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.cviij. elys In Brewet.


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

.Cviij. Elys in brewet. Take crustes of brede & wyne & make a lyre, do ther to oynouns y mynced, poudour ginger, & canel, & a litul water & wyne that hit be steped, do therto salt, kerf thyn eelys & seeth hem wel.

Original manuscript image: f54r

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Other versions of this recipe:

ELES IN BREWET (Forme of Cury)

Elis in Brewette (Thomas Awkbarow's Recipes (MS Harley 5401))


Recipes with similar titles:

Eles in browet (Ancient Cookery [Arundel 334])




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