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To Make Porraye

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 Porraye. Take a capon or a hen and eyther beyf or mutton to make the broath swete withal and boyle theym all together tyll they be very tender, then take the capon or hen oute of the pot, and take out al his bones and braye hym in a morter with ii pou nde of almondes overblaunced, then wyth the broathe of your Capon or Henne, strayne them metely thicke, then putte it into a lyttle potte, and ceason it wyth a lyttle suger, saunders, cloues, mace and small reysons, so boyle hym, and serve hym upon soppes.


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