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Chauet Of beef


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

Chauet of Beef. Take befe cut small do ther to poudyr of gyngour clovis & othir good poudrys grapys vergys safron & salt toylyd to gedyr do chikenys choppyd in coffyns & yolkes brockyd & cromyd small bake hem & serve hem forth.

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