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Viij - Lette Lardes


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"

viij - Lette lardes. Take kowe mylke, and do ther-to Eyroun y-swonge; than take ry3t fatte Porke y-sothe, and hew it smalle, and sethe it; take pouder Gyngere, Galyngale, or Pepir; caste ther-to, colour it wyth Safroun, and caste all these to-gederys, and boyle it, and gadre the croddes to hepe with-al; then take vppe the croddys to hepe with Ale, and presse hem on a clothe; than kerue ther-of lechys, and Roste it on a gredyre, and strawe Sugre y-now alle a-bowte; and 3if thou wolt make that on syde Rede, an that other 3elow, Take Pannes, and make as I haue sayd, and coloure that on panne with Saunderys, an that other with Saffroune, an ley on a clothe to-gederys, the Rede fyrste on the clothe, an latthe 3elow be abouyn the Rede, and presse hem to-gederys, and that on syde wol ben rede, and that other 3elow. An 3if thow wolt haue it Motley, take thre pottys, and make letlardys in eche, and coloure that on with Saunderys, and that other wyth Safroune, and the thrydde on a-nother degre, so that they ben dyuerse; an when they boyle, caste al to-gederys in-to on, an stere hem a-bowte with thin hond, and than presse hem, and he wol be Motley whan he ys lechyd.

autodoc



Other versions of this recipe:

Lede lardes (Liber cure cocorum [Sloane MS 1986])

Alayd mylk (A Noble Boke off Cookry)

Larded boiled meat (Le Viandier de Taillevent)

Larded milk (Le Viandier de Taillevent)

LARDY MILK (Le Menagier de Paris)

Ledlardes (A Noble Boke off Cookry)

Letards (Thomas Awkbarow's Recipes (MS Harley 5401))

Lete Lardes (Forme of Cury)

Let lardes (Fourme of Curye [Rylands MS 7])

Lete Lorre (Thomas Awkbarow's Recipes (MS Harley 5401))

Letelorye (Forme of Cury)

Lete lorye (Fourme of Curye [Rylands MS 7])

Lethe lory (Two Fifteenth-Century Cookery-Books)

Letlardes (Two Fifteenth-Century Cookery-Books)

Let lory (Two Fifteenth-Century Cookery-Books)

To make lyede milke (Gentyll manly Cokere (MS Pepys 1047))




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