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.clxxvij. Bursews.


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

.Clxxvij. Bursews. Take pork, seeth hyt & grynde hyt smale with soden ayroun. do therto gode poudours and hole spyces & salt with sugur make ther of smale balles & cast hem in a batour of ayroun. & wete hem in flour & frye hem in grece as frytoures & serve forth.

Original manuscript image: f83v

autodoc



Other versions of this recipe:

Bursen (Forme of Cury)

Bursen (Fourme of Curye [Rylands MS 7])

BURSEWS (Forme of Cury)




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