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.clxxxiij. Chewettes On Flesch Day.


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

.Clxxxiij. Chewettes on flesch day. Take the lyres of pork, & kerve hit al to pecys & hennes ther with. & do hit in a panne & fry hyt. & make a coffyn as to a smale pye & do ther in. & do ther uppon yolkes of ayroun harde. poudour of ginger. & salt, covere hit & fry hit in grece. other bake it wel. & serve forth.

Original manuscript image: f85v

autodoc



Other versions of this recipe:

A delicate Chewit (A NEVV BOOKE of Cookerie)

CHEWETES ON FLESSHE DAY (Forme of Cury)

Chewetes on flesshe daye (Liber cure cocorum [Sloane MS 1986])

Chewets (Thomas Awkbarow's Recipes (MS Harley 5401))

Chewettes (Two Fifteenth-Century Cookery-Books)

Chewetys (Thomas Awkbarow's Recipes (MS Harley 5401))

Chawettys (Two Fifteenth-Century Cookery-Books)

Chawettys (Two Fifteenth-Century Cookery-Books)




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