MC Logo

Cold Bruet Of rabets


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

Cold bruet of rabets. Grynd reysons or datys draw hem up with osey put ther to creme of almond & poudyr of canel a grete dele drawyn with swete wyn poudyr lumbard poudour of greynez & poudyr of gynger & a lytyll of venyger a swete sygure set hit on the fyre when hit ys boylyng take hit of & put hit in a boll have rabets boyled & that in good broth & salt take hem unlace hem by the bake fro thy bonys on both sydes ley hem in a sewe serve hem forth ley hem in dyshys & poure on the sewe ther to serve hit forth & yf thu wylt thu may chop hem in pecys & yf thu have chikenys reys the whynges & the thyes of hem kepe hem & chop the body & when hit ys in the sewe serve hit forthe in the same maner as sewe qyall.

autodoc



Recipes with similar titles:

to mak cold bruet rabettes (A Noble Boke off Cookry)




Home : Recipes : Menus : Search : Books : FAQ : Contact