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Cadel Of musculs To Potage


This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

Cadel of musculs to potage. Take musculs and sethe hom, and pyke oute the meate clene, and wassh hom in wyne, and take sume of hom, and drawe hom up with the fame brothe, then take almondes and bray hom, and tempur up thi mylke with watur; do al this in a pot togedur, and take the white of lekes and parboyle hom, and hew hom, and do therto; and do therto pouder of pepur, and of clowes, and sethe hom, and mynce onyons, and frie h6m in oyle, and do therto, and colour hit with faunders or saffron ; and in the settynge doun do therto a lytel verjouse and vynegur, mcdlet with pouder of gynger, and of canel, and serve hit forthe.

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