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'Now speke I wele a lytul more
Of craft, iwys, þat tase grete lore
In court, þat men calles cure'

Late Medieval Cookery


10 am - Welcome and Introduction to the Course.The purpose of this course is to explore the English court style of cookery of the late medieval and early renaissance period. Our sources will be the Forme of Cury, the Liber cure cocorum, and Russell's Booke of Nurture.

10.45 -11.30 - Pouder douce, pouder forte and other spicery - we will learn to make the 'stock' ingredients so neccessary to this elaborate culinary style - pouder douce, almonde mylke, pouder forte, galantine - and to explore the less familiar spices and other flavourings of the medieval court kitchen - cubebs, galingale, sanders, grains of paradise, long pepper, musk and ambergris. We will make some hippocras.

11.30 - 13.00 - Trayne roste and hastletes of fruyt- we will prepare and roast a trayne roste and its close relative the hastlete in front of the fire.

13.00 - 14.00 - Lunch

14.00 - 17.00 - Sawce Madame - this afternoon we will continue to explore spit roasting techniques. A sawce madame is a goose stuffed with quinces, pears, hyssop and other herbs, roasted on a spit in front of the fire and served with a galantine. It is sprinkled with pouder douce before being served. Truly one of the great dishes of the Plantaganet court.

17.00 - 20.00 - Free

20.00 - Dinner of medieval dishes at Wreay Farm


10.00 - 11.00 Comadore and chardequince - we will make these two sweet fruit pastes in order to demonstrate the versatility of medieval confectionery.

11.00 - 13.00 Tart de Brymlent, flaumpens, chastletes and chewets - we will make a range of early tarts and pies, including chewets of pork for flesh days and chewets of turbot and hake for fish days.

13.00 - 14.00 - Lunch

14.00 - 17.00- Blank maunger - we will finish the course by making this important dish of capons breast and almonds.


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