Bowres

15th century cookbook I
Ab. 1420 A.D.

Bowres

—Take Pypis, Hertys, Nerys, Myltys, an Rybbys of the Swyne; or ellys take Mawlard, or Gees, an chop hem smal, and thanne parboyle hem in fayre water; an þan take it vp, and pyke it clene in-to a fayre potte, an caste þer-to ale y-now, & sawge an salt, and þan boyle it ryȝth wel; and þanne serue it forthe for a goode potage.

Modern English

Bowres
—Take Pipes (likely being the lungs), Hearts, Kidney, Myltys [said to be the spleen], and ribs of the swine; or else take mallards, or Geese, and chop them small, and then parboil them in good water; and then take it up, and pick it clean (remove it from the liquid and add to another pot) into a good pot, and cast thereto enough ale and sage and salt, and then boil it right well, and then serve it forth for a good pottage.