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.cxxij. Caudel Of muskels.


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

.Cxxij. Caudel of muskels. Take & seeth muskels & pyke hem clene & waysche hem clene in wyn. take almaundes & bray hem. take summe of the muskels & grynd hem & somme hewe smale. drawe the muskels y grounde with the same self broth. wryng the almaundes with fayre water. do alle these to gyder. do therto verjous & vyneger. take white of lekes & perboyle hem wel. wryng out the water and hewe hem smale. cast oyle ther to with oynouns perboyled & mynced smale do therto poudour fort safroun & salt a litul. seeth hit not to stondyng & messe hit forth.

Original manuscript image: f61v / f62r

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Other versions of this recipe:

CAWDEL OF MUSKELS (Forme of Cury)

Cawdeyle of Muskyls (Thomas Awkbarow's Recipes (MS Harley 5401))




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