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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"

Herbe-blade. Take buttes of Porke, and smyte hem in peces, and sette hit on the fire, and seth it in faire water; And whan hit is soden y-nogh, take it oute, and baude hit, and pike oute the bones, and hewe it small, and putte hit in a faire boll. And take Isop, Sauge, and parcelly a goode quantite; pike hit, and hewe hit small, And put hit in faire vessellez; And take a litul of the broth that the porke was soden yn, and drawe hit thorgh a streynour, and caste to the erbeblade, and yef hit a boyle; then take oute the herbes with a Skymour fro the broth, And cast hem into the porke in the bolle; And then myce faire dates small, And caste hem there-to, And reysons of coraunce, and pynes; And draw rawe yolkes of egges thorgh a straynour, and caste thereto Sugur, powder of Ginger, salt; colour hit with a litull saffron; And trull hit with thi honde, al this togidur in the bolle; And then make faire rownde cofyns, and put hem in the oven, and hard hem a litull, and take hem oute ayen, and with a dissh in thi honde, fil hem full of the stuffe, and sette hem ayen in the oven al open, And let hem bake ynowe. And thenne serue hit forth.


Other versions of this recipe:

ERBOLATES (Forme of Cury)

Erbolate (Fourme of Curye [Rylands MS 7])

ERBOWLE (Forme of Cury)

Erboule (Fourme of Curye [Rylands MS 7])

Hebolace (Forme of Cury)

Chebolace (Fourme of Curye [Rylands MS 7])

Arbolettys (Two Fifteenth-Century Cookery-Books)

Herbelade (Two Fifteenth-Century Cookery-Books)

Herbetella (Libro di cucina / Libro per cuoco)

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