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millet Boyled


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"

Millet boyled. Take a Millet, and scale him, and drawe him in the bely, and wassh him clene; and then take a pynte of wyne, and pouder canell, And boile hem ouer the fire. And whan hit is yboiled ynowe, caste there-to pouder ginger and a litel vergeous; and caste the same licour vppon him in the dissh, and serue him forth hote; other elles scale him and drawe him, and fry him in good oyle.

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