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Xlij - conyng, mawlard, In gely Or In Cyuey


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"

xlij - Conyng, Mawlard, in gely or in cyuey. Take Conynge, Hen, or Mawlard, and roste hem alle-most y-now, or ellys choppe hem, an frye hem in fayre Freysshe grece; an frye myncyd Oynenons, and caste alle in-to the potte, and caste ther-to fayre Freysshe brothe, an half Wyne, Maces, Clowes, Powder pepir, Canelle; than take fayre Brede, an wyth the same brothe stepe, an draw it thorw a straynoure wyth vynegre; an whan it is wyl y-boylid, caste the lycoure ther to, and powder Gyngere, and Salt, and sesyn it vp an serue forth [correction; sic = f].

autodoc



Other versions of this recipe:

Conyng, hen, or Mallard (Two Fifteenth-Century Cookery-Books)




Links to modern interpretations:


Medieval Cookery  

Coney in Civey
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/coney.html



Give it Forth  

Hen in Onion Sauce
Yonnie Travis
Give it Forth
http://giveitforth.blogspot.com/2017/02/harleian-ms-279-ab-1430-xlij-conyng.html






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