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Balok brothe


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

Balok brothe. Take eles and flee hom, and cut hom on culpons (junks), and pykerelles also therwith, and wassh hom; then take a pot with faire watur, and let hit sethe, and do therto onyons mynced, and sauge, and parscll, and other gode herbes; then put in the fyssh, and do therto a lytel wyn, that hit be curyd with the sewe (covered with the liquor); and do therto pouder of pepur, and of ginger, and of galyngale, and of canell, and colour hit with faunders, and saffron, and serve hit forthe.

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Recipes with similar titles:

xxv balloke brothe (Two Fifteenth-Century Cookery-Books)

ballok broth (Two Fifteenth-Century Cookery-Books)

BALLOC BROTH (Forme of Cury)

Cvij Balloc broth (Fourme of Curye [Rylands MS 7])




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