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Viande Riall For Xl. Mees


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

Viande riall for xl. mees. Take a galone of vernage, and fethe hit into iii. quartes, and take a pynte therto, and two pounde of sugree, ii. lb. of chardekoynes (qu. cardamums), a pounde of pasteroiale, and let hit fethe untyl a galone of vernage. Take the yolkes of 60 eyren, and bete hom togeder, and drawe hom thurgh a straynour, and in the fettynge doune of the fyre putte the zolkes therto, and a pynte of water of ewrose, and a quartrone of pouder of gynger, and dresse hit in dysshes plate, and take a barre of golde soy le, and another of fylver foyle, and laye hom on Seint Andrews croffe wysc above the potage; and then take sugre plate or gynger plate, or paste royale, and kutte hom of losenges, and plante hom in the voide places betwene the barres; and serve hit forthe.

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