Browet Seche

MS Royal 12.C.xii (England/France, 1340)

Browet sek. Sweet broth, grape verjuice, ground parsley put therein, cloves, mace, cubebs; in times of chicks after Easter; and it will have the taste of good spices, saffron cooked therein with parsley in the broth; color, yellow.

Two Fifteenth-Century Cookery-Books (England, 1430)

Bruette saake. Take Capoun, skalde hem, draw hem, smyte hem to gobettys, Waysshe hem, do hem in a potte; thenne caste owt the potte, waysshe hem a-ȝen on the potte, and caste ther-to half wyne half Brothe; take Percely, Isope, Waysshe hem, and hew hem smal, and putte on the potte ther the Fleysshe is; caste ther-to Clowys, quybibes, Maces, Datys y-tallyd, hol Safroune; do it ouer the fyre; take Canelle, Gyngere, tempere thin powajes with wyne; caste in-to the potte Salt ther-to, hele it, and whan it is y-now, serue it forth.

saake = sauce

John Crophill's Commonplace Book (Harley MS 1735) This manuscript is dated before 1485.

[42.] Browet Seche
Tak capouns or conyes & hew hem on gobets & waysch hem & do hem in a pot tak persoly & sauge & onyons & hew hem alle to gidre do it in a pot & red wyne & switch broth half of the ton & half of the tother & do it in the pot so that the fleysch be twey fynger brede above the pot & do ther to hol saffron & bylle it wel that non brethz go outh & set on the fyer & do ther to wyth gres & good poudere of galyngale clowes & qwybibes & let it sethen anow than do ther in sugre & dresse it.

Interestingly, there is a recipe in Liber with a different name that is similar to the one from Royal, but it is hard to tell if it is intended to be the same recipe. See Hennes in Bruette.

Liber cure cocorum (England, 1430)

Chekyns in browet. Take chekyns, scalde hom fayre and clene. Take persole, sauge, oþer herbȝ, grene Grapus, and stope þy chekyns with wynne. Take goode brothe, sethe hom þerinne, So þat þay sone boyled may be. Coloure þe brothe with safrone fre, And cast þeron powder dowce, For to be served in goode mennys howse.