A Noble boke off cookry ffor a prynce houssolde or eny other estately houssholde : reprinted verbatim from a rare ms. in the Holkham collection / edited by Mrs. Alexander Napier.

To mak a breme in Brasse

To dight a breme in brasse ye shall dight hym in the same manner then tak pouder of canelle and draw theme throughe a strener with red wyn put ther to hole clowes maces pynes and sanders then set it on the fyere and when yt is boilling put ther to pouder of

guinger venygar or vergius and let it be chargaut of pouders and lay the breme on a dysshe and pour on the brase and serue it.