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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"

Gyngautrey. (Note: Harl. MS. Gyngantrey) Take paunches and lyuers of a codlyng, or haddok, or elles kelyng, and seth hem in faire water; And take hem vppe on a faire borde, and myce the panches small; And then take fressh broth of fressh Salmon, or of eles, or of turbut, and cast the myced paunches there-to, And pouder of peper, and lete boyle; And then take the broth that the paunches and lyuers were y-sodde in, And stepe there-in faire brede, and drawe hit thorgh a streynour; And then myce the lyuers in faire peces; And whan the paunche hath wel y-boyled in the licour, (Note: Douce MS. adds: cast the liour ther-to and lete buille awhile, and then; the liour being the brede and broth) caste the lyuers thereto, and lete boyle a while; And serue hit forth hote for gode potage; and late hit be som-dele rennynge.


Other versions of this recipe:

Gyngawdry (Forme of Cury)

Gynggaudy (Fourme of Curye [Rylands MS 7])

Recipes with similar titles:

lij gyngaudre (Two Fifteenth-Century Cookery-Books)

Gyngawtre (Ancient Cookery [Arundel 334])

Gingaudre (Recipes from the Wagstaff Miscellany)

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