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Cawdeyle Of muskyls

This is an excerpt from Thomas Awkbarow's Recipes (MS Harley 5401)
(England, 15th century)
[based on a concordance]
The original source can be found at Thomas Gloning's website

Cawdeyle of Muskyls. Recipe muskyls & seth þam, & pike þam clene, & wesh þam vp with wyne. Take almondes & bray þam, & take a fone of þe muskyls grunde with þe fysh broth, & wring vp þe mylk with þe broth of þe muskyls; & do all þies togyder & put þerto vergeious & vinegre. Then take þe whyte of lekes perboled & hev þam small, & do þerto plenty of powdyrs & saferon & salt, & seth it not to standyng, & þen serof it forth.


Other versions of this recipe:


Caudel of muskels (Fourme of Curye [Rylands MS 7])

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