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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"

Conyng. Take a Conyng, fle him, And draw him aboue and byneth, And parboile him, And larde him, and roste him, And late the hede be on; And vndo him, and sauce him with sauce, ginger, And vergeous, and powder of ginger, And thenne serue hit forth.


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