Tuesday, September 23, 2008

Nerd + Kitchen Notes: Richard II's Recipes

A cookbook from the 14th century is going online, courtesy of the University of Manchester!

1 comment:

Pat Patterson said...

First, capture the peasant and make sure there are no bleeding or open sores and the bruising of the limbs is at a minimum. Then carefully place him on a rack to age for three days, dead or alive optional but dead is preferable.

But carefully check for apostacy as that will effect whether the meat is to be merely smoked or burned in the fires of Hell to purify it.