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Chaudon Of veel


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

Chaudon of Veel. Take the bowels of veel make hem clene seth them in fresshe brothe cut hem smalle take pouder and wyne or veneger and alay hit with brede take past of flour of whete and make pelettez and them in grece and put to geder.

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