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To Mak Jusselle


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

To mak jusselle tak the swet brothe of a capon or of other good flesshe and set it on the fyere in a large vesselle colour it with saffron put ther to saige cut gret and salt it then tak eggs and drawe them through a strener and temper grated bread and eggs and stirre it to gedure till they be ronn and let the erbes be well mellid to gedur and when yt begynnythe to boille tak out the pot stik and turn the curd about with a scorner and let not the fyere be to hasty when it is throughe knyt tak it from the fyere and couyr it and serue it.

autodoc



Other versions of this recipe:

Iusselle (Liber cure cocorum [Sloane MS 1986])

Jusello with meat broth (Libre del Coch)

Guissell (Two Fifteenth-Century Cookery-Books)

Iusshell (Two Fifteenth-Century Cookery-Books)

Jussell (Thomas Awkbarow's Recipes (MS Harley 5401))

Jusselle (A Noble Boke off Cookry)

Jusshell (Forme of Cury)

Juschell (Fourme of Curye [Rylands MS 7])

FOR TO MAKE JUSSEL (Forme of Cury)


Recipes with similar titles:

To make Jussall (Recipes from the Wagstaff Miscellany)

Jussele (Recipes from John Crophill's Commonplace Book)




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