MC Logo

.xij. Corate.


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

.xij. Corate. Take noumbles of calf, swyne, or of flesch schepe, perboyle hem & kerve hem to dyce, cast hem in gode broth & do therto erbes, grynde chiballes y hewe smal, seeth it tendrer & lye it up with yolkes of eyroun, do therto verjous, safroun, poudour douce & salt & serve hitt forth.

Original manuscript image: f15v / f16r

autodoc



Other versions of this recipe:

Corat (Forme of Cury)




Home : Recipes : Menus : Search : Books : FAQ : Contact