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gees In Hochepot


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 hochepot. Take gees not sully half rosted, and chop hom, and sethe hom in brothe of beef, .and put therto onyons mynced, pouder of pepur, clowes, maces, pynes, reifynges of corance, and draw up chippes of bred with wyne steped in brothe, and make a Hour, and put therto, and make potage hanginge, and colour hit with saunders and saffron, and serve hit forthe.

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Recipes with similar titles:

Gees in hochepot (MS Douce 257)




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