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musculles In brothe


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

To mak musculles in brothe tak muscles and sethe them and pik out the mete and when they be soden in the brothe put them in to the pot and set it on the fyer then streyn bred with the same brothe and cast ther to mynced onyons salt wyne and pouder of guinger and pepper and let it boile put ther to the muscules with poudur and saffron and serue it.

autodoc



Other versions of this recipe:

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

Muskyls Broth (Thomas Awkbarow's Recipes (MS Harley 5401))




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