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.cvij. Balloc broth.


This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at MedievalCookery.com

.Cvij. Balloc broth. Take eelus & hyld hem & kerve hem to pecys & do hem to seeth in water & wyne so that hit be a litul oversteped, do ther to sauge & othere erbes with fewe oynouns y mynced, & whan the eelus buth soden y nowhgh do hem in a vessell, take a pike & kerve hyt to gobettes & seeth hym in the same broth, do therto poudour ginger, galyngale, canel, & peper, & salt hit & cast the eelus therto and messe hit forth.

Original manuscript image: f53v / f54r

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Other versions of this recipe:

BALLOC BROTH (Forme of Cury)

Ballok broth (Two Fifteenth-Century Cookery-Books)

Balloke Brothe (Two Fifteenth-Century Cookery-Books)

For To Make A Balourgly Broth (Forme of Cury)

Pik and eles in ballok brothe (A Noble Boke off Cookry)

To make a Balowbroth (Thomas Awkbarow's Recipes (MS Harley 5401))


Recipes with similar titles:

Balok brothe (Ancient Cookery [Arundel 334])




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