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Alander De moton

This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at

To mak alander de moton tak y legge of moton and sethe it till it be tender by it selue and when it is sodene bray the fleshe in a mortair and alay it with the sam brothe and put ther to pouder of clowes pouder of canelle colour it with saffron boile it and serue it.


Recipes with similar titles:

Alaunder of moton (Ancient Cookery [Arundel 334])

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