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Vii - Hennys In Bruet

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

VII - HENNYS IN BRUET. Schullyn be scaldyd and sodyn wyth porke and grynd pepyr and comyn bred and ale and temper it wyth the selve broth and boyle and colowre it wyth safroun and salt it and messe it forthe.


Other versions of this recipe:

Chekyns in browet (Liber cure cocorum [Sloane MS 1986])

Hennes in brewes (Liber cure cocorum [Sloane MS 1986])

Hennes in Bruet (A Noble Boke off Cookry)

Hennys in bruette (Two Fifteenth-Century Cookery-Books)

Chykonys in bruette (Two Fifteenth-Century Cookery-Books)

Recipes with similar titles:

Hennys in bruet (MS Douce 257)

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