~ Informative articles on the history of gardening and garden restoration ~

Cookery Through the Ages
Recipes from the Medieval to the Victorian ages.


Breast of Mutton in Sauce


Take fair breasts of mutton roasted, and grind them.

And then take verjuice (sauce from sour apples) and chaaf (warm) it in a vessel over the fire, and cast there-to powder ginger.

And then cast the chopped breast in a dish, and cast the sauce all hot there on.

And serve it forth.






Please also visit Old London Maps on the web as many of the maps
and views available there have plans and depictions of gardens from
the medieval period through to the late nineteenth century.

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