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Serves four to six.

Take the whyte of lekes; slytte hem and shrede hem small. Take noumbles of swyne and perboyle hem in broth and wyne. Take hym vp and dresse hym, and do the leke in the broth; seeth and do the noumbles therto. Make a lyour of brede, blode, and vynegere and do therto powdour fort. Seeth oynouns, mynce hem and do therto. The self wise make of porpeys.

Many things could be prepared in brewes or in bruette; this refers to the broth that was the basis for each particular soup or stew. Tripe is a good, readily available substitute for pig intestines. Chicken gizzards, as tough, internal organs, are another good substitute. On the advice of the fifteenth century Savoyard chef, Master Chiquart, I substitute liver for blood, which gives a similar flavor and color.

4 Cup minced leeks
4 Cup chicken or other stock
2 Cup water
1 Cup dry wine
1/2 pound pork or beef tripe or chicken gizzards
1/2 pound pork, beef or chicken liver
3 medium onions
1 Cup white bread crumbs
1/3 Cup wine vinegar
1/2 tsp each powdered ginger and black pepper
1/8 tsp cinnamon
Pinch of cloves
Salt to taste

1. Mince the tripe or gizzards and the liver, but keep them separate.

2. In a large pot, over medium heat, combine stock and wine. Add minced tripe or gizzards. Bring to a boil, reduce heat, and simmer for forty-five minutes or until the tripe or gizzards are thoroughly cooked.

3. Mince the leeks and onions, and add them to the pot. Continue simmering until the leeks and onions are done.

4. In a saucepan, bring water to a boil, and add the minced liver. Reduce heat, and simmer for ten minutes or until the liver is tender.

5. Drain the cooked liver, put it into a bowl, and mash it into paste.

6. Add the mashed liver, bread crumbs, vinegar and spices to the pot. Simmer for another ten minutes. Serve in individual bowls.