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Brewet of Almayn (Bruet of Almonds)
Brewet of Almayn (Bruet of Almonds) is a traditional Medieval recipe for a classic dish of boiled rabbit or goat meat finished by cooking in spiced almond milk thickened with rice flour and garnished with crystallized sugar. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Bruet of Almonds (Brewet of Almayn).
prep time
20 minutes
cook time
100 minutes
Total Time:
120 minutes
Serves:
4–6
Rating: 
Tags : Spice RecipesGame RecipesBritish RecipesEnglish Recipes
Original Recipe
Brewet of almayn·
(from A Forme of Cury)
Ꞇ cōnyngꝰ or yꝺꝺꝯ +̅ ewe ē mal on morcels oþ ᷑ on pecys ꝑboyle ē wiꞇ þe ame bꞅoꞇ · ꝺꞅawe an almanꝺ myl +̅ [ꝺo þe] fle þꝯwit·. caſt þꝯꞇo pouꝺo galyngale +̅ of ꝫ̅ꝫ̅ · wꞇ flo of rys +̅ colo iꞇ wiþ alenet · boyle hiꞇ · alꞇ it +̅ meſſe it fort wꞇ sug anꝺ poudo ꝺouce.
Translation
Bruet of Almonds
Take rabbits or kid goat and chop into morsels or into peices and parboil them with some broth. Make and almond milk, and cook this with the meat. Add galangal powder and powdered ginger with rice flour. Colour this with alkenet, boil it, season with salt and serve garnished with sugar and powder douce.
Modern Redaction
Ingredients:
2 rabbits, cut into small pieces (or 400g goat meat, cut into small pieces)
600ml
gode broth (made without breadcrumbs)
400ml
Almond milk
1 tsp ground galangal
1/2 tsp ground ginger
1 tbsp rice flour
a few drops of red food colouring
crystalline sugar, to garnish
2 tsp
Powder douce, to garnish
Method:
Place the rabbit or goat meat in a pan. Pour over the stock and bring to a boil. Reduce to a simmer, cover with a tight-fitting lid and continue cooking for about 60 minutes, or until just tender.
Drain the meat (you can use the stock to make almond milk). Place the meat in a pan and stir in the almond milk. Bring to a simmer then stir in the galangal, ginger and rice flour. Bring back to a simmer, stirring frequently until thickened.
Add a few drops of red food colouring and season to taste with salt. Turn into a warmed serving dish and garnish with crystalline sugar and powder douce. Serve immediately.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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