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Jowtes Of Flessh


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

Jowtes of flessh. Take sundry herbes, and breke away the stalkes, and sethe hom, and then preffe hom, and sethen; hak hom, and then bray hom with brothe of beef, and with bred steped in brothe of beef, and make up a Hour, and put al into a pot, and boyle hit ensemble, and if hit be thik put therto more brothe ; and serve hit forthe.

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