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To Bake A lawmpray


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

To bake a Lawmpray. Recipe & make a rownd cophyn of past; þan tak a fresh lawmpray & lat hym blode. Þan take brown brede and stepe it in vynegre, & lat þe lawmpray dy in his awn blode, & strene þe brede & þe vinegre; þan take þe blode & powdyr of canell, & cast þerto til it browne, & cast þerto powder of peper & salt, & wyne, a lityl, þat it be not to strong of þe vinegre; & skald þe lawmpray & payr hym clene, & cowch hym in þe cophyn & couer it with a lyd safe a lityl hole. At þe hole blow in with þi mowth a gode blast of wynd, & sodainely stop þe hole [þ]at þe wynd may abide þerin, & rayse vp þe cophyn þat it fall not down; & when it is a lityll hard prik it, & lat it bake enogh, & serof of it forth cold; & when þe lawmpray is enogh tak it oute of þe owen.

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Other versions of this recipe:

For lamprays bakun (Liber cure cocorum [Sloane MS 1986])

Lamprey I-bake (Two Fifteenth-Century Cookery-Books)

Lamprons ybake (Two Fifteenth-Century Cookery-Books)

Lampry bak (A Noble Boke off Cookry)


Recipes with similar titles:

how bake lamprey (A Book of Cookrye)




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