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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

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.


Other versions of this recipe:

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

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