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maulardes In Cyne


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

Maulardes in cyne. Take maulardes chopped, ande sethe hom, and when thai byn so, then in brothe of beef; cast therto clowes, maces, pynes, sugur, wyne, onyons mynced gret, and draw up a hour of chippes of bred; and put therto pouder of pepur, and colour hit with saffron and saunders; and in the settynge doune (/'. e. when you take it from the fire) put therto a lytel vynegur, and loke that hit be rennynge, and serve hit forthe.

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Recipes with similar titles:

Malardes in cyne (Ancient Cookery [Arundel 334])




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