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Betreyn In Flesch tyme


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

Betreyn in flesch tyme. Take calves feet clene scalyd set hem in wyne & a perty of swete broth that thay be tendyr take hem up on a bord pyke a way the bonys kep som for senewys hew hem al to gedyr grynd hit temper hit up with the self broth do hit in a pot dyse the senewys blaunch almond and poudyr of pepyr poudyr of clovys & a lytyll poudyr of canel a grede dele of saundrys & yf thu wilt of safron a lytyll set hit on the fyre & when hit boyleth put ther to yolkes of eyron dysyd smal & poudyr of gynger venyger & salt put hit on a vessell when hit ys cold leche hit & serve hit forth.

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