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Stewyde pertrych


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

Stewyde pertrych. Take a pertrych or a woodecoke drawyn wasch hem clene chop hem with hole pepyr couche hem yn a pott of erthe do ther to datez y cut grete & reysons of corawnce & wyn & as muche of swete broth & do ther to salt stop the pot set hit on a cole of fyre when hit ys y boylede y nowghe sesyn hit up with poudyr of gynger & vergeys & do ther do a lityll colour of safron.

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