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Peter Brears

Lange Wortys De Chare

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Preparation info
    • Difficulty

      Easy

Appears in
Cooking and Dining in Medieval England
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Method

Worts, the leaves cut in 2 or 3, saffron and salt, marrow bones, and grated white bread in beef stock.

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