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cokkes Of Kellyng


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

Cokkes of kellyng. Take cokkes of kellyng cut hem smalle do hit yn a brothe of fresch fysch or of fresch salmon boyle hem well put to mylke and draw a lyour of bredde to hem with saundres safferyn & sygure and poudyr of pepyr serve hit forth & othyr fysch amonge turbutt pyke samon choppyd & hewyne sesyn hem with venyger & salt.

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