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.vj. Joutes Of Flesche.


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

.vj. Joutes of flesche. Take borage, cole, langdebef, persel, benis, orage, Avaunce, violet, saveray, & fenkel, & whanne they buth sode presse hem wel & hewe hem smal, cast hem in gode broth & seeth hem & serve hem forth.

Original manuscript image: f13v / f14r

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Other versions of this recipe:

For Ioutes (Liber cure cocorum [Sloane MS 1986])

For oþer ioutes (Liber cure cocorum [Sloane MS 1986])

Eowtes Of Flessh (Forme of Cury)

For to make Jowtis (Thomas Awkbarow's Recipes (MS Harley 5401))

Joutes (Two Fifteenth-Century Cookery-Books)

Smalle joutes (A Noble Boke off Cookry)




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