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Xix - Smale byrdys Y-stwyde


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"

xix - Smale Byrdys y-stwyde. Take smale byrdys, an pulle hem an drawe hem clene, an washe hem fayre, an schoppe of the leggys, and frye hem in a panne of freysshe grece ry3t wyl; than ley hem on a fayre lynen clothe, an lette the grece renne owt; than take oynonys, an mynce hem smale, an frye hem on fayre freysshe grece, an caste hem on an erthen potte; than take a gode porcyon of canel, an wyne, an draw thorw a straynoure, an caste in-to the potte with the oynonys; than caste the bryddys ther-to, an clowys, an maces, an a lytil quantyte of powder pepir ther-to, an lete hem boyle to-gederys y-now; than caste ther-to whyte sugre, an powder gyngere, salt, safron, an serue it forth.

autodoc





Links to modern interpretations:


Give it Forth  

Smale Byrdys y-stwyde
Yonnie Travis
Give it Forth
http://giveitforth.blogspot.com/2016/04/harliean-ms-279-about-1430-smale-byrdys.html






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