Recipes from John Crophill's Commonplace Book - 64 Brewet Sechz

Recipes from John Crophill's Commonplace Book (Harley MS 1735)

This manuscript is dated before 1485.

The 69 recipes in John Crophill's Commonplace Book are on pages 16v through 28v.

Images of the original manuscript are freely available on the British Library website.

I have done my best to provide an accurate, but readable transcription. Common abbreviations have been expanded, the letters thorn and yogh have been replaced with their modern equivalents, and some minor punctuation has been added.

Copyright © 2015 by Daniel Myers, MedievalCookery.com

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[64.] Brewet Sechz
Hew moton & chykenys on morcellis & sethz hem with onyons & percely.

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This snippet of a recipe does not have a match in either Liber or Noble. There are other recipes for "Brewet Sec", but they all seem to be related in name only.

Browet sek. Sweet broth, grape verjuice, ground parsley put therein, cloves, mace, cubebs; in times of chicks after Easter; and it will have the taste of good spices, saffron cooked therein with parsley in the broth; color, yellow.  [MS Royal 12.C.xii (England/France]

Cxiij - Bruette saake. Take Capoun, skalde hem, draw hem, smyte hem to gobettys, Waysshe hem, do hem in a potte; thenne caste owt the potte, waysshe hem a-ȝen on the potte, and caste ther-to half wyne half Brothe; take Percely, Isope, Waysshe hem, and hew hem smal, and putte on the potte ther the Fleysshe is; caste ther-to Clowys, quybibes, Maces, Datys y-tallyd, hol Safroune; do it ouer the fyre; take Canelle, Gyngere, tempere thin powajes with wyne; caste in-to the potte Salt ther-to, hele (Note: Cover) it, and whan it is y-now, serue it forth.  [Two Fifteenth-Century Cookery-Books (England, 1430)]