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Brest De motton In Sauce


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"

Brest de motton in sauce. Take faire brestes of Mutton rosted, and chopp hem; And then take Vergeous, and chaaf hit in a Vessell ouer the fire, and caste there-to powder ginger; and then caste the chopped brest in a dissh, And caste the sauce al hote there-on, And serue hit forth.

autodoc



Other versions of this recipe:

Brest of moton in sauce (A Noble Boke off Cookry)




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