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To Make Blewe Manger

This is an excerpt from A Proper newe Booke of Cokerye
(England, mid-16th c.)
The original source can be found at Thomas Gloning's website

To make Blewe manger. Take a capon and cut out the brawne of hym a lyve and perboyle the brawne till the flesshe come from the bone, and then drye him as drye as you canne, in a fayre clothe, then take a payre of cardes and carde hym as small as is possyble, and than take a pottell of mylke and a pottell of creame, and halfe a pounde of Rye flower, and your carded brawne of the capon and putte all into a pan, and stere it al together and set it upon the fyre, and wha nit begynneth to boyle put thereto halfe a pounde of beaten Suger and a sauserfull of Rose water and so let it boyle tyll it be very thicke, then put it into a charger tyll it be colde, and then ye maye slyce it as ye doe lieche and so serve it in.


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