Search Results

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"

xxxvij - Sauoge. Take Pigis fete clene y-pekyd; than tak Freysshe brothe of Beff, and draw mylke of Almaundys, and the Piggys ther-in; then mence Sawge; than grynd hym smal, and draw owt the Ius thorw a straynoure; than take clowys y-now, and do ther-in pouder Gyngere, and Canelle, Galyngale, Vynegre, and Sugre y-now; Salt it than, and thanne serue forth.

Recipes with similar titles:

cxvij sauge (Two Fifteenth-Century Cookery-Books)

SAGE (Le Menagier de Paris)

XCIII - Sage dish (Libro di cucina / Libro per cuoco)