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For Bours


This is an excerpt from Liber cure cocorum [Sloane MS 1986]
(England, 1430)
The original source can be found at Thomas Gloning's website

For bours. Take porke and gese, hew hom þou schalle On gobetes, with powder of peper withalle. Hom sethe in pot þat is so clene, With oute any water, with salt, I wene. Fro Martyn messe to gode tyde evyne, Þys mete wylle serve, þou may me lene, At dyner or soper, if þat hit nede. Þou take gode ale, þat is not quede, Þer in þou boyle þo forsayde mete Þo more worship þou may gete.

autodoc



Other versions of this recipe:

Bours (A Noble Boke off Cookry)


Recipes with similar titles:

xv bowres (Two Fifteenth-Century Cookery-Books)

bourreys (Two Fifteenth-Century Cookery-Books)

Brasee (MS Royal 12.C.xii)




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