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For Ioutes

This is an excerpt from Liber cure cocorum [Sloane MS 1986]
(England, 1430)
The original source can be found at Thomas Gloning's website

For Ioutes. Take most of cole, borage, persyl, Of plumtre leves, þou take þer tyl, Redde nettel crop and malues grene, Rede brere croppes, and avans goode, A lytel nept violet by þo rode, And lest of prymrol levus þou take, Sethe hom in water for goddes sake. Þenne take hom up, presse oute þou shalle Þe water, and hakke þese erbs alle And grynd hom in a morter schene With grotene. and sethe hom thyk by dene In fresshe brothe, as I þe kenne. Take sklyset, enbawdet þenne Besyde on platere þou shalt hit lay To be cut and eten with ioutes in fay.


Other versions of this recipe:

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

Eowtes Of Flessh (Forme of Cury)

Joutes of flesche (Fourme of Curye [Rylands MS 7])

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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