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To Mak Wellid peper For Rost vele

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

To mak wellid peper for rost vele tak and cutt bred in schyves and toist it upon a gridirne that it be somdele broun and ye may grat it and temper it with wyne or ale and drawe it throughe a strener that it be somdele thik put ther to pouder and saffron and boile it and serue it hot but let it haue a taist of venygar.


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