To boile mutton and Chickens
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "To boile mutton and Chickens". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

To boile mutton and Chickens. Take your mutton and Chyckens and sette vppon the fire with faire water and when it is well skummed, take two handfull of Cabadge, Lettice, a handfull of currants a good peece of butter, the iuyce of ii. or three Lemmons, a good deale of grosse Pepper and a good peece of Suger, and let them seeth all well together, then take three or foure yolkes of egges togeather harde rosted, and straine them with parte of your broth, let them seeth a quantitye of an houre. Serue your broth with meate vppon Sippets.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

sheep
chicken
worts
lettuce
currants
butter
lemons
pepper
sugar
yolks
eggs
broth

[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

Procedure
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?goodh:14>. Accessed on June 7, 2026, 8:10 pm.