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conynges In Grave


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

Conynges in grave. Take conynges and parboyle hom, and chop hom on gobettes, and do hom in a pot, and fethe hom in gode brothe; then take almondes and grynde hom, and drawe hom up wyth brothe of beef, and do hit in a pot, and let hit boyle; and and do thi conynges therto, and take the broth and streyne hit thurgh a streynour into the pot to the mylke, and to the conynges, and do therto clowes, and maces, and pynes, and sugur; and coloure hit with faunders, and saffron, and bastarde, and powder of canell medelet togedur, or other wyne, and make hit a steyned colour; and in the settyng doune do therto a lytel vynegur, and serve hit forthe.

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Recipes with similar titles:

Conynges in grave (Ancient Cookery [Arundel 334])

xxvj Conynges in gravey (Fourme of Curye [Rylands MS 7])




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