This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at
MedievalCookery.com
To mak a pik in Brasye tak and rost a pik then tak almondes and bray them in a mortair and temper them with wyne and streyne them then tak mynced onyons clowes and poudur and sugur canelle pepper guinger venygar salt and let it boile and serue it.
Other versions of this recipe:
Pike in brase (Two Fifteenth-Century Cookery-Books)
Pyk in Braisselle (A Noble Boke off Cookry)
PYKES IN BRASEY (Forme of Cury)
Pykes in brasey. (Fourme of Curye [Rylands MS 7])
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