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conyngges Yne Clere broth


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

Conyngges yne clere broth. Chop conyngys in pecys wesche hem clene do hem yn a pott put ther to clene broth & rede wyne boyle hem till they be y nowghe loke hit nowght much of the broth sesyn hit up with poudyr of gynger a grete quantyte and vergyes and draw hit thorow a streynoure loke hit be salt & serve hit forthe.

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