MC Logo

Xxvij - Appraylere


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"

xxvij - Appraylere. Take the fleysshe of the lene Porke, and sethe it wel: and whan it is sothe, hew it smal; nym than Safroun, Gyngere, Canel, Salt, Galyngale, old chese, myid (Note: Crumbed) Brede, and bray it smal on a morter; caste thin (Note: Thine)fleysshe in to the spicery, and loke that it be wil y-ground, and temper it vppe with raw Eyroun; than take a longe Pecher, al a-bowte ouer alle that it be ransched; (Note: Rinsed) than held (Note: Cast) out thin grece, and fulle thi Pechir of thin farsure, and take a pese of fayre Canneuas, and doble it as moche as thou may ceuyr the mouthe with-al, and bynd it fast a-bowte the berde, (Note: Rim) and caste hym to sethe with thin grete Fleysshe, in lede other in Cauderoun, for it be wyl sothin; take then vppe thin Pecher, and breke it, an saf thin farsure; and haue a fayre broche, and broche it thorw, and lay it to the fyre; and than haue a gode Bature of Spicerye, Safroun, Galyngale, Canel, and ther-of y-now, and flowre, and grynd smal in a morter, and temper it vp with raw Eyroun, and do ther-to Sugre of Alisaunder (Note: Alexandria) y-now; and euer as it dryit, baste it with bature, and sette forth in seruyce.

autodoc



Other versions of this recipe:

Applade Ryalle (Two Fifteenth-Century Cookery-Books)




Home : Recipes : Menus : Search : Books : FAQ : Contact