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Brawn In Confyte


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

Brawn in confyte. Seth fresch brawn till hit be y nowghe than paryt grynd hit in a morter temper hit up with almond milke draw hit thorow a streyner into a pott do ther to sygire & poudyr y nowe of clovys let hit boyle take floure of canell and poudyr of clowys a god quantite do ther to boyle hit do ther to poudyr of gynger take hit oute of the pott & do hit in a lynnyn cloth & presse hit ther yn than lech hit fayre but nott to thynne then take ribbys of a bore al bare & shote hem endelong thorow the leches & serve forth a lech or ij yn a dysch.

autodoc



Recipes with similar titles:

brawne confite (Two Fifteenth-Century Cookery-Books)

brawne confite (Two Fifteenth-Century Cookery-Books)




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