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Chaudoun


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"

Chaudoun. Take gysers, and lyuers, and hert of Swanne; and if the guttys ben fat, slyt them clence thaym [added in MS] (Note: added after them in different ink.), and caste them ther-to, and boile them in faire watre: and thanne take them up, and hew them smal, and thanne caste them in-to the same brothe, (but strayne hit thurgh a straynour firste); and caste ther-to poudre peper, canel, and vynegre, and salt, and lete boile. And thanne take the blode of the Swanne, and freysshe broth, and brede, and draw them thurwe a straynour, and cast ther-to; and lete boile to-gedre. And thenne take poudre of gyngere, whanne hit is al-moste y-now, and put ther-to, and serue forth with the swan. [added in MS] (Note: added in different ink)

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Other versions of this recipe:

Chaudewyne (Two Fifteenth-Century Cookery-Books)

Chaudwen de boyse (A Noble Boke off Cookry)

Chawdewyne de boyce (Liber cure cocorum [Sloane MS 1986])

Chawdwyn (Two Fifteenth-Century Cookery-Books)




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