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Cij - muskelys In Bruette


This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

Cij - Muskelys in bruette. Take the Muskelys whan they ben y-sothe, and pyke owt the Muskele of the schulle, and pyke a-way ye here: than take brede, an pepir and Safroun y-grounde, and temper it vp with the brothe; and 3if thou wolt, a-lye it with Wyne or with Ale, and serue forth [correction; sic = f].

autodoc



Other versions of this recipe:

MUSKELS IN BREWET (Forme of Cury)

Muskels in bruet (Fourme of Curye [Rylands MS 7])




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