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Xxvj - coleys


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"

xxvj - Coleys. Take a gode Capoun an boyle hem tendere, an pyke a-way clene the bonys an the Skyn, an bray hym in a morter, an tempere hym wyth the same brothe, an strayne hym thorw a straynoure; thenne take the brawn an the fleysshe, an a lytil whyte brede, an bray hem alle to-gederys in a morter; then take the lycowr of the bonys, an the skyn, an the brothe that the Capoun was sothyn ynne, an with al tempere it, but nowt to thicke; then put it in a potte, an let it be al hote, but let it boyle for no thing; an caste ther-to a litil powder of Gyngere, Sugre an Salt. An 3if it be on a fyssheday, take Haddok, Pyke, Tenche, Re3ge, Codlynd, an pyke a-way the bonys an tempere wyth almaunde mylke; an make it hot, an caste ther-to Sugre an Salt, an serue forth.

autodoc



Recipes with similar titles:

a calles (A Noble Boke off Cookry)

XI - FOR TO MAKE A COLYS (Forme of Cury)

LXXXXII To make quillies (Due Libri di Cucina - Libro B)

For a kolys (Liber cure cocorum [Sloane MS 1986])

Colys (MS Douce 257)




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