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Browet Farsyn


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

Browet farsyn. Take almondes and bray hom, and tempur up with brothe of beef, and make gode thikke mylk, and do hit in a pot; and do therto clowes, maces, and pynes, and raifynges of corance, and mynced gynger, and let hit sethe; and take bred, and stepe in swete wyne, and drawe hit up and do therto, and put therto sugur; then take conyngcs and parboyle hom, or rabettes, or fquerelles and fry hom, and partriches parboilet; also fry hom al hole for a lorde; and elles choppe hom on gobettes, and when thai byn almoste fryet, cast hom into the pot, and let hom boyle al togedur, and colour hit with faunders and saffron; and do therto vynegur, and pouder of canel'streynet with wyn, and gyf hit a boyle ; and then take hit from the fyrc, and loke the pottage be rennynge (thin), and cast therein a gode dele of poudur of gynger, and serve hit forth, a hole conynge, or a rabet, or a squerel, or a partriche, for a lorde.

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