MC Logo

.lxj. Fonnell.


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

.lxj. Fonnell. Tak alamundes unblaunched, grynd hem & drawe hem up with gode broth, tak a lombe or a kydde & half rost him other the thrydde part smyte him in gobettes & cast him to the mylke, tak smale bryddes y farced & y stewed & do therto suger, poudour of canel & salt, tak yolkes of ayroun harde y sode & cleve a two & y paunced with flour of canel, & florysch the sew above tak alkanet fryed & foundryt & drap a bove with a fether & messe it forth.

Original manuscript image: f33v / f34r

autodoc



Other versions of this recipe:

Fonnell (Forme of Cury)




Home : Recipes : Menus : Search : Books : FAQ : Contact