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Mosy For Soper In Somer


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

Mosy for soper in somer. Take smale chekyns and chop hom, and scthe hom in brothe of beef, and wyne ; and cast therto clowes, maces, pynes, and hew parsel and sauge and cast therto, and colour hit with saffron; and take pouder of pepur, or of greynes de Paris, and put therto, and take eyren broken, and drawe thurgh a streynour zolk and al, and bete hit with a pot stik, and put therto an unce of ginger, and stiote al into the fame pot to the chekeneffe, and stur hit well, and when hit begynnes to boyle set hit from the fire; and serve hit forthe.

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