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Vij - Gruelle A-forsydde


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"

vij - Gruelle a-forsydde. Take otemele, an grynd it smal, an sethe it wyl, (Note: (wyl = well).) an porke ther-ynne, an pulle of the swerde (Note: sward, rind, skin.) an pyke owt the bonys, an than hewe it, an grynd it smal in a morter; than neme thin (Note: thine) grwel an do ther-to, than strayne it thorw a straynour, an put it in a potte an sethe it a lytel, an salt it euene (Note: equally); an colour it wyth safroun, an serue forth rennyng.

autodoc



Other versions of this recipe:

For gruel of fors (Liber cure cocorum [Sloane MS 1986])

For To Make Grewel Forced (Forme of Cury)

For to make grewel eforced (Fourme of Curye [Rylands MS 7])

Growelle fforce (Two Fifteenth-Century Cookery-Books)

Gruell Forsyd (Thomas Awkbarow's Recipes (MS Harley 5401))

Gruelle enforced (A Noble Boke off Cookry)

To make grewell of forse (Gentyll manly Cokere (MS Pepys 1047))




Links to modern interpretations:


Give it Forth  

Gruelle a-forsydde
Yonnie Travis
Give it Forth
http://giveitforth.blogspot.com/2017/01/harleian-ms-279-ab-1430-vij-gruelle.html






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