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venyson Ybake


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"

Venyson ybake. Take hanches of Venyson, parboile it in faire water and salt; then take faire paast, and ley there-on the Venyson y-cutte in pieces as thou wolt have it, and cast vnder hit, and aboue hit, powder of ginger, or peper and salt medylde togidre, And sette hem in An oven, and lete hem bake til they be ynogh.

autodoc



Other versions of this recipe:

Venyson y-bake (Two Fifteenth-Century Cookery-Books)




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