A Fifteenth Century Cookry Boke

A Fifteenth Century Cookry Boke

Facinating recipes in this charming little book compiled from old manuscripts in the British Museum and the Bodleian Library. The culinary art was practiced with gusto in those days: meat was not just cut into pieces, the cook would "hew" or "hakke" or "smyte" it, and he had a heavy hand with spices.