Brydons, Prenade or Breney

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • ½ pt/300 ml sweet red wine
  • 5 dried figs, chopped


Simmer the figs in the wine until tender, grind them, and strain the liquids into a saucepan. Add the remaining ingredients (with a little more wine if necessary to make the sauce runny).

Simmer briefly, and pour over a batch of lozenges made from the previous recipe, dish, and serve hot.