The Receipt Book of Rycheza Z Polska

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	Articles	Here's the links to my recipes. Some we use at our major public demo, Junefaire (Medieval Faire to the Modern Public). Others have been served at feasts, revels, potlucks. Several are regularly served on my own dining table. (* denotes recent additions) Ahrash of Lamb Almond Tarts Apple Fritters 1350 Apple Puffs 1553 Apple Pillows 1553 Armored Turnips Bryndons Catalan Stew Catalonian Citrus Nut Sauce Carrots Apician (Roman) Chard Pie Cheese and Bacon Pastries Cherry Puffs Chicken Dumplings * Colris Cumin Chicken Pie Doucettes Dulcamine Dumpling/noodle dough * Dutch Oven Custard Figgy Piggy Pie Figs in the French Manner French Lamb Pies * Frytours of Mylke Gelly of Red Currents German French Toast 1350 German Green Salad Genovese Tart Green Meatballs Hazelnut Saffron Sauce Herbed Barley Imperial Fritters Kraphen of Apples and Nuts * Lavender and Cheese Fritters Lentil Cucumber Salad Marinated Mushrooms ala May Marinated Mutton Melon Salad Minted Cucumber Salad (Roman) Mushroom Patina (Roman) Mushroom Pie *	Ofella Onions in Almond Milk Onions in Sauce Parsnips Apician (Roman) Pastry Dough Pickled Root Vegetables Potaje de Fideos Puffed Apples 1553 Raison Pie Ravioli Rice Buns Roman Sausages with spelt and pine nuts. Saffron Millet Sauce a la Matius Simple Salmon Pie Sweet and Sour Sauce for Pork Wardyns in Syrup White Fritters White Torte More recipes can be found in individual Articles. Recipes are listed by category, culture, century and manuscript in the Categorical Recipe Index
Stuff Mateusz Made for the Kitchen
	About the Cook and Author
Dragons Laire Culinary Guild.
	Feast Menus	The recipes posted on this site are either reconstructions from period recipes, adaptations from period recipes or, in a few cases, dishes that might have been but have little concrete documentation. Recipe titles are the ones we use locally. They may be directly from the period recipe, but are more likely ones the local guild has fallen into using to differentiate one recipe from another. Some recipes may have two sets of instructions, one for modern kitchens and one for use with a charcoal or open fire. Most are proportioned for family dinners- four to ten dinners- rather than for feasts serving a hundred or more. I am not always very good about annotating my process, being far too likely to cook by eye, nose and tongue, but I hope these are laid out well enough for you to enjoy them on your own table, whether that be under the stars, a canvas pavilion, or apartment 3-B. If you have any questions about the recipes, the sources or other related topics, I will be happy to discuss them. You can contact me through this link: Rycheza z Polska
Categorical Recipe Index
	Junefaire Demo