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Chauet Ryall


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

Chauet Ryall. Take marye cut yn grete gobets & couch hit in smal cofynnys & small bryddys perboyle also ther with also and yf thu wilte rabets & datys cut grete sigure vergeys safron & salt loke hit stond well by the marye put to pousyr gyngour poudour lumbard close hem bake hem & serve hem forth.

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