Cookery
Through the Ages
Recipes
from the Medieval to the Victorian ages.
Dariolles
Take
wine and fresh broth, cloves, maces, mary (marrow), powder of
ginger, and saffron, and let boil together.
And
take cream (and if it be clotted, draw them through a strainer),
and yolks of eggs, and meddle them together, and pour the liquor
that the mary was sodden in thereto.
And
then make coffins (shells) of fine pastry, and put the mary
therein, and mniced dates, and strawberries if it be that
time of the year, and set the coffins in the oven and let
bake a little while.
And
let them bake enough.
