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Sobyr Souse

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

Sobyr souse. Take raisinges, and grinde hom, and bred therwith, and tempur hit up with wyn, and do therto gode pouder, and let hit sethe, then frie roches, and loches, and soles, or other gode fyssh, and do thi sause above, and serve hit forthe.


Recipes with similar titles:

SOBRE SAWSE (Forme of Cury)

Cxxviij Sobre sauce (Fourme of Curye [Rylands MS 7])

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