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Eowtes Of Flessh

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

Eowtes Of Flessh. VI. Take Borage, cool. langdebef. persel. betes. orage. auance. violet. saueray. and fenkel. and whane þey buth sode; presse hem wel smale. cast hem in gode broth an seeþ hem. and serue hem forth.


Other versions of this recipe:

For Ioutes (Liber cure cocorum [Sloane MS 1986])

For oþer ioutes (Liber cure cocorum [Sloane MS 1986])

Joutes of flesche (Fourme of Curye [Rylands MS 7])

For to make Jowtis (Thomas Awkbarow's Recipes (MS Harley 5401))

Joutes (Two Fifteenth-Century Cookery-Books)

Smalle joutes (A Noble Boke off Cookry)

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