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storgeon For Sopers


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

Storgeon for sopers. Take calvys fete & flesch of the hed & the longes sodyn tendyr hew hem smal tempyr hem up with the same broth or yf thu wylt thu may gnde [grind] hit & tempyr hit well and strew on foulys of percelleye & do ther to poudyr of pepyr poudyr of clovys yf thu wylt & salt & boyle hit to gedyr & ley hit on a clene bord & kepe hit well to gedyr that hit ren nought a brod when hit ys cold cut hit in leches do venyger yn boyle onyons mynsyd & foules of percelleye & poudyr of gynger ley the leches ther yn & when thu sendyst hem ley ij or iij in a dysch & somdell of the sauce ther with.

autodoc



Recipes with similar titles:

to mak sturgion sopers (A Noble Boke off Cookry)




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