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Bukenade 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)

Bukenade to potage. Take hennys (hens) or conynges (rabbits) or vel, and hewe hit on gobettus, and sethe hit in a pot; and take almondes, and grinde hom, and tempur hit wyth the brothe, and put in the pot, anddo thereto raifynges of corance, and sugur, and pouder of gynger, and of canelle, and clowes, and maces, and colour hit wyth saunders, and alye hit up wyth amyden ; and, if thow wil, take onyons, and mynce hom, and frie hom in grece, and hew small parfel, saugc, ysope, and saveray, and do hit thereto, and let hit boyle, and if hit be too thyn, take floure of rys, and do thereto, and dresse hit forthe; and florefli the dyslhes wyth drage.

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