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muscules In Shelle

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"

Muscules in Shelle. Take and pike faire musculis, And cast hem in a potte; and caste hem to, myced oynons, And a good quantite of peper and wyne, And a lite vynegre; And assone as thei bigynneth to gape, take hem from the fire, and serue hit forthe with the same broth in a dissh al hote.


Other versions of this recipe:

Muscules in shellis (A Noble Boke off Cookry)

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