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Felets Yn Galentyne


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

Felets yn galentyne. Take the ribbys of a breste of porke fle of the skyn do the flesche on a broche roste hit tyl hit be almost ynowghe take hit of chop hit yn pecys do hit yn a potte with onyons cut grete wyth clowys hole macyz quibibys do to gedyr & a quantyte of swete broth draw a lyour of paryngys of crystys of white bredde with good wyne and a lytyll blod & alaye hit a lytyll & do ther to poudyr of pepyr a lytyll & a good quantyte of poudyr of canell loke that hit be nott chargaunt sesyn hit up with poudyr of gynger & salt venyger & salt.

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