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A Disshe Mete For Somere

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

A disshe mete for somere. Take garbage of capons, and of hennes, and of chekyns, and of do'wes (doves), and make hom clene, and fethe hem, and cut hom smal, and take parsel and hew hit smal, and dresse hit in platers, and poure vynegur thereon, and caste thereon pouder of gynger, and of canel, and serve hit forthe colde at nyght.


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