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Drore To Potage

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

Drore to potage. Take almondes, and blaunche hom, and grynde hom, and temper hit up wyth gode brothe of flesshe, and do hit in a pot, 'and let hit sethe; and take onyons, and mince hom, andfrye hom in freshe greeseand do therto; then take smale briddes, and parboyle hom, and do thereto, and put thereto pouder of canel, and of clowes, and a lytel faire grees, and let hit be white, and let hit boyle, and serve it forthe.


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