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 and finely chop them. After that, you may do one of the following.

Simmer in 2 pt/1200 ml beef stock until tender;

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