XXXII. FOR RO MAKE BRUET OF LOMBARDYE.

Tak chekenys or hennys or othere flesch and mak the colowre als red

as any blod and tak peper and kanel and gyngyner bred [1] and grynd

hem in a morter and a porcion of bred and mak that bruer thenne and

do that flesch in that broth and mak hem boyle togedere and stury it

wel and tak eggys and temper hem wyth Jus of Parcyle and wryng hem

thorwe a cloth and wan that bruet is boylyd do that therto and meng

tham togedere wyth fayr grees so that yt be fat ynow and serve yt

forthe.

[1] This is still in use, and, it seems, is an old compound.

The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390 · 第 242 / 337 题