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.cxlv. Nota.


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

.Cxlv. Nota. Pekok and partryche schull be perboyled larded and rosted and eten with gyngyner.

Original manuscript image: f69v

autodoc



Other versions of this recipe:

NOTA. Pokok and Partruch ... (Forme of Cury)


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