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Brasee


This is an excerpt from MS Royal 12.C.xii
(England/France, 1340 - D. Myers, trans.)
The original source can be found at MedievalCookery.com

Brasee. Spiced wine, cinnamon, the fish sprinkled and planted in a frying pan or a peel with cubebs and cloves, and roasted on a griddle, then boil in wine and spices; color, red.

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xv bowres (Two Fifteenth-Century Cookery-Books)

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