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Xxxiiij - Poddyng Of capoun Necke


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"

xxxiiij - Poddyng of Capoun necke. Take Percely, gysour, and the leuer of the herte, and perboyle in fayre water; than choppe hem smal, and put raw 3olkys of Eyroun .ij. or iij. ther-to, and choppe for-with. Take Maces and Clowes, and put ther-to, and Safroun, and a lytil pouder Pepir, and Salt; and fille hym vppe and sew hym, and lay him a-long on the capon Bakke, and prycke hym ther-on, and roste hym, and serue forth [correction; sic = f].

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