Preparation info

    • Difficulty

      Medium

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 812 oz/225–325 g mixed herbs, from the above list

Method

Boil the herbs in plenty of water for 10 minutes, drain, press dry, chop, and grind to a smooth paste.

For meat-days grind 4 oz/100 g soft white breadcrumbs with the herbs and a little stock,