After recipes for herring, tripe and codswallop (fish stew, a popular dish in the Middle Ages) comes that beginning "Taketh one unicorne". The recipe calls for the beast to be marinaded in cloves and garlic, and then roasted on a griddle. The cookbook's compiler, doubtless Geoffrey Fule himself, added pictures in its margins, depicting the unicorn being prepared and then served.This is so f-ed up but I can't stop laughing. More illuminations after the jump.
|Dinner is served|
Want more archaeofood? Read... Eat Like a Cave Man