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egurdouce 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)

Egurdouce to potage. Take conynges and parboyle hom, or capons, or hennes, or kydde, or lambe, and chop hom on peces, and frie hom in faire grese, and do hom in a faire pot, and take onyons and parboyle hom, and mynce hom and frye hom, and do therto; then take redde wyne, and a lytel vynegur, and pouder of pepur, and of gynger, and of canell, and put hit al in the pot and let hit wel boyle togedur, but do therto a godele of faire white grees, and colour hit with saunders, and serve hit forth.

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