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conynges In Turbaturs

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

Conynges in turbaturs. Take conynges parboyled, and half for rosted, and choppe hom in gobettes, and take and draw up a thik mylk of almondes, with fressh brothe of beef, and cast into the same pot the chopped conynges and clowes, maces, pynes, raisynges of corance, ginger mynced, sugre ynogh, or honey, and let hit boyle, and steyne hit with brothe, and with saffron, and saunders; and in the fettynge doune do therto a lytel vynegur, ande pouder of gynger, and serve hit forth.


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