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Muntelate To Potage

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

Muntelate to potage. Take veil (veel) or motun, and smyte hit on gobettes, and put it in a pot with watur, and let it sethe; and take onyons and mynce hom, and do thereto, and parsel, sauge, ysope, savery, and hewe hom smale, and do hit in the pot, and coloure hit wyth saffron, and do thereto powder of pepur, and of clowes, and of maces, and alaye hit wyth yolkes of rawe eggus and verjus; but let hit not seth after, and serve hit forthe.


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