On this, the 400th anniversary of Shakespeare’s death (and interestingly also the 452 anniversary of his baptism), we at Lust for Cooking would like to celebrate the life of the Bard by directing you to a very unusual cook book, Shakespeare’s Kitchen: Renaissance Recipes for the Contemporary Cook, by Francine Segan.
Not only will you be shown how to make traditional Renaissance era recipes, likely eaten by the great wordsmith himself, but Segan also goes the extra mile to include the original Elizabethan recipes. Behold:
“Take some cabbedge and pricke & wash then cleane, and perboyle then in faire water, then put them into a collender, and let water run from them cleane, then put them into a faire earthen pot, and as much sweete broth as will cover the cabbadge, and sweete butter, then take your Mallard and rost it halfe enough, and save the drippings of him, then cut him in the side, and put the mallard into the cabbedge, and put in all your drippings, then let it stew an houre, and season it with salt, and serve it upon soppes.:
–THE GOOD HUSWIFES JEWELL, 1587
This is from the entry, “Cabbages with Smoked Duck.” Don’t worry, the recipes are also written in plain, contemporary English with periods and all.
And remember, “’tis an ill cook that cannot lick his own fingers.” –ROMEO AND JULIET
So lick away.