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Browet Seeke For X. Mees

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

Browet seeke for x. mees. Take ii Ib. of reifynges of corance, and wasshe hom in hote water, and bray hom, and drawe hom up with wyne, and with a fewe chippes of bred, and put hit in a pot, and colour hit with a fewe saunders and saffron; and then take conynges parboyled, and roste hom, and when thai byn half rosted chop hom on gobettes, and cast hom into the same pot, and boyle al togeder ; and then take dates clene wasshen, and cut hom of four quarters, ande caste hom therto, and when hit is boyled ynogh, in the fettynge doune put therto a lytel verjouse and pouder of ginger; and loke that hit be rennynge, and serve hit forthe.


Recipes with similar titles:

Browet sek (MS Royal 12.C.xii)

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