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Cxvj - Blaunche De Ferry


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"

Cxvj - Blaunche de ferry. Take Almaundys, an draw ther-of an Chargeaunt Mylke; take Caponys and sethe hem; and whan they ben y-now, take hem vppe, and ley hem on a fayre bord, and strype of the Skyn, and draw out the Brawn and hew hem smal; do hem on a Morter, and grynd hem smal; caste on a potte, and fayre whyte Salt, and boyle hem; and whan they bey boylid, sette it out, and caste on whyte Wyne or Venegre, and make it quayle (Note: Curdle.); take a clene clothe and lete it be tryid a-brode, and stryke it wyl vnder-nethe alle the whyle that ther wol au3t out ther-of; than caste Blaunche powder ther-on, or pouder Gyngere y-mellyd with Sugre; stryke it clene, take a newe Erthen potte, other a clene bolle, and caste thin mete ther-on, ther plantyng Anys in comfyte.

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