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.
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)
Charlet (MS Douce 257)