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Brestys Of motyn Yn Sauce


This is an excerpt from Recipes from the Wagstaff Miscellany
(England, 1460)
The original source can be found at MedievalCookery.com

Brestys of Motyn yn Sauce. Take brestys of motyn rostyd & chop hem take vergeys & chaf hit yn a vessell on the fyre do ther to poudyr of gynger & cast hit on the motyn choppyd.

autodoc





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