A Boke of Gode Cookery Presents
Medieval Recipe Translations

For to make Jusselle syngle

PERIOD: England, 1500 | SOURCE: A noble boke of festes ryalle and Cokery | CLASS: Authentic

DESCRIPTION: Juice, or broth (jusselle) of meat or flesh (syngle), flavoured with sage & ale


For to make Jusselle syngle.

To make Jusselle syngle: take fresshe brothe of flesshe and sette it on the fyre in a potte: do therto sage leves broken in two or in thre peces and percely and colour thy brothe & than take egges and grated brede & medle theym togyder: and whan the potte boyleth put the comande to the brothe & salte it and styre it tyll it cruddes and whan it cruddeth gadir it togyder with a scomer and alaye it with a lytell ale and salte it and serue it.

- A noble boke of festes ryalle and Cokery. London: Richard Pynson, 1500.


For to make Jusselle syngle.

To make Jusselle syngle: take fresh broth of flesh and set it on the fire in a pot: do thereto sage leaves broken in two or three pieces and parsley and colour your broth & then take eggs and grated bread & mix them together: and when the pot boils put the comade to the broth & salt it and stir it till it curds and when it curds gather it together with a scummer and allay it with a little ale and salt it and serve it.


  • Broth - beef, pork, chicken, etc.
  • Sage leaves - minced
  • Parsley - minced
  • Eggs - beaten
  • Unseasoned white bread crumbs
  • Salt
  • Ale

Bring the broth to a boil; reduce heat. Add the sage leaves & the parsley. Cook until the broth turns slightly green.

In a separate bowl or in a food processor or blender, combine the eggs & bread crumbs into a smooth thick batter.

Return the broth to a boil; add the eggs & bread crumbs and stir well. Cook at medium heat until the mixture thickens and is well blended. Add a little ale & season to taste with salt. Serve.

Comade, comadore; also comand, comede, comedie - [Presumably OF.] A delicacy of one kind or another; a filling for a pie, etc. (From Middle English Dictionary. University of Michigan Press.) <http://ets.umdl.umich.edu/m/med/>


A Boke of Gode CookeryMedieval Recipe Translations

For to make Jusselle syngle © 2003 James L. Matterer

Medieval Recipe Translations

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