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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)

Perre. Take grene or white pescn clene wasshen, and boyle hom, and set hom on side tyl the brothe be clere, and that same clere brothe let renne thurgh a streynour into a pot, and put therto parcel, sage hewen, onyons mynced, and pouder of pepur, and colour hit depe with saffron, and put therto a lytel wyne, and let hit boyle, and in the scttynge doune do therto a lytel vinegur; and take staves of bred % tested, and do in the fame pot in the takynge up, and serve hit forthe.


Recipes with similar titles:

perre (Two Fifteenth-Century Cookery-Books)

Perre (Recipes from John Crophill's Commonplace Book)

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