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Bours


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

To mak Bours, tak and grind bef and pork to gedure with cloves canelle and pepper then boile them welle withe salt and ale and iii times tille good tid this mete will serue for both dener and sopper and serue it.

autodoc



Other versions of this recipe:

For bours (Liber cure cocorum [Sloane MS 1986])


Recipes with similar titles:

xv bowres (Two Fifteenth-Century Cookery-Books)

bourreys (Two Fifteenth-Century Cookery-Books)

Brasee (MS Royal 12.C.xii)




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