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Xxxj - Brawn En Peuerade


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"

xxxj - Brawn en Peuerade. Take Wyne an powder Canel, and draw it thorw a straynour, an sette it on the fyre, and lette it boyle, an caste ther-to Clowes, Maces, an powder Pepyr; than take smale Oynonys al hole, an par-boyle hem in hot watere, an caste ther-to, and let hem boyle to-gederys; than take Brawn, an lesshe it, but nowt to thinne. An 3if it sowsyd be, lete it stepe a whyle in hot water tyl it be tendere, than caste it to the Sirip; then take Sawnderys, an Vynegre, an caste ther-to, an lete it boyle alle to-gederys tyl it be y-now; then take Gyngere, an caste ther-to, an so serue forth; but late it be nowt to thikke ne to thinne, but as potage shulde be.

autodoc



Other versions of this recipe:

Brawne in peuard (Two Fifteenth-Century Cookery-Books)

Auter brawn en peuerade (Two Fifteenth-Century Cookery-Books)




Links to modern interpretations:


Give it Forth  

Brawn en Peuerade
Yonnie Travis
Give it Forth
http://giveitforth.blogspot.com/2016/03/harleian-ms-279-ab-1430-brawn-en.html



Medieval Cookery  

Pevorade
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/pevorade.html






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