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boor In Peverarde, Or Braune In Peverarde

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 peverarde, or braune in peverarde. Take for a boor in peverarde the ribbes of a boore while thai be fresshe, and parboyle hom, and half roste hom, and then chop hom, and cast hom in the brothe of beef, and alay hit with wyne, and put in therto clowes, maces, pynes, raisyns of corance, pouder of pepur, onyons mynced gret, and draw up a liour (mixture) of chippes of bred, and put in therto, and saunders and saffron, ande honey, and in the fettynge doune take a lytel vynegur, medelet with pouder of canel, and cast therto; and then take braune lechet of twoe ynches length, and cast into the some pot, and dreffe hit up the t'one with the t'other: and serve hit forthe.


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