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Xv - Bowres


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"

xv - Bowres. Take Pypis, Hertys, Nerys, Myltys, an Rybbys of the Swyne; or ellys take Mawlard, or Gees, an chop hem smal, and thanne parboyle hem in fayre water; an than take it vp, and pyke it clene in-to a fayre potte, an caste ther-to ale y-now, and sawge an salt, and than boyle it ry3th wel; and thanne serue it forthe for a goode potage.

autodoc



Recipes with similar titles:

bourreys (Two Fifteenth-Century Cookery-Books)

bours (A Noble Boke off Cookry)

For bours (Liber cure cocorum [Sloane MS 1986])

Brasee (MS Royal 12.C.xii)




Links to modern interpretations:


Give it Forth  

Bowres
Yonnie Travis
Give it Forth
http://giveitforth.blogspot.com/2016/11/harleian-ms-279-ab-1430-xv-bowres.html






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