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To Mak Musy For Soper


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

To mak musy for soper tak smalle chekins chopped and boile them in good brothe of beef and wyne and cast ther to clowes maces pynes parsly ysope and saige and put ther to pepper or granes de paris and draw a strain of yolks of eggs throughe a strener and put ther to an unce of ginger and put all to gedur in a pot with the chekins and let them boile to gedure and at the first boile sett them from the fyere and serue it.

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