Complete meal cooked in pottery and over coals. All directions!!
Chicken thighs with pears, chestnuts, rosemary and Port wine.
Papo de Anjo: Portuguese for “angel’s double chin”, this baked egg yolk pastry is also known as an “angel’s teat”. Back in the 14th or 15th century, Portuguese convents and monasteries took in laundry. The nuns and monks used egg whites for starching the clothes, so they ended up with a surplus of egg yolks. Not wanting these to go to waste, they whipped the yolks into a thick batter, and baked them into little cakes that were then boiled lightly in syrup.
Food History. Web site with traditional British recipes, organized by eras, with photos and some explanations.
Dinnertime by Technojunk12.deviantart.com on @DeviantArt
http://vikingfoodguy.com/wordpress/ The Viking Food Guy: Recreating the food and drink of the Viking Age (and others)