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roo In Sene

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

Roo in sene. Take flesh of a roo and pyke hit clene and parboyle hit, and then take hit up and drye hit wyth a clothe, and hewe hit on gobettes, and put it in a pot; and do thereto wyne and let it sethe, and take sage, parsel, ysope, and hewe hit smal, and put thereto pouder of pepur, and of clowes, and of canel, and colour it with blode, and let hit boyle, and serve hit forthe.


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