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chikenes Farsyd


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

Chikenes Farsyd. Scall chikens breke the skyne at the necke byhynd & blow hym at the skyn a ryse fro the flesch draw hem chop of the heddys wesch hem take farsure of fat porke sodyn pekyd & hewyd small with yolkes of eyron & hard yolkes cromyd small safron & salt do to gedyr & fasse youre chikens ther with by twyne the flesch & the skyn & blonge hem in hote broth then make hem smoth with thy the safron lye undyr the skyn then perboyle hem a lytyll & rost hem yf wilte endore hem & serve hem forth or els serve hem as they ben.

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Recipes with similar titles:

Chekyns Farsed (Gentyll manly Cokere (MS Pepys 1047))




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