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Stewed Colopes


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

To mak stewed colopes tak collopes of venyson rostid and put them in a pot and do ther to hole clowes pouder of pepper canelle and other spice and boille it up with a gret part of swet brothe and sesson it up with pouder gyngir and the venyson and serue it.

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