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Joutes On Flesh Day


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

Joutes on flesh day. Take cole, and borage, and lang de beefs (buglofs), and parsell, and betes, and arage, and avence, and vyolet, and saveray, and fenelle, and sethe hom; and when thei ben sothen, (boiled) take and preffe oute clene the watur, and hewe hom smalle, and do hom in a pot, and put thereto gode brothe, and let hit sethe, and serve hit forthe.

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