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Bouillon


This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

BOUILLON. To make four sixths of bouillon, you need half a brown loaf of bread costing one denier, yeast bread, raised three days.

Item, bran, a good quarter of a bushel, and put five sixths of water in a pan, and when it boils, put the bran in the water and boil until it all reduces by a fifth or more; then take it off the fire and let it cool until it is just warm, then strain through a sieve or cloth, then soak the leavened bread in water and put it in a cask, and leave it for two or three days to work; put in the cellar and leave to clarify, and then drink.

Item, if you want to make it better, you should add a pint of honey, well boiled and well skimmed.

autodoc



Other versions of this recipe:

Balloc broth (Fourme of Curye [Rylands MS 7])

Ballok broth (Two Fifteenth-Century Cookery-Books)

A Dish of Meat Juice (An Anonymous Andalusian Cookbook)

A Dish of Meat Juice Effective on the Day of Fever for Illness (An Anonymous Andalusian Cookbook)

Little broth for fish (Libro di cucina / Libro per cuoco)

Roo broth (Fourme of Curye [Rylands MS 7])

To boile a Capon in white broth (Delights for Ladies)

To boyle Chickens in white broth (A NEVV BOOKE of Cookerie)

To boyle Chickins in White-broth (A NEVV BOOKE of Cookerie)

Jusello with meat broth (Libre del Coch)

Muscules in broth (Two Fifteenth-Century Cookery-Books)

Porpays in broth (Fourme of Curye [Rylands MS 7])

Conynges in clere broth (Fourme of Curye [Rylands MS 7])

Sturgeon in broth (Two Fifteenth-Century Cookery-Books)




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