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Grene pese Unstreyned With herbes


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

Grene pese unstreyned with herbes. Take grene pese, and let hom fethe with moton or with brothe of beef; and take herbes, parsel, yfope, and faveray, hewn smal, and cast in therto, and let hit fethe tyl it alay hitfelf; ande colour hit with saffron, and serve hit forthe.

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