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To Make A salt laumpray Fresshe

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

To make a salt laumpray fresshe. For to make a salt laumpray fressshe in one night, or elles in foure or fyve houres; take the laumpray, and wash hym twyse or thries wel in lewe (warm) water, and then take ale driftes, and lies (lees), and lewe water medeled togeder; and let hym stepe therin one night or lesse, and then wash hym oute with lew water, and sethe hym, and he schal be fresshe ynogh at a say.


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