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Xxv - Balloke brothe

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"

xxv - Balloke Brothe. Take Elys and fle hem, an kytte hem in gobouns, an caste hem in-to a fayre potte with fayre water; than take Percely and Oynonys, an schrede hem to-gederys nowt to smal; take Clowes, Maces, an powder Pepyr, an caste ther-to a gode porcyon of wyne; then take 3est of New ale an caste ther-to, an let boyle: an when the Elys byn wyl y-boylid, take fayre stokfysshe, an do a-way the skyn, an caste ther-to, an let boyle a whyle; then take Safroun and Salt, an a lytil Venegre, an caste ther-to, an serue forth.


Other versions of this recipe:

BALLOC BROTH (Forme of Cury)

Balloc broth (Fourme of Curye [Rylands MS 7])

Ballok broth (Two Fifteenth-Century Cookery-Books)

For To Make A Balourgly Broth (Forme of Cury)

Pik and eles in ballok brothe (A Noble Boke off Cookry)

To make a Balowbroth (Thomas Awkbarow's Recipes (MS Harley 5401))

Recipes with similar titles:

Balok brothe (Ancient Cookery [Arundel 334])

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