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J - Lange wortys De Chare


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"

j - Lange Wortys de chare. Take beeff and merybonys, and boyle yt in fayre water; than take fayre wortys and wassche hem clene in water, and parboyle hem in clene water; than take hem vp of the water after the fyrst boylyng, an cut the leuys a-to or a-thre, and caste hem in-to the beff, and boyle to gederys: than take a lof of whyte brede and grate yt, an caste it on the pot, an safron and salt, and let it boyle y-now, and serue forth.

autodoc



Other versions of this recipe:

Lange Wortes de pesoun (Two Fifteenth-Century Cookery-Books)

Longe Wortes de Pesone (Two Fifteenth-Century Cookery-Books)




Links to modern interpretations:


Give it Forth  

Lange Wortys de Chare
Yonnie Travis
Give it Forth
http://giveitforth.blogspot.com/2015/12/harleian-ms-279-lange-wortys-de-chare.html






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