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Wellyd pepyr For Rostyd veele


This is an excerpt from Recipes from the Wagstaff Miscellany
(England, 1460)
The original source can be found at MedievalCookery.com

Wellyd pepyr for rostyd veele. Cut brede in shivys tost hem on a roste yryn that hit be somdele broun yf thu wylte thu may grate hit or els temper hit wyn or with ale & draw hit thorow a streynour that hit be somdele thike put ther to poudyr of pepyr & a lytyl safron boyle hit & serve hit forth hot loke hit have a taste of venyggour.

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