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conynges conynges In Turbaturs

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 Conynges in turbaturs. Take conynges and parboyle hom, and roste hom tyl thai byn negh ynogh, and then take hom up and choppe hom on gobettes, and do hom in a pot; and do therto almonde mylk made with gode brothe of beef; and do therto clowes and gynger mynced, and pynes, and raifynges of corance, and sugur or hony, and let hit boyle; and colour hit with saunders or saffron ; and in the settynge downe do therto a lytel vynegur, and powder of canelle medelet togedur, and serve hit forthe.


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