This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at
MedievalCookery.com
Sausages in Pottage. Take sausages, & fry them in butter, then take four or five peeled apples & cut into small quarters, & four or five onions cut into rings, & fry them in butter, & put all of them into a pot with the sausages, & put therein nutmeg, cinnamon, with red or white wine, sugar, & let them then all stew.
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