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Browne In egurdouce


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"

Browne in egurdouce. (Note: D. calls this "Braune en peueruade," it is recipe 56 there) Take mighti broth of beef or of Capon, or take faire fressh brawne, and seth hit, but not ynow, And then leche hit, And cast hit into the broth; then take hole oynones, pike hem, (Note: D. pile, i.e. peel) And cast hem al hole there-to; then take Vynegre and Canell, and sette on the fire, and hete hem, and drawe hem thorgh a Streynoure, and cast hit there-to. Then take clowes, Maces, powder of peper, and cast thereto, and a litull Sawndres, And sette hit ouer the fyre and lete boyle til the oynones and the brawne ben even sodde, and not to moche; then take licour made of brede, vynegre, and wyn, and seson it vppe, and caste thereto a litul saferon to coloure hit, and salt, And serve it forth.

autodoc



Other versions of this recipe:

Egredouncye (Two Fifteenth-Century Cookery-Books)

Egredoucetes (Two Fifteenth-Century Cookery-Books)

Egurdouce (Forme of Cury)

Egredouce (Fourme of Curye [Rylands MS 7])

EGURDOUCE OF FYSSHE (Forme of Cury)

Egredouce of fysche (Fourme of Curye [Rylands MS 7])

FOR TO MAKE EGARDUSE (Forme of Cury)

FOR TO MAKE AN EGGE DOWS (Forme of Cury)




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