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Mortrellus


This is an excerpt from MS Douce 257
(England, 1381)
The original source can be found at MedievalCookery.com

Mortrellus. Nym hennyn & porke & seþ hem togedere. Nym þe lyre of þe hennyn & þe porke & hakke smal, & grynd hit al to dust, and wyte bred þerewyþ; & temper it wyþ þe selue broþ and wyþ heyryn. And colure it wyþ safroun & boyle it, & disch it, & cast þereon powder of peper & of gyngyuyr & serue it forþe.

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Recipes with similar titles:

V - MORTERELYS (Forme of Cury)




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