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Bruet Of Sarcynesse


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

Bruet of sarcynesse. Tak þe lyre of þe fresch buf & ket it al in pecis, & bred, & fry yt in fresch gres. Tak it vp & drye it, & do yt in a vessel wyþ wyn & sugur & powdre of clowys. Boyl yt togedere tyl þe flesch haue drong þe lycoure, & tak almande mylk & quibibz, macis & clowys, & boyle hem togedere. Tak þe flesch & do þereto & messe it forþ.

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Recipes with similar titles:

Bruet sarcenes (Recipes from the Wagstaff Miscellany)




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