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harys In Ciuee


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

Harys in ciuee schul be perboyled & lardyd & rostid; & nym onyons & myce hem ryt smal & fry hem in wyte gres, & grynd peper, bred, | & ale, and þe onions þereto, and boyll it, & do þerto & coloure it wyþ safroun & salt it, & serue it forþ.

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