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 braun rialle

To mak braun rialle tak and boille freche braun in faire water till it be som dele tender then tak blanched almondes and grind them and draw them up with som of the sam brothe and apart of wyne as hoot as ye may then mak the mylk hot and do the braun in the strener hot and drawe it with the mylk het, put ther to grece and venyger and set it on the fyere to boile and salt it and put it in a vesselle and when it is cold take it out or chauf the vesselle with out with hoote water or againste the fyere and when ye haue it out cutt it in thyn shyves and lay iij lesks in a disshe aftur the quantite and tak pouder of guinger or pared guinger mynced with annes in comfettes and ye may draw it with som of the same with a parte of the wyne or els thou may cutt it in lesks and serue it furthe, or els ye may tak it into another colour what ye wille, and ye will haue it grene draw it with mylk of al∣mondes and grind leke leves in a mortair and put ther to saffron and when it is ground myche or litille coloure it ther with, when ye tak it from the fyere and do as ye did the tother tym and ye may do ther to a quantite of canelle guinger or sanders and mak it broun and serue it furthe, or els ye may tak turn sole and wesshe it and wringe it well in wyn that ye sesson it up with, and when it is boiled colour it up blew or

sangwene whedur ye wille and do ther with as ye did be for, or when ye tak it from the fyer and hath bene sessoned then tak freche braune sodyn tender and cutt it in thyn lesks or dice smalle and cast it into the pot and stirre it welle to gedure then put it unto another vesselle and when it is cold leshe it and serue it.