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Bruet rosse

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

To mak bruet rose tak the flesshe of a Roo parboile it and try it and put it in a pot then tak the same brothe and other good brothe and draw it throughe a stren and put it in to the pot with onyons and erbes hole clowes maces and qubibes and set yt to the fyere and yf yt haue ned alay it with crustis of bred with a litille of the sam brothe and blod and colour it with saffron and salt it and cast ther to poudre of pepper and canelle and serue it.


Other versions of this recipe:

Rosy Bruet (Du fait de cuisine)

Recipes with similar titles:

Bruet roos (Recipes from the Wagstaff Miscellany)

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