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"
vij - Chawettys. Take buttys of Vele, and mynce hem smal, or Porke, and put on a potte; take Wyne, and caste ther-to pouder of Gyngere, Pepir, and Safroun, and Salt, and a lytel verthous, (Note: verjuice) and do hem in a cofyn with 3olkys of Eyroun, and kutte Datys and Roysonys of Coraunce, Clowys, Mace3, and then ceuere thin cofyn, and lat it bake tyl it be y-now.
Other versions of this recipe:
A delicate Chewit (A NEVV BOOKE of Cookerie)
CHEWETES ON FLESSHE DAY (Forme of Cury)
Chewettes on flesch day (Fourme of Curye [Rylands MS 7])
Chewetes on flesshe daye (Liber cure cocorum [Sloane MS 1986])
Chewets (Thomas Awkbarow's Recipes (MS Harley 5401))
Chewettes (Two Fifteenth-Century Cookery-Books)
Chewetys (Thomas Awkbarow's Recipes (MS Harley 5401))
Chawettys (Two Fifteenth-Century Cookery-Books)