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I - Brawn In Comfyte


This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

i - Brawn in comfyte. Take Freyssch Brawn and sethe yt y-now, and pare it and grynde it in a mortere, and temper it with Almand mylke, and draw [correction; sic = MS. dray.] it thorw a straynoure in-to a potte, and caste ther-to Sugre y-now, and powder of Clowys, and let boyle; then take floure of Canelle, and pouder of Gyngere; and then take it out of the potte, an putte it in a lynen clothe and presse it, but lat it boyle so longe in the potte tylle it be alle thikke; than take it vppe and presse it on a clothe, and then leche it fayre with a knyff, but not to thinne; and than 3if thou wolt, thou my3ht take the Rybbys of the bore al bare, and chete (Note: Set, see Douce MS. No. 48) hem enlongys thorw the lechys, an so serue forth a leche or to in euery dysshe.

autodoc



Other versions of this recipe:

Brawne in confite (Two Fifteenth-Century Cookery-Books)

Brawne in confite (Two Fifteenth-Century Cookery-Books)




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