Search Results

This is an excerpt from MS Douce 257
(England, 1381)
The original source can be found at MedievalCookery.com

Bruet of Lombardye. Tak chekenys or hennys or oþere flesch, & mak þe colowre als red as any blod; & tak peper and kanel & gyngyuer bred & grynd hem in a morter, & a porcioun of bred. And mak þat bruet þenne, & do þat flesch in þat broþ & mak hem boyle togedere, & stury it wel. & tak eggys & temper hem wyþ ius of percyle & wryng hem þorwe a cloþ, & wan þat bruet ys boylyd do þat þereto & meng þam togedere wyþ fayr grees so þat yt be fat ynow, & serue yt forþe.

Recipes with similar titles:

XXXII - FOR RO MAKE BRUET OF LOMBARDYE (Forme of Cury)