MC Logo

chekennes In fauge


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

Chekennes in fauge. Take chekyns and chop hom, but for a lorde al hole, and fethe hom in brothe of beef with wyne, and when thai byn fothen pul of the (kyn. For x mees take zolkes hardeofxl eyren, and bray hom in a morter with fauge and parsel, and alay hit with gode wyne in the brayinge, and draw hit up thik thurgh a streynour, and put therto one unce of sugre, one unce of pouder of canel, and a lytel saffron; and then couche the chekyns in dilhes, and put the fyrip al colde above, and serve hit forthe, but put therto a lytel vynegur.

autodoc





Home : Recipes : Menus : Search : Books : FAQ : Contact