MC Logo

Longe wortes De pesone


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"

Longe Wortes de Pesone. Take grene pesyn, and wassh hem clene, And cast hem in a potte, and boyle hem til they breke; and then take hem vppe fro the fire, and putte hem in the broth in an other vessell; And lete hem kele; And drawe hem thorgh a Streynour into a faire potte. And then take oynones in ij. or iij. peces; And take hole wortes, and boyle hem in fayre water; And then take hem vppe, And ley hem on the faire borde, And kutte hem in .iij. or in .iiij. peces; And caste hem and the oynons into that potte with the drawen pesen, and late hem boile togidre til they be all tendur, And then take faire oile and fray, or elle3 fressh broth of some maner fissh, (if thou maist, oyle a quantite), (Note: Douce MS. reads here: other elles fressh broth of some maner of fressh fisshe (yffe thou have none oile) a quantite) And caste thereto saffron, and salt a quantite. And lete hem boyle wel togidre til they ben ynogh; and stere hem well euermore, And serue hem forthe.

autodoc



Other versions of this recipe:

Lange Wortes de pesoun (Two Fifteenth-Century Cookery-Books)

Lange Wortys de chare (Two Fifteenth-Century Cookery-Books)




Home : Recipes : Menus : Search : Books : FAQ : Contact