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To Mak Breteyn In Fleshe tyme


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

To mak Bretyn in fleshe tym tak calves feet skald them and sethe them in wyne and a part of swet brothe till they be tender then tak them upe and lay them upon a bord and pik out the bones and chope them all to gedure and tempere them up with the sam brothe and put them into the pot and dice the synuks then tak blanched almonde pouder of pepper and pouder of clowes a gret dele and meld alitill pouder of cannelle and sanders and saffron and set them on the fyere and when it comethe put ther to yolks of eggs diced smalle pouder of guinger venyegar and salt and put it in a small vessell and when it is cold leshe it and serue it.

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