The Enseignements (c. 1306)

"he Enseingnemenz Qui Enseingnent à Apareillier Toutes Manières de Viandes (Enseignements qui Apprennent à Préparer Toutes Sortes de Viandes; Teachings Which Teach How to Prepare All Types of Foods”) was a latecomer in food history, one of a handful of medieval cookbooks to be discovered after Taillevent's Viandier had long been considered the first French cookbook...

Like several other of the previously unknown documents, this one was already in a library's collection but unknown to the world until a researcher discovered it; in this case, Louis Douet D'Arcq, an archivist at what was then the Imperial Library and is today the French National Library. The volume in which he found it had belonged to Philip the Fair's celebrated surgeon Henri de Mondeville and includes his treatise on surgery, as well as other works on both medical matters and food. This pairing was not at all unusual for the time; the two subjects were intimately linked and de Mondeville's own work includes very specific instructions about what patients should eat (often, it should be said, NOT the kind of food described in the current work).

....the Enseignements is very valuable in its own right. If it is far less organized than its more famous successors and includes far fewer recipes, the ways in which it both resembles and differs from these works is revealing and allows us to trace at least a tentative outline of how French cuisine developed from the start to the end of the fourteenth century – the century in which, if French cuisine was not actually invented (it had been developing for some time), it first became widely influential beyond the kitchens of noble households."

The unknown author

"Unlike the Viandier, which bore its (supposed) author's name from the start and the Menagier de Paris (whose author has been tentatively identified), this work is anonymous and is very likely to remain so.

Can we make any guesses about the author's identity? The text itself is said to contain some Norman words and de Mondeville himself was Norman; but it is very unlikely that a prominent surgeon would have written the text himself. It may be that the text was copied from an earlier document and so whoever copied it may be responsible for errors or changes in the document.

Otherwise, a few things can be deduced about the author, almost certainly a professional cook (and so very likely male). He writes at the end of serving a master and would himself have been attached to a household (at least in the past); probably a household of some importance for his notes to have been thought worthy of preserving (certainly a rich one, to judge by the spices used). If he wrote all this down at the start of the fourteenth century (or perhaps earlier, if someone else transcribed his document), the cuisine he is describing would have been from (at latest) the end of the thirteenth..."

The Enseignements compared to the Viandier and the Menagier de Paris

"Whether he wrote it or assembled it from previous kitchen notes, Taillevent's Viandier remains the most well known and influential of French medieval cookbooks; the recipes in the Menagier de Paris were almost as influential. Since these also appeared towards the end of the fourteenth century, it is doubly useful to compare this work with these later ones; first, because so many ideas of medieval cuisine have been formed by the later works and secondly because differences between those two and this one to some degree reflect differences in sophisticated French cooking between the early and later part of the century.

The most obvious differences are structural. Not only is the Enseignements a much briefer work, it is less organized than the Viandier (which itself is often summary to a fault) and certainly than the Menagier. While it is clear that it does not contain anything like the hundred or more recipes in most versions of the Viandier, it is difficult to say exactly how many recipes it does contain, since some dishes are referenced in such cursory fashion.

One structural element is an artifact of this brevity. Taillevent and the Menagier describe sauces in separate sections. In the Enseignements, these are described "in line"; that is, as part of the same recipes in which they are first used. It takes some analysis to see that the document includes recipes for the following named sauces: green; parsley and spices in vinegar; garlic; cameline; and white garlic sauce. A number of other combinations are described without being given a specific name

Enseignements - French (for English, see below)

**************************** 
* Enseignements qui enseingnent a apareillier toutes 
* manieres de viandes (ca. 1300) 
* (Bibl. Nationale, ms. lat. 7131, fol. 99va--) 
* -- Textgrundlage: 
* Edition in: Lozinski, G. (éd): La bataille de caresme et de 
* charnage. Edition critique avec introduction et glossaire. 
* Paris 1933, 181-187. 
* -- Bearbeitung: 
* Texterfassung und Korrektur: Thomas Gloning 
* Zeilen der Edition zwischen geraden Strichen, z.B. |26| 
* Einige wenige Angaben aus dem Apparat in eckigen Klammern 
* (Eckige Klammern aber auch für Addenda des Herausgebers.) 
* -- (c) You may use this electronic document for non-profit use only. 
* Make sure that you do not violate copyright laws of your country. 
************************************************ 

Enseignements (English translation below)

|1| Vez ci les enseingnemenz qui enseingnent a apareillier toutes manieres |2| de viandes: premierement de toutes manieres de cars e des savors qui |3| i apartiennent, comme de char de porc, de veel, de mouton, de beuf; e |4| aprés d'autres chars mains grosses, comme de chevreaus, d'aigneaus e |5| de porceaus; e aprés de toutes manieres d'oiseaus, comme chapons, |6| gelines, oues, malla(a)rz privez e sauvages; e aprés de toutes manieres |7| d'oiseaus sauvages, comme grues, gantes, hairons, macrolles, collandes, |8| noncelles, plunjons, pardriz, tuertereles, gelines sauvages, plouviers e |9| toutes les savors qui i apartienent; e aprés de chivez de posins, |10| de lievres e de conins e de touz chivez e broez, e les potages que |11| l'en en puet fere; e aprés de pessons de mer e d'eve douche e toutes les |12| savors qui i sont fetes en toutes guises.

|13| Char de porc: la loingne en rost, en yver e en estei, as aus vers. E qui en |14| veut en chivei si la depieche par morseaus; (c)e puis cuisiez oingnons en |15| saim, e broez de poivre e d'autres espices e pain ars, e desfaites en un |16| mortier; puis destrempez de l'eve ou le porc sera cuit; puis metez |17| boillir e metez sus les morseaus qui avront estei arochié e du sel, e tout |18| cen metez en escueles e du chivé de sus.

|19| [L]es autres membres de porc fres, en yver e en esté, a la savor verte, |20| sanz aus, de poivre e de gingenbre e de perresil e de sauge, destrempee de |21| verjus ou de vin aigre ou de vin pur; e se eles sont salees, a la moustarde. |22| Les quatre piez e les orilles e le groing en souz de parresil e d'espices, |23| destrempé de vin aigre. Le chaudun [chaudin_Ms.] de porc en bon rost as aus ou au verjus. |24| La haste menue en brouet par morseaus, ovec un poi d'eve en une |25| paelle, e puis quant elle sera cuite, ostez l'eve e la gardez; puis prenez du |26| foie e du pain e poivre e des espices e breez ensemble sanz bruler le pain, |27| e destrempez de l'eve ou ele sera cuite, puis atornez tout en la maniere |28| que je vous ai dit, e prenez vin aigre e meté ovec, e pain brulé bien molu |29| en un mortier.

|30| por char de buef -- Char de buef fresche as aus blans; la salee a la moustarde. Les nomblé |31| de buef bien lardez son[t] bons en pasté.

|32| por char de veel -- Char de veel en rost, la loingne parboullie en eve, e puis lardee e rostie |33| e mengie as aus vers ou au poivre. E se vous en volez a la charpie, parboulliez |34| la en eve e puis si la depechiez par morseaus en une pelle, et puis |35| frissiez les morseaus en une paiele en saim ou (la) lart, e puis metez des |36| oués batuz dessus, e puis poudrés [pondrez_(o')_Ms.] de sus de poivre, si sera charpie. E se |37| aucuns en veut en pasté, parboulliez la en eve e puis lardez, detrenchiez |38| par morseaus e les metez en pasté.

|39| por char de mouton -- Char de mouton fresche, en yver e en esté, doit estre cuite o sauge e o |40| ysope e o parressil, e mengie a la sause verte; la salee a la moustarde. E |41| qui en veut de rosti des costez, il la puet mengier a la devandite savour.

|42| por chevreaus e aingneaus -- Char de chevreaus e d'aingneaus est bone en rost; mes avant les |43| convient parboullir e puis larder menue(re)ment. E veut estre mengie o s[a]vor |44| de poivre aigret, cuit e destrempé de verjus ou de pomme sauvage, ou |45| au poivre noir.

|46| Char de porcelez en rost. Mes avant les couvient eschauder e oster la |47| frissure e cuire tout entier; e puis cuire oués, les moués bien durs, e |48| des chateingnes cuites en feu e du formage de mai par lesches e des peres |49| de Saint Riulle ou de Quaillouel cuites en la brese. Puis hagiez tout |50| ensemble e poudrez de poudre de canele, de poivre e de gingembre e des |51| autres espices e sel, e metez en la toie du porcel ceucre, e en depechiez |52| entre les quatre membres. E cest mes doit estre mengiez a la farsse.

|53| por chapons e gelines -- Char de chapons e de gelines est bone en rost, a la sause de vin en esté, |54| en iver a la sause aillie fete d'aus e de canele e de gingembre, destrempee |55| de leit d'alemandes ou de brebiz. Derechief, cuisiez gelines o herbes fredes |56| e o sel. Derechief, chapons e gelines en brouet fet de canele e de gingembre |57| e d'autres espices, e metez ovec moués de ous batuz e puis depechiez |58| la char par morseaus e friez en sain. Mes avant breez du pain e du safren |59| e des autres espices, e du foie, e destrempez du boullon, e colez parmi |60| une toaille, e metez bouillir, e les ous batuz e le safren e les espices |61| destrempez de vin pur.

|62| por fere faus guernon -- Se vos volez fere faus guernon prenez les fees e les ginsiers, puis hagiez |63| menu, breez du pain e destrempez du boullon, e metez boullir, e aprés |64| metez moués de ous batuz e safren, destrempez de vin, e puis frisiez, e |65| metez let, e hagiez char en cresse, e metez boullir, e movez touz jors, e |66| puis metez les oués e le safren, e drechiez en escueles, e metez la poudre |67| de canele, de gingembre e de clous de girofle par desus.

|68| por oues -- Oees sunt bones en esté as aus, e en yver au poivre chaut; e les salees |69| au potage; e deivent estre mengiees a la moustarde.

|70| Mallarz e anes privees au poivre chaut. Mallarz e anes sauvages sunt |71| bones a la sausse de sauge e de parressil e de canele e de gingembre, sanz |72| poivre. Derechiés, mallars salez a la mostarde.

|73| Oiseaus sauvages, comme grues, gantes, herons, rostiz touz entiers, o |74| tout les piez e o tout les testes.

|75| Macroles, colandes, noncelles, plouviers en rost au poivre chaut. |76|

Perdris, tuertereles, gelines sauvages, plunjons, touz menuement lardez, |77| en rost, a la sausse de canele e de gingembre, sanz poivre, destrempee de |78| vin. Derechief, perdriz, tuertereles en pasté. Gelines sauvages, en setembre |79| e en otembre, au poivre aigre.

|80| Touz cignes, poons. Premerement en traez le sanc par les testes touz |81| vis, aprés si les fendez par dessus les dos jusques es espaulles e les |82| esfondrez, e puis si les metez en broche o touz les piez e o toutes les |83| testes; puis breez safren e pain blanc destrempez de vin, e breez moués |84| de oués e safren, e en moulliez les oiseaus o une plume, e getez de la |85| poudre desus, qui est ausi comme de toutes espices, fors de citovaut e |86| de sormontaing. E quant li cisne e li poon seront cuit e essuiez, si les envolepez |87| en une toalle, e puis portez sus les tables einsi, e donez au seignor du |88| col e de la test[e], e des eles e des cuisses e du remenant es autres.

|89| Touz conins e touz lievres sont bons en pasté. Connins en rost, au poivre |90| chaut ou aigre, rostiz o tout les piez. Nul lievre n'est bon en rost, fors en |91| esté. E si est bon en pasté, menuement lardé. Veneison fresche, au poivre |92| chaut; la salee a la mostarde.

|93| Char de chevrel. La loigne en rost ou en pasté, menuement lardé, au |94| poivre chaut ou a la sausse ailliee en yver, fete d'aus e de canele e de gingembre, |95| destrempee de let d'alemandes, -- les alemandes destrempees |96| d'eve tiede, -- e frite en sain ou en lart, e la sausse dedenz.

|97| por blanc douchet -- Se vos volez fere blanc douchet, prenez une geline e la metez cuire en |98| eve, puis cuilliez la cresse, e prenez les blans de la geline e les breez bien, |99| puis prenez moués des oués cuiz en feu e metez boullir ovec un poi |100| d'amidon. Ausi le povez fere de luz ou de parchez. Si sara le poisson.

|101| pour comine[e] de gelines -- Se vos volez fere cominee de gelines, prenez les gelines e cuisiez en vin |102| e en eve, e fetes boullir, e cuilliez la cresse, e traiez lé gelines, e aprés |103| prené moués de oués, si les batez bien e desfaites du boullon e i metez du |104| commin, e metez tout ensemble, si avrez vostre comminee.

|105| Por fere blanc brouet de gelines, metez les gelines cuire en vin e en |106| eve, e prenez alemandes, si les breez e destrempez du boullon, puis cuisiez |107| en un beau pot, e coupez les gelines par morseaus e les frisiez, puis |108| metez tout ensemble dedens cel pot boullir; puis prenez alemandes e |109| girofle e canele e poivre lonc e folion e guaringal e safren e çucre, puis |110| destrempez d'un poi de vin aigre e metez ensemble. Si avrez bon brouet.

|111| por soutil brouet d'Engleterre -- Se vos volez fere soutil brouet d'Engleterre, prenez gelines e cuisiez |112| les fees, puis prenez chasteingnes si en traiez les noiea[u]s e breez ensemble, |113| puis destrempez de l'eve ou les gelines seront cuites, e metez gingembre, |114| safren e poivre lonc [lons_Ms.] e desfaites de cel brouet, puis metez ensemble.

|115| por gravé de menus oiseaus -- Se vos volez fere gravé de menus oiseaus, metez les oiseaus cuire en un |116| pot tout assec ovec charbonnees de lart, e i metez vin e eve e poivre e |117| gingembre, e tenez bien couvert que l'alaine ne s'en isse devant que tout |118| soit cuit.

|119| por blanc mengier -- Se vos volez fere blanc mengier, prenez les eles e les piez de gelines e |120| metez cuire en eve, e prenez un poi de ris e le destrempez de cele eve, puis |121| le fetes cuire a petit feu, e puis charpez la char bien menu eschevelee e la |122| metez cuire ovec un poi de chucre. Si avra non laceiz. E se vos volez, si |123| metez cuire ris entier ovec l'eve de la geline ou ovec let d'alemandes. Si ara |124| non angoulee. [augoulee_Ms.]

|125| commence de poissons de mer e d'eve douche -- Esturjon est un pesson real e doiet estre depechiez par pieches, e |126| puis les pieches mises en une broche e tout l'autre autresi. E le cuit en |127| eve se veut mengier au poivre chaut ou au parressil, e au fanoil e au vin |128| aigre. Le salé a la moustarde.

|129| [S]e vos volez fere comminee de pesson, prenez commin e alemandes, si |130| les bre[e]z e destrempez d'eve clere e colez e metez dedenz le pesson.

|131| Se vos volez fere sarraginee, prenez anguilles, si les escorchiez; e puis |132| si les depechiez par morsaus, e les salez e frisiez ensemble; puis prenez |133| pain e çucre, e breez tout ensemble, e destrempez de vin e de verjus, e |134| metez tout boullir oveques les anguilles; puis prenez canele e espic e |135| girofle, e tout ce breez enssemble e le destrempez d'un poi de vin aigre; |136| puis le metez ovec les anguilles e couvrez bien e traez arriere du feu.

|137| por let de Provence -- Se vos volez fere let de Provence, prenez alemandes, si les breez e |138| destrempez de vin e d'eve, puis prenez parressil tout entier e oignons par |139| roeles e metez les anguilles ovec, e frissiez tout ensemble; puis prenez |140| safren entier e eve e poivre lonc.

|141| Se vos volez fere galentine a luis, prenez poivre e canele e gingenbre, |142| e breez tout ensemble e destrempez de fort vin aigre e cuisiez vostre pesson |143| e metez dedenz.

|144| Se vos volez fere galentine a la lampree, prenez pain levei e breez e le |145| metez cuire ovec le sanc de la lampree, e bon vin blanc, e soient enleuvés |146| en cel vin meismes, e i metez grant foison de poivre e de sel assez soffisanment; |147| puis prenez les lamproiez e metez sus une nape por refredier, e |148| puis prenez du pain, si le breez e destrempez de vin aigre. E quant vos |149| avrez ce fet, si le colez parmi un saaz, e puis ce metez en une paele clere e |150| fetes boullir e mouvez tousjors que il n'aurse; puis le metez |151| refredier e le movez bien, e puis prenez vos poudres de gingembre, de |152| canele e de girofle fetes, si metez par avenant sus vos lamprees e |153| cuillés, e metez vos bariz.

|154| Se vos volez fere gelee de pesson, esquerdez le pesson e depechiez par |155| pieches, c'est assavoir: carpes e tenches, bresnes e tourboz, e metez cuire |156| en vin pur e fort; puis prenez canele, gingembre, poivre lonc, garingal, |157| espic e un poi de safren; puis breez e metez tout ensemble; e quant vous |158| l'osterez du feu, si en traez le pesson par escueles e verseiz sus; e se vos |159| veez qu'il soiet trop espés, si le colez e lessiez refredier jusques au matin, e |160| lors si le prenez autressi comme gelee.

|161| Se vos volez fere blanc mengier en Caresme, prenez ris e le cuisiez en |162| eve, e le purez quant il sera cuit, e adentez le pot, e le sechiez bien; puis |163| le breez, destrempez de let d'alemandes e movez touz jors; e puis |164| drechiez en escueles e poudrez des espices de sus e de clous de girofle ou |165| des alemandes frites.

|166| Se vos volez fere flaons en Caresme, prenez anguilles si en ostez les |167| arestes, quant il seront cuites; puis si les breez bien en un mortier, e i |168| metez un poi de gingembre e un poi de safren e de vin. E de ce poez fere |169| flaons ou tartes ou ...

|170| Por fere pastez norreis, prenez menuise de luiz ou d'autre pesson e ce |171| boulliez; puis tailliez par morseaus comme dez, e i metez gingembre e |172| canele, e destrempez d'un poi de vin; puis en fetes vos pastez. E les fetes |173| petiz e frisiez en uile.

|174| Se vos volez fere pastez qui aient savor de formage, ou flaons en |175| Caresme, prenez les leitenches de carpes ou de luiz, e pain; puis breez |176| tout ensenble e destrempez de let d'alemandes. E se vos voiez [uolez_Ms.] qu'il est [set_Ms.] |177| trop blanc, si i metez un poi de safren. E de ce povez fere vos pastez e |178| flaons en Caresme, si avront savor de formage.

|179| ici enseingne des pessens reaus e des autres viandes -- Congre fres est bon a la verte sausse fete de sauge e de parressil e de |180| poivre e de gingembre, destrempee de vin aigre ou de verjus.

|181| Saumon fres au poivre chaut. Le salé a la moustarde, en yver e en esté. |182|

Luz a lassausse verte. Luiz a la galentine. Luiz au bescuit: premierement |183| rosti, e puis en moust ou en sidre paré en une paele, e fet boullir; |184| e prenez poudres de toutes manieres d'espices e du pain, destrempez du |185| bescuit qui est en la paele, e puis metez en escueles, le pesson dedenz.

|186| Perches a lassausse de vin.

|187| Anguilles en pastez. Item, anguilles salees, cuites en eve, a la moustarde. |188| Tout pesson d'eve douce qui est cuit en eve, est bon a la verte sausse. |189| Ables [alles_Ms._?salés] a la moustarde.

|190| Por bresnes cuites en eve, au poivre aigre de poivre, de canele e de |191| gingembre, destrempee de verjus. E si metez ovec la char d'un pesson |192| au fer de la paele par morseaus.

|193| Loches e chavesoz a lassausse verte; cuites e frites, a la moustarde. |194|

Hanons au cyvé ou cuiz en eve, au poivre e au gingembre.

|195| Raie, chien de mer, brochet, brotele as aus blans.

|196| Cules [Salés?_Ables?] a la moustarde.

|197| Esp[e]llens au poivre aigre, fet de gingembre e de canele.

|198| Bars d'eve douce rostiz sus le greil, [grereil_Ms.] un poi de feurre desouz, que il |199| n'aerdent au greil, au verjus. E se il est cuit en eve, a lassausse verte soit |200| mengiez.

|201| Maquereaus fres sont bons en pasté, poudrez d'un poi de poivre e d'un |202| poi de poudre d'espices e de sel. Item, maquereaus fres rostis sont bons a |203| la sausse cameline, sanz aus, de canele e de gingembre, destrempee de vin |204| aigre. Ceus qui sont cuiz en eve, mengiez a la savor fete de poivre e de canele |205| e de gingembre. Les salez a la moustarde ou a lassa[u]sse de vin.

|206| Morue fresche doit estre cuite en eve bien salee e se veut mengier a la |207| blance aillie d'aus e d'alemandes, destrempee(s) de vin aigre e frite en uile. |208| La [sa_Ms.] salee a la moustarde.

|209| Plaïz, flondres, cuites en eve, a lassause de vin. Item, plaïz, flondres a la |210| galentine de sauge e de parressil e de canele e de gingembre e d'autres |211| espices, destrempee de vin aigre.

|212| Mellens fres as aus de pain e desfaiz de verjus de grain. Les salez a la |213| moustarde.

|214| Gornars cuiz en eve a la sausse cameline destrempee de vin aigre. Item, |215| gornars au poivre chaut.

|216| Harens fres e poudrés a l'ail. Harens de Gernemus au verjus ou a la |217| moustarde. Harens fres cuiz en eve au poivre chaut.

|218| Seiches blanches a l'aillie de vin aigre. Item, seiches en chivé d'oignons, |219| assez frites en uile, as alemandes colees au poivre tout ensenble.

|220| Oistres en civé, cuites en eve avant e oignons, au poivre e au safren |221| e a l'aillie [d']alemandes. Oistres bis au sel e au pain bien levé.

|222| Metez esturjon e cen qui ensuet aprés congre. C'est droiz.

|223| Quiconques veut servir en bon ostel, il doit avoir tout cen qui est encest |224| roulle, escrit en son cuer ou en escrit sus soi. Et qui ne l'a, il ne puet |225| bien servir au grei de son mestre.

|226| Ci fenist le traitié de faire [e] d'apareilier touz boires comme vin, claré, |227| mouré e toz autres, e d'apareilier e d'assavoureir toutes viandes soronc |228| divers usages de divers païs.

Enseignements (English translation)

The following translation of "Enseignements qui enseingnent a apareillier toutes manieres de viandes" is based on this transcription by Thomas Gloning. The numbers in brackets before each paragraph are the line numbers for the corresponding text in the original source.

© 2005 Daniel Myers - This electronic document may be freely reproduced for non-commercial purposes as long as the copyright and this notice are included.

Lessons which teach the preparation of all manner of meats (ca. 1300)

[1-12]
See here the lessons which teach preparation of all manner of meats: firstly of all manner of meats and the sauces which are appropriate to them, like pork, veal, mutton, beef; and after of smaller meats, like kid, lamb and piglet; And after of all manner of birds, like capons, hens, geese, domestic and wild ducks; and after of all manner of game birds, like cranes, grouse, herons, moor hens, coots, noncelles 1, cormorants, partridges, turtledoves, wild hens, plover and all the sauces which are appropriate to them; and after of civeys of chicks, hares and rabbits and of all civeys and brouets, and soups that one is able to make or them; and after of saltwater and freshwater fish and all the sauces which are to be made in all forms.

[13-18]
Pork: roasted loin, in winter and in summer, with green garlic. And which if wanted in gravy then cut it into pieces; And then cook onions in grease, and ground pepper and other spices and toasted bread, and grind in a mortar; Then temper with the water that the pork cooked in; Then put it to boil and put over the pieces which have been pulled and of salt, and all this put in a bowl with the gravy thereon.

[19-29]
Other parts of fresh pork, in winter and in summer, with green sauce, without garlic, of pepper and ginger and parsley and sage, tempered with verjuice or vinegar or good wine; And if it is salted, with mustard. The four feet and the ears and the jowls with parsley and spices, tempered with vinegar. The offal of pork is good roasted with garlic or with verjuice. The spleen in brouet in pieces, with a little water in a pan, and then when it is cooked, pour off the water and keep it; then take the liver and bread and pepper and spices and grind them together without toasting the bread, and temper with the water it cooked in, then serve all in the manner that I have said to you, and take vinegar and mix with, the toasted bread well ground in a mortar.

[30-31]
For beef -- Fresh beef with white garlic; Salted with mustard. The numbles of beef, well larded, are good in pies.

[32-38]
For veal -- Roasted veal, the loin parboiled in water, and then lard and and eat with green garlic or pepper. And if you would like it minced, parboil it in water and then cut into pieces in a pan, and then fry the pieces in a pan in grease or bacon fat, and then put beaten eggs therein, and then sprinkle with pepper, then that is minced. And if otherwise wanted in a pie, parboil it in water and then lard it, slice into pieces and put it in a pie.

[39-41]
For sheep -- Fresh sheep, in winter and in summer, must be cooked with sage and hyssop and parsley, and eaten with green sauce; Salted with mustard. And which when roasting the flanks, can be eaten with the aforementioned sauce.

[42-45]
For kid and lamb -- Meats of kid and lamb are good roasted; But first you need to parboil them and then lard slightly. And they can be eaten with a sauce of sour pepper, cooked and tempered with verjuice or wild apple juice, or with black pepper.

[46-52]
Roasted piglet. But first you need to scald and strain the entrails and cook all together; and then boil eggs, the yolks very hard, and cook chestnuts in fire and May cheese in slices and pears of Saint Riulle or Quaillouel 2 cooked on coals. Then chop all together and sprinkle with ground cinnamon 3, pepper and ginger and other spices and salt, and put on one third of the piglet sugar, and divide into four parts. And it's best eaten as a stuffing.

[53-61]
For capons and hens -- Capons and hens are good roasted, with a sauce of wine in summer, in winter with aillie 4 sauce made of garlic and cinnamon and ginger, tempered with almond milk or sheep's milk. Again, cook hens with fresh herbs and salt. Again, capons and hens in brouet made of cinnamon and ginger and other spices, and add yolks of beaten eggs and then cut the meat into pieces and fry in grease. But before grind bread and the saffron and other spices, and the liver, and temper with broth, and strain through a towel, and put to boil, and beaten eggs and saffron and spices tempered with good wine.

[62-67]
To make false guernon -- If you want to make false guernon take the livers and the gizzards, then chop small, grind bread and temper with broth, and put to boil, and after add beaten egg yolks and saffron, temper with wine, and then fry, and add milk, and chop meat in the crest, and put to boil, and stir all day, and then add the eggs and saffron, and mix in a bowl, and add ground cinnamon, ginger and cloves thereon.

[68-69]
For geese -- Geese are good in summer with garlic, and in winter with hot pepper; And Salted in soup; and can be eaten with mustard.

[70-72]
Domestic drakes and ducks with hot pepper. Wild drakes and ducks are good with sage sauce and parsley and cinnamon and ginger, without pepper. Again, salted duck with mustard.

[73-74]
Wild birds, like cranes, grouse, herons, roasted whole, with the feet and the heads.

[75]
Moor hens, coots, noncelles, plovers roasted with hot pepper.

[76-79]
Partridges, turtledoves, wild hens, cormorants, all slightly larded, roasted, with a sauce of cinnamon and ginger, without pepper, tempered with wine. Again, partridges, turtledoves in pie. Wild hens, in September and October, with sour pepper.

[80-88]
All swans, peacocks. Firstly take out the blood by the heads all seen, after this cut thereunder the back near the shoulders and gut them, and then put them on a spit with the feet and the heads; Then grind saffron and white bread tempered with wine, and grind yolks of eggs and saffron, and paint on the birds with the feather, and cast with powder thereon, which is of all spices, strong zedoary and hart-wort. And when the swan and the peacock are cooked and pressed, then wrap them in a towel, and then take them to the tables after, and give to the lord the neck and head, and the wings and the thighs and everything else.

[89-92]
All rabbits and all hares are good in pies. Roast rabbits with pepper hot or sour, roasted with all the feet. No hare is good roasted, strong in summer. And then it's good in pies, slightly larded. Fresh venison, with hot pepper; Salted with mustard.

[93-96]
Roe Deer. The loin roasted or in pies, slightly larded, with hot pepper or with garlic sauce in winter, made of garlic and cinnamon and ginger, tempered with almond milk, -- the almonds tempered in warm water, -- and fried in grease or in bacon fat, and the sauce therein.

[97-100]
For white douchet -- If you want to make white douchet, take a hen and cook it in water, then skim off the crest, and take the white of the hen and grind well, then take yolks of the eggs cooked in fire and set to boil with a little amidon. Also it can be made with pike or perch. Then it will be fish.

[101-104]
For cominée of hens -- If you want to make cominée of hens, take the hens and cook in wine and in water, and make boil, and skim off the crest, and cut the hens, and after take yolks of eggs, beat them well and mix with broth and add cumin, and put all together, then you will have cominée.

[105-110]
To make white brouet of hens, put the hens to cook in wine and water, and take almonds, grind them and temper with the broth, then cook in a good pot, and cut the hens into pieces and fry them, then put everything together into the pot to boil; then take almonds and cloves and cinnamon and long pepper and orage and galingale and saffron and sugar, then temper with a little vinegar and put all together. Then you have a good brouet.

[111-114]
For a subtle English brouet -- If you want to make subtle English brouet, take hens and cook the livers, then take chestnuts then cut them from the hulls and grind together, then temper with the broth that the hens were cooked in, and add ginger, saffron and long pepper and mix with clear broth, then put together.

[115-118]
For a gravé of small birds -- If you want to make a gravé of small birds, put the birds to cook in a pot all covered with crisped bacon, and add wine and water and pepper and ginger, and keep well covered that steam doesn't escape that all will be cooked.

[119-124]
For blanc mengier -- If you want to make blanc mengier, take the wings and feet of hens and put to cook in water, and take a little rice and temper it with clear water, then the cook it over a small fire, and then shred the meat into small hairs and put it to cook with a little sugar. If you have no lac 5. And if you want, then put to cook rice along with the broth of the hen or with milk of almonds. Then it will not be reddened.

[125-128]
The start of the of saltwater and freshwater fish -- Sturgeon is a royal fish and should be cut into pieces, and then the pieces put onto a spit and all the others likewise. And cook it in water if you want to eat with hot pepper or with parsley, and with fennel and wine sour. The salted with mustard.

[129-130]
If you want to make a comminee of fish, take cumin and almonds, then grind them and temper with clear water and sieve them and put in with the fish.

[131-136]
If you want to make sarraginee, take eels, then scorch them; And then cut them into pieces, and salt them and fry together; Then take bread and sugar, and grind all together, and temper with wine and verjuice, and put all to boil with the eels; then take cinnamon and lavender and cloves, and grind them all together and temper with a little vinegar; Then put it with the eels and cover well and put over the fire.

[137-140]
For milk of Provence -- If you want to make milk of Provence, take almonds, then grind them and temper with wine and water, then take whole parsley and onions cut in rings and mix with eels, and fry all together; then take whole saffron and water and long pepper.

[141-143]
If you want to make pike galentine, take pepper and cinnamon and ginger, and grind all together and temper it with strong vinegar and cook your fish and put therein.

[144-153]
If you want to make lamprey galentine, take leavened bread and grind and put it to cook with the blood of the lampreys, and good white wine, and be leavened in the same good wine, and then add a great plenty of pepper and salt that it is enough; then take the lampreys and put them on a towel to cool, and Then take bread, grind it and temper with vinegar. And when you have done this, then strain it through a sieve, and then put it in a clean pan and make it boil and stir all day that it doesn't burn; then put it to cool and stir it well, and then take your ground ginger, cinnamon and cloves, then add nicely on your lampreys and cook, and add your bariz 6.

[154-160]
If you want to make fish jelly, break the back of the fish and cut it into pieces, that is to say: carp and tench, bream and turbot, and put to cook in good, strong wine; Then take cinnamon, ginger, long pepper, galingale, lavender and a little saffron; Then grind and put all together; And when you strain it of the fire, then in take out the fish in a bowl and pour thereon; and if you see that it is too thick, then sieve it and let it cool until the morning, and by then take it likewise like jelly.

[161-165]
If you want to make blanc mengier in cream, take rice and cook it in water, and puree it when it is cooked, and seal the pot, and dry it well; then grind it, temper with almond milk and stir all day; and then mix in a bowl and sprinkle with spices and cloves or with fried almonds.

[166-169]
If you want to make cream flans, take eels then remove the bones, when they are cooked; Then grind them well in a mortar, and add a little ginger and a little saffron and wine. And of that mixture make flans or tarts or ...

[170-173]
To make norse pies, take a bit of pike or other fish and boil it; then cut into pieces like dice, and add ginger and cinnamon, and temper with a little wine; Then put it in your pie. And make it small and fry in oil.

[174-178]
If you want to make pies which have the flavor of cheese, or cream flans, take the soft roe of carp or pike, and bread; Then grind all together and temper with almond milk. And if you see it is too white, then add a little saffron. And of this you can make your pies and cream flans, that will have the flavor of cheese.

[179-180]
Here are the lessons of the fish roe and other meats -- Fresh conger is good with green sauce made of sage and parsley and pepper and ginger, tempered with vinegar or verjuice.

[181]
Fresh salmon with hot pepper. Salted with mustard, in winter and in summer.

[182-185]
Pike with green sauce. Pike with galentine. Pike with red fish broth: firstly roast, and then in must or pear cider in a pan, and make it boil; and take powder of all manner of spices and bread, temper with the broth which is in the pan, and then add to the bowl, the fish therein.

[186]
Perch with wine sauce.

[187-189]
Eels in pies. Item, salted eels, cooked in water, with mustard. All freshwater fish which are cooked in water, are good with green sauce. Salted with mustard.

[190-192]
For bream cooked in water, with sour pepper of pepper, cinnamon and ginger, tempered with verjuice. And put with the meat of a fish on the fire in a pan in pieces.

[193]
Loach and chub with green sauce; Cooked and Fried, with mustard.

[194]
Scallops in gravy or cooked in water, with pepper and ginger.

[195-196]
Ray, dogfish, pike, brotele 7 with white garlic. Salted with mustard.

[197]
Smelt with sour pepper, made with ginger and cinnamon.

[198-200]
Bars 8 of sweet water roasted on the grill, a little fire underneath, that it doesn't burn on the grill, with verjuice. And if it is cooked in water, with green sauce is eaten.

[201-205]
Fresh mackerel is good in pies, sprinkled with a little pepper and a little ground spices and salt. Item, roasted fresh mackerel is good with cameline sauce, without garlic, with cinnamon and ginger, tempered with sour wine. That which is cooked in water, eat with a sauce made of pepper and cinnamon and ginger. Salted with mustard or a wine sauce.

[206-208]
Fresh cod should be cooked in well salted water and if you want to eat with white aillie of garlic and almonds, temper with vinegar and fry in oil. Salted with mustard.

[209-211]
Plaice, flounder, cooked in water, with a wine sauce. Item, plaice, flounder with a galentine of sage and parsley and cinnamon and ginger and other spices, tempered with vinegar.

[212-213]
Fresh whiting with garlic, bread and mixed with verjuice of grain. Salted with mustard.

[214-215]
Gurnard cooked in water with cameline sauce tempered with vinegar. Item, gurnard with hot pepper.

[216-217]
Herring fresh and powdered with ail 9. Herring of Gernemus with verjuice or with mustard. Fresh herring cooked in water with hot pepper.

[218-219]
White cuttlefish with aillie of vinegar. Item, cuttlefish in onion gravy, also fried in oil, with strained almonds and pepper all together.

[220-221]
Oysters in gravy, first cooked in water and onions, with pepper and saffron and with an aillie of almonds. Oysters again with salt and bread well leavened.

[222]
Put sturgeon and that which follows after conger. It is right.

[223-225]
Any idiot that can serve in good house, should have all of that which is in this roll, written in his heart or written below here. And which doesn't have it, can not serve well with thanks of his master.

[226-228]
Here ends the treaty of making and naming all beverages like wine, claret, murrey and many others, 10 and of naming and serving all meats by the many methods of many countries.

Translator's Notes:

1. I do not have a translation for "noncelle", though from context it is evidently some sort of game bird. This may be a transcription / copy error for "sorcell" (teal).

2. I do not have a translation for "quaillouel"

3. All instances of "cinnamon" were spelling variants of "canelle" in the original source, and are therefore assumed to be Cassia (Cinnamomum cassia).

4. The word "aillie" is particularly problematic. Modernly it would indicate a garlic sauce, but its use in this source is not consistent with that translation. Used as a verb it could also mean to mix or add a sauce, but again its use in this source is not consistent with that translation. I leave it here untranslated, as if it is the proper name of a category of admixtures which may or may not contain garlic.

5. Lac = a red colorant/pigment.

6. I do not have a translation for "bariz"

7. I do not have a translation for "brotele"

8. Bar = Galeichthys marinus, a fresh-water fish resembling a bass. "The Viandier of Taillevent", Terence Scully (trans.), ISBN: 0-77660174-1

9. While "ail" could be translated as "garlic", it does not match all the other occurrences of garlic in the original source ("aus"). Maybe this is meant to be ale?

10. The first part of this last paragraph suggests a copyist's error, since none of the recipes have anything to do with beverages.