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Guissell


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"

Guissell. (Note: Taken from Douce MS.) Take faire capon broth, or of beef, And sette hit ouer the fire, and caste therto myced sauge, parcelly and saffron, And lete boile; And streyn the white and the yolke of egges thorgh a streynour, and caste there-to faire grated brede, and medle hit togidre with thi honde, And caste the stuff to the broth into the pan; And stirre it faire and softe til hit come togidre, and crudded; And then serue it forth hote.

autodoc



Other versions of this recipe:

Iusselle (Liber cure cocorum [Sloane MS 1986])

Jusello with meat broth (Libre del Coch)

Iusshell (Two Fifteenth-Century Cookery-Books)

Jussell (Thomas Awkbarow's Recipes (MS Harley 5401))

Jusselle (A Noble Boke off Cookry)

Jusshell (Forme of Cury)

Juschell (Fourme of Curye [Rylands MS 7])

To mak jusselle (A Noble Boke off Cookry)

FOR TO MAKE JUSSEL (Forme of Cury)




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