Description

Book Synopsis
Cocatrice and Lampray Hay is the title for this edition of the Corpus Christi College, Oxford MS F 291 which contains ninety nine original fifteenth century recipes written in English (showing signs, the experts claim, of East Anglian provenance). The recipes are remarkable for their close attention to detail and much greater information about quantities of ingredients than similar collections from earlier centuries. They include dishes such as the famous cocatrice or basilisk, which is a combination of pig and chicken constructed as a fabulous beast, to the more mundane, but more cookable, blancmanges, stewed oysters, croustades, pies, venison, beef and chicken dishes. The edition gives the original text, a translation into modern English, a full commentary and notes for the modern cook who wishes to interpret each dish in his or her own kitchen.

Cocatrice and Lampray Hay: Late Fifteenth-century

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    A Hardback by Constance B. Hieatt

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      View other formats and editions of Cocatrice and Lampray Hay: Late Fifteenth-century by Constance B. Hieatt

      Publisher: Prospect Books
      Publication Date: 04/01/2012
      ISBN13: 9781903018842, 978-1903018842
      ISBN10: 1903018846

      Description

      Book Synopsis
      Cocatrice and Lampray Hay is the title for this edition of the Corpus Christi College, Oxford MS F 291 which contains ninety nine original fifteenth century recipes written in English (showing signs, the experts claim, of East Anglian provenance). The recipes are remarkable for their close attention to detail and much greater information about quantities of ingredients than similar collections from earlier centuries. They include dishes such as the famous cocatrice or basilisk, which is a combination of pig and chicken constructed as a fabulous beast, to the more mundane, but more cookable, blancmanges, stewed oysters, croustades, pies, venison, beef and chicken dishes. The edition gives the original text, a translation into modern English, a full commentary and notes for the modern cook who wishes to interpret each dish in his or her own kitchen.

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