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Bruet Of almayne


This is an excerpt from MS Douce 257
(England, 1381)
The original source can be found at MedievalCookery.com

Bruet of Almayne. Tak pertrichys rostyd and checonys & quaylis rostyd & larkys ywol, & demembre þe oþer; & mak a god cawdel, & dresse þe flesch in a dysch & strawe powder of galentyn þervpon. Styk vpon clowys of gelofre & serue yt forþe.

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Recipes with similar titles:

lxvij bruet almaynne (Two Fifteenth-Century Cookery-Books)

XXXI - FOR TO MAKE BRUET OF ALMAYNE (Forme of Cury)

Bruet of Almayn (Recipes from the Wagstaff Miscellany)




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