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hare In wortes

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"

Hare in Wortes. Take Colys, and stripe hem faire fro the stalkes. Take Betus and Borage, auens [correction; sic = MS. anens.] , Violette, Malvis, parsle, betayn, pacience, the white of the lekes, and the croppe of the netle; parboile, presse out the water, hew hem small, And do there-to mele. Take goode broth of ffressh beef, or other goode flessh and mary bones; do it in a potte, set on the fire; choppe the hare in peces, And, if thou wil, wassh hir in the same broth, and then drawe it thorgh A streynour with the blode, And then put all on the fire. And if she be an olde hare, lete hire boile well, or thou cast in thi wortes; if she be yonge, cast in all togidre at ones; And lete hem boyle til thei be ynogh, and ceson hem with salt. And serue hem forth. The same wise thou may make wortes of A Gose of a ni3t, (Note: night) powdryng of beef, or eny other fressh flessh.


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