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conynges In Clere broth


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 clere broth. Take conynges and parboyle hom, and sinyte hom on gobettes, and sethe hom in watur and wyne; and when they ame ysethen, then take hom up, and pike hom clene, and dense thi brothe into a faire pot, and do thi flessh therto, and gode herbes and pouder marchaunt, and let hit well stew, and colour hit with saunders, and in the settynge doun put therto pouder of gynger medelet with a lytel vynegur, and serve hit forthe.

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Recipes with similar titles:

Connynges In Clere Broth (Forme of Cury)

lxv Conynges in clere broth (Fourme of Curye [Rylands MS 7])




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