Two Fifteenth
Century p. 31/58
Take Porke or Beef (OR LAMB), whe+ er + e likey, & leche it + inne + werte; + en broyle it broun a litel, & + en mynce it lyke Venyson;
choppe it in sewe, + en
caste it in a potte & do + er-to
Freyssh brothe; take Erbis, Onynonys, Percely & Sawge, & o+ er gode erbis,
+ en lye it vppe with brede;
take Pepir & Safroun, pouder Canel, Vynegre,
or Eysel Wyne, Bro+ e an
Salt, & let yet boyle to-gederys,
tylle + ey ben y-now, & + an serue it
forth rennyng.
1/2 lb pork or
beef
1 1/2 c beef broth-conc. diluted
1 small onion = 2 oz
1 oz fresh parsley
5 leaves fresh sage
1/4 c bread crumbs
1/8 t pepper
6 threads saffron
1/3 c more broth
1/2 t salt
other herbs:
1/2 t rosemary
1/4 t oregano
1/4 t cinnamon
2 T wine vinegar
Chop meat and
then brown in a frying pan with chopped onions; put with herbs and broth and
bring to a boil, adding bread crumbs as it comes to a boil; add remaining
ingredients and simmer for about five minutes, then remove from heat. Good over
rice.