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chekyns In Muse


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

Chekyns in muse. Take smale chekyns and make hom clene, and choppe hom, and do hom in a pot, and put therto gode brothe of frefsh flesh and wyn, and let hom fethe, and do therto sauge and parsel cut smal; and do therto ponder of pepur and hole clowes, and maces, and pyncs, and raifynges of corance, and colour hit up with saffron, and take zolkes of rawe eggus, and drawe hom up thurgh a streynour into the pot, and let hit boyle togedur, and in the settynge doun do therto a lytel verjus, and serve hit forthe.

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Recipes with similar titles:

to mall chekyns musy (A Noble Boke off Cookry)




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