Medieval Monday – Ox Tail Soup

A medieval recipe from The Inn At The Crossroad

Medieval Monday copy
From the About page on “The Inn At The Crossroad”:
In 2012 our hard work was rewarded with the delightful publication of the Official Game of Thrones Cookbook. Since then, I have continued to explore Westerosi dishes and medieval recipes, updating and improving the blog as I go. For me, it has become a way of life, the kitchen table laden with pork pie, hot spiced wine, lemoncakes, and so many more enticing edibles.

The journey continues, so loosen your belts, sharpen your knives, and set out for the kitchens of Westeros. Check out Game of Brews for the companion beverages to these foods, and follow the Inn on Twitter and Facebook for all the very latest in what I’m cooking, brewing, or planning, and be sure to visit often!

Original recipe: Beef y-Stywyd. Take fayre beef of þe rybbys of þe fore quarterys, an smyte in fayre pecys, an wasche þe beef in-to a fayre potte; þan take þe water þat þe beef was soþin yn, an strayne it þorw a straynowr, an sethe þe same water and beef in a potte, an let hem boyle to-gederys; þan take canel, clowes, maces, graynys of parise, quibibes, and oynons y-mynced, perceli, an sawge, an caste þer-to, an let hem boyle to-gederys; an þan take a lof of brede, an stepe it with brothe an venegre, an þan draw it þorw a straynoure, and let it be stylle; an whan it is nere y-now, caste þe lycour þer-to, but nowt to moche, an þan let boyle onys, an cast safroun þer-to a quantyte; þan take salt an venegre, and cast þer-to, an loke þat it be poynaunt y-now, & serue forth. —Two Fifteenth-Century Cookery-Books


medieval vocabulary cuisine
medieval vocabulary ingredients 

See this and other delicious recipes on:
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2 thoughts on “Medieval Monday – Ox Tail Soup

  1. Thanks for coming and linking up at #The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST The Midnight Baker ! I hope to see you there!


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