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corance (currants) To Potage

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

Corance (currants) to potage. Take nombuls of a calf, or of a swyne, or of a shepe, and parboyle hom, and then cut hom smale and do hom in a pot; and take sage and parcyl, ysop, saveray, and grene chebolles, (young onions) and hew hom smal, and do thereto and alay hit with the yolkes of egges, and colour hit with saffron ; and in the setting downe do thereto verius and pouder of canel, and of clowes, and of ginger medelet (mingled) togedur, and serve hit forthe.


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