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Vinegrate 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)

Vinegrate to potage. Take felettes of porke, and roste hom tyl thai byn half rosted; then take and smyte hom on gobettes, and do hom in a pot wyth wyne, and a lytel vynegar; and take onyons, and mynce hom, and do thereto ; and put therto pouder of pcpur, and of ginger, and of canel, and let hit boyle, and serve hit forthe.


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