Through the Gullet
Helen Cooper: Medieval recipes, 16 April 1998
The Medieval Kitchen: Recipes from France and Italy
by Odile Redon and Françoise Sabban, translated by Edward Schneider.
Chicago, 324 pp., £25.95, September 1998,0 226 70684 2 Show More
by Odile Redon and Françoise Sabban, translated by Edward Schneider.
Chicago, 324 pp., £25.95, September 1998,
“... During the Christmas celebrations of 1251, Henry III and his court ate their way through 830 deer of various kinds, 200 wild swine, 1300 hares and 115 cranes. Basic supplies for the feast to mark the installation of George Neville as Archbishop of York in 1467 began with 104 oxen, 1000 sheep, 10,000 capons and six wild bulls, washed down with a hundred barrels of wine ... ”
