Medieval Cookery - A Dictionary of Middle-English Cooking Terms

Index
A - B - C - D - E - F - G - H - I - J - K - L - M
N - O - P - Q - R - S - T - U - V - W - Y - Z

haddoke - Haddock (Melanogrammus aeglefinus). A member of the cod family.

Haddock
Haddock - Melanogrammus aeglefinus

hake - A type of fish, similar to cod but with a coarser grain and sligtly stronger flavor.

Hake
Hake

hebolace - A stew of onion and herbs, possibly thickened with egg yolkes. May be a transcription or copying error for "chebolace".

heppes - Rose hips.

herbelade - A pie filled with meat, herbs, and eggs.

heyryn - Eggs. (from German)

hilde - To skin or flay.

hoggepot - A stew made with pieces of meat (usually goose), onions, and herbs.

holke - To hollow out.

hylde - To skin or flay.

hyssop - A member of the mint family (Hyssopus officinalis).

Hyssop
Hyssop - Hyssopus officinalis

Index
A - B - C - D - E - F - G - H - I - J - K - L - M
N - O - P - Q - R - S - T - U - V - W - Y - Z