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.cxvj. veel In Buknade.


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

.Cxvj. Veel in buknade. Tak fayr veel & kyt in smale pecys & boyle hit tendur in fyne broth other in water, thenne tak white brede other wastel & drawe ther of a white lyour with fyne broth, & do the lyour to the veel & do safroun ther to, thanne take persel & bray hyt in a morter, & the juys ther of do therto & thanne this is half yelow & half grene, thanne take a porcioun of wyne & poudour marchaunt & do ther to and let hit boile wel, & do ther to a littul od vyneger & serve hit forth.

Original manuscript image: f59r / f59v

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Other versions of this recipe:

VEEL IN BUKNADE (Forme of Cury)

FOR TO MAKE BUKKENADE (Forme of Cury)

Autre Vele en bokenade (Two Fifteenth-Century Cookery-Books)


Recipes with similar titles:

Veel in bucnade (Recipes from the Wagstaff Miscellany)




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