Nosh With Shakespeare

For all those who find Salted Eagle to be an insufficiently whimsical dish, here is a collection of renaissance recipes:

A
BOOK OF
COOKRYE

Very Necessary for
all such as delight
therin.

Here, for example, say you are desirous of Lark stew:

For to stue Larkes.

First take them and drawe them cleane, and cut off their feete, and then take a good deale of wine in a platter, and take a good deale of marow, and put it in the Wine and set them on a Chafing dish, and let them stew there a good while, then take a quantitie of smal Raisins, and wash them clean and put them into the broth, and take a little sugar, and Sinamon, and a few crums of manchet bread, and put them into the Larkes, and let them stue altogither, than take and cut half a dosen Tostes, and lay them in a Platter, then put them in a dish with broth, and serve them out.