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muscules In 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"

Muscules in broth. Take Muscules, And sith (Note: seethe, boil) hem, And pike hem oute of the shell; And drawe the broth thorgh a streynour into a faire vessell, And sette hit on the fire; And then take faire brede, and stepe hit with the same broth, and draw hit thorgh a streynour, And cast in-to a potte with the sewe; and menge (Note: Douce MS. mynced; see next recipe) oynons, wyn, and pouder peper, and lete boyle; and cast there-to the Musculis and pouder ginger, and saffron, and salte; And then serue ye hit forthe.


Other versions of this recipe:

Musculles in brothe (A Noble Boke off Cookry)

Muskyls Broth (Thomas Awkbarow's Recipes (MS Harley 5401))

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