Food - Meats

This is a collection of files that I have assembled from various sources since 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 articles submitted to me by their authors.

Several types of files are available:

-msg (or no suffix) 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 titles on a single subject.

-FAQ An article file that follows a Frequently Asked 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.)
bacon Medieval bacon.
birds-recipes Bird recipes. Squabs, pheasants, quail.
blood-dishes 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
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.
carbonadoesBroiling meat on a gridiron where the meat has been previously slashed to increase the cooking speed.
caviar Medieval caviar and fish eggs. Recipes.
cheap-meats Cheap meats for feasts. Cooking with them.
chck-n-pastry Chicken recipes cooked or baked in pastry.
chicken Period and SCA chicken recipes.
chicken-legs Period dishes using (inexpensive) chicken legs.
chopped-meat Period chopped meat. Differances between chopped and ground.
Cooking-Piggy-art A humorous adventure cooking a pig.
corned-beef Corned and salted beef.
duck-goose Cooking duck and goose. Recipes.
eels Eel dishes. Obtaining and cleaning eels.
exotic-meats Period and SCA Exotic meats. Swans, ostrich, eels, peacocks, crawfish.
fish Medieval fish dishes. Fish in the SCA.
fish-pies Period fish pies. Recipes.
frogs Medieval and period frog recipes. Referamces
goat 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.
haggis Scottish haggis recipes. comments on haggis.
ham Period ham. Modern sources. Recipes.
horse-recipesPeriod horse recipes. Referances.
Ital-Stuffing-art"Stuffing Recipes from 16th Century Italian Cookbooks" by Lady Helewyse de Birkestad.
lamb-mutton Medieval lamb and mutton. Recipes.
LeMen-Sausags-art"Le Menagier's Sausages" by Master G. Tacitus Adamantius, OL.
liver Medieval cooking of liver. Recipes.
meat-aging The aging of meat to tenderize it in period and today.
meat-pies Period meat pies. Recipes.
meatballs Period dishes with meatballs.
meatloaf Period meatloaf-like recipes.
meat-rolled Period dishes of meat rolled with a filling.
meat-smoked Medieval smoked meats. Smoking meats.
meat-stuffed 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.
organ-meats Period cooking of organ meats.
peacocks Serving peacock sotelties safely.
p-marinating Marinating of meat in period.
pickled-meats Period pickled meats. Lord's Salt. Recipes.
pig-heads Cooking, displaying or otherwise working with pig's heads. Real and artificial.
pork Use of pork in period. Pork recipes.
rabbit-dishes Period rabbit and hare recipes.
ribs Period rib recipes.
roast-chicken Period and SCA baked or roasted chicken.
roast-meats Hints and period recipes for beef roasts.
roast-pork Cooking pork roasts. Medieval recipes.
salmon Period use of Salmon. Recipes.
sausage-makng Sausage making techniques. Supplies.
sausages Period sausages. Making sausage.
seafood Medieval non-fish seafood. Recipes.
shrimp Medieval shrimp recipes.
Shrympes-art "Shrympes" by Lady Constance de Larose.
skewred-meats Period meat dishes cooked on skewers such as shish-ka-bobs.
snails Eating of snails in period. Recipes.
steaks Period grilled steaks. Descriptions.
stews-bruets Period stews and bruets. Recipes.
stockfish Period preserved fish. Dried, smoked and salted fish. Recipes.
stufed-pltry Period stuffed poultry recipes.
Turkeys-a-GB-art "On Turkeys and Great Birds" by Johnnae llyn Lewis.
turkeys Use of turkeys in Rennaissance Europe.
veal Period veal and veal recipes.
venison Medieval and modern recipes for venison.
whale-meat Use of whale and porpoise meat in period. Recipes. Substitutions.
whole-pig Info. on roasting a whole pig. Experiences.
This symbol indicates these files are new or have been updated since 4/18/09.

Return to Stefan's Florilegium.