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Lxv - hennys In Bruette

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"

lxv - Hennys in bruette. Take the hennys, and skalde hem, and ope hem, and wasshe hem clene, and smyte hem to gobettys, and sethe hem wyth fayre porke; than take Pepyr, Gyngere, and Brede, y-grounde y-fere, and temper it vppe with the same brothe, or ale draft, and coloure it with Safroun, and sethe it to-gederys, and serue forth.


Other versions of this recipe:

Chekyns in browet (Liber cure cocorum [Sloane MS 1986])

Hennes in brewes (Liber cure cocorum [Sloane MS 1986])

Hennes in Bruet (A Noble Boke off Cookry)

Chykonys in bruette (Two Fifteenth-Century Cookery-Books)

HENNYS IN BRUET (Forme of Cury)

Recipes with similar titles:

Hennys in bruet (MS Douce 257)

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