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.lx. Vyne Grace.


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

.lx. Vyne grace. Tak smale fylettes of pork & rost hem half & smyte hem to gobettes & do hem in wyne and vyneger & oynouns y mynced & stue hit in fyre, do therto gode poudours & salt & serve it forth.

Original manuscript image: f33v

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Other versions of this recipe:

Vyne Grace (Forme of Cury)




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