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Viaunde De Burgeoun


This is an excerpt from Recipes from John Crophill's Commonplace Book
(England, 1485)
The original source can be found at MedievalCookery.com

Viaunde de Burgeoun. Tak good broth & the of the vine & mince & grynd it & tempre it with broth & wyt mylk & win & drawe it thorow a cloth & tempre thi fleysch ther with tak sythen flour of rys & do ther to so that it be chargeaunt & do ther to canel & a perty greyn de pareys & sugour & qwyth salt the colour sal ben fade grene.

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