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bor In Counsett

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

Bor (hoar) in counsett. Take felittes of braune and let hom lye in mersaus (insoak) an houre, and then parboyle hom, and roste hom, and do in a pot clarifiet honey, and honey and wyn togedur; and put therto pouder of pepur, and of clowes, and stere hit faste tyl hit be thyk, and in the thikkynge do the rosted felettes therto, that al the scwe (liquor) may cleve to hom; and qwhen the sawse is bounden to the felettes, then take hom out of the pot, and lay hom on a bourde to kele, and when thai ben colde, dresie hom forthe three in a dyssh, and beside hom barres of silver, and in the mydward a barre of golde, and serve hit forth.


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