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To Make Jussall


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

To make Jussall. Take swete broth of capons or elys or broth as thu may have set hit on the fyre in a brode vessell colour hit with saveryn put sage ther to out grote and saffron breke eyron styr hem well to the eyron and to thy herbes be mellyd to gedyr when hit be gynnys to seth take out thy potstyke and turne ty crud aboute with the scome loke thy fyre be not to hasty wh whene hit ys thorow knyt take hit of the fyr and cover hit & serve hit forth.

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Recipes with similar titles:

to mak jusselle (A Noble Boke off Cookry)

jusselle (A Noble Boke off Cookry)

Jusshell (Forme of Cury)

XXI - FOR TO MAKE JUSSEL (Forme of Cury)

Jussell (Thomas Awkbarow's Recipes (MS Harley 5401))

Jussele (Recipes from John Crophill's Commonplace Book)




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