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Bak chekyns


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

To bak chekyns tak chekins clene skaldid and truse them as short as ye may colour them with saffron and salt them then couche them in coffins and take salt lard of pork and dice it smale and melleit with vergious saffron and good poudurs and couche them in coffins and close them and bak them and serue them.

autodoc



Other versions of this recipe:

Chicken In the Oven (An Anonymous Andalusian Cookbook)


Recipes with similar titles:

to bake chickins (A Book of Cookrye)

To bake Chickins (The Treasurie of commodious Conceits)




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