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Lvj - Charlette


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"

lvj - Charlette. Take Mylke, an caste on a potte, with Salt and Safroun y-now; than hewe fayre buttys of Calf or of Porke, no3t to fatte, alle smal, an kaste ther-to; than take Eyroun, the whyte an the 3olke, and draw thorw a straynoure; an whan the lycoure ys in boyling, caste ther-to thin Eyroun and Ale, and styre it tylle it Crodde; than presse it a lytil with a platere, an serue forth; saue, caste ther-on brothe of Beeff or of Capoun.

autodoc



Other versions of this recipe:

Charlet (Thomas Awkbarow's Recipes (MS Harley 5401))

Charlet (Forme of Cury)

Charlet (Fourme of Curye [Rylands MS 7])

Charlet (Liber cure cocorum [Sloane MS 1986])

Charlet (A Noble Boke off Cookry)

Charlet (A Noble Boke off Cookry)

Charlete (Two Fifteenth-Century Cookery-Books)


Recipes with similar titles:

Charlet (Ancient Cookery [Arundel 334])

Charlet (Recipes from the Wagstaff Miscellany)

Charlet (Recipes from John Crophill's Commonplace Book)




Links to modern interpretations:


Give it Forth  

Charlette
Yonnie Travis
Give it Forth
http://giveitforth.blogspot.com/2017/01/harleian-ms-279-ab-1430-lvj-charlette.html






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