MC Logo

purpays Or venyson In broth


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

Purpays or Venyson in broth. Take chikenys of purpas and more of the fysch yf thu wylte chopp hit in pecys with onyons & herbes cut grete & hole clowys & macys powdyr of pepyr & canell & do to gedyr in a pott wythe fayre watyr or with broth of the fysch and with a perty of wyne boyle hit up yf the fysch be goode hit wille a lay hit sylfe or els draw a lytyll lyour of crustys & do ther to poudyr of gynger & salt and make venyson in broth in the same maner.

autodoc





Home : Recipes : Menus : Search : Books : FAQ : Contact