Receipts from the Master Cooks of King Richard II, rendered into
Modern English by Glyn Hughes. Not only lasagna, macaroni, bacon
and beans, rice pudding and scrambled eggs on toast, but also
porpoise, fake hedgehogs, deer broth and novelty edible
flower-pots. In this, the first new edition since 1780, food
historian Glyn Hughes has made this 'first English cookbook'
sufficiently lively and readable that you might even want to try
Leeks with Offal for yourself. Produced in conjunction with the
Foods of England Project at www.foodsofengland.co.uk and the
University of Manchester John Rylands Library
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