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.cv. pykes In Brasey.


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

.Cv. Pykes in brasey. Take pykes & undo hem on the wombes & waische hem clene & lay hem on a rost yrne, thenne take gode wyne & poudour ginger, & suger gode wone & salt & boyle hit in an erthen panne & messe forth the pyke & lay the sew onoward.

Original manuscript image: f53r

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Other versions of this recipe:

Pik in Brasy (A Noble Boke off Cookry)

Pike in brase (Two Fifteenth-Century Cookery-Books)

Pyk in Braisselle (A Noble Boke off Cookry)

PYKES IN BRASEY (Forme of Cury)


Recipes with similar titles:

Pykes in brasey (Ancient Cookery [Arundel 334])




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