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Poum Dorroge


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

Poum dorroge. Tak pertrichis wit longe filettis of pork al raw & hak hem wel smale, and after bray hem in a morter. & wan þey be wel brayd do þereto god plente of poudere & olkys of eyryn. & after mak þereof a farsure formed of þe gretnesse of a onyoun, & after do it boyle in god breþ of buf oþer of pork. After lat yt kele, & after do it on a broche of hasel & do hem to þe fere to roste. & after mak god bature | of floure & egges, on bature wyt & an oþere elow & do þereto god plente of sugur & tak a feþere or a styk & tak of þe bature & peynte þereon aboue þe applyn so þat on be wyt & þat oþere elow wel colourd.

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