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eles In Bruet


This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

Eles in bruet. Take eles and cut hom in peces, and wassh hom, and do hom in a pot, and do therto watur and wyn, and onyons mynced, and sage and parsel, and let hit boyle; and take crustes of bredde, and stepe hom in the brothe, and drawe hom up with wyne, and do hit in the pot, and pouder of pepur, and colour hit with saffron, and serve hit forth.

autodoc



Recipes with similar titles:

to mak eles bruet (A Noble Boke off Cookry)

XV - FOR TO MAKE ELYS IN BRUET (Forme of Cury)

Elys in bruet (MS Douce 257)




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