Recipes for April Fools by THL Dagonell I searched thru my period cookbooks for a recipe I could include in the upcoming issue of The Vigilance. Then I remembered it was the April issue coming up. :D These are *real* period recipes. I have *not* made them up. I just don't think you'll see them at an SCA feast anytime soon. :D -- Dagonell From "A Fifteenth Century Cookery Book" (1420 A.D.) XVII Garbage - Take fayre garbegys of chykenys, as ye hed, ye fete, ye lyuerys, an ye gynwrys; wash hem clene, an caste hem in a fayre potte, and case yer-to freysche brothe of Beef or allys of moton, an let it boyle; an a-lye it wyth brede, an ley on Pepir an Safroun, Maces, Clowys, as a lytil verious an salt, an serve forth in the manner as a stewe. Translation 14.) Garbage -- Take fair garbage of chickens, as the head, the feet, the liver, and the gizzard; wash them clean, and cast them in a fair pot and cast thereto fresh broth of beef or else of mutton, and let it boil; and mix it with bread [crumbs], and lay on pepper, and saffron, mace, cloves, and a little verjuice [cooking sherry] and salt, and serve forth in the manner of a stew. From "The Goodman of Paris" pg.280 Frogs. To catch them have a line and a hook with a bait of meat or a red rag, and having caught the frogs, cut them across the body near the thighs, and take out the foulness from the hindparts, and take the two thighs, cut off the feet, and skin the thighs all raw, then take cold water and wash them; if the thighs remain for a night in cold water, they be so much the better and tenderer. And when they be thus steeped, let them be washed in warm water, then put in a towel and dried; the aforesaid thighs, thus washed and dried must be rolled in flour and then fried in oil, fat or some other liquid, and let them be served in a bowl with spice powder theron. From "A Noble Boke of Cookery" pg. 62 Heron Rost -- A heron let hym bled in the mouthe as a crayne skald hym and draw hum at the vent and cut away the bone of the nek and let the hed be on stille with the skyne of the nek and folde the nek about the broche and put the hed in at the gollet as a crayne and brek away the bone from the kne to the foot and let the skyn be hole and cut the wings at the joint next the body then put hum on a broche and bynde the leggs to the spit with the skynn of the leggs and rost hum and raise his leggs and his wings as a crayne and sauce him with vinegar, mustard, poudered guinger and salt and serve it. "Let him bleed in the mouth as a crane" essentially means cut his throat. A broche is a roasting spit. For the rest of the recipe, simply read it aloud, spelling is not yet standardized in this era. This section of the Boke of Cookery contains similar recipes for swan, crane, heron, bittern, and egret.