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Another Stewed Lombard

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

To mak another stewed lombard take almondes and grind them and drawe them up with swet brothe of vele or of pork then tak the flesshe and pair it clene from the skyn hew it grind it and mele it with mynced dates raissins of corrans and good poudure and mak it in pilottes as gret as plomes and set the mylk on the fyer and stir it well when it boilithe cast in thy pilots and let them stewe upon the fyere and put ther to pouder and salt and serue it.


Recipes with similar titles:

stewed lombard (A Noble Boke off Cookry)

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