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Lxij - conyngys In Graueye

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"

lxij - Conyngys in graueye. Take Conyngys, and make hem clene, and hakke hem in gobettys, and sethe hem, other larde hem and Rost hem; and thanne hakke hem, and take Almaundys, and grynde hem, and temper hem vppe with gode Freysshe brothe of Flesshe, and coloure it wyth Safroun, and do ther-to a porcyon of flowre of Rys, and do ther-to then pouder Gyngere, Galyngale, Canel, Sugre, Clowys, Maces, and boyle it onys and sethe it; then take the Conyngys, and putte ther-on, and dresse it and serue it forth.


Other versions of this recipe:

Conyngus in gravé (Liber cure cocorum [Sloane MS 1986])

Connynges In Grauey (Forme of Cury)

Conynges in gravey (Fourme of Curye [Rylands MS 7])

Conyng in Gravey (Two Fifteenth-Century Cookery-Books)

Conys in graue (A Noble Boke off Cookry)


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