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Xv - Storioun Leche

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"

xv - Storioun leche. Take an howe (Note: Hock) of vele, and let boyle, butte fyrst late hym ben stepid .ij. or .iij. owrys in clene Water to soke out the blode, and whan it is tender y-sothe, take hym vppe as fast as thou may; than take harde 3olkys of Eyroun redy sothe, and caste also ther-to, and pouder Pepir y-now, and also choppe a-mong the 3ynes (Note: Sinews) of the fete clene y-pikyd, and a lytil Salt, nowt to moche, and presse hem on a clowte tyl a-morwe (Note: To-morrow); than leche it, and lay hem in dysshis, an pore ther-on a quantyte of Venegre, and Pepir, and Percely, and Oynonys smal mencyd, and serue forth.


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