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Cxxxvij - chykons In Dropeye


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"

Cxxxvij - Chykons in dropeye. They schul ben fayre y-boylid in fayre watere tyl they ben y-now, then take hem fyrst, and choppe hem smal: and whan they ben y-now, tempere vppe a gode Almaunde mylke of the same, and with Wyne: a-lye it with Amyndon, other with floure of Rys: then take fayre freysshe grece, and putte Alkenade ther-to, and gader his coloure ther-of, and ley the quarterys .v. or .vj. in a dysshe, as it wole come a-bowte, and Salt it atte the dressoure, sprynge with a fether or .ij. here and there a-bowte the dysshe; and 3if thou lyst, put ther-on pouder of Gyngere, but no3t a-boue, but in the potage, and than serue forth.

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