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conyng In Gravey


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 in Gravey. Take blanched Almondes, grinde hem with wyn And gode broth of befe and Mutton, and draw hit thorgh a Streynour, and cast hit into a potte, and lete boile; and caste there-to pouder of ginger, clowes, Maces, and sugur// And then take a Conyng, and seth him ynogh in goode fressh broth, and choppe him, And take of the skyn clene, and pike hem clene And cast hit to the Sirippe, And lete boyle ones, And serue forth.

autodoc



Other versions of this recipe:

Conyngus in gravé (Liber cure cocorum [Sloane MS 1986])

Connynges In Grauey (Forme of Cury)

Conynges in gravey (Fourme of Curye [Rylands MS 7])

Conys in graue (A Noble Boke off Cookry)

Conyngys in graueye (Two Fifteenth-Century Cookery-Books)

CONYNGGYS IN GRAVEY (Forme of Cury)




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