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To Mak A breme In Brasse


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

To dight a breme in brasse ye shall dight hym in the same manner then tak pouder of canelle and draw theme throughe a strener with red wyn put ther to hole clowes maces pynes and sanders then set it on the fyere and when yt is boilling put ther to pouder of guinger venygar or vergius and let it be chargaut of pouders and lay the breme on a dysshe and pour on the brase and serue it.

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