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chekyns In Sauce


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

To dight chekyns in sauce tak chekine chapped for comons for a lord tak hole chekins and boile them with swet brothe of bef with a quantite of wyne and when they be ny enough tak out the chekins and bette the yolks of xl eggs in a mortair with saige and parsley and alay with good wyne and draw it throughe a stren put ther to poudre of clowes an unce of sugur an unce of canelles a litille veniger and colour it with saffron and salt then couche the chekins in dishes and put the ceryp in dyshes upon the mete and serue it.

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