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To Mall chekyns In Musy


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

To dight chekins in musy, tak smale chikins boiled in swet brothe of wyne then chop hem and put ther to parsly and saige and put ther to poudre of pepper and granys and colour yt with saffron then tak wiht of egges and ale and draw throughe a stren and put ther to and stir it welle to gedur and put ther to an unce of guinger and when it begininethe to boile set it from the fyere and serue it.

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Recipes with similar titles:

Chekyns in muse (Ancient Cookery [Arundel 334])




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