A Roll of ancient English Cookery, used at court of the English King Richard II. An extensive collection of recipes gathered by Samuel Pegge the elder, an eighteenth century an antiquary. He was the first who edited the cookery parchment of the fourteenth century in a book form. This late medieval collection contains instructions for cooking of 250 dishes, a great deal of which are long ago forgotten. The author of the commentary gives a detailed account of the historical importance of this ancient piece of literature. It for instance refers not only to common England ingredients, but high-priced cooking import: olive oil, cloves, nutmeg, cardamom, ginger… Besides, the book includes such exotic recipes as cooking meat of whales and seals, cranes, herons, curlews and dolphins.