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Growelle Fforce

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"

Growelle fforce. Take Growell y-made of ffresh beef; And whan it is y-sodden ynogh, drawe it thorgh a Streynour into a fair potte; then take lene porke, and seth it; grynde it small in a morter, and temper it with the seid broth, and cast togidre, And lete it boyle til hit be ynogh, And cast thereto Sapheron and salt, and serue it forth.


Other versions of this recipe:

For gruel of fors (Liber cure cocorum [Sloane MS 1986])

For To Make Grewel Forced (Forme of Cury)

For to make grewel eforced (Fourme of Curye [Rylands MS 7])

Gruell Forsyd (Thomas Awkbarow's Recipes (MS Harley 5401))

Gruelle enforced (A Noble Boke off Cookry)

To make grewell of forse (Gentyll manly Cokere (MS Pepys 1047))

Gruelle a-forsydde (Two Fifteenth-Century Cookery-Books)

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