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Bruet Roos


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

Bruet roos. Take the flesch of a roo chop hit perboile hit trye hit and do hit yn a potte take the same broth or othir swete broth draw thorow a streynour & put hit to flesch with onyons ande herbis & hole clowys macys & quibibis & boyle hit & yf be nede alay hit with crustys or els with white brede & with a lytyll of the same broth & of the same blod colourd with safron salt & with poudyr of pepyr & more of canelle & serve hit forth make al othir sewys in the same maner.

autodoc



Recipes with similar titles:

bruet rosse (A Noble Boke off Cookry)




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