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pertuche Stewed


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

To stewe a pertuche or a wod cok and draw them and wesshe them clene and chope them with hole clowes and peper and couche them in an erthen pot put ther to dates mynced gret raisins of corans wyne and swet brothe salt it and cover the pot and set it on the fyer when it is enoughe sesson it with pouder of guinger and venygar and colour it with saffron and serue it.

autodoc



Other versions of this recipe:

Partrich stwed (Two Fifteenth-Century Cookery-Books)

Pertrich stewyde (Two Fifteenth-Century Cookery-Books)




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