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Bruet Tuskyn


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

Bruet tuskyn. Take broth of capons & of marybonys & of othir goode flesch do hit yn a pott chop chikenys yn pecys and herbes & hole clowys macys poudyr of pepur do hit to gedyr set hit on the fyre grynd porke & wele rawe with yolkes of eyron sodden hard put ther ro reysons of coraunse poudour& salt & saffron & medyl hit to gedyr & set hit on the fyre & when youre pott boylez make hit in pelets as grete as notys cast hem yn the boylyng & coloure hit with juyse of percelley & of othir good herbes boyle hit up & put ther to a lytyll good wyne sesyn hit up with poudyr of gynger & venyger & serve hit forth.

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