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tartes Of Flesch


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

Tartes of Flesch. Take porke sodyn pyke hit clene from thy bonys grynd hit small boyle fyggys in the broth of the flesch or yn wyn or in ale hew hit & grynd hit with eyron pare tendyr chese grynd hit to gedyr that the most perte stond by the flesch & the lest by the chese take pynes & reysons fry hem in a quantite of fresch grece & do hit in that othir with hole clowys macys & poudyr of pepyr & canell a grete dele & poudyr of gynger & sygure claryfyd or hony claryfyd safron & salt toyl hit well togedyr tyl thy grece be hote then make brode cofnys with the brerdys as thyn as thu may make hem thu nay chese of clovys or mynsyd datys whethir thu wilte medyl hem with the stuff or els strew hem above & ley on the ledys close hem & thu may put ther yn lyghte worke & make endoryng with mylke of almondys & safron & endore hem or thu bake hem.

autodoc



Recipes with similar titles:

to mak tartes fflesche (A Noble Boke off Cookry)

Clxvj Tartes of flesche (Fourme of Curye [Rylands MS 7])

Tarts of Flesch (Recipes from John Crophill's Commonplace Book)




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