MC Logo

Iij - Joutes


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"

iij - Joutes. Take Borage, Vyolet, Malwys, Percely, Yong Wortys, Bete, Auence, Longebeff, wyth Orage an other, pyke hem clene, and caste hem on a vessel, and boyle hem a goode whyle; than take hem and presse hem on a fayre bord, an hew hem ryght smal, an put whyte brede ther-to, an grynd wyth-al; an than caste hem in-to a fayre potte, an gode freshe brothe y-now ther-to thorw a straynowr, and caste ther-to .ij. or .iij. Marybonys, or ellys fayre fresche brothe of beff, and let hem sethe to-gederys a whyle: an than caste ther-to Safron, and let hem sethe to-gederys a whyle, an than caste ther-to safron and salt; and serue it forth in a dysshe, an bakon y-boylyd in a-nother dysshe, as men seruyth furmenty wyth venyson.

autodoc



Other versions of this recipe:

For Ioutes (Liber cure cocorum [Sloane MS 1986])

For oþer ioutes (Liber cure cocorum [Sloane MS 1986])

Eowtes Of Flessh (Forme of Cury)

Joutes of flesche (Fourme of Curye [Rylands MS 7])

For to make Jowtis (Thomas Awkbarow's Recipes (MS Harley 5401))

Smalle joutes (A Noble Boke off Cookry)




Links to modern interpretations:


Give it Forth  

Joutes
Yonnie Travis
Give it Forth
http://giveitforth.blogspot.com/2015/12/harleian-ms-279-joutes-1430-braised.html






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