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boor In Confith


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

Boor in confith. Take felettes of braune, and let hom lye in mersause (insoak) an houre, and then parboyle hom; and then take honey, and clarifie hit over the fire with an eye (egg) on this wyfe; take and breke an eye, and cast in the zolk and alle, and aboute the ey wyl gedur a scome ; and when the scome is sul gedred take a skymmour, and skym away the ey with all the scome theraboute, and then put therto a lytel wyne and pouder of pepur, or elles pouder of greynes, and stere (stir) fast tyl hit wax thik, and in the thekenynge put the fylettes rosted therto, that al the sausc cleve to the filettes ; and qwhcn the sause is bounden to the felettes take hom up al hote, and lay hom on a boarde to kele; then take and lay three of hom in a disshe, ande on the tweyne by the sides lay barres of silver, and on the thridde (third) in the middes lay a barre of golde ; and serve hit forthe.

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