1 cup water
1 cup beer or ale
¼ cup white wine vinegar
¼ tsp. salt
3 Tbs. parsley flakes
1 tsp. thyme
1 tsp. rosemary leaves
4 Fish steaks (eg Salmon)

Combine all ingredients excluding fish in a saucepan, bring to a boil then reduce heat & simmer for five minutes.
Place fish in a shallow baking dish, add the beer mixture to cover 2/3 of the fish.
Cover the dish, and cook in a preheated oven at 200°C (gas mark 6) for 15-20 minutes, or until fish is just cooked.
Remove fish from baking dish & serve.

1 to 1 ½ lbs. each of pork & beef
1 cup red wine
1 cup meat broth (with small pinches of pepper, cumin, saffron & salt)
1 ½ cup currants
1 cup diced dates
8 egg yolks
1 ½ tsp. salt
1 tbs. ginger
2 tbs. sugar
1 9" pie shell with lid

Chop meat into small pieces. Place in pot, add wine and broth until the liquid just reaches the top of the meat (add extra if needed).
Bring to a boil, then reduce heat & cook over medium heat until cooked.
Drain, and reserve some of the liquid. Add remaining ingredients to meat, mixing thoroughly. Slowly add the reserved liquid until the mixture is slightly runny.
Place mixture in pie shell, add lid, and bake at 190°C (gas mark 5) for 45 minutes or until golden brown.

1 roasted chicken, in pieces
3 cups chicken broth
2 cups sour grape juice or red wine
½ tsp. each of cloves, mace, pepper, and cinnamon
¼ cup bread crumbs
½ tsp. vinegar

Bring 2 cups of the broth, the juice, and the spices to a boil, then reduce heat to a simmer. In a separate pot, bring the remaining broth to a boil. Add bread crumbs and vinegar, stirring well until mixture is smooth. Remove from heat and add to the broth and juice, stirring until well blended. (you may wish to use a blender ) Pour over chicken pieces in a casserole dish and bake at 190°C (gas mark 5) for 45 minutes.
Serves 4 -6.

1 whole chicken
fresh chicken broth (optional)
1 small bunch parsley, chopped
2 Tbs. chopped sage leaves
1 Tbs. chopped hyssop
1 tsp. each mace & cloves
1 dozen egg yolks, beaten
1 Tbs. ginger
½ cup red wine vinegar
pinch saffron
pinch salt

Place the chicken in a large pot; cover with water or fresh chicken broth. Bring to a boil, reduce to a simmer, and continue cooking until the meat is tender & falling from the bone; remove from the broth & allow to drain & cool. Pick the meat from the bones, discarding the fat & skin, and cut into large chunks. Place meat in a separate large pot. Strain the broth & add just enough pot to just come to the top of the meat. Add the herbs & bring to a boil, then reduce heat; beat in the egg yolks, spices, and vinegar and simmer until thick. Serve as a main meat dish.
Serves 6-8

Originally a dish of stewed veal, Bokenade later consisted of chicken or kid (goat).

Take Chickens, fley them, and cut them in pieces crosse way, then put them in a Pipkin or Skillet, and cover them almost with Pepper, and Mace, and Water, so let it stew softly with a whole Onion in it till part of that liquour be consumed, then put in as much white Wine as will cover them again, take Parsly, sweet Marjoram, Winter Savory, with a little Thyme, and shred them very small, and put them in, and let them boyle till they are almost enough, then put in a good piece of Butter.

Take a neck of Mutton, or a rump of Beef, let it boyle, and scum your pot clean, thicken your pot with grated bread, and put in some beaten Spice, as Mace, nutmegs, Cinnamon, and a little Pepper, put in a pound of Currans, a pound and a half of Raisins of the Sun, two pounds of Prunes last of all, then when it is stewed, to season put in a quart of Claret, and a pint of Sack, and some Saunders to colour it, and a pound of Sugar to sweeten it, or more if need be, you must seeth some whole Spice to garnish your dish with all, and a few whole Prunes out of your pot.

Two cooked and crushed chicken breasts, a pound of cleaned and crushed almonds, and a half pound of sugar; a little Majorcan cheese, rose water which is necessary, two well-beaten egg whites, a little ginger, a little salt. Everything scrambled, placed in a frying-pan and cover it and put it on the fire. When it is half-cooked, separate it and sprinkle it with rose water. And powder it with ground sugar, and later return it to finish cooking.

CHICKEN FRITTERS

2 minced chicken breasts
1lb fresh crushed almonds
1/2 lb sugar
1 cup of grated hard cheese (like cheddar)
2 beaten egg whites
1/2 tsp ginger
1/2 tsp salt
2 tsp rose water
2 tsp icing sugar

Mix all ingredients (except rose water & icing sugar) together in a bowl, and place in a covered frying pan on a medium heat. Stir half way through cooking, sprinkle with rose water and icing sugar. Return to heat until fully cooked.

Fresh cheese kneaded with flour, and egg whites and sugar. Then fry it in lard and put sugar and rose water on top.

Cooks in the 17th Century did not have the luxury of a refrigerator. As a result, townsfolk were understandably wary of using milk in their recipes, as peddlers were known to sell watered down or rancid produce. As a creamy thickening substitute, almond milk was ideal. For those concerned about nut allergies, you may wish to use Full-cream milk with almond flavouring.

To Make 2 cups of Almond Milk
1 cup ground almonds
2 cups boiling water

Combine almonds and water. Steep for 5 minutes, stirring occasionally. Sieve the mixture to remove coarse grains

1 cup raisins
1 ½ cups Almond milk
1 Tbs. sugar
1 tsp. mixture of galingale (if available) & ginger
4 tbs. rice flour (or unbleached white)
4-6 apples, peeled, cored, and sliced

Boil the apples & raisins until soft; drain well.
Mash the fruit with the almond milk, spices, and sugar. Cook over medium heat, adding the flour until very thick. Add flour as necessary.
Sprinkle top with ginger just before serving (hot or cold).
Serves 6-8.