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Chaudon Sauz Of swannes


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

Chaudon Sauz of Swannes. Tak the issu of the swannes & wasch hem wel skoure the guttys with salt sethz al to gidre. Tak of the fleysch hewe it smal & the guttys with alle. Tak bred gynger & galingale canel grynd it & tempre it up with bred colour it with blood or with brent bred seson it up with a lytyl vinegre welle it al to gydere.

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