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To Make A Frycase Of Colde mutton Or veale.


This is an excerpt from A Book of Cookrye
(England, 1591)
The original source can be found at Mark and Jane Waks' website

To make a Frycase of colde Mutton or Veale. Chop flesh small and fry it in sweet butter, and then put thereto a little white wine, Salt, and Ginger, and serve it forth in faire dishes.

autodoc





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