Pleyn delit : medieval cookery for modern cooks /
Pleyn delit : Mediaeval cookery for modern cooks
Constance B. Hieatt, Brenda Hosington, and Sharon Butler.
- Second edition.
- xxviii, 172 pages : illustrations ; 24 cm
Includes bibliographical references (pages 163-165) and index.
Hors d'oeuvres, Eggs, and Cold Dishes -- Soppes and Potages -- Sauces -- Bruets, Stews, and Other Boiled Fish, Poultry, and Meat Dishes -- Broiled, Baked, and Roasted Dishes -- Desserts -- Subtleties.