Mortrews (recipe): Difference between revisions
From Cunnan
Jump to navigationJump to search
(imported recipe, empty redaction is currently hidden.) Â |
No edit summary  |
||
| (One intermediate revision by one other user not shown) | |||
| Line 3: | Line 3: | ||
:'''''MORTREWS''. XX.II. V.''' |
:'''''MORTREWS''. XX.II. V.''' |
||
:Take hennes and Pork and |
:Take hennes and Pork and see� hem togyder. take the lyre of Hennes and of the Pork, and hewe it small and grinde it all to ''doust''. take brede ygrated and do �erto, and temper it with the self broth and alye it with zolkes of ayrenn, and cast �eron powdour fort, boile it and do �erin powdour of gyngur sugur. safroun and salt. and loke �er it be ''stondyng'', and flour it with powdour gynger. |
||
=== Notes === |
=== Notes === |
||
| Line 24: | Line 24: | ||
--> |
--> |
||
[[category:recipes]] [[category:Forme of Cury]] |
|||
Latest revision as of 01:45, 6 June 2007
Period Recipe
From the Forme of Cury.
- MORTREWS. XX.II. V.
- Take hennes and Pork and see� hem togyder. take the lyre of Hennes and of the Pork, and hewe it small and grinde it all to doust. take brede ygrated and do �erto, and temper it with the self broth and alye it with zolkes of ayrenn, and cast �eron powdour fort, boile it and do �erin powdour of gyngur sugur. safroun and salt. and loke �er it be stondyng, and flour it with powdour gynger.
Notes
- Mortrews. Vide Gloss.
- doust. Dust, powder.
- stondyng. Stiff, thick.
