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Bruet Of Lumbardy


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

Bruet of lumbardy. Take hennys chikens conyngys or othere flesch sodyn do hit in a morter do ther to mylke of almondys do ther in pepyr and alay hit with bredde & do ther in yolkes of eyron sodyn hard growndyn & drawyn up withe percelly & do ther to a lytyll grece or claryfyd boture or the fat of porke & sesyn hit up with poudyr salt & venyger & make hit rede as blod.

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Recipes with similar titles:

bruet lombardy (A Noble Boke off Cookry)




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