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conyng, hen, Or mallard


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, hen, or Mallard. (Note: D. adds en oyle) Take Conyng, Hen, or Mallard, and roste him al-moste ynowe; or elles choppe hem, and fry hem in fressh grece; and fry oynons myced, and cast al togidre into a potte, and caste there-to fressh broth and half wyne; caste thereto Cloues, Maces, powder of Peper, Canell; then stepe faire brede with the same broth and drawe hit thorgh a streynour with vinegre. And whan hit hath wel boiled, caste the licour thereto, and pouder ginger, and vinegre, and ceson hit vppe, And then thou shall serue hit forth.

autodoc



Other versions of this recipe:

Conyng, Mawlard, in gely or in cyuey (Two Fifteenth-Century Cookery-Books)




Links to modern interpretations:


Medieval Cookery  

Coney in Civey
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/coney.html






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