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gees In Porre


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

Gees in porre. Take gees scalded, and plat hom, and pouder hom with salt al a nyght, and on the mornynge wassh of the falte, and chop hom, and scthe hom with brothe of beef; and take lekes wasshen clene, and hak hom smal, and then bray hom in a morter, and put therto a lytel otemele in the brayinge, and medel altogeder, and put into the pot, and let hit sethe, ande colour hit with Jaffron, ande serve hit forthe.

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