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Smalle Joutes


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

To mak smale joutes tak dyners and sethe them in clene water and hewe them smalle and bet them in a mortair but put out the water and tak of the stalkes then put them in a pot to swete brothe and alay the pot withe bred and sett the pot on the fyer and let it boille and salt it and serue it.

autodoc



Other versions of this recipe:

For Ioutes (Liber cure cocorum [Sloane MS 1986])

For oþer ioutes (Liber cure cocorum [Sloane MS 1986])

Eowtes Of Flessh (Forme of Cury)

Joutes of flesche (Fourme of Curye [Rylands MS 7])

For to make Jowtis (Thomas Awkbarow's Recipes (MS Harley 5401))

Joutes (Two Fifteenth-Century Cookery-Books)




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