To make Porray
PERIOD: England, 1545 | SOURCE: A Propre new booke of Cokery | CLASS: Authentic
DESCRIPTION: A chicken and almond pudding
To make Porray.
Take a capon or a hen / and either beif or mutton to make the broth swete with all / add boyle them al togither tyl they be very tender / then take the capon or hen out of the potte / and take out all his bones & bray him in a morter with two pounde of almondes ouer blaunched / then with the brothe of your capon or hen strayne them metely thicke then put it in a litle potte and ceason it with a litle suger / sanders / cloues / mace and small reysyns so boyle hym & serue hym vpon soppes.
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