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conynges In Egredouce


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 egredouce. Take conynges parboyled, and chop hom, and take dates clene wasshen, and raisynges of corance braied in a morter, and draw hit up with wyne, and put al into a pot, and cast therto clowes, maces, pynes, and sugre, saunders, saffron, canel streyned ; and in the fettynge doune put therto vyneger that hit be sumqwat bytynge (somewhatJharp), and caste therto pouder of pepur, and of ginger; and serve hit forthe.

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