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Gruelle Enforced


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

To mak grewelle enforced tak mary bones and freche brothe and mak grewelle and draw them throughe a strener then tak pork sodene tender and pick out the bones and the senewes and pille of the skyn and hew it and grind it smale in a mortair and temper it with the same gruelle that is drawen and mak it smothe and let it stond myche by freche pork and salt it and serue it.

autodoc



Other versions of this recipe:

For gruel of fors (Liber cure cocorum [Sloane MS 1986])

For To Make Grewel Forced (Forme of Cury)

For to make grewel eforced (Fourme of Curye [Rylands MS 7])

Growelle fforce (Two Fifteenth-Century Cookery-Books)

Gruell Forsyd (Thomas Awkbarow's Recipes (MS Harley 5401))

To make grewell of forse (Gentyll manly Cokere (MS Pepys 1047))

Gruelle a-forsydde (Two Fifteenth-Century Cookery-Books)




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