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 A bright red thick soup, sometimes with meat flakes. Coloured with mulberries, or ‘sanders’ food colouring (Cury 1390, Murrell 1638, etc)  Original Receipt in ‘The Forme of Cury‘ by the Chief Master-Cook of King Richard II, c1390 (Cury 1390)XXXVII. FOR TO MAKE MURREY Tak mulbery and bray hem in a morter and wryng hem thorth a cloth and do hem in a pot over the fyre and do thereto fat bred and wyte gresse and let it nazt boyle no ofter than onys and do thereto a god party of sugur and zif yt be nozt ynowe colowrd brey mulburus and serve yt forthe.  |
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