Give it Forth: Adventures in Medieval Cookery

Another remodel--the sun room which is attached directly to the kitchen making using the kitchen a challenge! So I thought I would try to cobble together a few more quick posts. Today's discusses the first five recipes found in Two fifteenth-century cookery-books : Harleian MS. 279 (ab 1430), & Harl. MS. 4016 (ab. 1450), with extracts from Ashmole MS. 1439, Laud MS. 553, & Douce MS. 55 by Thomas Austin , discussing wortys.  What are worts? Some of them might surprise you. Medieval Wortys . j. Lange Wortys de chare. -  a budget friendly and delicious dish of greens cooked in homemade beef broth thicked with bread crumbs and gently seasoned to your taste.  A noble dish for any table. .ij. Lange Wortes de pesoun. - The second recipe in the pottages section elevates a simple dish of greens, lange wortys de chare, by adding peas that have been cooked to a mush and onions.  The pea's add a pleasant sweetness to an otherwise savory dish.  A must try. iij

 This paper represents my very first competition & research paper.  Be kind with your constructive criticism, offer solutions and suggestions along with your critique.   I welcome it, I wish to improve not only research but in writing.  Thank you! Arranging the Feast: The Application of Medieval Dietary Theory to Modern Day Feasts Bronwyn Ni Mhathain MKA: Yonnie Travis Society for Creative Anachronism Blog: Giveitforth.blogspot.com Facebook: Give it Forth & Historic Cookery Group   Contents Introduction .. 4 Greek Dietetics . 5 Theory of Digestion .. 7 Feeding the Humors or the Role of the Cook and Health .. 9 Introduction to Structuring the Feast . 10 Defining the Sequence . 11 Putting it all Together –or- Creating the Modern “Medieval” Menu .. 14 Conclusion .. 16 References . 18 Appendix A: Sequence of the Menu .. 20 Appendix B: John Russells -A dynere of flesche. 21 Appendix C:Maistre Chiquart: The Service