A Boke of Gode Cookery Presents

To make grewell of forse

PERIOD: England, late 15th c. | SOURCE: MS Pepys 1047 | CLASS: Authentic

DESCRIPTION: A thick porridge of aspic and pork.

Facsimile of receipt from the original manuscript:

Transcription of original receipt:

To make grewell of forse

Take mary bones of Fresh beef And make goode grewell ther of then draw hit throwgh a streynner Take fayre porke tender sodyn take A way the skynne and the bonys and the senose Then grynde hit yn A morter small And tempyr hit vp with the same grewell that ys drawne make hit smoth let hit stand resonayll by þe flesh seson hit vp with salte and saferon then set hit to the fyre and let hit boyle And serue hit furth.

Modern translations:

(1) To make gruel of force

Take marrow bones of Fresh beef And make good gruel thereof then draw it through a strainer Take fair pork tender boiled take Away the skin and the bones and the sinews Then grind it in A mortar small And temper it up with the same gruel that is drawn make it smooth let it stand reasonable by the flesh season it up with salt and saffron then set it to the fire and let it boil And serve it forth.

Modern version:

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