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conynges In Grave


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

Conynges in grave. Take conynges parboyled, and chop hom in gobettes, and drawe up a thik almonde mylk, with brothe of beef, and boyle hit, and cast in therto the conynges chopped, and clowes, maces, pynes, reisynges of corance, and when hit is nygh boyled cast in sugre; and in the fettynge doune put therto a lytel vynegur, and serve hit forthe. And if thow wyl make the grave steyned (coloured), put into the same pot saunders, saffron, and pouder of canel drawne up with wyne, and in the fettynge doune cast therto pouder of ginger, and serve hit forthe.

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Recipes with similar titles:

Conynges in grave (Ancient Cookery [Arundel 334])

xxvj Conynges in gravey (Fourme of Curye [Rylands MS 7])




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