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.cij. coungur In Sawce.


This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at MedievalCookery.com

.Cij. Coungur in sawce. Take the counger & scald hym and smyte him in pecys & seeth him, take persel, mynt, peletour, rosemarye, and a litul sauge, brede & salt, poudour fort & a litul garlek clowes a lyte, take & grynd hit wel & drawe hit up with vyneger thorow a cloth, cast the fysche in a vessel & do the sew onoward, & in. f.

Original manuscript image: f51v / f52r

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Other versions of this recipe:

CONGUR IN SAWSE (Forme of Cury)


Recipes with similar titles:

Coungur in souse (Ancient Cookery [Arundel 334])




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