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

Frissure. Take hares hilt, and wasshe hom in brothe of beef with alle the blode, and boyle the blode, and skym hit wel, and then parboyle the hares, and chope hom, and frie hom in faire grees, and caste hom into a pot, and let hom boyle ensemble (together); and put therto onyons mynced, clowes, maces, pynes, and reifynges of corance, and draw up chippes of bred with wyne, and put therto; and also pouder of pepur, ande of canel, and sugre, and colour hit with saffron: ande in the fettynge doun alay (mix) hit with a lytel vynegur, and serve hit forthe.


Recipes with similar titles:

Farsure (Recipes from John Crophill's Commonplace Book)

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