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Ballok broth

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"

Ballok broth. Take elys, and fle hem, and kutte hem in colpons, and caste hem into a potte with faire water/ and then take parcelly, and oynons, and shrede hem, not to smale; And take Clowes, Maces, pouder of Peper, pouder of Canell, And a gode porcion of wyne, and cast thereto, And lete hem boyle; And whan the eles beth wel y-boiled, take faire stokfissh, and do a-wey the skyn, and caste thereto, And lete boyle. And whan the eles ben well y-boyled, take faire berme, and put therto, And lete boyle awhile; and then take Saffron and salt, and a litel vinegre, and cast thereto; And lete serue hit forthe fore gode potage.


Other versions of this recipe:

BALLOC BROTH (Forme of Cury)

Balloc broth (Fourme of Curye [Rylands MS 7])

Balloke Brothe (Two Fifteenth-Century Cookery-Books)

For To Make A Balourgly Broth (Forme of Cury)

Pik and eles in ballok brothe (A Noble Boke off Cookry)

To make a Balowbroth (Thomas Awkbarow's Recipes (MS Harley 5401))

Recipes with similar titles:

Balok brothe (Ancient Cookery [Arundel 334])

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