SC - Bourreys

[Cindy M. Renfrow]

This recipe is from Harleian MS 4016; there is another in Harl. 279 that
gives the option of using Mallard or Geese.

That should be 'neres', not 'meres' = ears. Myltes = spleens.

"Take lungs, hearts, ears, spleens and of the ribs of the Swine..."

HTH,


Cindy Renfrow/Sincgiefu
cindy at thousandeggs.com
Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
Recipes"
http://www.thousandeggs.com



>While I was perusing recipes on the net in A Boke of Kokery, I came across
>the following recipe:
>Bourreys.
>Take pipes, hertes, meres, myltes, and of the rybbes of the Swyne, or elles
>take (if thou wilt) Mallard or Goos, and choppe hem small, And then parboile
>it in faire water, And take it vp, and pike it clene, And putte into a
>potte, and cast thereto Ale ynogth, Suage, Salt, And lete boile right ynowe,
>&then serue it forth
>
>Here's my translation/redaction so far:
>
>Bourreys.
>
>Take the lungs, heart, ?,?, and of the ribs of the Swine, or else take (if
>you will) Mallard or Goose,and chop it small, and then parboil it in fair
>water, and take it up, and pike it clean, And put into a pot and cast
>thereto Ale enough, Sage, Salt, And let boil right enough, and then serve it
>forth.
>
>
>Dice pork lungs, heart, two unknown parts, and rib meat or duck and/or goose
>meat. Parboil it, and in the case of the pork take the scum off as it
>boils.(I can't see much need to do this for the poultry-but I could be
>wrong) Drain and add ale, sage and salt, cook until done.
>
>
>okay, what the heck is meres and mytles?
>
>Any other comments?
>
>Beatrix of Tanet
>
>
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