Had a wonderful day writing in the university library, with a whole room-with-a-view in the North Front to myself because there was only one desk there, complete with plug. I must have been inured
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Medieval Cookery III: Blaunchyd Porray (Creamed Leeks)
This one, blaunchyd porray or creamed leeks, is from a book called the Liber Cure Cocorum, which is completely wonderful for three reasons: It comes from Lancashire and is in the Northern dialect current around 1430. It
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Medieval Cookery Part II: Cormarye
For the Bank Holiday weekend I decided to do something special – Cormarye, which is roasted pork in a red wine, caraway, coriander and garlic marinade, with the drippings made into an accompanying sauce and served
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Medieval Cookery – Frytour of Pasternakes, of Skirwittes, & of Apples
So I tried my hand at a little medieval cookery. More specifically, I wanted to do a medieval feast, but it seemed wilful madness to attempt to cook the whole gamut of an ancient meal full
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A Trip to the Charnel House
This summer I took a research trip out to a charnel house. The plan is this: by checking out peculiarly medieval Christian institutions – monasteries, painted churches, anchoress’ cells, shrines – I can maybe get
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