This is an excerpt from Forme of Cury
(England, 1390)
The original source can be found at
the Project Gutenberg website
Peiouns Ystewed. XX.II. VIII. Take peions and stop hem with garlec ypylled and with gode erbes ihewe. and do hem in an erthen pot. cast þerto gode broth and whyte grece. Powdour fort. safroun verious & salt.
Other versions of this recipe:
Peions istued (Liber cure cocorum)
Pegions stewed (A Noble Boke off Cookry)
Pyjouns y stewed (Fourme of Curye [Rylands MS 7])
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