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.cxiij. For To Make Chaudoun For Lent.


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

.Cxiij. For to make chaudoun for lent. Take blode of gurnardes and congur & the paunches of gurnard & byle hem tender & mynce hem smale & make a lyour of white crustes & oynouns y mynced, bray hit in a morter & thenne boyle hit to gyder tyl hit be stondyng, thanne take vyneger or aysel & safroun & put hit therto and serve hit forth.

Original manuscript image: f56v / f57r

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Other versions of this recipe:

FOR TO MAKE CHAWDON FOR LENT (Forme of Cury)




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