Poum dorroge
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from MS Douce 257 (England, 1381), entitled "Poum dorroge". [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:

Poum dorroge. Tak pertrichis wit longe filettis of pork al raw & hak hem wel smale, and after bray hem in a morter. & wan þey be wel brayd do þereto god plente of poudere & olkys of eyryn. & after mak þereof a farsure formed of þe gretnesse of a onyoun, & after do it boyle in god breþ of buf oþer of pork. After lat yt kele, & after do it on a broche of hasel & do hem to þe fere to roste. & after mak god bature | of floure & egges, on bature wyt & an oþere elow & do þereto god plente of sugur & tak a feþere or a styk & tak of þe bature & peynte þereon aboue þe applyn so þat on be wyt & þat oþere elow wel colourd.

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 "MS Douce 257". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?douce:59>. Accessed on April 8, 2020, 2:49 am.

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