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Gelyne Endobat


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"

Gelyne endobat. Take a hen, and roste hir al-moost ynogh, and chop hir small in faire peces, and caste hem into a potte; and take fressh broth and halff wyne, and caste there-to Maces, Peper, Clowes, and canell; and step faire brede with the same broth and with vinegre, and drawe hit thorgh a streynour; and whan it hath wel boiled, caste thereto pouder of ginger and vinegre, and seson hit vppe and serue it forth.

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