For King and Curry

Behind the scenes of the greatest Medieval feasts

Words TONI MOUNT

Mention a Medieval beef stew and what pops to mind? A sloppy brown bowl of sorry-looking sludge? A bland, unseasoned mass of indefinable vegetable and anonymous meat? Well, you would be sorely mistaken, as for those that could afford the appropriate additives, the Medieval table would have groaned beneath brightly coloured foodstuffs, spiced, seasoned and well-flavoured, and sometimes assembled into fantastic constructions. We know this was so because from the late-14th-century, cooks began to record their recipes and note how a royal kitchen ought to function. The Forme Of Cury (The Manner Of Cookery), a cookbook compiled on the command of King Richard II circa 1390, shows the incredible range of ingredients available, from porpoise to peacock, sandalwood to saffron and lobster to Lombardy mustard. The author describes Richard as…

You're reading a preview of

History Of Royals (Digital) - 1 Issue, No. 10

DiscountMags is a licensed distributor (not a publisher) of the above content and Publication through Zinio LLC. Accordingly, we have no editorial control over the Publications. Any opinions, advice, statements, services, offers or other information or content expressed or made available by third parties, including those made in Publications offered on our website, are those of the respective author(s) or publisher(s) and not of DiscountMags. DiscountMags does not guarantee the accuracy, completeness, truthfulness, or usefulness of all or any portion of any publication or any services or offers made by third parties, nor will we be liable for any loss or damage caused by your reliance on information contained in any Publication, or your use of services offered, or your acceptance of any offers made through the Service or the Publications. For content removal requests, please contact Zinio.