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Bruet Of kiddes

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

To mak a bruet of kiddes tak kide or vele and boile it chop it and dry it and put it into a pot then tak almonde mylk and drawe it with swet wyne and brothe do ther to hole clowes and flour of ryse alay it and aftur the boiling sesson it up with pouder of pepper gyngyr canelle and sugure and put it to venygar and salt and serue it.


Recipes with similar titles:

Bruet of kedes (Recipes from the Wagstaff Miscellany)

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