Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


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


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,