Food - Meats
This is a collection of files that I have assembled from various sourcessince I first joined the SCA (Society for Creative Anachronism) in 1989.The information in these files comes from the Rialto newsgroup (rec.org.sca),the old fidonet medieval echo conferance area, various mail lists and articlessubmitted to me by their authors.Several types of files are available:
-msg These files are composed of a variety of short messages from a variety of authors having a common subject . -art A stand-alone article written by a single author.Some are off of the networks while some were submitted to me by the author.-bib A bibliography of book and article titleson a single subject.-FAQ An article file that follows a FrequentlyAsked Questions format. All text files are available in three formats, HTML, text and RTF. If the text and RTF formats are not mentioned explicitly in this index, they are available from within the HTML file.
THLord Stefan li Rous (Mark S. Harris, stefan at florilegium.org).
- filelist-list The complete list of these Florilegium files. (also text, rtf.)
- 4-Sausages-art "A Selection of 14th and 15th Century Sausages - Two Countries, Four Sausages" by Heera Thorvaldr inn Suoreyski.
- anchovies-msg Medieval anchovies. Recipes.
- Ap-Fools-Rec-art "Recipes for April Fools" by THF Dagonell the Juggler.
- bacon-msg Medieval bacon.
- Bak-Meat-Pies-art "Dyed Bake Metis: A Recipe for Meat Pies" by THF Dagonell the Juggler.
- bear-meat-msg Period recipes for and the eating of bear meat.
- beaver-meat-msg Eating beaver and beaver tail in period.
- Beef-w-Garlic-msg Beef with Garlic Sauce from the Science of Cooking, the Transylvania Cookbook.
- Bigos-Pol-Stw-art "Bigos - A Polish Stew" by by Lady Marie Hélène of the New Forest.
- birds-recipes-msg Bird recipes. Squabs, pheasants, quail.
- Blood-Cake-art "Blood Cake for Halloween!" by Baroness Lucia de Enzinas.
- blood-dishes-msg Use of blood in period foods. Recipes.
- Braised-Beef-art"Frankish Braised Beef - A Recipe from Anthimus' De obseruatione ciborum" by Lady Clotild of Soissons.
- Braised-Duck-art"Bowres (Duck Braised in Beer and Sage)" by Mistress Leoba of Lecelade.
- bukkende-msg A medieval stew usually made with white meat, onions and spices and herbs.
- Calontr-Jerky-art"Sex Red Wine Jerky - the Calontir Army Standard" by Bns. Jenna of Southwind.
- Carbonadoes-art"Carbonadoes" by Adamantius. A medieval "barbecued" meat dish.
- carbonadoes-msg Broiling meat on a gridiron where the meat has been previously slashed to increase the cooking speed.
- caul-fat-msg Medieval use of caul fat. What it is.
- caviar-msg Medieval caviar and fish eggs. Recipes.
- cheap-meats-msg Cheap meats for feasts. Cooking with them.
- chck-n-pastry-msg Chicken recipes cooked or baked in pastry.
- Chick-Dmplngs-art"Chicken Dumplings" by Mistress Leoba of Lecelade.
- Chicken-Buns-art"Chicken Buns" by Mistress Leoba of Lecelade.
- chicken-msg Period and SCA chicken recipes.
- chicken-legs-msg Period dishes using (inexpensive) chicken legs.
- chopped-meat-msg Period chopped meat. Differances between chopped and ground.
- Cooking-Piggy-art A humorous adventure cooking a pig.
- corned-beef-msg Corned and salted beef.
- Douce-Iame-art "Douce Iame" by Lady Katherine Slough. A chicken dish cooked in a milk/honey sauce.
- Dried-Bef-Qan-art "Dried Beef for the Qan" by Mistress Ailleagan nas Seolta, OP.
- dried-meats-msg Dried meat and recipes in period.
- duck-goose-msg Cooking duck and goose. Recipes.
- eels-msg Eel dishes. Obtaining and cleaning eels.
- exotic-meats-msg Period and SCA Exotic meats. Swans, ostrich, eels, peacocks, crawfish.
- Filts-Galtyn-msg Fillets in Galentyne. Meat in a thickened sauce. Recipes. Comments.
- fish-msg Medieval fish dishes. Fish in the SCA.
- fish-pies-msg Period fish pies. Recipes.
- Fren-Bird-Pie-art A 14thC French bird pie recipe. From Le Menagier de Paris (circa 1393).
- frogs-msg Medieval and period frog recipes. Referamces
- goat-msg Period goat dishes. Cooking goat. Recipes.
- Gos-Farced-art " Gos Farced & Endored - (Stuffed Roast Goose with golden glaze)" by Lady Constance de LaRose. Stuffing, endoring, ovens.
- Gunard-PVS-art "Gurnard (Sea-Robin) in Pepper/Vinegar Sauce" by Lady Marie Hélène of the New Forest.
- haggis-msg Scottish haggis recipes. comments on haggis.
- ham-msg Period ham. Modern sources. Recipes.
- horse-recipes-msg Period horse recipes. Referances.
- Ital-Stuffing-art"Stuffing Recipes from 16th Century Italian Cookbooks" by Lady Helewyse de Birkestad.
- lamb-burgers-msg Period Moroccan Lamb Burgers.
- lamb-mutton-msg Medieval lamb and mutton. Recipes.
- LeMen-Sausags-art"Le Menagier's Sausages" by Master G. Tacitus Adamantius, OL.
- liver-msg Medieval cooking of liver. Recipes.
- Liver-Pate-art"Poultry Livers ' Herb Forcemeat or 'That Pate Recipe'" by Mistress Anne de Tournai, OP.
- marrow-msg Getting bone marrow. Recipes with marrow.
- Medvl-Bacon-art"Medieval Bacon" by The Honorable Tomas de Coucy.
- Medvl-Braai-art"The Medieval Braai (BBQ)" by Baroness Jehanne de Huguenin, OP.
- meat-aging-msg The aging of meat to tenderize it in period and today.
- meat-pies-msg Period meat pies. Recipes.
- meatballs-msg Period dishes with meatballs.
- Meatbals-Veal-art"Meatballs In Broth or 'Another Sort of Dressed Veal'" by Baroness Lucia de Enzinas.
- meatloaf-msg Period meatloaf-like recipes.
- meat-rolled-msg Period dishes of meat rolled with a filling.
- meat-smoked-msg Medieval smoked meats. Smoking meats.
- meat-stuffed-msg Meat stuffed with various mixtures.
- Meat-wo-Refrg-art"Preserving Meat without Refrigeration" by THL Giles fitz Alan.
- minced-meat-art "Paste en Pot de Mouton" by Anne-Marie Rousseau. Period minced meat and onions.
- Octo-Lutfisk-art"Octo-Lutfisk" by Gwyn Chwith ap Llyr. Roasted Octopus treated with lye.
- Offal-Time-art"It's Offal Time: recipes from Scappi - Or lots things we can't serve at feast to the masses" by Mistress Helewyse de Birkestad.
- organ-meats-msg Period cooking of organ meats.
- p-marinating-msg Marinating of meat in period.
- Parthian-Lamb-art "Parthian Lamb" by Mistress Leoba of Lecelade.
- peacocks-msg Serving peacock sotelties safely.
- Period-Chili-art "How Period is Chili?" by HL Rycheza z Polska.
- pickled-fish-msg Pickled fish. Either by storing in vinegar or by the action of lactic acid.
- pickled-meats-msg Period pickled meats. Lord's Salt. Recipes.
- pig-heads-msg Cooking, displaying or otherwise working with pig's heads. Real and artificial.
- Poachd-Salmon-art "Poached Salmon for Candlemas" by Lady Ysabel de la Oya.
- pork-msg Use of pork in period. Pork recipes.
- preserved-meats-msg Medieval and modern preserved meats.
- rabbit-dishes-msg Period rabbit and hare recipes.
- Rabbit-n-Wine-art "Rabbit with Wine Sauce or Conynges in Syrup" by Baroness Lucia de Enzinas.
- ribs-msg Period rib recipes.
- roast-chicken-msg Period and SCA baked or roasted chicken.
- roast-meats-msg Hints and period recipes for beef roasts.
- Roast-Pig-Hd-art "A Roast Pig's Head (named Bernàrd)" by Mistress Leoba of Lecelade.
- roast-pork-msg Cooking pork roasts. Medieval recipes.
- Romn-Meatbals-art "Aliter Isicia Omentata (Apicius #47)" by Mistress Anne de Tournai, OP.
- salmon-msg Period use of Salmon. Recipes.
- Salmon-n-Beer-art "Salmon Poached in Beer" by Mistress Leoba of Lecelade.
- Salted-Fowl-art "Salted Fowl, Preserved in Rendered Fat" by Ogawa Matajirou Ujimori.
- sausage-makng-msg Sausage making techniques. Supplies.
- sausages-msg Period sausages. Making sausage.
- seafood-msg Medieval non-fish seafood. Recipes.
- shrimp-msg Medieval shrimp recipes.
- Shrympes-art "Shrympes" by Lady Constance de Larose.
- skewred-meats-msg Period meat dishes cooked on skewers such as shish-ka-bobs.
- snails-msg Eating of snails in period. Recipes.
- Sour-Lamb-Stw-art "Jurjaniyya (Sour Lamb Stew)" by Mistress Leoba of Lecelade.
- spit-roasting-msg Period meat dishes cooked on skewers such as shish-ka-bobs.
- steaks-msg Period grilled steaks. Descriptions.
- Stewed Camel-art "Stewed Camel" by The Honorable Tomas de Coucy.
- stews-bruets-msg Period stews and bruets. Recipes.
- stockfish-msg Period preserved fish. Dried, smoked and salted fish. Recipes.
- stufed-pltry-msg Period stuffed poultry recipes.
- tongue-msg Medieval cooking of tongue. Recipes.
- T-Meat-Pies-art "Tudor Meat Pies" by Lady Ysabel de la Oya.
- Turkey-Pie-art "Turkey Pie" by Mistress Leoba of Lecelade.
- Turkeys-a-GB-art "On Turkeys and Great Birds" by Johnnae llyn Lewis.
- turkeys-msg Use of turkeys in Rennaissance Europe.
- veal-msg Period veal and veal recipes.
- venison-msg Medieval and modern recipes for venison.
- Venison-Steks-art "Stekys of Venson(Venison Steaks)" by Mistress Leoba of Lecelade.
- Venison-Stew-art "1500's Venison Stew;" by Siobhan O'clartaigh.
- whale-meat-msg Use of whale and porpoise meat in period. Recipes. Substitutions.
- whole-pig-msg Info. on roasting a whole pig. Experiences.
- This symbol indicates these files are new or have been updated since 3/2/20.
See also Medieval/RenaissanceFood Homepage.
Return to Stefan's Florilegium.