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Lxxj - Murrey


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"

lxxj - Murrey. Take Porke an Vele, and sethe it, and grynd it, and draw it with the self brothe; then take bred y-gratyd, and pouder of Gyngere and of Galyngale, and Hony, an caste ther-to, and boyle it y-fere; and make it chargeaunt, and coloure it with Saunderys and serue forth [correction; sic = f].

autodoc



Other versions of this recipe:

Murri is not suitable to be used unless of the infused sort (An Anonymous Andalusian Cookbook)

A Dish of Murri from Any Meat You Wish (An Anonymous Andalusian Cookbook)

Morree (Forme of Cury)

Morree (Fourme of Curye [Rylands MS 7])


Recipes with similar titles:

Murre (Ancient Cookery [Arundel 334])

XXXVII - FOR TO MAKE MURREY (Forme of Cury)

XXVI - For To Make Morrey (Forme of Cury)

Moree (MS Royal 12.C.xii)




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