Paßt gut zu Reis
Take faire Mutton that hath ben roste, or elles Capons, or suche ožer flessh, and mynce it faire; put hit into a possenet, or elles bitwen ii siluer disshes; caste thereto faire parcely, And oynons small mynced; then caste there-to wyn, and a litull vynegre or vergeous, pouder of peper, Canel, salt and saffron, and lete it stue on že faire coles, And žen serue hit forthe; if he have no wyne ne vynegre, take Ale, Mustard, and A quantite of vergeous, and do žis in že stede of vyne or vinegre.
Two Fifteenth Century p. 72