To boyle mary bones for for dinner.
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from , entitled "To boyle mary bones for for dinner.". [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 boyle mary bones for for dinner.. FIrst put your mary bones into afaire pot of Water, and let them boyle till they bee halfe enough, then take out al your broath sauing so much as will couer your mary bones, then put therto eight or nine carret rootes, and see they be wel scraped and washed, and cut inch long or litle lesse and a handfull of Parselie and Isop chopped small, and season it with Salte, Pepper and Saffron. You may boyle Chynes and racks of Veale in al points as this is.



Related Recipes
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

marrow
bones
broth
pasternaks
parsley
hyssop
salt
pepper
saffron
veal


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Procedure
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?secon:1>. Accessed on March 29, 2024, 8:08 am.