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Pot Meals

A general term for thick broth of minced meat in a spiced sauce, known from the 14th to 17th Centuries.

Original Receipt in 'The Forme of Cury' by the Chief Master-Cook of King Richard II, c1390 (Cury 1390)

Take a pot of wine Greek and ii pound of sugar take and clarify the sugar with a quantity of wine an draw it though a strainer in to a pot of earthenware take flour of cinnamon and meld with some of the wine an cast together. take nuts with Dates and fry them a little in grease or oil and cast them together. take cloves an flour of Cinnamon whole and cast thereto. Take powder ginger, cinnamon, cloves, colour it with red sandalwood a little if it be need cast salt thereto. and let it seethe, warily with a slow fire and not to blanched, take brawn of Capons teased, other of Pheasants teased small and cast thereto.

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