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A Martins Of Flesche


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

Tak mortyns of flesche tak hennes and freche pork and sethe them to gedour then tak them up and enbane them for the nonse and hewe the pork and grain it and cast it in again and chargejour it with myed bred and colour it with saffron and boile it and set it down alay it with yolks of eggs and staunch it with pouder and serue it.

autodoc



Other versions of this recipe:

Mortoexes (Du fait de cuisine)

Mortrews (Forme of Cury)

Mortrews (Fourme of Curye [Rylands MS 7])

MORTERELYS (Forme of Cury)

For blanchyd mortrews (Liber cure cocorum [Sloane MS 1986])




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