Allayed Milk141

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 3–4 thick slices of white bread, crusts removed, and cut into 1in/2.5cm sops
  • ¾ pt/450 ml

Method

Arrange the sops in a dish.

Beat the remaining ingredients in a pan, heat gently, while stirring, until it has thickened, but not boiled, and pour over the sops just before serving.