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To Mak Lesche Freez


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

To mak lesche freey tak and cutt tenches in sshevers and put it in hot skaldinge watur and when it rynnyth and yeldithe to gedure ye may do away the watir clene and and put it to clarified buttur hot a gret dele and hony clarified and toile them to gedur with yolks of eggs then tak brod coffyns with lowe lidds as thyn as ye may dryf them and fill them with the stuf and bak them and serue them.

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