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.xxxiiij. chykens In Hocche.


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

.xxxiiij. Chykens in hocche. Tak chykens & scald hem, take persel, & sauge with outen eny othere erbes, tak garlek & grapes & stap the chykene ful & seeth hem in gode broth, so that they may esely be boyled therinne, messe hem & cast therto poudour douce.

Original manuscript image: f24r / f24v

autodoc



Other versions of this recipe:

Chicken hotchpotch (Le Viandier de Taillevent)

Chykens In Hocchee (Forme of Cury)




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