Boor in confith
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by [name]

This entry is a re-creation of a recipe from Ancient Cookery [Arundel 334] (England, 1425), entitled "Boor in confith". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

Boor in confith. Take felettes of braune, and let hom lye in mersause (insoak) an houre, and then parboyle hom; and then take honey, and clarifie hit over the fire with an eye (egg) on this wyfe; take and breke an eye, and cast in the zolk and alle, and aboute the ey wyl gedur a scome ; and when the scome is sul gedred take a skymmour, and skym away the ey with all the scome theraboute, and then put therto a lytel wyne and pouder of pepur, or elles pouder of greynes, and stere (stir) fast tyl hit wax thik, and in the thekenynge put the fylettes rosted therto, that al the sausc cleve to the filettes ; and qwhcn the sause is bounden to the felettes take hom up al hote, and lay hom on a boarde to kele; then take and lay three of hom in a disshe, ande on the tweyne by the sides lay barres of silver, and on the thridde (third) in the middes lay a barre of golde ; and serve hit forthe.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Ancient Cookery [Arundel 334]". Medieval Cookery.
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