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Xx - Yrchouns

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"

xx - Yrchouns. Take Piggis mawys, and skalde hem wel; take groundyn Porke, and knede it with Spicerye, with pouder Gyngere, and Salt and Sugre; do it on the mawe, but fille it nowt to fulle; then sewe hem with a fayre threde, and putte hem in a Spete as men don piggys; take blaunchid Almaundys, and kerf hem long, smal, and scharpe, and frye hem in grece and sugre; take a litel prycke, and prykke the yrchons, An putte in the holes the Almaundys, every hole half, and eche fro other; ley hem then to the fyre; when they ben rostid, dore hem sum wyth Whete Flowre, and mylke of Almaundys, sum grene, sum blake with Blode, and lat hem nowt browne to moche, and serue forth [correction; sic = s f].


Other versions of this recipe:

Hedgehogs and Spanish pots (Le Viandier de Taillevent)

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