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Bruet Of Lombardye


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

Bruet of Lombardye. Tak chekenys or hennys or oþere flesch, & mak þe colowre als red as any blod; & tak peper and kanel & gyngyuer bred & grynd hem in a morter, & a porcioun of bred. And mak þat bruet þenne, & do þat flesch in þat broþ & mak hem boyle togedere, & stury it wel. & tak eggys & temper hem wyþ ius of percyle & wryng hem þorwe a cloþ, & wan þat bruet ys boylyd do þat þereto & meng þam togedere wyþ fayr grees so þat yt be fat ynow, & serue yt forþe.

autodoc



Recipes with similar titles:

XXXII - FOR RO MAKE BRUET OF LOMBARDYE (Forme of Cury)




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