English cuisine/ja: Difference between revisions

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 ===中世===
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+{{further/ja|Medieval cuisine/ja}}
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+[[File:Forme of Cury-MS 7-18v.jpg|thumb|left|upright|「[[:en:The Forme of Cury|フォーマ・オブ・キュリー]]」からのレシピ。1390年頃。湯通しした鳥肉に[[almond/ja|アーモンド]]と炒めた[[onion/ja|タマネギ]]を添えた「drepee」、そして[[capon/ja|カポン]]または[[pheasant/ja|キジ]]を[[cinnamon/ja|シナモン]]、[[ginger/ja|ショウガ]]、[[cloves/ja|クローブ]]、[[date (fruit)/ja|デーツ]]、[[pine nut/ja|松の実]]とともに煮込んだ甘いシチュー「mawmenee」のレシピで、[[:en:sandalwood|白檀]]で色付けされている。]]
-[[File:Forme of Cury-MS 7-18v.jpg|thumb|left|upright|Recipes from ''[[The Forme of Cury]]'' for "drepee", parboiled birds with [[almond]]s and fried [[onion]]s, and "mawmenee", a sweet stew of [[capon]] or [[pheasant]] with [[cinnamon]], [[ginger]], [[cloves]], [[date (fruit)|dates]] and [[pine nut]]s, coloured with [[sandalwood]], c. 1390]]
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