This recipe is extracted from the 1430 book Liber Cure Cocorum (or “The Art of Cookery”), written in a northern English dialect of the 15th century and probably originating from the county Lancashire.
The recipe’s original name is “Coneys in gravy.”
- Almond Milk
- Grated Bread or Wheat Starch
- Cloves or Ginger
- Wine or Sugar
Seethe well your coneys in clear water,
After, in cold water you wash them separately,
Take milk of almonds, mix it anon
With grated bread or amidon (wheat starch);
Season it with cloves or good ginger;
Boil it over the fire,
Hew the coneys, put them thereto,
Season it with wine or sugar then.
How to Make your own Amidon (Wheat Starch)
Take wheat and steep it 9 days;
Thus change your water each day anon.
Bruise it quite small in a mortar,
Seethe it with milk and water withal.
Through a hair sieve look you strain it,
And let it stand and settle by;
Pour out the water, in cloth it lay,
Till it is dry you turn it aye.
This is a thickening as men say,
Thereof I shall speak more plainly.
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