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bakyn chikenes


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

Bakyn chikenes. Take chikenes clene skallyd trusse a sort as thu corouryst hem with wergeys safron & good poudyres couch hem in cofyns take salt lard of porke dysyd smal & medelyd with vergeys safron & salt & couch hem in the cofyns close hem & bake hem & serve hem forth.

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