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Month: January 2015

To mak hattes in flesche tyme: A Noble Boke off Cookry

by asaPosted onJanuary 31, 2015October 25, 2020

  To mak hattes in flesche tyme: To mak hattes in flesshe tyme mak a paiste of pured flour, knodene with yolks of eggs and…

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BROUET DE VERJUS: Broth of Verjus, Viandier

by asaPosted onJanuary 17, 2015October 25, 2020

Beef is stunningly expensive, so it needs to go a long way when we get it. It is winter right now, a time when we…

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To make a veale pie; Good Housewife’s Jewell

by asaPosted onJanuary 10, 2015October 25, 2020

The Good Housewife’s Jewell To make a veale pie. Let your Veale boyle a good while, and when it is boyled, mince it by it…

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Peres in Compost, A Noble Boke off Cookry

by asaPosted onJanuary 3, 2015October 25, 2020

Peres in composte To mak peres in composte tak a good quantite of canelle and sugur and set it on the fyer to boile and…

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