Forme of Cury, A Roll of Ancient English Cookery

If you've ever wondered how the kings of medieval times dined, this is the book for you.
Originally written in 1390 on vellum scroll, the book contains roughly 200 recipes compiled by the cooks of the court of King Richard II, passed on to Queen soon after.

The English courts were known for their lavish banquets, and at the time, they were in competition with the royal courts of France for who could be fancier. Their "dueling" banquets were thought to be displays of who had more prestige and wealth.

If the recipes in this cookbook are any indication, the royals dined on delicacies such as "Sawse Madame", or "Sauce Madame", a recipe of roasted goose stuffed with parsley, sage, hyssop and savory, grapes, garlic, quinces, and pears, the renderings from which a rich gravy with wine was made and served on top. Sounds like mission accomplished to us.