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conys In Cevy


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

To mak conys in cevy smyt conys in small peces and sethe them in good brothe put ther to mynced onyons and grece and draw a liour of broun bred and blod and sesson it with venygar and cast on pouder and salt and serve it.

autodoc



Other versions of this recipe:

Harus in cyne (Liber cure cocorum [Sloane MS 1986])

Connynges In Cynee (Forme of Cury)

Conynges in cyvee (Fourme of Curye [Rylands MS 7])

Conyngus in cyne (Liber cure cocorum [Sloane MS 1986])

Haires in covy (A Noble Boke off Cookry)

Harys in Cyueye (Two Fifteenth-Century Cookery-Books)

Conyngys in cyveye (Two Fifteenth-Century Cookery-Books)

HARYS IN CMEE (Forme of Cury)




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