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To Mak saige Synes

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

To mak saige synes tak swannys feet and sethe them in water put ther to poudur of peppur and temper it with venygar and when they be sodene tak the feet and cleef them and lay them in disshes and sauce ther on yolks of eggs and serue it.


Recipes with similar titles:

Sauge Seynes (Liber cure cocorum [Sloane MS 1986])

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