This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at
MedievalCookery.com
.xlix. Tartlettes. Tak pork y sode & grynde hit smal with safroun, medle hit with ayroun & raysouns of coraunce & poudour fort & salt, make a foyle of dowh & close the fars therinne, cast the tartlettes in a panne with fayre watur boillyng & salt, tak of the clene flesche withoute ayroun & boyle it in gode broth cast therinne poudour douce and salt & messe the rartlettes in in dysches & held the sew theron.
Original manuscript image: f29v / f30r
Other versions of this recipe:
Tartlotes (Liber cure cocorum [Sloane MS 1986])
For to mak Tartolettes (A Noble Boke off Cookry)
TARTLETES (Forme of Cury)
Tartlettes (Fourme of Curye [Rylands MS 7])
Tartlets and other things (Le Menagier de Paris)
Tartlettes (Forme of Cury)
Recipes with similar titles:
Tartelets (Recipes from the Wagstaff Miscellany)