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Critone 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)

Critone to potage. Take the offall of capons, and of hennes, and of other foules, and make hom clene, and sethe hom, and cut hom smal; then take gode mylke of kyne, and put hit in a pot, and do thereto /resh broth, and let hit boyle; and take a lytel bredde, and drawe hit up with mylk, and thyk hit therwyth; then take egges, and sethe hom harde; then take the white, and cut hit smalle, and do it in the pot; and do thereto pouder of gynger, and of canelle, and alye hit with rawe yolkes of eggus, and colour hit wyth saundres, and let hit boyle togedur; then take the yolkes of the sothen egges, and fry hom in greese, and dresse up the potage, and floresfli hit up therwythe, and wyth pouder of gynger and sugure.


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