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Brest Of moton In Sauce


This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

To mak Brestis of moton in sauce tak brestes of moton rost them and chope them then chauf vergious on the fiere put ther to pouder venyger and salt and cast on thy moton and serue it.

autodoc



Other versions of this recipe:

Brest de motton in sauce (Two Fifteenth-Century Cookery-Books)




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