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Murre


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

Murre. Take almonde mylke, and draw hit up with brothe of beef, and take porke braied, or elles braune of capons braied, and boyle hit togeder; and put therto sugre, saunders, saffron, but more of saffron than of saunders that hit be depe coloured, and pouder of greynes, and let hit boyle that hit be stondynge, and thik hit with a litel floure of rys ; and settynge doune take a lytel vynegur, and medel wyth the flour of canel, and of ginger and sugre, and put therto, and stere hit wel togeder, and when hit is dressed up strewe above red anys in confith, and serve hit forthe.

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Recipes with similar titles:

lxxj murrey (Two Fifteenth-Century Cookery-Books)

Morree (Forme of Cury)

XXXVII - FOR TO MAKE MURREY (Forme of Cury)

XXVI - For To Make Morrey (Forme of Cury)

xxxviij Morree (Fourme of Curye [Rylands MS 7])

Moree (MS Royal 12.C.xii)

Murrey (MS Douce 257)

Morrey (MS Douce 257)




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