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Viii - Harys In Cmee


This is an excerpt from Forme of Cury
(England, 1390)
The original source can be found at the Project Gutenberg website

VIII - HARYS IN CMEE. Schul be parboylyd and lardyd and rostid and nym onyons and myce hem rizt smal and fry hem in wyte gres and grynd peper bred and ale and the onions therto and coloure it wyth safroun and salt it and serve it forth.

autodoc



Other versions of this recipe:

Harus in cyne (Liber cure cocorum [Sloane MS 1986])

Connynges In Cynee (Forme of Cury)

Conynges in cyvee (Fourme of Curye [Rylands MS 7])

Conyngus in cyne (Liber cure cocorum [Sloane MS 1986])

Conys in cevy (A Noble Boke off Cookry)

Haires in covy (A Noble Boke off Cookry)

Harys in Cyueye (Two Fifteenth-Century Cookery-Books)

Conyngys in cyveye (Two Fifteenth-Century Cookery-Books)




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