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cony Or malard In Covy


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

To mak cony or malard in cevy tak cony henne or malard and rost them till they be almost enoughe or els chope them and fry them in freche grece and fry onyons mynced and put them in a pot and cast ther to freche brothe and half wyne clowes maces pouder of guinger and pepper and draw it with venygar and when it is boiled cast ther to thy licour and pouder of guingere and venygar and sesson it and serue it.

autodoc



Other versions of this recipe:

FOR TO MAKE A MALLARD IN CYNEY (Forme of Cury)




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