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Xxi - For To Make Jussel

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

XXI - FOR TO MAKE JUSSEL. Nym eyryn wyth al the wytys and mice bred grynd pepyr and safroun and do therto and temper yt wyth god fresch broth of porke and boyle it wel and messe yt forthe.


Other versions of this recipe:

Iusselle (Liber cure cocorum [Sloane MS 1986])

Jusello with meat broth (Libre del Coch)

Guissell (Two Fifteenth-Century Cookery-Books)

Iusshell (Two Fifteenth-Century Cookery-Books)

Jussell (Thomas Awkbarow's Recipes (MS Harley 5401))

Jusselle (A Noble Boke off Cookry)

Jusshell (Forme of Cury)

Juschell (Fourme of Curye [Rylands MS 7])

To mak jusselle (A Noble Boke off Cookry)

Recipes with similar titles:

To make Jussall (Recipes from the Wagstaff Miscellany)

Jussele (Recipes from John Crophill's Commonplace Book)

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