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Sawse Noyre For Malard


This is an excerpt from Forme of Cury
(England, 1390)
The original source can be found at the Project Gutenberg website

SAWSE NOYRE FOR MALARD. XX.VII. I. Take brede and blode iboiled. and grynde it and drawe it thurgh a cloth with Vynegur, do þerto powdour of gyngur ad of peper. & þe grece of the Maulard. salt it. boile it wel and serue it forth.

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Other versions of this recipe:

Sauce noyre for malard (Fourme of Curye [Rylands MS 7])




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