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To Make Potage For Somer Sessone

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

Tak felettes of pork or of befe well betten in a mortair rawe and in betteinge alay the fleshe with egges then tak up the fleshe in a faire vesselle and putt ther to pouder of cloves pouder of pepper and salt and coloure it with saffron and mele it well and mak ther of small pilotes and cast them into a pan with watir boiling on the fier and when it is well boiled put them in a faire vesselle then tak almonde mylk mad with brothe of freshe beef and put it in a faire pott putt ther to hole cloves mace pynes raysins of corans gengile mynced then set the pot on the fiere and sturr it welle and put the pilotes in the pot and let them haue one boyle or twaine and colour with cawdelle hewe and salt it and serve it.


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