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Farsure For A codlynges Hed


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

Farsure for a codlynges hed. Take the lyver of the fyssh, and fethe hit, then take bred and stepe hit in the brothe, and'grinde the lyver, and the bred togedur, and do therto pouder of ginger, and of canel, and saffron ; and do therto a lytel of brothe, and raisynges of corance, and clowes, and maces, and tempur hit well togedur, and do hit in the hed, and make hit fast, and fethe hit well, and serve hit forthe.

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