First Course Dishes (Pottages, Soups, Stews, Saucey or Brothy Dishes)

Following the entrance are pottages and broths. The first usage of the word “pottage” can be traced back to 1200 and is derived from the old French potage, meaning something that could be put into a pot.  

A modest first course could be brought to the table featuring two potages, one of meat and one of vegetables, perhaps served over sippets of toasted bread or with a loaf of bread brought to the table. Le Menagier suggests as a second service; a stew of meat, almond broth, blaunche porree, a thickened dish of leeks cooked in almond milk served with thin slices of chicken, and peas. Maistre Chiquart suggests a bruet of almayn and a bruet of Savoy, lamprey sauce with numbles of beef, platters of salted meats in seasons, green porray and any other sauce but mustard.

Here you will find an index of recipes that would be appropriate for a first course of a four course medieval dinner, assuming that you are serving a meal that consists of appetizers, two courses and a dessert.

Index of Recipes

Broths

ATSUME JIRU あつめ汁 (GATHERED BROTH)

DASHI だし (BASIC STOCK)

To Make Stock

Vegetarian Dashi ベジタリアンだし

Grain and Cereal

A Potage Cold - Spiced Almond Milk Soup

An Oatmeal Pudding - Otherways, The Accomplisht Cook, Robert May

Bruet of Almaynne in lente - Rice Porridge with Dates

Guissell- Bread Dumplings Harl. MS 4016, 1450

Gohan ご飯 (Japanese Rice)

Kuri Gohan 栗ご飯 (Chestnut Rice)

Noteye - Nutty (Incomplete) - Pottage of Hazel Leaves, Chicken and Rice Flour

Quynade. - Almond Milk Cream Cheese with Quince Puree

Sardeyneȝ - Almond Pottage

Soupes Jamberlayne - Sops of Bread in Mulled Wine

Tayleȝ - Rice Porridge with Figs, Dates and Raisins

Tayloures - Rice Porridge with Currants & Dates

Vyolette - Rice Pottage with Violets

Yuzuke ゆずけ (hot water over rice)

Fruit

Pickled Barberries (Blueberries/Lingonberries) The Whole Body of Cookery Dissected, 1682

Spiced apples and pears Chiquart's 'On Cookery’, 1420

Meat and Seafood

A Hash of Beef, Otherways, The Accomplisht Cook, Robert May - Beef stew with vegetables

Beef-y-stewed –Stewed Beef Harl. MS 279, 1430 + How to Make Stock

Brawn with Mustard - Pork with Mustard The good husvvifes ievvell, 1587

Capoun in Salome - Capon and Gravy

Chykonys in dropey - Chicken with Gravy

Ebi no Umani 海老のうまに

Hoshi sāmon ほしサーモン- Cold smoked salmon with Schichimi Togarashi

For Gusset that may be another potage, A Proper Newe Booke of Cookerye, Anonymous - Chicken Broth that can be served as a soup or a sop with toast

Garbage - stewed chicken offal (hearts, gizzards, livers, feet, neck)

Gyngaudre. - Fish Offal

Iuschelle of Fysshe - Fish Dumplings

Kamaboko Fish Paste Cake かまぼこ

Kakuni 角煮 (braised pork belly)

Kaku-mochi - Rice Cake - 角餅

Mortrews of Pork & Chicken - Medieval Chicken and Pork Pate

Mortrews of Fish - Medieval Fish Pate (Smoked)

Oystrys in bruette. - Oysters in Broth

Oystrys in grauy bastard. - Another dish of Oysters in Broth

O-Zoni Soup お雑煮

Schyconys with þe bruesse - Chicken with the Broth

Sumashi-jiru すまし汁 (Clam Soup) 

Suppon Nabe - カメのスープ - (Turtle Soup)

Tenche in cyueye - Fish in an onion based sauce

Tenche in bruette. - Fish in Ale Based Broth

Tench in Sawce - Tenche in  Herb and Onion Sauce

To Broil Bace, The Accomplisht Cook, Robert May - To Broil Bass

To Souce and Garnish a Pig (Brawn with Mustard) The Accomplisht Cook, Robert May -  Brine Pickled Pork with Mustard

To Stew Fillets of Beefe - Wine Braised Beef (1615)

Tsuru no shiru 鶴の汁 (Crane Broth)

Trype de Mouton

Trype of turbut or of codlyng

Vaccina salpresa alessata, servito con petrosemolo -Cold salted beef lightly spiced

Walkys*. [Whelks. ] in bruette. - Welks (Clams) in broth

Sauces

Creme Bastarde - Cream Bastarde

Pickle for the Mallard - Onion Relish Harl. MS 279, 1430

Pickled Barberries (Blueberries/Lingonberries) The Whole Body of Cookery Dissected, 1682

SHŌ NO IRIZAKE 精進の煎り酒 (VEGETARIAN IRIZAKE)

To Make Mustard

To make Mustard divers ways, The Accomplisht Cook, Robert May

Vegetable

An Onion Pottage - Onion Soup

Buttered Wortes (Buttered Herbs or Greens)

Caboges  - Braised Cabbage

Canabenys with Lekys - White Beans with Leeks  

Edamame (Soybeans)

Joutes - Braised Spring Greens with Bacon

Kabocha no Nimonao かぼちゃの煮物 (simmered squash)

Kinoko no sūpu きのこのスープ Clear Mushroom Soup

 Lange Wortys de chare - Braised Greens in Beef Broth

Onishime オニシメ - Burdock Root, Mushrooms, Carrots, and Lotus Roots

O-zoni お雑煮 - Rice Cake and simmered vegetables with fish paste cake

Per far minestra di Lenti secche - To prepare a thick soup of dried lentils

Pickle for the Mallard - Onion Relish Harl. MS 279, 1430

Ry3th so Caboges. - Right so Cabbages

Soops of Turnips, Buttered Colliflowers, Buttered Wortes (Cabbage), The Accomplisht Cook - Boiled turnips, cauliflower or cabbage with butter

Spinach Gomae ほうれん草ごまえ