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.xxxv. For To Boyle fesauntes Partryches, capouns And Corlowes.


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

.xxxv. For to boyle fesauntes partryches, capouns and corlowes. Take gode broth & do ther to the foule, & do therto holw peper & flour of canel a gode quantite & lat hem seeth therwith & messe hit forth & cast ther onne poudour douce.

Original manuscript image: f24v

autodoc



Other versions of this recipe:

For To Boile Fesauntes (Forme of Cury)




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