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This is an excerpt from Recipes from John Crophill's Commonplace Book
(England, 1485)
The original source can be found at

Counsis. Tak capouns hennys & rost hem tyl thei been browne hew hem on gobets do hem in a brothz of fresch beef sethz hem softly or sethz hem ferst & rost hem after on a gredel tak the brothz & lye it up with bred force it with peper colour it with saffron sethz eyre hard kepe the yelkys hole hew the whyte smal & do ther to and do ther to the brothz & the capouns hew hem ther to boille it & set it doun seson it with yelkys swenged florysch it with hard yelkys & hole.


Recipes with similar titles:

Counses (Recipes from John Crophill's Commonplace Book)

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