Milkemete Custard, c. 1450

This medieval custard pudding is thickened with flour and eggs and can be thickened and sweetened to taste.

Capon or Chicken in Gravy, c. 1390

While preparing the menu for my upcoming Easter-themed medieval cookery class, I came across a great dish that fits all of the criteria: simple, relatively fast and uses hard-cooked eggs. Easter follows the Catholic tradition of observing Lent, a six-week period of religious devotion and observance that includes fasting and abstinence from certain types of…