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Originally posted by Sir Dan:
Hi everyone. while seeing what little there was on my Encarta disc regarding 15th century Burgundy i clicked on a weblink list and got the following website on medieval cooking and recipes. I am very new at 15th century Burgundy stuff and have never made or researched authentic cooking info, but I thought I would post this and see if any of you have been here or not, etc.
http://www.godecookery.com/gcooktoc/gcooktoc.htm

[This message has been edited by Sir Dan (edited 04-09-2001).]

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I am quite familiar with this site. James Matterer is an accomplished medieval cook (just take a look at his document on the cockentryce- what a blast) Some of the recipes will be listed as medieval or "medieval like" and this is a great thing to see. Instead of making you figure out which is authentic and which is granny's favourite apple crumble recipe, he tells you.

I recently used his suggestions on the cockentryce (half pig/half capon or rooster)in an "illusionary feast" that I did which had every dish something that it wasn't. Great fun.

This sight is highly recommended.