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To Kepe venisoun Fro Restyng


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

To kepe venisoun fro restyng. Tak venisoun wan yt ys newe & cuuer it hastely wyþ fern þat no wynd may come þereto and wan þou hast ycuuer yt wel led yt hom & do yt in a soler þat sonne ne wynd may come þerto. & dimembre it, & do yt in a clene water & lef yt þere half a day, | and after do yt vpon herdeles for to dre; & wan yt ys drye tak salt, & do after þy venisoun axit, & do yt boyle in water þat be so salt als water of þe see and moche more. & after lat þe water be cold, þat it be þynne, & þanne do þy venisoun in þe water & lat yt be þerein þre daies & þre nyt; & after tak yt owt of þe water & salt it wyþ dre salt ryt wel in a barel, & wan þy barel ys ful cuuer it hastely þat sunne ne wynd come þereto.

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Recipes with similar titles:

LVI - FOR TO KEPE VENISON FRO RESTYNG (Forme of Cury)




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