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Alaunder Of moton

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

Alaunder of moton. Take moton of the legge (the flejb of a leg of mutton), and seth hit tendur hi hitself, and qwhen hit is sothen take and braie hit in a morter, or hewe hit smal with a knyfe, and putte hit in a pot and boile hit with the fame broth ; and take saffrone, and pouder of clowes, and of canel, and put therto, and seth hit, and serve hit forthe.


Recipes with similar titles:

alander moton (A Noble Boke off Cookry)

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