Bruet Tuskyn

Soup, Meat, 15th century, English

Main Ingredients:

From An Ordinance of Pottage, #52, pg 52

Take broth of capons & of mary bonys & of othir good flesch; do hit yn a pot. Chop chikenys yn pecys and herbes and hole clowys, macys, poudyr of pepper; do hit togedyr. Set hit in the fyre. Grynd porke & wele rawe, with yolkes of eyron sodyn hard. Put therto reysons of coraunse, pouduer & salt & saffron, & medyl hit togedyr, & when youre pott boylez, make hit in pelets as grete as notys. Cast hem yn the boylyng, & coloure hit with juyse of percelley & pther good herbes. Boyle hit up. & put therto a lytll good wyne. Sesyn hit up with poudyr of gynger & ventger, & serve it forth.