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coungur In Souse


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

Coungur in souse. Take coungur and scalde hym and washe hym clene, and sethe hym, and when hit is ynogh take hit up, and let hit kole; then take parsyly, myntes, peletur, rosemaryn, sauge, and a fewe crummes of bred, and a lytel garlec and fake, and grinde al this in a morter with pouder marchaunt, and a fewe clowes, and drawe hit up with vynegur, and a lytel wyn; then do thi fissh in a faire vessell, and poure hit above, and serve hit forthe colde.

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Recipes with similar titles:

CONGUR IN SAWSE (Forme of Cury)

Cij Coungur in sawce (Fourme of Curye [Rylands MS 7])




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