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.lxiiij. Leche Lumbard.

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

.lxiiij. Leche Lumbard. Tak raw pork & pulle of the skyn & pyke out the synowes & bray the pork in a morter with ayroun rawe, do therto suger, salt raysouns coraunce, dates mynced & poudour of peper poudour gylofrer & do it in a bladder & lat it seeth til hit be ynowh, & whan it is ynowh kerve it, leche hyt in liknes of a peskod, and take grete raysouns & grynde hem in a morter, drawe hem up with rede wyne, do therto mylke of almaundes, colour hit with saundres & safroun, & do therto poudour of peper & of gylofrer & boyle hit, & whan hit is y boyled, tak poudour of canel & ginger, & temper it up with wyne & do alle thes thynges to gyder & loke that it be renyng, & lat hit not seeth after that hit ys cast to gyder, & serve hit forth.

Original manuscript image: f35r / f35v / f36r


Other versions of this recipe:

Lech Lumbard (Thomas Awkbarow's Recipes (MS Harley 5401))

Leche Lumbard (Forme of Cury)

Leche lumbarde (Two Fifteenth-Century Cookery-Books)

Lesk lombard (A Noble Boke off Cookry)

Leche lumbarde (Two Fifteenth-Century Cookery-Books)

Recipes with similar titles:

Leche Lumbarde (Ancient Cookery [Arundel 334])

Leche lumbarde (Ancient Cookery [Arundel 334])

Leche Lumbard (Recipes from the Wagstaff Miscellany)

Lech lumbard (Recipes from the Wagstaff Miscellany)

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