Search Results

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

Pyes of flesch capons and fesaunttes. Take good beef & sethe ther with pork wele or venyson hewyn small do ther to poudyr of pepyr canell poudyr of clovis gyngour & mynsyd datys yf thu wilee & reysons of coraunce & medyll hit with venyggour safron & salt & take hit in thy moneys if hit be welle sesond than couch hit in large cofyns & close yn capons or fesauntes hole or yf thu wilte cut hit in pecys colour hem well with safron & put ther yn othir wylde foule what thu wilte & plant hit with half yolkes of eyron & strew on clovis macys & datys mynsyd corans & quibibis close hem & bake hem longe & sokingly & serve hem forth with the fyrst cource.