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Chewettes Of beef


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

To mak chewettes of beef tak beef and cutt it smalle and do ther to pouder of guinger clowes and other good poudurs grapes vergius saffron and salt and toile them welle to gedure put chekins chopped in coffins and yolks of eggs brok smale and bak them and serue them.

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