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

Tak restes of motton choped and put them in a faire pot and set them on the fier with clene water and boile it welle then take parsley and saige and bete it in a mortair with bred and draw it up to the brothe and put it in the pot with the flesh and let it sethe to gedure and salt it and serve it furthe.

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