over fire, and grilled. We have chosen to vary from modern tradition, and grill the bratwurst, which we believe will better enhance some of the herbal notes in this sausage. The recipe for the honey-mustard comes from An Early Northern Cookery Book. [53] Mustard was a popular condiment throughout Europe, and is traditional today with sausages. Virtually every period cookery book has recipes for mustard, and spiced mustard was a common medieval sauce.[54]
Original Recipes (translated):
Sausage:
25. If you would make good bratwurst
Take four pounds of pork and four pounds of beef and chop it finely. After that mix with it two pounds of bacon and chop it together and pour approximately one quart of water on it. Also add salt and pepper thereto, however you like to eat it, or if you would like to have some good herbs , you could take some sage and some marjoram, then you have good bratwurst.
Honey-Mustard:
9. Another One[55]
Next grind mustard seeds with one-third as much of honey, a tenth part of anise and twice as much cinnamon, and blend it with good vinegar and put it in a cask.
Our recipes:
Sausage
1 ½ lbs pork butt (shoulder roast)
1 ½ lbs beef chuck roast
¾ lb pork belly[56]
1 ½ cups water
2 Tbsp salt
1 ½ tsp black pepper
3 Tbsp fresh marjoram
4 Tbsp fresh sage
Pork sausage casings
Linen twine and thread
Put all the meats through the coarse blade of a meat grinder. Mix in the water, then add all the spices and herbs. Mix together with your hands, then put this through the fine blade of the meat grinder. Put into the sausage casings, tying the sections with linen thread.
Honey-Mustard
4 oz yellow mustard seeds
1/3 oz (by weight) raw honey
2/5 oz (by weight) whole anise seed
1 heaping Tbsp ground cinnamon
Apple cider vinegar, as much as needed to achieve desired thickness[57]
Put the mustard seed and anise seed in an iron skillet over medium-high heat, stirring constantly, until the mustard seeds start to jump.[58] Cook and stir until seeds are toasted. Remove from heat, stirring until seeds cease to pop, and cool. Put these in a spice grinder and grind to desired consistency. Put in a bowl and stir in the cinnamon until well mixed. Add apple cider vinegar until a thick consistency is reached. Stir in the honey until well mixed. [59] Store in an air tight container and keep cool.
[53] Recipe 9 in the composite translation.
[54] An Early Northern Cookery Book, p. 88 citing numerous sources.
[55] Sauce, referring to the previous recipe.
[56] Bacon as we know it in the United States is not “bacon” in most other places in the world. We have used pork belly because it better replicates what would have been used in period, either pork belly or cuts from the back of the pig, called “lardo” in Italy today.
[57] The type of vinegar is not specified in the recipe. However, apples are a frequently used fruit in German cooking in SCA periods (as they are today), so apple cider vinegar seemed a good choice. We also thought it would go well with the honey flavor.
[58] The original recipe does not call for toasting, but as this develops flavor in the seeds, we thought we would try it. In modern mustards, the seeds are usually toasted before processing. A good decision on our parts. The mustard is delicious.
[59] We chose not to grind the honey with the seeds because of the awful mess it would make in the equipment (I don’t think the goo would ever come out of my spice grinder). In period, where a mortar and pestle were used, the honey would be a benefit by keeping the seeds from jumping during the grinding process.
Manchets, 15th century English
“Take fayre flower and the white of Eyroun and the yolk, a lytel. Then take Warm Berme, and putte al thes to-gederys and bete hem to-gederys with thin hond tyl it be schort and thikke y-now, and caste Sugre y-now ther-to, and thenne lat reste a whyle. An kaste in a fayre place in the oven and late bake y-now.”
From the Harleian Manuscript 279, recipe for Bread and Rastons
The bread described above is a high quality bread made with white flour, eggs, and sugar, risen with ale barm. This is the bread which came to be known as manchet or “paindemaigne.” [60] By the 16th century we are told that, “Your best and principal bread in Manchet…”[61] But this was the principal bread of the nobility alone. Breads of lesser quality were provided to servants. In 1586, the Earl of Derby household accounts listed all breads eaten by the household. The proportion of other breads to manchet was 42:1. Clearly, the finest white bread of “fayre wheate” was reserved for “the quality.”[62]
My recipes for both manchets and the flour mixture come from War Fare.[63] The authors’ research into recreating a period-like flour was an eye opener. The use of soft wheat and hard wheat flours blended with small amounts of whole wheat (because they could not sift as well as we do) and rye (because the miller never cleaned his grindstone) makes a flour that produces bread with a superior texture to unbleached all-purpose flour alone. The addition of malt syrup to the bread recipe emulates the ale barm and gives the bread a delightful, delicate maltiness. Kudos to these early SCA researchers for their superb work into flours as well as the breads made from them. Here are the recipes.
A good medieval white flour
1 ½ lbs unbleached white flour
7 oz unbleached pastry or cake flour
2 oz whole wheat flour
1 oz rye flour
Manchets
28 oz medieval white flour (above)
2 ¼ cup warm water
1 rounded tsp malt syrup
1 ½ tsp dried yeast
2 tsp salt
Put a baking or pizza stone on the middle oven rack. Preheat oven to 400° F. Heat for another 30 minutes to heat the stone before putting in the bread.
Reserve 2 oz of the flour mixture to dust the board while kneading. Mix the warm water and malt syrup and stir. Put the flour mixture in a bowl, make a well in the center of your flour, and pour in the water and malt mixture. Add the yeast to this liquid, stir, and allow to cream for 5-10 minutes. Stir in some of the surrounding flour and the salt. Mix well, then knead into a springy dough adding more flour as needed. Return the dough to the bowl, set in a warm place, cover and allow to rise for 1 hour. Shape into a dozen small, or half a dozen large balls, slightly flattened. Using a knife, score a fine line around the middle (circumference) of each ball. Prick the top of each ball 3-4 times. Let rise 20 minutes. Spritz the baking stone with water before putting in the rolls. Bake on a parchment lined cookie sheet for 25-35 minutes for large rolls, 20-30 for small.
[60] Literally “bread of the Lord (of the manor). Food and Feast in Medieval England p. 48
[61] The English Hus-wife, republished in Dining with William Shakespeare pp. 37-38.
[62] Ibid. p. 370
[63] War Fare pp. 117-118 and 120-124.
Sources
Roman
Apicius, Christopher Grocock and Sally Grainger, trans., 2006, ISBN 1-903018-13-7
Around the Roman Table, Patrick Faas, 1994, ISBN 0-312-23958-0
The Classical Cookbook, Andrew Dalby and Sally Grainger, 1996, ISBN 0-89236-394-0
Italian
The Opera of Bartolomeo Scappi (1570), Terrance Scully, trans., 2008, ISBN 978-0-8020-9624-1
Platina: On Right Pleasure and Good Health (De Honesta Voluptate et Valetudine), Mary Ella Milham, trans., 1998, ISBN 0-86698-208-6 (15th cent.)
“Lost in Translation—Problems with the Scully translation of Scappi,” a class taught by Helewyse de Birestad, OL at Pennsic War 2009.
French
The Vivendier, Terrence Scully, trans., 1997, ISBN 0907325815
Fêtes Gourmands, Jean-Louis Flandrin and Carole Lambert, 1998, ISBN 2-7433-0268-2 (translated by Micaela Burnham into English)
The Viander of Taillevent: an Edition of all Extant Manuscripts, Terence Scully, ed., 1988, ISBN 0-7766-0174-1
Cheese and Culture, Paul S. Kindstadt, 2012, ISBN 978-1-60358-411-1
The Original Mediterranean Cookbook, Barbara Santich, 1995, ISBN 0907-325-59-9
The Medieval Kitchen: Recipes from France and Italy, Odile Redun, François Sabban, and Silvano Serventi, 1991, ISBN 0-226-70684-2
English
Cocatrice and Lampray Hay, Constance. B. Hieatt, trans., 2012, ISBN 978-1-903018-84-2
Dining with William Shakespeare, Madge Lorwin, 1976, ISBN 0-689-10731-5
All the King’s Cooks, Peter Brears, 1999, ISBN 0-285-63533-6
The Good Housewife’s Jewel (1596-1597), Thomas Dawson, 1996, ISBN 1-870962-12-5
Take a Thousand Eggs or More, Vol. 2, Cindy Renfrow, 1991, self-published originally, it now has been published by Royal Fireworks Press.
German
Daz bůch von gůter spice (The Book of Good Food), Melitta Weiss Adamson, 2000, ISBN 3-90-1094-12-1
Libellus de arte coquinaria : An Early Northern Cookery Book, Rudolf Grewe and Constance B. Hieatt, eds. and trans., 2001, ISBN0-86698-264-7
The Sabina Welserin Cookbook, 1553, Valoise Armstrong, trans., 1998
http://www.daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html
General
The Book of Sent Sovi, Joan Satanach, ed., Robin M. Vogelzang, trans., 2008, ISBN 978-1-85566-164-6
The Domostroi, Carolyn Johnston Pouncy, trans., 1994, ISBN 0-8014-2410-0
From Julia Child’s Kitchen, Julia Child, 1975, ISBN 0-394-48071-6
Food and Feast in Medieval England, P.W. Hammond, 1993, ISBN 0-7509-0992-7
The English Hus-wife, Gervase Markham, 1615
Harleian Manuscript 279 as reproduced in To the Kings Taste, Lorna J. Sass, 1975, ISBN 0-87099-133-7, p. 112
War Fare, Bonnie Feinberg and Marian Walke, 2009, ISBN 978-0-578-06232-7