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Alaunder Of beef


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 beef. Take leches (jlices) of the lengthe of a spoune, and take parcel and hewe smal, and pouder of pepur, and maree, and tempur hit togedur, and take leeches of beef, and rolle hom therin, and laye hom on a gridirne, and on the coles tyl they hzn. rosted ; and if ye have no maree, take of the self talgh' and hewe hit with the parcelle, and tempur hit as ye dyd before.

autodoc



Recipes with similar titles:

alander beeff (A Noble Boke off Cookry)




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