Lamb’s Tails
Christopher Driver, 19 June 1986
All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present
by Stephen Mennell.
Blackwell, 380 pp., £14.95, October 1985,0 631 13244 9 Show More
by Stephen Mennell.
Blackwell, 380 pp., £14.95, October 1985,
Curye on Inglysch: English Culinary Manuscripts of the 14th Century including ‘The Forme of Cury’
edited by Constance Hieatt and Sharon Butler.
Oxford, for the Early English Text Society, 224 pp., £6.50, April 1985,0 19 722409 1 Show More
edited by Constance Hieatt and Sharon Butler.
Oxford, for the Early English Text Society, 224 pp., £6.50, April 1985,
“... after all, were relatively more expensive for châtelaines than the meats they accompanied. (Dame Alice de Bryene paid 4s 6d a pound in the 15th century for cinnamon, allowing about two and a half ounces per person per year.) They were used liberally – but, in Dame Alice’s household, not excessively – however fresh ... ”