Straight to the recipe A Dutch recipe from the eighteenth century To serve lamb on Easter Sunday is an ancient custom. Although this recipe is not specifically intended for an Easter meal, this pie will be a great succes when served on the occasion. With a salad or mixed spring vegetables this is an excellent…
Main dish
‘Gilt poverty’
Straight to the recipe A very simple recipe from ‘the first Dutch television cook’ The information on this page concerns the first decennium ofĀ Dutch television. Information on the rather obscure and unique Dutch broadcasting system can be found onĀ wikipedia. There were several member-based broadcasting organizations, each with their own religious or political ideology. Mentioned below…
Game sauce Ć la Bolognese
With leftover meat from making game stock When you have made aĀ concentrated game stock, you can sometimes save enough meat from the bones to make a tasty sauce. I had six kilo bones of hare and deer. When I had strained the stock I had almost one kilo of cooked meat. Being Dutch, I wouldn’t…
Stockfish with peas, apple and raisins
Straight to the recipe An ode to dried food A veryĀ medievalĀ tasting recipe. It’s an ode toĀ driedĀ food, except the onion all ingredients are dried. This makes it an excellent dish for end ofĀ winter. The recipe was meant for fishdays or forĀ Lent. If you prepared it for a fishday you could use butter, but in Lent when…
Traditional Game Sauce
Made with left-over meat from game stock When preparing aĀ concentrated game stock, there is sometimes enough meat from the bones to make a tasty sauce. I had six kilo (twelve pounds) bones of hare and deer. When I had strained the stock I had almost one kilo of cooked meat. Being Dutch, I wouldn’t think…
Tuna with mustard crust
Straight to the recipe A spicy Walloon dish from the sixteenth century Last year I published a recipe forĀ mushroom pieĀ from Lancelot de Casteau, the sixteenth-century cook for several bishops of theĀ Prince-Bishopric LiĆØge, and I promised to revisit this cookbook soon. Not a lot is known about Lancelot de Casteau. He was born in Mons, lived…
A medieval game pie with a curious name
Straight to the recipe Also known as ‘Turk’s head’ The name sounds very exciting, but it just means that the top of theĀ pieĀ was to be decorated. No cannibalism here. This is the perfect pie to use up any leftover game meat, but you can also use, as it says in the recipe, rabbits and fowl…
Omelette with quail and asparagus
Patina, a Roman dish This is a recipe from Antiquity.It is from the cookbook that inspired me in naming my website Coquinaria. It is calledĀ De Re Coquinaria, although it is better known asĀ Apicius.Ā More about his cookbook can be read at the recipe for Roman mussels. And another recipe for Roman patina (vegetarian) can be found…
Macaroni Pie
Straight to the recipe This recipe from the cookbookĀ Allied CookeryĀ is a lot like theĀ oven dish from the DutchĀ OorlogskookboekĀ (‘War cookbook’): pasta, tomato, cheese, brown crust on top. This macaroni pie contains meat, as opposed to the vegetarian Dutch oven dish. This pie does not originate from the continent where the war was fought and where there…
Cooking with clay
Wrapped fish, baked on a coal fire Archaeologists and archaeobotanists are experts in reconstructing cooking methods and ingredients that were possibly used during Prehistoric times. However, a ‘prehistoric cuisine’ does not exist. What was on the menu depended on the millennium, the time of the year, the location and available resources, and perhaps also on…
Stuffed meatballs in lettuce
Straight to the recipe And about the history of a typically Dutch snack, the ‘frikandel’ The original recipe on this page is calledĀ Om Frickedillen in Krop-salaet te makenĀ (to makeĀ frickedillenĀ in lettuce). According to Dutch dictionaries, a ‘ frikadel’ is obsolete for meatball, and ‘frikandel’ is vernacular and incorrect. TheĀ FrickedillenĀ from the recipe below are indeed meatballs, prepared…
Chicken with spring vegetables
Straight to the recipe A recipe from the First Stadtholderless Period On 30 April 2013 Dutch Queen Beatrix abdicated from the throne and Willem-Alexander was inaugurated as King of the Netherlands. For the first time in 123 years the Netherlands have a king instead of a queen. As a counterweight to the excessive monarchist manifestations,…
Tasty hedgehogs
Straigh to the recipe A medieval subtlety There really are recipes for preparing hedgehog, but fear not: the recipe on this page is without hedgehog meat, it only looks like a hedgehog. The dish is a medieval one, for a savoury ‘hedgehog’ with pork. TheĀ extra recipeĀ is from the eighteenth century, a sweet version with marzipan….
Whole smoked chicken
The recipe on this page is taken from a cookbook that I have had in my possession for years, but never used to cook out of. It seemed too much trouble. The book:Ā Ā Smoke and Spice: Cooking with Smoke, the Real Way to Barbecue. written by Cheryl Alters Jamison and Bill Jamison. Over 400 pages of…
Fish curry from Mauritius
Straight to the recipe “You ate all the dodo’s!” I’ve heard that remark several times in the summer of 2006 during my vacation on Mauritius. It was said with a smile, by friendly people, but still … Yes, I am Dutch, and “we” Dutch people are responsible for the extinction of that peculiar flightless bird…