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tartus Of Fflesh

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"

Tartus of fflesh. Take fressh porke, hew it small, grynde it in a morter, and take it vppe into a faire vessell; And take yolkes and white of egges, streyn hem thorgh a streynour, and temper the porke there-with; then take pynys, reysons of coraunce, and fry hem in fressh grece, and cast thereto pouder of peper, Gingere, Canell, Sugur, Safferon and salt, and do hit in a coffyn, and plante the coffyn above with prunes, and kutte dates, and grete reysynges, and smale birdes, and or elle3 hard Yolkes of egges; and if thou take birdes, fry hem a litull in fresh grece, or thou putte hem into the Coffyn; then endore hit with yolkes of egges and with saffron, and lete bake hit til hit be ynogh, and so serue hit forth.


Recipes with similar titles:

TARTES OF FLESH (Forme of Cury)

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