Browet d'Alemaigne
Alemaigne was the part of Europe equivalent to modern Germany. Cubebs are described as tasting like a cross between allspice and black pepper; gillyflowers were sometimes used as a substitute for cloves.
British Library MS Royal 12.C.xii (1320-40)
15. Browet d'Alemaigne
Pernez let d'alemaundes, trieez clous de gylofre, quibibes, oynouns fris; e doit estre chaud des clous e quibibes; colour, jaune.15. Browet d'Alemaigne.
Take almond milk, sifted cloves of gillyflowers, cubebs, fried onions; and it must be hot with cloves and cubebs; color, yellow.
Ancient Cookery (England, 1425)
Browet of almayne. Take conynges and parboyle hom, and choppe hom on gobettus, and rybbes of porke or of kydde, and do hit in a pot, and fethe hit; then take almondes and grynde hom, and tempur hit up wyth broth of beef, and do hit in a pot; and take clowes, maces, pynes, ginger mynced, and rayfynges of corance ; and take onyons and boyle hom, then cut hom and do hom in the pot; and colour hit with saffron, and let hit boyle; and take the flesh oute from the brothe and caste therto; and take alkenet and frye hit, and do hit in the pot thurgh a streynour; and in the fettynge doun put therto a lytel vynegar, and pouder of gynger medelet togedur, and serve hit forth.
Two Fifteenth-Century Cookery-Books (England, 1430)
Bruet of Almaynne. Take Almaundys, and draw a gode mylke ther-of with Water; take Capoun, Conyngys or Pertriches; smyte the Capoun, or kede, or Chykonys, Conyngys: the Pertriche shal ben hol: than blaunche the Fleyssh, an caste on the mylke; take larde and mynce it, and caste ther-to; take an mynce Oynonys and caste ther-to y-nowe, do Clowes and smal Roysonys ther-to; caste hol Safroun ther-to, than do it to the fyre, and stere it wyl; whan the fleysshe ys y-now, sette it on the fyre, an do ther-to Sugre y-now; take pouder Gyngere, Galyngale, Canel, and temper the pouder wyth Vynegre, .& caste ther-to; sesyn it with salt, and serue forth.
Recipes from the Wagstaff Miscellany (England, 1460)
Bruet of Almayn. Take beef or porke chopyd in pecys cast hem yn a pott grynd almondys draw hem with swete brothe & put hit yn the flesch boyle hit & put ther to poudyr of pepyr & sygure when hit ys yboyled y nowghe sesyn hit up with poudyr of gynger & vergeys & coloure hit al rede as blode with.
John Crophill's Commonplace Book (Harley MS 1735) - This manuscript is dated before 1485.
[20.] Browet of Almayne
Loke thu have good ale & cler & seson it with qwyth bred melk of almondys tak onyouns & mince hem and do al to the feyr & qwat fleysch do thu haft do ther to rau after that it wil sethen tak clowes & maces & qwybibes & do hem in hole & lat hem sethen & do to aperty ginger & oatmel & if the colour be noth good as fallet to the canel tak aperty saffron & mak the colour good & if it charge nowt wel tak flour of rys & do ther to
