The Viandier of Taillevent: An edition of all extant manuscripts

English Translation of the VIANDIER

This page intentionally left blank English Translation This English translation of the Viandier is based upon the version contained in the Vatican manuscript. Italics identify material which is not in the VAT copy but which is read in one or more other manuscript versions; the labelling of such words and passages as a variant (t>ar.) indicates that this material offers alternative ingredients or procedures to those shown in VAT. The recipe numbers appearing in this translation correspond to the numbers used above in the edition of the four manuscripts. The French name which is shown below for each recipe is that which identifies the recipe in the edition, and may not have exactly the form of the name which is written in VAT. Here begins the Viandier of Taillevent, chief cook of the King of France, in which are contained the following things: Firstly:* To Remove Excess Salt from any Sort of Cuminade of Poultry [12] Pottage [l] Cuminade of Almonds [13] To Remove the Burnt Taste from any Cinnamon Brewet[14] Sort of Pottage that Is Said To Be Georgie Brewet [15] Burnt [2] Russet Brewet [16] Gross Meats, Boiled [3] A Vinegar Dish [17] Hericoc of Mutton [4] Gravy of Small Birds [18] Larded and Boiled Meats [5] White Brewet of Capons [19] Stag and Roe­Deer Venison [6 &: 8] Boussac of Hare[20] Boar Venison [7] Houdons of Capons [21] Capons with Herbs [9] German Brewet [22] Hotch­Potch of Poultry [23] Thick Pottages Subtle English Brewet [24] Chaudun of Pork [10] Verjuice Brewet [25] Cretonnee of New Peas and New Beans Bright­Green Brewet [26] [11] Rappe [27] * The table that is copied at the head of the Vatican manuscript announces the contentsof the Viandier only up to Recipe 169. It lists a number of recipes that are not, in fact, actually copied, and does not show several that are. It is reproduced above, in the Introduction, along with the contents of all of the manuscripts. 277 278 The Viandier of Taillevent Veal Stew [28] Hare Stew [29] Rabbit Stew [30] Mutton and Beef in Stewed Green Veg­ etables Leg of Pork in Rappee Capon in Verjuice Capon and Knuckle of Beef in Yellow Sauce Salt Ham with Chine of Pork and Chit­ terlings with Peas or Leeks Roast Fresh Ham with Leeks, Eaten with Hot Pepper Sauce Roasts Kid [35] Lamb Geese, Pork [36 & 31] Veal [32] Calf's Tripe [33] Mutton [34] Pullets [37] Capons, Hens, Cockerels [38] Rabbits [39] Fat Capons in a Pasty [40] Hares [41] Bourbier [of Boar] [42] Any Venison [43] Pigeons [44] Small Birds [45] Plovers, Woodcocks [46] Partridges [47] Jellied Meat Jellied Fish Turtle­Doves [48] Swans [49] Peacocks [50] Pheasants [51] Storks [52] Herons [53] Bustards [55] Mallards [54] Bitterns [56] Small Bitterns Cormorants [57] Spoonbills [58] Teal [59] Stuffed Suckling Pig [60] Entremets Faulx Grenon [61] Pettitoes (Menus droits) [62] Frumenty [63] Cold Sage [73] Soux[74] Tuilleis [64] Millet [65] Stuffed Poultry [66] [Unnamed] [67] Fish and Meat Jelly [68] Fresh Lamprey [69] Lamprey in Galantine [70] Fancy Rice (Ris engoule) [71] Entremets of a Redressed Swan[72] Thick Meatless Pottages Cuminade of Fish [75] Bright­Green Brewet of Eels [76] Gravy of Loach [77] Chaudumel of Pike [78] A Soringue [79] Saracen Brewet [80] Oyster Stew [82] Mustard Sops [83] Egg Stew [84] German Brewet [85] Thickened Milk [86] Green Egg Brewet [87] Yellowish Sauce [88] Gravy of Perch [89] Pepper Fish Civet Provencal Milk [86?] For the Sick Chicken Cullis [90] Pink Water [91] Flemish Caudle [92] A Barley Gruel [93] A Perch Cullis [94] English Translation: Table 279 White Dish of Capon [95] Cuminade of Fish [96] Freshwater Fish Pike [97] Pickerel [98] Barbel [99] Bass [100] Shad [101] Carp [of the Alose Variety?] [102] Perch [103] Tench [104] Bream [105] Roach [106] Loach [111] Chub [108] Eel [107] Trout [109] Pimpernel [110] Waymel (Gaymel) [112] Small Fry [113] Lamprill [114] Lampern [115] Bleak [116] Crayfish [117] Freshwater Shad [101] Dace Gardens Round Sea­Fish Porpoise [118] Gurnard [120] Conger [121] Whiting Dogfish [123] Mackerel [119] Salmon [124] Grey Mullet [125] Cod [126] Haddock [128] Whale Meat [127] Garfish [129] Brett [130] Coalfish [131] Salmon Trout [132] Salmon Trout [142] Sea Shad [143] Seal (?) Bleak [144] Smelt [145] Sturgeon [146] Cuttlefish [147] Oysters [148] Cockles [149] Mussels [150] Lobsters [151] Lamprey Red Gurnard, Red Mullet [120] Flat Sea­Fish Plaice [123...