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chekins In brothe

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

To mak chekins in brothe tak and skald your chekins then tak parsly saige and other erbes and grapes and put it in the chekins and sethe them in good brothe and colour the brothe with saffron cast on pouder douce and salt it and serue it.


Other versions of this recipe:

For henne in brothe (Liber cure cocorum [Sloane MS 1986])

CAPON WATER (Le Menagier de Paris)

Dew water from a capon or chicken (Le Viandier de Taillevent)

Broth of chickens (pullets) (Libro di cucina / Libro per cuoco)

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