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For To Make Jowtis


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

For to make Jowtis. Recipe many erbis, & hake & boyle þam tenderly, & þan take þam oute of the pot & cast þam on a dressour, & press oute þe water & hew þam small, & bray þam with gratyd brede; þan take clere broth of caponis or of pestels of pork or of befe, & alay it vp þerwith, & boyle it till it be sothen enogh.

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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])

Joutes (Two Fifteenth-Century Cookery-Books)

Smalle joutes (A Noble Boke off Cookry)




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