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Brus To Potage


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

Brus to potage. Take the nombuls (umbles) of a swyne and parboyle hom and cut hom smal, and do hom in a pot, and do therto gode brothe ; and take the white of lekes, and flitte hom, and cut hom finale, and do hom ther, and onyons mynced, and let hit boyle; then take bredde steped in brothe, and drawe hit up wyth blode and vynegur, and put hit into a pot, and do thereto pouder of pepur and of clowes, and let hit boyle, and serve hit forthe; and in the same wyse make the nombuls of purpoys (porpoises).

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