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RECIPES AND HISTORY OF COOKING
Five Medieval Food Recipes - by Ragnhild Askillsdottir
(lenten stew (veg), apple mousse, spiced lamb stew, greens braised with bacon, prune tart)
Recipes (part 2)
(garlic soup (veg), baked turnips (veg), rabbit stew, chicken in rose sauce, wardonys in syryp)
Recipes (part 3)
(fennel with ginger (veg), honey toasts, pork in cider, beef in beer, brie tart (veg))
Recipes (part 4)
(savory green soup (veg), cherry tart (veg), pulse soup (veg), bread soup (veg), chicken stuffed with grapes and garlic)
Recipes (part 5)
(pottage (veg), braised chicken, venison stew, rastons (veg), nut hedgehogs (veg)), elderflower cheesecake (veg), fig pudding (veg),
"Gunnar's Viking Vengeance" Ale - by Sir Gunnar Tormundsson
Hrolf's Mead - by Sir Hrolf Arnorsson
Great Moments in the History of Cooking - by Ragnhild Askillsdottir
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