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Cxvij - sauge

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"

Cxvij - Sauge. Take Gyngere, Galyngale, Clowys, and grynde in a morter; than take an handfulle of Sawge, and do ther-to, grynd wyl to-gederys; take Eyroun, and sethe hem harde, nym the 3olkys, grynde hem with the Sawge and with the spycis, and temper it vppe with Venegre or eysel, or with Alegere; take the whyte of the Eyroun, and sethe hem, and mynce hem smal, and caste ther-to; when it is y-temperyd, take Brawn of hennys or Fyssches, and ley on dysschys, and caste thin mete a-boue.


Recipes with similar titles:

xxxvij sauoge (Two Fifteenth-Century Cookery-Books)

SAGE (Le Menagier de Paris)

XCIII - Sage dish (Libro di cucina / Libro per cuoco)

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