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lampry Bak


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

To bak a lampry tak and skale hym and rere your coffyn of good floure then tak pouder of pepper clowes maces onyons mynced dates and red wine then roll up the lamprey and put in saffron and close thy coffyn and lett a towelle be on the lid and feed yt with wyne then set it in the oven to bak and serue it.

autodoc



Other versions of this recipe:

For lamprays bakun (Liber cure cocorum [Sloane MS 1986])

Lamprey I-bake (Two Fifteenth-Century Cookery-Books)

Lamprons ybake (Two Fifteenth-Century Cookery-Books)

To bake a Lawmpray (Thomas Awkbarow's Recipes (MS Harley 5401))




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