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veel In Bucnade


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

Veel in bucnade. Chop vele in pecys do hit in a pot do ther to onyons cut grete & herbes & good pouderez clovys macyz sygure safron & salt & boyle hit with a lytyll swete broth than put ther to good cow mylke boyle hit up with yolkes of eyron lete hit be rennyng & serve hit forth & make hit with cowe mylke in this maner a fore sayd & thu mayste make hit with almond mylke in the same maner and when hit ys boyled sesyn hit up withe poudyr of gynger & vergeys.

autodoc



Recipes with similar titles:

VEEL IN BUKNADE (Forme of Cury)

Cxvj Veel in buknade (Fourme of Curye [Rylands MS 7])




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