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pegions Stewed

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

To mak pegions stewed hew pegions small and put them in an erthen pot then tak erbes and pilled garlike and chope them to gedur and put them in good brothe put ther to whit grece poudur and vergious colour it with saffron and salt it and stew it well and serue it.


Other versions of this recipe:

Peions istued (Liber cure cocorum [Sloane MS 1986])

Peiouns Ystewed (Forme of Cury)

Pyjouns y stewed (Fourme of Curye [Rylands MS 7])

Recipes with similar titles:

Pejons stewet (Ancient Cookery [Arundel 334])

Links to modern interpretations:

Medieval Cookery  

Pegions Stewed
Daniel Myers
Medieval Cookery

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