First Service


Roast Beef – Alessaandra Torrigiani d’Arezzo

Plain roast beef, no recipe.

Pevorat – Catherine de Arc

This is a black pepper sauce popular with red meat on both sides of the channel.

Black Pepper Sauce – Crush ginger, burnt bread and pepper, steep in vinegar and verjuice, and boil. VT

Pevorat for Veel and Venysoun – Take brede and fry it in grece. Drawe it up with broth and vynegur, take therto powder of peper and salt and sette it on the fyre. Boile it and messe it forth. FC

Black Pepper – Take a clove and a little pepper, ginger, and grind very fine: then grind toasted bread soaked in a little liquid from the meat or in a little cabbage water which is better, then boil in an iron pan, and when boiling add vinegar; then put in a pot on the fire to keep hot. Item, some add cinnamon to it. MP

1 slice firm white bread
½ cup beef broth
1/6 cup red wine vinegar
½ tablespoon ground black pepper
1/8 teaspoon ginger
butter for frying bread

Fry bread in butter.
Combine with rest of ingredients and blend smooth.
Bring to a boil and simmer stirring for 5 minutes.
Add water as needed to get good consistency.
Serves 2 tables.

Egurdouce – Hector MacDougall

The MP menus call for hare stew, but do not give a recipe. This is a contemporary English recipe for hare stew.

Take connynges or kydde, and smyte hem on pecys rawe, and fry hem in white grece. Take raysouns of courance and fry hem. Take oynouns, perboile hem and hewe hem small and fry hem. Take rede wyne and a lytel vynegur, sugur with powdour of peper, of ginger, of canel, salt; and cast therto, and lat it seeth with a gode quantite of white grece, & serve it forth. FC

1 rabbit
2 tablespoon butter or fat
¼ cup currants
2-3 onions
1 ½ cup red wine
½ cup vinegar
½ cup sugar
½ teaspoon each ginger and cinnamon
¼ teaspoon pepper
1 teaspoon salt
2 tablespoon breadcrumbs
optional – chopped parsley, sage

Brown meat in butter or fat.
Add currants.
Cover onions with cold water, bring to boil, then drain and chop.
Add onions to meat and currants and fry a few minutes more.
Add wine, vinegar, sugar and seasonings.
Cover and simmer 45 minutes.
Thicken with breadcrumbs as needed.

Champignons en Paste – Hector MacDougall

Mushrooms of one night are the best, if they are small, red inside, and closed at the top; and they should be peeled and then washed in hot water and parboiled, and if you wish to put them in a pasty add oil, cheese, and spice powder. MP

2 sheets pastry
210g button mushrooms
30g each cheddar and parmesan cheese, grated
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon ground ginger
1/8 teaspoon ground pepper

Brush mushrooms and trim stalks.
Parboil in salted water 3-4 minutes.
Drain and mix with oil, cheese, and seasonings.
Cut 9 rounds out of each sheet of pastry.
Make small pasties.
Bake at 215C for 12-15 minutes.

Salt Olives

Bought pickled olives.

Naves a la Beausse – Catherine de Arc

Item, in Beausse, when they are cooked, they are sliced and fried in a pan, and powdered spices thrown on. MP

500g turnips
Spice Powder – 4 parts ginger, 3 ½ parts cinnamon, 2 parts nutmeg, 1 ½ parts pepper, 1 part galingale, 1 part cloves (this recipe from VT, minus 1 part grains of paradise and 1 part long pepper)

Fry turnips.
Sprinkle with spice powder.