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

Browet Seche. Tak capouns or conyes & hew hem on gobets & waysch hem & do hem in a pot tak persoly & sauge & onyons & hew hem alle to gidre do it in a pot & red wyne & switch broth half of the ton & half of the tother & do it in the pot so that the fleysch be twey fynger brede above the pot & do ther to hol saffron & bylle it wel that non brethz go outh & set on the fyer & do ther to wyth gres & good poudere of galyngale clowes & qwybibes & let it sethen anow than do ther in sugre & dresse it.

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